{"id":128864,"date":"2025-11-06T10:37:57","date_gmt":"2025-11-06T09:37:57","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=128864"},"modified":"2025-11-06T16:59:27","modified_gmt":"2025-11-06T15:59:27","slug":"jeune-et-motivee-la-suisse-est-de-retour","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/jeune-et-motivee-la-suisse-est-de-retour\/","title":{"rendered":"Jeune et motiv\u00e9e, la Suisse est de retour"},"content":{"rendered":"\n

A l\u2019initiative d\u2019une poign\u00e9e de passionn\u00e9s romands, la boulangerie-p\u00e2tisserie suisse a renou\u00e9 avec les concours internationaux. Le trio helv\u00e9tique a particip\u00e9 \u00e0 la Coupe d\u2019Europe, remport\u00e9e par la France \u00e0 la mi-octobre<\/strong>.<\/p>\n\n\n\n

Class\u00e9e cinqui\u00e8me, l\u2019\u00e9quipe helv\u00e9tique n\u2019a pas d\u00e9m\u00e9rit\u00e9 \u00e0 la Coupe d\u2019Europe de la boulangerie artisanale, au Salon Serbotel \u00e0 Nantes (F) du 18 au 20\u202foctobre. Compos\u00e9e de M\u00e9lissandre Gilli\u00e9ron (pi\u00e8ce artistique, Boulangerie Conrad SA, Le Landeron, NE), d\u2019Emma Napoli (viennoiserie, Boulangerie Confiserie Formation Vaud, Pully, VD) et de leur capitaine Nicolas Henry (pain, P\u00e2tisserie-boulangerie Marius S\u00e0rl, Givrins, VD), le trio a mis en valeur le savoir-faire helv\u00e9tique \u00e0 travers d\u2019originales cr\u00e9ations. Avec 22 ans de moyenne d\u2019\u00e2ge, la Suisse est la plus jeune des sept \u00e9quipes participantes. En raison de sa reconstruction, elle a b\u00e9n\u00e9fici\u00e9 de quatre mois d\u2019entra\u00eenement, l\u00e0 o\u00f9 d\u2019autres ont profit\u00e9 de plus d\u2019une ann\u00e9e.<\/p>\n\n\n\n

\"\"
Le trio suisse \u00e0 Nantes (F)\u2009: Emma Napoli, Nicolas Henry et M\u00e9lissandre Gill\u00e9ron<\/em><\/figcaption><\/figure>\n\n\n\n

Brioche \u00e0 la raisin\u00e9e, viennoiseries sal\u00e9es inspir\u00e9es du papet vaudois, sandwich au cervelas, pain \u00e0 la bi\u00e8re vaudoise, brioche safran\u00e9e typique\u2026 En neuf heures d\u2019\u00e9preuves, dont deux de pr\u00e9paration le samedi, elle a pr\u00e9sent\u00e9 un assortiment de sp\u00e9cialit\u00e9s nationales revisit\u00e9es, sur le th\u00e8me impos\u00e9 Le carnaval en Europe. Surplomb\u00e9e d\u2019une lanterne du Morgenstreich, sa pi\u00e8ce artistique a mis en valeur les masques du L\u00f6tschental (VS) et de B\u00e2le.<\/p>\n\n\n\n

\u00abPerformance \u00e9norme\u00bb<\/h2>\n\n\n\n

Damien Dubois s\u2019est dit satisfait de ses prot\u00e9g\u00e9s: \u00abC\u2019est admirable ce qu\u2019ils ont pr\u00e9sent\u00e9 par rapport \u00e0 leur temps de pr\u00e9paration. Ils sont all\u00e9s au bout du programme sans retard, avec ordre et hygi\u00e8ne. La performance est \u00e9norme!\u00bb Le capitaine Nicolas Henry partage ce sentiment: \u00abNous nous sommes donn\u00e9 de la peine. Notre but \u00e9tait de ne pas terminer derniers et de viser le podium, tout en ayant conscience de nos faiblesses. On peut toujours faire mieux, mais nous nous sommes vraiment bien d\u00e9brouill\u00e9s.\u00bb<\/p>\n\n\n

