{"id":160046,"date":"2026-03-11T11:34:50","date_gmt":"2026-03-11T10:34:50","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=160046"},"modified":"2026-03-11T13:11:46","modified_gmt":"2026-03-11T12:11:46","slug":"deux-maitres-deux-merites","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/deux-maitres-deux-merites\/","title":{"rendered":"Deux ma\u00eetres, deux m\u00e9rites"},"content":{"rendered":"\n

Une journ\u00e9e prestigieuse pour la branche: les M\u00e9rites culinaires 2026 ont \u00e9t\u00e9 d\u00e9cern\u00e9s lundi \u00e0 Berne en pr\u00e9sence du pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin. Parmi les laur\u00e9ats figurent deux membres de la BCS, Christian Boillat (Confiserie Boillat, Saint-Prex VD) et Paolo Loraschi (Confiserie Al Porto, Tenero TI), v\u00e9ritables ma\u00eetres de leur art.<\/strong><\/p>\n\n\n\n

La remise des M\u00e9rites culinaires suisses \u00e0 Berne marque chaque ann\u00e9e un temps fort dans le calendrier du secteur. Huit professionnels exceptionnels, chefs cuisiniers et p\u00e2tissiers-confiseurs, ont \u00e9t\u00e9 r\u00e9compens\u00e9s. Le jury \u00e9tait pr\u00e9sid\u00e9 par Edgar Bovier, chef cuisinier originaire du canton de Vaud. Une nouvelle particuli\u00e8rement r\u00e9jouissante pour la boulangerie-confiserie: avec Christian Boillat et Paolo Loraschi, ce sont deux personnalit\u00e9s qui marquent le m\u00e9tier depuis des d\u00e9cennies qui ont \u00e9t\u00e9 r\u00e9compens\u00e9es.<\/p>\n\n\n\n

Christian Boillat: un empire de qualit\u00e9<\/h2>\n\n\n
\n
\"\"
Edgar Bovier, pr\u00e9sident du jury, Christian Boillat, M\u00e9rites culinaires 2026,
et Guy Parmelin, pr\u00e9sident de la Conf\u00e9d\u00e9ration.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

N\u00e9 dans le Jura, Christian Boillat a pos\u00e9 les bases de son succ\u00e8s en 1997 \u00e0 Saint-Prex. Ce qui a commenc\u00e9 comme une entreprise individuelle s\u2019est transform\u00e9, sous sa direction, en un \u00abpetit empire de l\u2019excellence\u00bb comptant une centaine d\u2019employ\u00e9s et sept sites. Le jury a particuli\u00e8rement salu\u00e9 sa d\u00e9termination et son refus de faire des compromis sur la qualit\u00e9 des produits.
La nouvelle est parvenue \u00e0 Christian Boillat pendant la journ\u00e9e du concours de ski des boulangers. \u00abJ\u2019\u00e9tais hyper content et fier. C\u2019\u00e9tait une \u00e9norme surprise.\u00bb Le fait qu\u2019il ait pu recevoir cette distinction des mains du pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u2013 un Vaudois, comme il l\u2019a soulign\u00e9 en souriant \u2013 rev\u00eat pour lui une importance particuli\u00e8re. Le M\u00e9rite culinaire ne doit pas \u00eatre consid\u00e9r\u00e9 comme un aboutissement, mais comme une source de motivation, selon le jury. C\u2019est aussi le cas pour Christian Boillat. Un nouveau projet est en cours de planification. Panissimo l\u2019abordera ult\u00e9rieurement.<\/p>\n\n\n\n

Paolo Loraschi: l\u2019ambassadeur du go\u00fbt<\/h2>\n\n\n
\n
\"\n\"
Edgar Bovier, pr\u00e9sident du jury, Paolo Loraschi, M\u00e9rites culinaires 2026, et Guy Parmelin, pr\u00e9sident de la Conf\u00e9d\u00e9ration.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Au Tessin, Paolo Loraschi est indissociable de la c\u00e9l\u00e8bre confiserie Al Porto. Depuis plus de 35 ans, il marque la production de la maison de son empreinte en tant que ma\u00eetre cr\u00e9ateur et joue un r\u00f4le d\u00e9terminant dans la formation des jeunes talents, notamment en tant qu\u2019expert aux WorldSkills. \u00abSes cr\u00e9ations se caract\u00e9risent par des ar\u00f4mes harmonieux et des mati\u00e8res premi\u00e8res de premi\u00e8re qualit\u00e9\u00bb, souligne le jury dans son \u00e9loge. \u00abPaolo Loraschi, c\u2019est une histoire tessinoise!\u00bb<\/p>\n\n\n\n

