{"id":57842,"date":"2023-03-09T08:51:46","date_gmt":"2023-03-09T07:51:46","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=57842"},"modified":"2023-03-09T09:16:34","modified_gmt":"2023-03-09T08:16:34","slug":"les-honneurs-pour-un-alchimiste-valaisan-et-un-maestro-tessinois","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-honneurs-pour-un-alchimiste-valaisan-et-un-maestro-tessinois\/","title":{"rendered":"Les honneurs pour un \u00ab\u2009alchimiste\u2009\u00bb valaisan et un \u00ab\u2009maestro\u2009\u00bb tessinois"},"content":{"rendered":"\n<p><strong>La remise des M\u00e9rites culinaires suisses 2023 s\u2019est tenue \u00e0 Berne. Deux p\u00e2tissiers-confiseurs ont figur\u00e9 parmi les laur\u00e9ats\u2009: David Pasquiet et Giuseppe Piffaretti. Ils ont re\u00e7u leur distinction des mains du conseiller f\u00e9d\u00e9ral Guy Parmelin.<\/strong><\/p>\n\n\n\n<p>a quatri\u00e8me \u00e9dition de M\u00e9rite culinaire suisse a valoris\u00e9 l\u2019excellence de la gastronomie suisse, lundi \u00e0 Berne. Grande premi\u00e8re cette ann\u00e9e\u2009: au c\u00f4t\u00e9 de quatre cuisiniers-chefs, le concours a honor\u00e9 deux p\u00e2tissiers-confiseurs pour leur excellence, leur savoir-faire et pour l\u2019exercice de leur art dans le respect des produits authentiques du patrimoine culinaire suisse. Les premiers laur\u00e9ats de cette cat\u00e9gorie sont le chocolatier valaisan David Pasquiet (L\u2019instant chocolat, Sierre) et le maestro tessinois, initiateur de la Coupe du monde de panettone, Giuseppe Piffaretti (La Bottega del Fornaio, Mendrisio).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-qualite-et-savoir-faire-reconnus\">Qualit\u00e9 et savoir-faire reconnus<\/h2>\n\n\n\n<p>Ce titre constitue un immense honneur pour David Pasquiet, son \u00e9pouse Virginie et son \u00e9quipe. Depuis ses d\u00e9buts, le confiseur a mis\u00e9 sur la qualit\u00e9 et l\u2019originalit\u00e9. \u00ab\u2009Cela confirme notre travail d\u2019une vingtaine d\u2019ann\u00e9es\u2009\u00bb, a-t-il expliqu\u00e9. \u00ab\u2009Toujours au sommet cet alchimiste de la gourmandise sublime la fameuse f\u00e8ve au travers des cr\u00e9ations uniques marqu\u00e9es d\u2019une touche artistique\u2009\u00bb, a relev\u00e9 le pr\u00e9sident du jury Dario Ranza.<\/p>\n\n\n\n<p>\u00ab\u2009C\u2019est un tr\u00e8s beau sentiment\u2009\u00bb, s\u2019est r\u00e9joui Giuseppe Piffaretti, surpris. \u00ab\u2009Cela montre que le long chemin que j\u2019ai parcouru a port\u00e9 ses fruits.\u2009\u00bb En ce qui concerne ses projets, il souhaite faire conna\u00eetre la Coupe du monde de panettone au niveau international et initier les Suisses al\u00e9maniques et les Romands \u00e0 la production de cette sp\u00e9cialit\u00e9. Mastro Piff, comme l\u2019appellent les Tessinois, impressionne toujours par sa constance, son professionnalisme et sa capacit\u00e9 \u00e0 communiquer sans jamais oublier sa \u00ab\u2009Bottega\u2009\u00bb, a d\u00e9clar\u00e9 M. Ranza dans son \u00e9loge.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Artisanat sous bonne garde<\/h2>\n\n\n\n<p>Le conseiller f\u00e9d\u00e9ral Guy Parmelin a qualifi\u00e9 ces professionnels de \u00ab\u2009d\u00e9fenseurs de l\u2019artisanat\u2009\u00bb dans un monde o\u00f9 la production industrielle ne cesse de cro\u00eetre. Dans son discours, il a rappel\u00e9 la beaut\u00e9 du m\u00e9tier, mais aussi la p\u00e9riode de d\u00e9fi pour la restauration pendant la pand\u00e9mie ainsi que le manque de personnel qualifi\u00e9 et la volatilit\u00e9 de la conjoncture. Pour le reste de l\u2019ann\u00e9e, il s\u2019est risqu\u00e9 \u00e0 un pronostic prudent, qualifiant les perspectives de \u00ab\u2009plut\u00f4t confiantes, voire euphoriques\u2009\u00bb.<\/p>\n\n\n\n<p><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/kulinarische-meriten-schweiz-2023\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Galerie de photos&#8230;\u00bb<\/strong><\/a><\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Claudia Vernocchi \/ Johann Ruppen<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La remise des M\u00e9rites culinaires suisses 2023 s\u2019est tenue \u00e0 Berne. Deux p\u00e2tissiers-confiseurs ont figur\u00e9 parmi les laur\u00e9ats\u2009: David Pasquiet et Giuseppe Piffaretti. Ils ont re\u00e7u leur distinction des mains du conseiller f\u00e9d\u00e9ral Guy Parmelin.<\/p>\n","protected":false},"author":5,"featured_media":57839,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-57842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons"],"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 honneurs pour un \u00ab\u2009alchimiste\u2009\u00bb valaisan et un \u00ab\u2009maestro\u2009\u00bb tessinois | SBC<\/title>\n<meta name=\"description\" content=\"La remise des M\u00e9rites culinaires suisses 2023 s\u2019est tenue \u00e0 Berne. 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