{"id":159887,"date":"2026-03-04T15:10:11","date_gmt":"2026-03-04T14:10:11","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=159887"},"modified":"2026-03-04T15:30:43","modified_gmt":"2026-03-04T14:30:43","slug":"les-atouts-de-la-proximite","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/","title":{"rendered":"Les atouts de la proximit\u00e9"},"content":{"rendered":"\n<p><strong>Depuis plus d\u2019une ann\u00e9e, l\u2019artisan boulanger Didier Ecoffey pr\u00e9pare des pains sur mesure pour le restaurateur Fr\u00e9d\u00e9ric Reichl. Une collaboration 100\u202f% romontoise, n\u00e9e d\u2019une philosophie partag\u00e9e: sublimer les produits de la r\u00e9gion.<\/strong><\/p>\n\n\n\n<p>Ils se situent du m\u00eame c\u00f4t\u00e9 de la Grand-Rue de Romont (FR). La boulangerie-p\u00e2tisserie Ecoffey occupe le num\u00e9ro\u202f4 depuis 1963, le bar-restaurant Le Fief a pris ses quartiers au num\u00e9ro\u202f50, dans les anciens locaux de la Fleur de Lys. Seuls 250 m\u00e8tres s\u00e9parent les deux enseignes. <\/p>\n\n\n\n<p>C\u2019est dire si la collaboration qui s\u2019est nou\u00e9e depuis plus d\u2019une ann\u00e9e entre les deux commer\u00e7ants privil\u00e9gie la proximit\u00e9: \u00abTous les produits que j\u2019utilise en cuisine proviennent de la r\u00e9gion. Par exemple, le fromage vient de Billens (FR), la viande de Romont. Lorsque je n\u2019arrive pas \u00e0 obtenir quelque chose ici, j\u2019\u00e9largis la zone d\u2019approvisionnement mais en privil\u00e9giant toujours les produits suisses. Il \u00e9tait impensable d\u2019acheter mon pain ailleurs que dans une boulangerie romontoise. J\u2019ai \u00e0 c\u0153ur de donner de la visibilit\u00e9 aux producteurs locaux et comme pour la viande et le fromage, la provenance suisse des produits de boulangerie est clairement indiqu\u00e9e sur notre carte. <\/p>\n\n\n\n<p>\u00abNous y avons m\u00eame ajout\u00e9 le nom de la boulangerie Ecoffey\u00bb, explique Fr\u00e9d\u00e9ric Reichl, g\u00e9rant du Fief. Travailler en privil\u00e9giant les circuits courts, une philosophie partag\u00e9e par Didier Ecoffey: \u00abNous proposons \u00e0 notre client\u00e8le dix-huit produits certifi\u00e9s \u2039\u2009fribourgeois\u2009\u203a. Cela veut dire que les mati\u00e8res premi\u00e8res utilis\u00e9es comme la farine, les \u0153ufs, le lait, etc. sont produites dans le canton de Fribourg. C\u2019est une fiert\u00e9 de transformer des produits de la r\u00e9gion et de certifier leur provenance. Cela nous permet aussi de nous d\u00e9marquer, surtout de la concurrence des grandes surfaces.\u00bb<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"608\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl_brot_le_fief-1024x608.jpg\" alt=\"\" class=\"wp-image-159883\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl_brot_le_fief-1024x608.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl_brot_le_fief-768x456.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl_brot_le_fief.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>A Romont (FR), 250 m\u00e8tres s\u00e9parent les \u00e9tals de Didier Ecoffey (page 40 \u00e0 gauche) des tables de Fr\u00e9d\u00e9ric Reichl (\u00e0 droite).<\/em><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-buns-tatoues\">Des buns \u00abtatou\u00e9s\u00bb<\/h2>\n\n\n\n<p>Selon les demandes des clients, l\u2019artisan boulanger propose des produits personnalis\u00e9s. Pour Le Fief, Didier Ecoffey a \u00e9labor\u00e9 des pains \u00e0 burger, les buns, sur mesure. Un ballon de cent grammes, sans s\u00e9same, livr\u00e9 pr\u00e9cuit afin de lui garantir une plus grande dur\u00e9e de vie, tout en gardant une fra\u00eecheur optimale. Un pain qui r\u00e9pond aux attentes de Fr\u00e9d\u00e9ric Reichl qui d\u00e9sirait rendre son burger imm\u00e9diatement reconnaissable. Ainsi, le logo du restaurant est grav\u00e9 sur chaque bun. De quoi proposer une exp\u00e9rience gastronomique unique tant pour les papilles que pour les pupilles. Mais la collaboration entre Le Fief et Didier Ecoffey ne s\u2019arr\u00eate pas aux buns. \u00abNous fournissons du pain complet pour les croque-monsieur, des petites p\u00e2tisseries pour les caf\u00e9s gourmands, sans oublier des produits plus standards comme des baguettes pour les planchettes ou d\u2019autres sortes de pain, essentiel pour d\u00e9guster une fondue\u2009\u00bb, pr\u00e9cise le boulanger.<\/p>\n\n\n\n<p>La proximit\u00e9 est aussi synonyme de cr\u00e9ativit\u00e9. \u00ab\u2009Lorsque j\u2019ai rencontr\u00e9 Didier, j\u2019ai pu avoir acc\u00e8s \u00e0 un large \u00e9chantillon de sa production. J\u2019ai eu la chance de pouvoir tout go\u00fbter et de tester les produits pour voir comment la client\u00e8le r\u00e9agissait. Puis en discutant avec Didier, nous les avons fait \u00e9voluer selon mes envies. Un bun sans s\u00e9same pour pouvoir graver le logo, du pain complet pour les croque-monsieur ce qui permet de rester sur un mets simple mais plus nourrissant. Il est important de proposer de nouvelles choses \u00e0 ses clients. Et de ce c\u00f4t\u00e9-l\u00e0, j\u2019ai encore plein d\u2019id\u00e9es!