\n
\"\"
M\u00e9lissandre Gilli\u00e9ron lors de la mise en place de la pi\u00e8ce artistique<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

La diff\u00e9rence de pr\u00e9paration s\u2019est ressentie dans le rythme et la finition, selon le coach. \u00abAvec quelques mois suppl\u00e9mentaires, la pi\u00e8ce aurait \u00e9t\u00e9 un peu plus \u00e9volu\u00e9e, le pain un peu plus net, plus beau, les viennoiseries auraient gagn\u00e9 une petite touche\u2026 En regardant notre table finale, la troisi\u00e8me marche du podium n\u2019\u00e9tait pas tr\u00e8s loin. Nous \u00e9tions dans le coup.\u00bb<\/p>\n\n\n\n

Entra\u00eeneur et accompagnants attendent d\u00e9sormais le d\u00e9compte final des points afin de d\u00e9briefer en profondeur et de d\u00e9finir la ligne directrice en d\u00e9but d\u2019ann\u00e9e. Parmi les axes de progression d\u2019ores et d\u00e9j\u00e0 connus, figurent la cadence de travail et un surcro\u00eet de combativit\u00e9, selon M. Dubois: \u00abNous avons \u00e9t\u00e9 peut-\u00eatre un peu trop gentils, mais c\u2019est normal: c\u2019est le manque d\u2019exp\u00e9rience.\u00bb<\/p>\n\n\n\n

Relancer la dynamique<\/h2>\n\n\n\n

Apr\u00e8s une absence de plusieurs ann\u00e9es, la Suisse signe son retour sur la sc\u00e8ne des comp\u00e9titions internationales. Elle peut d\u00e9sormais compter sur la structure mise en place par Justine Froidevaux, Sylviane Jeanneret, Christophe Ackermann et Damien Dubois. \u00ab\u2009Toutefois, pour retrouver les podiums nous devrons la renforcer. (\u2026) et pas uniquement en Romandie. Si la Suisse veut rayonner, il faut qu\u2019on avance tous ensemble\u2009\u00bb, lance ce dernier. Et Nicolas Henry d\u2019ajouter: \u00abLe pays pourrait occuper une place forte, si la structure suit dans les prochaines ann\u00e9es. Nous avons de quoi monter des \u00e9quipes comp\u00e9titives.\u2009\u00bb Rendez-vous en 2027 \u00e0 la Coupe d\u2019Europe de la boulangerie artisanale et au Mondial du pain \u00e0 Nantes (F) pour confirmer la dynamique engag\u00e9e. <\/p>\n\n\n\n

Galerie de photos…\u00bb<\/strong><\/a><\/p>\n\n\n\n

\n\n\n\n

Appuis recherch\u00e9s<\/strong><\/h3>\n\n\n\n

Organisation, coaching, soutien mat\u00e9riel, financier\u2026
Des forces vives sont recherch\u00e9es pour rejoindre les rangs de la structure mise en place. Les int\u00e9ress\u00e9s peuvent contacter\u2009: Justine Froidevaux (justine.froidevaux@boulangerie-vd.ch<\/a>) ou Damien Dubois (078 411 82 02).<\/p>\n\n\n\n

\n\n\n\n

Johann Ruppen<\/em>
Photos: ARABPC<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A l\u2019initiative d\u2019une poign\u00e9e de passionn\u00e9s romands, la boulangerie-p\u00e2tisserie suisse a renou\u00e9 avec les concours internationaux. Le trio helv\u00e9tique a particip\u00e9 \u00e0 la Coupe d\u2019Europe, remport\u00e9e par la France \u00e0 la mi-octobre.<\/p>\n","protected":false},"author":5,"featured_media":128444,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-128864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours"],"acf":[],"yoast_head":"\nJeune et motiv\u00e9e, la Suisse est de retour | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/jeune-et-motivee-la-suisse-est-de-retour\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jeune et motiv\u00e9e, la Suisse est de retour\" \/>\n<meta property=\"og:description\" content=\"A l\u2019initiative d\u2019une poign\u00e9e de passionn\u00e9s romands, la boulangerie-p\u00e2tisserie suisse a renou\u00e9 avec les concours internationaux. 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