M.\u202fLoraschi a lui aussi \u00e9t\u00e9 tr\u00e8s surpris \u2013 \u00abune merveilleuse nouvelle\u00bb, comme il l\u2019a d\u00e9clar\u00e9 en riant. Cette distinction prestigieuse et la c\u00e9r\u00e9monie festive sont pour lui un regain de motivation bienvenu. Ce prix ne signifie toutefois pas qu\u2019il va se reposer sur ses lauriers: \u00abCe n\u2019est pas une arriv\u00e9e, mais une incitation \u00e0 continuer d\u2019apprendre, d\u2019acqu\u00e9rir de l\u2019exp\u00e9rience et de s\u2019am\u00e9liorer.\u00bb Il prouve d\u00e9j\u00e0 son dynamisme\u2009: en tant que co-entra\u00eeneur, il pr\u00e9pare Regula Baschung aux WorldSkills, qui se d\u00e9rouleront du 22 au 27\u202fseptembre \u00e0 Shanghai.<\/p>\n\n\n\n

\u00abLa Suisse gastronomique existe!\u00bb<\/h2>\n\n\n\n

En pr\u00e9sence du pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin, il est apparu clairement que l\u2019excellence culinaire est indissociable d\u2019un savoir-faire artisanal hors pair. \u00abUn pays sans gastronomie est comme un pays sans \u00e2me\u00bb, a-t-il d\u00e9clar\u00e9 lors de la c\u00e9r\u00e9monie. M.\u202fParmelin a soulign\u00e9 que le savoir-faire professionnel \u00e9tait indispensable, ajoutant: \u00abUn grand chef cuisinier n\u2019est pas seulement un artiste, mais aussi un formateur, un entrepreneur et un ambassadeur de sa r\u00e9gion.\u00bb<\/p>\n\n\n\n

Le p\u00e8re de cette distinction et directeur de l\u2019Association pour la promotion du go\u00fbt, Josef Zisyadis, a critiqu\u00e9 un savoir-faire soit de plus en plus supplant\u00e9 par la production industrielle et les aliments transform\u00e9s. Il a n\u00e9anmoins r\u00e9affirm\u00e9\u2009: \u00abOui, la Suisse gastronomique existe!\u00bb <\/p>\n\n\n\n

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

\n\n\n\n

Les autres laur\u00e9ats 2026<\/h3>\n\n\n\n
    \n
  • M\u00e9rite culinaire d\u2019honneur: Claude Frot\u00e9 (anciennement Le Bocca, Saint-Blaise NE).<\/li>\n\n\n\n
  • Cuisiniers chefs:
    Maryline Nozahic (La Table de Mary, Cheseaux-Nor\u00e9az VD)\u2009;
    Julia Pf\u00e4ffli (Wirtschaft zum L\u00f6wen, Bangerten BE)\u2009;
    Didier de Courten (Grimentz-Zinal VS)\u2009; Peter Sch\u00e4rer (Kronenhalle, Zurich).<\/li>\n\n\n\n
  • P\u00e2tissiers-confiseurs: St\u00e9phanie Mittler (Mammertsberg, Freidorf TG).<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    Claudia Vernocchi\u2009\/\u2009Johann Ruppen<\/em>
    Photos: Johann Ruppen<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Une journ\u00e9e prestigieuse pour la branche\u2009: les M\u00e9rites culinaires 2026 ont \u00e9t\u00e9 d\u00e9cern\u00e9s lundi \u00e0 Berne en pr\u00e9sence du pr\u00e9sident
    \nde la Conf\u00e9d\u00e9ration Guy Parmelin. Parmi les laur\u00e9ats figurent deux membres de la BCS, Christian Boillat (Confiserie Boillat, Saint-Prex VD) et Paolo Loraschi (Confiserie Al Porto, Tenero TI), v\u00e9ritables ma\u00eetres de leur art.<\/p>\n","protected":false},"author":5,"featured_media":160034,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[732,1278,1277,1275,1276],"class_list":["post-160046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","tag-christian-boillat","tag-confiserie-al-porto","tag-confiserie-boillat","tag-merites-culinaires-2026","tag-paolo-loraschi"],"acf":[],"yoast_head":"\nDeux ma\u00eetres, deux m\u00e9rites | SBC<\/title>\n<meta name=\"description\" content=\"Les M\u00e9rites culinaires 2026 ont \u00e9t\u00e9 d\u00e9cern\u00e9s lundi \u00e0 Christian Boillat et Paolo Loraschi.\" \/>\n<meta name=\"robots\" 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