\u00bb, s\u2019enthousiasme Fr\u00e9d\u00e9ric Reichl.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-gain-de-temps-pour-travailler\">Gain de temps pour travailler<\/h2>\n\n\n\n<p>Cette collaboration permet donc au Fief de proposer une carte originale et offre de la visibilit\u00e9 \u00e0 la boulangerie Ecoffey aupr\u00e8s d\u2019une client\u00e8le qui ne vient pas de la r\u00e9gion. Cit\u00e9 touristique, Romont attire des visiteurs de toute la Suisse, mais la ville est aussi connue des militaires gr\u00e2ce \u00e0 son parc automobile de l\u2019arm\u00e9e. \u00abQue ce soit pour des personnes de passage ou pour les habitu\u00e9s, c\u2019est d\u2019abord une fiert\u00e9 d\u2019expliquer \u00e0 mes clients que le pain qu\u2019ils mangent est fabriqu\u00e9 \u00e0 250 m\u00e8tres d\u2019ici. Je leur dis aussi qu\u2019il y a encore de nombreux produits d\u00e9licieux \u00e0 d\u00e9couvrir dans la boulangerie de Didier\u00bb, raconte Fr\u00e9d\u00e9ric Reichl. Autre avantage encore de ce partenariat: <\/p>\n\n\n\n<p>Le Fief n\u2019ouvrant ses portes qu\u2019\u00e0 16 heures, cela offre un gain de temps aux employ\u00e9s de la boulangerie pour travailler. \u00abEn g\u00e9n\u00e9ral, nous recevons les commandes du Fief \u00e0 l\u2019avance mais cette ouverture dans l\u2019apr\u00e8s-midi nous offre plus de temps pour produire. Ce n\u2019est pas comme avec d\u2019autres clients qui doivent \u00eatre livr\u00e9s \u00e0 cinq ou six heures le matin\u2009\u00bb, pr\u00e9cise Didier Ecoffey. Ou quand cette collaboration de proximit\u00e9 rime encore avec flexibilit\u00e9. <\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Texte et photos\u2009: Pierre Jenny<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-serie-pain-amp-gastronomie\">S\u00e9rie \u00abpain &amp; Gastronomie\u00bb<\/h2>\n\n\n\n<p>L\u2019obligation de d\u00e9clarer l\u2019origine du pain et des produits de boulangerie fine s\u2019applique aussi \u00e0 la restauration depuis f\u00e9vrier. L\u2019occasion est id\u00e9ale pour aborder le sujet dans Panissimo. Certains restaurateurs montrent l\u2019exemple en mettant en sc\u00e8ne le pain avec style ou en l\u2019int\u00e9grant dans leurs menus tout en mentionnant la boulangerie-confiserie. Cette s\u00e9rie a pour but d\u2019augmenter la valorisation du pain et d\u2019inciter les restaurateurs et les membres de la BCS \u00e0 mentionner, outre le pays d\u2019origine, la boulangerie-confiserie. <a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/pain-gastronomie\/\">Nous y pr\u00e9sentons des exemples inspirants.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis plus d\u2019une ann\u00e9e, l\u2019artisan boulanger Didier Ecoffey pr\u00e9pare des pains sur mesure pour le restaurateur Fr\u00e9d\u00e9ric Reichl. Une collaboration 100\u202f% romontoise, n\u00e9e d\u2019une philosophie partag\u00e9e\u2009: sublimer les produits de la r\u00e9gion.<\/p>\n","protected":false},"author":5,"featured_media":159880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[775],"tags":[1265,1264,1267],"class_list":["post-159887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pain-gastronomie","tag-bar-restaurant-le-fief","tag-boulangerie-ecoffey","tag-collaboration"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Les atouts de la proximit\u00e9 | SBC<\/title>\n<meta name=\"description\" content=\"Depuis plus d\u2019une ann\u00e9e, l\u2019artisan boulanger Didier Ecoffey pr\u00e9pare des pains sur mesure pour le restaurateur Fr\u00e9d\u00e9ric Reichl.\" \/>\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\/les-atouts-de-la-proximite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les atouts de la proximit\u00e9\" \/>\n<meta property=\"og:description\" content=\"Depuis plus d\u2019une ann\u00e9e, l\u2019artisan boulanger Didier Ecoffey pr\u00e9pare des pains sur mesure pour le restaurateur Fr\u00e9d\u00e9ric Reichl.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-04T14:10:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-04T14:30:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Les atouts de la proximit\u00e9\",\"datePublished\":\"2026-03-04T14:10:11+00:00\",\"dateModified\":\"2026-03-04T14:30:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/\"},\"wordCount\":952,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-atouts-de-la-proximite\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/ecoffey_reichl.jpg\",\"keywords\":[\"bar-restaurant Le Fief\",\"Boulangerie Ecoffey\",\"Collaboration\"],\"articleSection\":[\"Pain &amp; 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