{"id":9845,"date":"2020-05-06T15:06:00","date_gmt":"2020-05-06T13:06:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9845"},"modified":"2022-05-12T16:45:29","modified_gmt":"2022-05-12T14:45:29","slug":"le-pain-symbole-de-vie-et-dhospitalite","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-pain-symbole-de-vie-et-dhospitalite\/","title":{"rendered":"Le pain, symbole de vie et d’hospitalit\u00e9"},"content":{"rendered":"\n

Regula Minder a grandi dans une ferme et travaille dans la restauration depuis 34 ans. \u00abLe jour de la cuisson du pain\u00bb est l’un de ses souvenirs d’enfance les plus forts ; un rituel qui a fa\u00e7onn\u00e9 sa relation au pain jusqu’\u00e0 ce jour.<\/strong><\/p>\n\n\n\n

L’amour du pain m’a \u00e9t\u00e9 transmis par ma m\u00e8re. J’ai grandi dans une ferme et le pain sortait, toujours fait maison, de notre propre four \u00e0 bois. L’odeur du pain frais m’a donc accompagn\u00e9e tout au long de mon enfance. Et quand nous sentions l\u2019odeur d\u00e9licieuse de la tresse au beurre tout juste sortie du four \u00e0 bois, nous le savions: ce sera un jour de joie!<\/p>\n\n\n\n

Lorsque ma m\u00e8re m\u00e9langeait la p\u00e2te dans le grand bol en bois au petit matin, alors que nous \u00e9tions encore au lit, toute la maison sentait la levure fra\u00eeche et la farine. Le p\u00e9trissage est un travail qui demande de la poigne, ma m\u00e8re p\u00e9trissait tout \u00e0 la main, avec calme et passion. Il y avait quelque chose de sensuel dans cette t\u00e2che – c’\u00e9tait certainement l’une des raisons pour lesquelles le pain avait un go\u00fbt si fantastique.<\/p>\n\n\n\n

Quand ma m\u00e8re sortait les miches de pain du four, elle devait veiller \u00e0 ce que ses six enfants ne commencent pas \u00e0 les grignoter – la tentation \u00e9tait grande.Aujourd’hui encore, j’aime faire moi-m\u00eame mon pain de temps en temps. Cela me rappelle toutes les odeurs et l’atmosph\u00e8re particuli\u00e8re qui r\u00e9gnait dans le monde de mon enfance pendant la journ\u00e9e de la cuisson.<\/p>\n\n\n\n

Chauffer le grand four \u00e0 bois \u00e9tait laborieux. On utilisait donc encore le feu, apr\u00e8s le pain, pour faire cuire des g\u00e2teaux aux fruits juteux. Nous les mangions pour le d\u00e9jeuner – c’\u00e9tait merveilleux !
Le jour de la cuisson du pain est l’un des souvenirs les plus forts de mon enfance et a marqu\u00e9 ma relation au pain jusqu’\u00e0 aujourd’hui. Au restaurant Waldheim, j’essaie de transmettre \u00e0 mes clients un peu de la magie de la journ\u00e9e de cuisson du pain de ma m\u00e8re. Notre pain est toujours frais et provient de la boulangerie au four \u00e0 bois de Vechigen (BE). Il est fabriqu\u00e9 \u00e0 partir de farine biologique fine et fa\u00e7onn\u00e9 \u00e0 la main. Nos h\u00f4tes peuvent ainsi savourer un produit frais, r\u00e9gional et authentique, confectionn\u00e9 avec amour et respect.<\/p>\n\n\n\n

Cette attitude de respect et de passion est ce que nous cultivons au restaurant Waldheim avec tous nos produits. Nous utilisons des produits de qualit\u00e9 de la r\u00e9gion, avec des voies de transport courtes, issus de cultures durables pratiqu\u00e9es par des personnes qui travaillent dans de bonnes conditions sociales. Nous avons une responsabilit\u00e9 envers le monde et nos enfants. Je voudrais assumer cette responsabilit\u00e9 non seulement au niveau priv\u00e9, mais aussi et surtout envers mes h\u00f4tes.<\/p>\n\n\n\n

Dans la crise actuelle du coronavirus, le pain est plus que jamais le repr\u00e9sentant de nombreuses choses qui semblent avoir \u00e9t\u00e9 perdues au fil du temps dans notre monde harassant au rythme effr\u00e9n\u00e9. Il repr\u00e9sente l’unit\u00e9, la solidarit\u00e9, les parfums de l’enfance, le partage et la beaut\u00e9 des petites choses simples.<\/p>\n\n\n\n

Apr\u00e8s la crise, beaucoup de choses seront diff\u00e9rentes, peut-on lire ou entendre ici et l\u00e0. Le pain a accompagn\u00e9 l’homme pendant d\u00e9j\u00e0 des milliers d’ann\u00e9es, il sera certainement encore sur nos tables apr\u00e8s la crise du coronavirus. Plus que jamais.<\/p>\n\n\n\n

Regula Minder<\/strong>, 56 ans, travaille dans la restauration depuis 34 ans. Elle dirige le restaurant Waldhei<\/a>m depuis 15 ans. Pendant son temps libre, elle pratique le yoga, la lecture et la randonn\u00e9e.<\/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":"

Regula Minder a grandi dans une ferme et travaille dans la restauration depuis 34 ans. \u00abLe jour de la cuisson du pain\u00bb est l’un de ses souvenirs d’enfance les plus forts ; un rituel qui a fa\u00e7onn\u00e9 sa relation au pain jusqu’\u00e0 ce jour. L’amour du pain m’a \u00e9t\u00e9 transmis par ma m\u00e8re. J’ai grandi dans une ferme et le […]<\/p>\n","protected":false},"author":1,"featured_media":5831,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-9845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLe pain, symbole de vie et d'hospitalit\u00e9 | 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-symbole-de-vie-et-dhospitalite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le pain, symbole de vie et d'hospitalit\u00e9\" \/>\n<meta property=\"og:description\" content=\"Regula Minder a grandi dans une ferme et travaille dans la restauration depuis 34 ans. \u00abLe jour de la cuisson du pain\u00bb est l’un de ses souvenirs d’enfance les plus forts ; un rituel qui a fa\u00e7onn\u00e9 sa relation au pain jusqu’\u00e0 ce jour. 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