{"id":8306,"date":"2021-05-26T13:54:00","date_gmt":"2021-05-26T11:54:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8306"},"modified":"2022-05-05T16:39:08","modified_gmt":"2022-05-05T14:39:08","slug":"le-panettone-une-vraie-diva","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-panettone-une-vraie-diva\/","title":{"rendered":"Le panettone \u2013 une vraie diva\u2009!"},"content":{"rendered":"\n

Simon Apoth\u00e9loz est le chef cr\u00e9atif de la Gelateria di Berna. Dans ce blog, il raconte ses premiers essais de fabrication d’un panettone.<\/strong><\/p>\n\n\n\n

Avant toute chose\u2009: mon histoire vous fera tout au plus bri\u00e8vement sourire. C\u2019est l\u2019histoire du Panettone de la Gelateria di Berna. Elle commence \u00e0 la mi-mars 2020. Le Conseil f\u00e9d\u00e9ral annonce le premier \u00ab\u2009lockdown\u2009\u00bb Covid pour la Suisse. Bien que nous soyons autoris\u00e9s \u00e0 rester ouvert en tant que \u00ab\u2009take-away\u2009\u00bb, nous voulons prendre nos responsabilit\u00e9s et gardons les commerces ferm\u00e9s pour le moment. Nous comprenons rapidement que les compagnies d\u2019assurances approuvent certes notre attitude, mais qu\u2019elles ne peuvent pas, avec la meilleure volont\u00e9, compenser les dommages caus\u00e9s par la pand\u00e9mie. Pour garantir nos postes de travail, nous avons \u00e9t\u00e9 oblig\u00e9s de r\u00e9cup\u00e9rer les pertes de chiffre d\u2019affaires d\u2019une autre fa\u00e7on.<\/p>\n\n\n\n

Lors d\u2019une tourn\u00e9e autour d\u2019un verre<\/h2>\n\n\n\n

A l\u2019occasion d\u2019une tourn\u00e9e autour d\u2019un verre, nous avons compris que la saison du panettone commen\u00e7ait exactement au moment o\u00f9 se terminait notre \u00ab\u2009gelati-stagione\u2009\u00bb. Le soir m\u00eame, nous avons commenc\u00e9 \u00e0 produire de l\u2019eau de levure. Ce qui a suivi au cours des mois suivants a \u00e9t\u00e9 une le\u00e7on d\u2019humilit\u00e9 sans pr\u00e9c\u00e9dent. Nous avons peaufin\u00e9 notre panettone pendant six mois. Tant\u00f4t avec du malt, tant\u00f4t sans. Tant\u00f4t avec un peu de levure, tant\u00f4t sans. Avec des raisins secs disponibles dans le commerce \u2013 qui faisaient tomber la p\u00e2te\u2026 Gr\u00e2ce \u00e0 une armoire de fermentation construite nous-m\u00eames et aux encouragements r\u00e9guliers du ma\u00eetre boulanger Edy Hirschi, nous avons r\u00e9ussi juste avant de laisser d\u00e9finitivement tomber.<\/p>\n\n\n\n

Les \u00ab\u2009gelatieri\u2009\u00bb ont facilement rattrap\u00e9 leurs heures perdues en novembre. Le succ\u00e8s de vente a \u00e9t\u00e9 modeste. Il n\u2019en reste que la satisfaction, un grand respect pour le m\u00e9tier de boulanger et une extr\u00eame curiosit\u00e9 pour savoir ce que l\u2019on peut encore faire avec le panettone.<\/p>\n\n\n\n

C\u2019est pourquoi nous sommes actuellement \u00e0 la recherche d\u2019une boulangerie que nous pourrions louer \u00e0 partir de novembre pour continuer \u00e0 \u00e9crire la petite histoire du panettone de la Gelateria di Berna.
Simon Apoth\u00e9loz<\/p>\n\n\n\n

Simon Apoth\u00e9loz<\/strong> a 39 ans et vit avec sa famille dans le quartier de Breitenrain \u00e0 Berne. En tant que grand chef cuisinier, il a remport\u00e9 pour le restaurant Eisblume \u00e0 Worb 17 points Gault&Millau, une \u00e9toile Michelin, et a \u00e9t\u00e9 \u00e9lu \u00ab\u2009promu de l\u2019ann\u00e9e\u2009\u00bb en 2018. Depuis ce printemps,il est le chef cr\u00e9atif de la Gelateria di Berna. Au sein de l\u2019entreprise familiale, il tente de repousser les limites sensorielles des cr\u00e9ations de \u00ab\u2009gelato\u2009\u00bb et de sorbet.<\/p>\n\n\n\n

swissbaker-blog<\/a>
Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Simon Apoth\u00e9loz est le chef cr\u00e9atif de la Gelateria di Berna. Dans ce blog, il raconte ses premiers essais de fabrication d’un panettone. Avant toute chose\u2009: mon histoire vous fera tout au plus bri\u00e8vement sourire. C\u2019est l\u2019histoire du Panettone de la Gelateria di Berna. Elle commence \u00e0 la mi-mars 2020. Le Conseil f\u00e9d\u00e9ral annonce le premier \u00ab\u2009lockdown\u2009\u00bb Covid pour la […]<\/p>\n","protected":false},"author":1,"featured_media":5295,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-8306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLe panettone \u2013 une vraie diva\u2009! | 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-panettone-une-vraie-diva\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le panettone \u2013 une vraie diva\u2009!\" \/>\n<meta property=\"og:description\" content=\"Simon Apoth\u00e9loz est le chef cr\u00e9atif de la Gelateria di Berna. 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