{"id":33049,"date":"2021-11-26T10:37:38","date_gmt":"2021-11-26T10:37:38","guid":{"rendered":"https:\/\/horecamagazine.be\/lescaveche-de-chimay-reconnue-igp\/"},"modified":"2021-11-26T13:34:59","modified_gmt":"2021-11-26T13:34:59","slug":"lescaveche-de-chimay-reconnue-igp","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lescaveche-de-chimay-reconnue-igp\/","title":{"rendered":"L\u2018Escav\u00e8che de Chimay reconnue IGP"},"content":{"rendered":"

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Demand\u00e9e en 2017 par un ensemble de producteurs, le Service Public de Wallonie, Hainaut D\u00e9veloppement et AgriLabel, la reconnaissance d\u2019Indication G\u00e9ographique Prot\u00e9g\u00e9e a \u00e9t\u00e9 octroy\u00e9e par la Commission Europ\u00e9enne \u00e0 l\u2019Escav\u00e8che de Chimay au d\u00e9but de cette ann\u00e9e 2021.<\/strong><\/p>\n

Tout d\u2019abord, qu\u2019est-ce que l\u2019Escav\u00e8che de Chimay\u00a0IGP ?<\/strong><\/h4>\n

L\u2019Escav\u00e8che de Chimay IGP est une d\u00e9licieuse pr\u00e9paration froide de poisson cuit, enrob\u00e9 d\u2019une sauce vinaigr\u00e9e et g\u00e9lifi\u00e9e \u00e0 base d\u2019oignons.<\/p>\n

Un peu d\u2019histoire\u00a0: d\u00e8s le 15\u00e8me<\/sup> si\u00e8cle, dans la r\u00e9gion de Chimay, de nombreux lacs et \u00e9tangs artificiels avaient \u00e9t\u00e9 cr\u00e9\u00e9s pour les besoins de l’industrie m\u00e9tallurgique. Au 18\u00e8me<\/sup> si\u00e8cle, lors du d\u00e9clin de cette industrie, ces \u00e9tangs ont \u00e9t\u00e9 convertis en zones de p\u00eache. Comme ils regorgeaient de poissons, les propri\u00e9taires de l\u2019\u00e9poque cherch\u00e8rent une solution pour la conservation des surplus de poissons et eurent recours \u00e0 une pr\u00e9paration \u00e0 base de vinaigre dont le go\u00fbt fut rehauss\u00e9 d\u2019oignons. L\u2019Escav\u00e8che de Chimay \u00e9tait n\u00e9e.<\/p>\n

Une IGP, qu\u2019est-ce que cela change\u00a0?<\/strong><\/h4>\n

La reconnaissance europ\u00e9enne IGP est importante car elle permet de prot\u00e9ger ce plat typique de notre terroir d\u2019une \u00e9ventuelle d\u00e9localisation et d\u2019une industrialisation, garantissant de ce fait les revenus des artisans producteurs locaux mais aussi la qualit\u00e9 du produit.<\/p>\n

La reconnaissance de l\u2019Escav\u00e8che de Chimay en tant qu\u2019IGP permet de prot\u00e9ger :<\/strong><\/p>\n

    \n
  • Un savoir-faire sp\u00e9cifique\u00a0:<\/strong> la pr\u00e9paration de la sauce, la cuisson du poisson, l\u2019assemblage.<\/li>\n
  • Les sp\u00e9cificit\u00e9s du produit\u00a0:<\/strong> la recette, le conditionnement dans un pot en gr\u00e8s, la dur\u00e9e de conservation durant plusieurs semaines.<\/li>\n
  • Un ancrage local ainsi que la r\u00e9putation du produit\u00a0:<\/strong> dans le cadre de l\u2019appellation IGP, l’aire g\u00e9ographique d\u00e9limit\u00e9e pour la fabrication et le conditionnement de ce plat est limit\u00e9e \u00e0 la Province de Namur (Cerfontaine, Couvin, Doische, Philippeville, Viroinval) et \u00e0 la Province de Hainaut (Chimay, Momignies, Froidchapelle, Sivry-Rance).\n

    Il existe actuellement trois producteurs de ce mets wallon\u00a0: Escav\u00e8che du Val d’Oise, Escavir et Fagnes & Saveurs.<\/li>\n<\/ul>\n

     <\/p>\n

     <\/p>\n

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    Julien Lapraille, ambassadeur de la campagne<\/o:p><\/span><\/b><\/h4>\n

    Ardent d\u00e9fenseur des produits locaux et de la cuisine locale, l\u2019ancien participant \u00e0 l\u2019\u00e9mission fran\u00e7aise Top Chef, cuisinier, chroniqueur TV et radio, tr\u00e8s actif sur les r\u00e9seaux sociaux, Julien Lapraille a \u00e9t\u00e9 choisi comme ambassadeur de la campagne europ\u00e9enne EuroFoodArt.<\/p>\n

    Cette campagne met en valeur des produits agroalimentaires d\u2019exception, fruits d\u2019un savoir-faire unique et de cahiers des charges tr\u00e8s stricts, ce qui rend la reconnaissance de la qualit\u00e9 europ\u00e9enne une vraie garantie. \u00a0<\/p>\n

    En Belgique, la campagne EurofoodArt, qui a comme slogan \u00ab\u00a0L\u2019Excellence europ\u00e9enne est un art\u00a0\u00bb, promeut pas moins de 11 produits AOP-IGP de Wallonie et notamment l\u2019Escav\u00e8che de Chimay IGP.<\/p>\n

    Sur ses r\u00e9seaux, Julien partage quelques secrets de production de ces produits d\u2019exception, ses recettes et quelques anecdotes amusantes au sujet de ces mets labellis\u00e9s, et guide sa communaut\u00e9 d\u2019amateurs de cuisine \u00e0 la rencontre du patrimoine culinaire de notre terroir.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.4.7″]<\/p>\n

    Texte : PVW<\/em><\/p>\n

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    Demand\u00e9e en 2017 par un ensemble de producteurs, le Service Public de Wallonie, Hainaut D\u00e9veloppement et AgriLabel, la reconnaissance d\u2019Indication G\u00e9ographique Prot\u00e9g\u00e9e a \u00e9t\u00e9 octroy\u00e9e par la Commission Europ\u00e9enne \u00e0 l\u2019Escav\u00e8che de Chimay au d\u00e9but de cette ann\u00e9e 2021. Tout d\u2019abord, qu\u2019est-ce que l\u2019Escav\u00e8che de Chimay\u00a0IGP ? L\u2019Escav\u00e8che de Chimay IGP est une d\u00e9licieuse pr\u00e9paration […]<\/p>\n","protected":false},"author":5,"featured_media":32987,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-33049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nL\u2018Escav\u00e8che de Chimay reconnue IGP | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2018Escav\u00e8che de 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