{"id":77035,"date":"2024-03-26T11:16:09","date_gmt":"2024-03-26T10:16:09","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=77035"},"modified":"2024-03-26T13:52:19","modified_gmt":"2024-03-26T12:52:19","slug":"la-durabiliterepensee","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-durabiliterepensee\/","title":{"rendered":"La durabilit\u00e9 repens\u00e9e"},"content":{"rendered":"\n

Du pain en b\u00e2tonnets et du chocolat qui en a le go\u00fbt mais qui n\u2019en est pas\u2026 A la recherche d\u2019alternatives r\u00e9gionales, trois esprits novateurs de Copenhague (DK) repensent la fabrication de produits avec leur philosophie z\u00e9ro gaspillage alimentaire.<\/strong><\/p>\n\n\n\n

Maximillian Bogenmann, Mathew Orlando et Christian Bach sont les trois grands gastronomes qui se cachent derri\u00e8re l\u2019entreprise danoise endless food company. Ils ont travaill\u00e9 ensemble dans l\u2019ancien c\u00e9l\u00e8bre restaurant Amass \u00e0 Copenhague. L\u2019\u00e9tablissement a pr\u00f4n\u00e9 une exp\u00e9rience alimentaire durable et consciente pendant de nombreuses ann\u00e9es, l\u2019\u00e9quipe autour du fondateur Mathew Orlando et du chef de cuisine Maximillian Bogenmann s\u2019\u00e9tant attel\u00e9e \u00e0 valoriser syst\u00e9matiquement les \u00ab\u2009restes\u2009\u00bb de la cuisine.<\/p>\n\n\n\n

La saveur du pain froid<\/h2>\n\n\n\n

Des amis des trois jeunes entrepreneurs ont ouvert une boulangerie en face du restaurant. \u00ab\u2009Ils nous parlaient souvent des restes de pain qui ne pouvaient pas \u00eatre vendus\u2009\u00bb, se souvient Bogenmann. Ni une ni deux, les trois comp\u00e8res ont donc d\u00e9cid\u00e9 de ramener ces restes en cuisine, et r\u00e9fl\u00e9chi \u00e0 ce qu\u2019ils pourraient en faire. \u00ab\u2009Sachant que l\u2019amidon du pain contient beaucoup de sucre, nous avons essay\u00e9 d\u2019isoler le sucre nous-m\u00eames.\u2009\u00bb Il en a r\u00e9sult\u00e9 un sirop de sucre fabriqu\u00e9 \u00e0 partir de restes de pain. Et les trois gourmets aimant les glaces, ils ont logiquement commenc\u00e9 \u00e0 utiliser ce sirop comme base de glace, qui a \u00e9t\u00e9 servie comme dessert \u2013 et appr\u00e9ci\u00e9e par la client\u00e8le. <\/p>\n\n\n

\n
\"\"
Les trois esprits cr\u00e9atifs derri\u00e8re endless food company (de gauche \u00e0 droite)\u2009: Mathew Orlando, Christian Bach et Maximillian Bogenmann.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Du \u00ab\u2009non-chocolat\u2009\u00bb \u00e0 base de dr\u00e8ches de bi\u00e8re<\/h2>\n\n\n\n

Pendant quatre ans, les trois entrepreneurs ont mis au point une alternative au chocolat \u00e0 partir d\u2019ingr\u00e9dients locaux et test\u00e9 diff\u00e9rents ingr\u00e9dients de base \u2013 avec et sans succ\u00e8s. L\u2019aboutissement est aujourd\u2019hui \u00ab\u2009This isn\u2019t chocolate\u2009\u00bb (ce n\u2019est pas du chocolat), ou Thic en abr\u00e9g\u00e9, principalement compos\u00e9 de dr\u00eaches de bi\u00e8re, un sous-produit de la brasserie. …<\/p>\n\n\n\n

….Lire l’article complet dans \u00abPanissimo\u00bb du 22 mars<\/em><\/p>\n\n\n\n

endlesscph.com<\/a><\/p>\n\n\n\n

Elina Laich<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Du pain en b\u00e2tonnets et du chocolat qui en a le go\u00fbt mais qui n\u2019en est pas\u2026 A la recherche d\u2019alternatives r\u00e9gionales, trois esprits novateurs de Copenhague (DK) repensent la fabrication de produits avec leur philosophie z\u00e9ro gaspillage alimentaire.<\/p>\n","protected":false},"author":5,"featured_media":77031,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-77035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche"],"acf":[],"yoast_head":"\nLa durabilit\u00e9 repens\u00e9e | 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\/la-durabiliterepensee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" 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