{"id":8298,"date":"2021-05-31T13:34:00","date_gmt":"2021-05-31T11:34:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8298"},"modified":"2022-05-05T16:32:26","modified_gmt":"2022-05-05T14:32:26","slug":"le-pain-est-bien-plus-quun-acteur-secondaire","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-pain-est-bien-plus-quun-acteur-secondaire\/","title":{"rendered":"\u00ab\u2009Le pain est bien plus qu\u2019un acteur secondaire\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Quel est le statut du pain dans la gastronomie\u2009? Le nouveau sommelier du pain, Alfred Bau, s\u2019est pench\u00e9 sur cette question dans son m\u00e9moire de dipl\u00f4me.<\/strong><\/p>\n\n\n\n<p>\u00ab\u2009Le pain est tellement plus que du pain. Il est \u00e9motion, plaisir, exp\u00e9rience, histoire, go\u00fbt\u2009!\u2009\u00bb Alfred Bau veut le faire passer du statut d\u2019acteur secondaire \u00e0 celui de star dans la gastronomie. Il a d\u00e9couvert \u00ab\u2009que de nombreux restaurateurs n\u2019ont tout simplement pas les connaissances pour faire du bon pain\u2009\u00bb. Ils n\u2019ont pas non plus de lien avec le pain. Les gens se tournent alors rapidement vers des sandwichs surgel\u00e9s industriels.<\/p>\n\n\n\n<p>Pourtant, le pain n\u2019est pas absent partout de la gastronomie. M.\u202fBau a d\u00e9couvert de passionnants concepts\u2009: une boulangerie enti\u00e8re int\u00e9gr\u00e9e \u00e0 un restaurant ou un livret de pain d\u00e9crivant les pains, leur histoire et le boulanger.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-prix-un-role-secondaire\">Le prix, un r\u00f4le secondaire<\/h2>\n\n\n\n<p>Alfred Bau a aussi questionn\u00e9 des artisans. Il s\u2019est entretenu avec Fabian F\u00fcger, de Handmade \u00e0 M\u00f6rschwil (SG), et Edgar Ehrbar, de R\u00f6ssli Beck AG \u00e0 Sulgen (TG). Les deux experts sont unanimes\u2009: le concept du pain doit s\u2019int\u00e9grer dans les processus d\u2019une entreprise de cuisine-restauration. Une grande miche de pain est plus facile \u00e0 manipuler que des petits sandwichs qui risquent de s\u00e9cher rapidement. Le r\u00f4le du prix ne serait que mineur. Les boulangers manqueraientt de courage pour affirmer\u2009: \u00ab\u2009J\u2019ai un super produit, maintenant faites-en quelque chose\u2009!\u2009\u00bb.<\/p>\n\n\n\n<p>Le pain est le parent pauvre de la formation de base des cuisiniers. Son travail de th\u00e8se l\u2019a amen\u00e9 \u00e0 assister \u00e0 une conf\u00e9rence aux cours de cuisine en derni\u00e8re ann\u00e9e de formation CFC. Le formateur a notamment d\u00e9velopp\u00e9 des variantes de pain pour la haute cuisine, coordonn\u00e9es avec les menus. \u00ab\u2009Ils sont fabriqu\u00e9s avec un levain en deux \u00e9tapes. La premi\u00e8re est celle de l\u2019aromatisation, la seconde celle de la pousse. Les p\u00e2tes ne contiennent pas de levure boulang\u00e8re car ces saveurs supplantent celles du levain.\u2009\u00bb<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"551\" height=\"327\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_11_2_fredy_bau_menu_90e41ef686.jpeg\" alt=\"\" class=\"wp-image-8299\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_11_2_fredy_bau_menu_90e41ef686.jpeg 551w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_11_2_fredy_bau_menu_90e41ef686-300x178.jpeg 300w\" sizes=\"(max-width: 551px) 100vw, 551px\" \/><\/figure>\n\n\n\n<p><em>Un plat cr\u00e9\u00e9 avec l&#8217;animateur Christoph Komarnicki:&nbsp;&nbsp;cranberry twister, c\u00e9leri, noisettes avec un carpaccio de boeuf Black Angus avec des \u00e9ponges d&#8217;oeufs frits.<\/em><a><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-vernissage-du-pain\">Vernissage du pain<\/h2>\n\n\n\n<p>Pour approfondir ses recherches, Alfred Bau a organis\u00e9 un vernissage de pain \u00e0 Frauenfeld (TG) et d\u00e9velopp\u00e9 le site brotvernissage.ch. \u00ab\u2009Je voulais savoir si la culture du pain dans la gastronomie trouvait un \u00e9cho aupr\u00e8s des clients.\u2009\u00bb Les participants se sont vus servir du pain de seigle en cro\u00fbte de poivre, du twister aux noisettes et aux canneberges, de la baguette aux canneberges et du pain blanc au levain pour accompagner le menu.<\/p>\n\n\n\n<p>Les r\u00e9actions ont montr\u00e9 que le pain peut \u00eatre bien plus qu\u2019un accessoire. Fait main, il est attendu. Les invit\u00e9s ont particuli\u00e8rement appr\u00e9ci\u00e9 les descriptions.<\/p>\n\n\n\n<p>Pendant la pand\u00e9mie, le pain a re\u00e7u un coup de pouce gratuit. Aux boulangers de veiller \u00e0 ce que cette appr\u00e9ciation ne soit pas perdue\u2009: \u00ab\u2009Nous devons d\u00e9fendre la qualit\u00e9 et la r\u00e9gionalit\u00e9, nous montrer, rev\u00eatir la veste du boulanger et parler fi\u00e8rement de notre profession\u2009!\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quel est le statut du pain dans la gastronomie\u2009? Le nouveau sommelier du pain, Alfred Bau, s\u2019est pench\u00e9 sur cette question dans son m\u00e9moire de dipl\u00f4me. \u00ab\u2009Le pain est tellement plus que du pain. Il est \u00e9motion, plaisir, exp\u00e9rience, histoire, go\u00fbt\u2009!\u2009\u00bb Alfred Bau veut le faire passer du statut d\u2019acteur secondaire \u00e0 celui de star dans la gastronomie. Il a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5291,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45,56],"tags":[],"class_list":["post-8298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel","category-levain-chef"],"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>\u00ab\u2009Le pain est bien plus qu\u2019un acteur secondaire\u2009\u00bb | 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\/le-pain-est-bien-plus-quun-acteur-secondaire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Le pain est bien plus qu\u2019un acteur secondaire\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Quel est le statut du pain dans la gastronomie\u2009? 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