{"id":44539,"date":"2024-01-25T11:14:53","date_gmt":"2024-01-25T10:14:53","guid":{"rendered":"https:\/\/horecamagazine.be\/laurie-mesmaeker-remporte-le-prix-du-meilleur-pain-biologique\/"},"modified":"2024-01-25T11:14:54","modified_gmt":"2024-01-25T10:14:54","slug":"laurie-mesmaeker-remporte-le-prix-du-meilleur-pain-biologique","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/laurie-mesmaeker-remporte-le-prix-du-meilleur-pain-biologique\/","title":{"rendered":"Laurie Mesmaeker remporte le prix du meilleur pain biologique"},"content":{"rendered":"

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A l\u2019occasion du concours international de boulangerie \u2018Mondial du Pain\u2019 qui s\u2019est d\u00e9roul\u00e9 r\u00e9cemment \u00e0 Nantes, Laurie Mesmaeker, 21 ans et originaire d\u2019Anderlecht a remport\u00e9 le prix du meilleur pain biologique. Avec le chef Olivier Collet et le coach Serge Alexandre, elle s\u2019est \u00e9galement hiss\u00e9e \u00e0 la sixi\u00e8me place du classement g\u00e9n\u00e9rale du concours. Et : leur brioche a en outre remport\u00e9 le prix du public.<\/strong><\/p>\n

Laurie Mesmaeker (21) suit la formation de boulangerie-p\u00e2tisserie (7\u00e8me ann\u00e9e de sp\u00e9cialisation) \u00e0 l\u2019Institut Emile Gryzon (Coovi \u2013 Ceria) \u00e0 Anderlecht, assortie d\u2019une sp\u00e9cialisation en chocolat, p\u00e2tisserie et glace. Durant le concours, elle a \u00e9t\u00e9 \u00e9paul\u00e9e par deux de ses enseignants du Coovi-Ceria, \u00e0 savoir Olivier Collet en tant que chef et Serge Alexandre en tant que coach. <\/p>\n

\"\"<\/p>\n

Les \u00e9quipes participantes avaient re\u00e7u pour mission de pr\u00e9parer plusieurs pains et g\u00e2teaux selon la m\u00e9thode \u2018Respectus Panis\u2019. Il s\u2019agit d\u2019une mani\u00e8re artisanale de pr\u00e9paration du pain dans laquelle l’utilisation de farine biologique pure est essentielle, tout comme le processus de p\u00e9trissage \u00e0 la main et la lenteur du processus de fermentation.<\/p>\n

La brioche \u00e0 la cr\u00e8me d’amande et aux zestes d’orange de Laurie Mesmaeker a \u00e9t\u00e9 \u00e0 ce point appr\u00e9ci\u00e9e qu’elle a remport\u00e9 le prix du public. Et : leur pain biologique a \u00e9t\u00e9 \u00e9lu le meilleur parmi les 15 pays participants par le jury. Bien jou\u00e9!<\/p>\n

\u00ab\u00a0Une bonne farine est indispensable pour un pain biologique de qualit\u00e9, explique Laurie Mesmaeker, et aucun additif ne peut \u00eatre utilis\u00e9. L’utilisation d’une machine est \u00e9galement exclue. Heureusement, la m\u00e9thode ‘Respectus Panis’ est encore utilis\u00e9e ici et l\u00e0 dans le circuit commercial …\u00a0\u00bb<\/p>\n

\u00c0 quoi pensez-vous spontan\u00e9ment lorsque l\u2019on \u00e9voque le chocolat, la p\u00e2tisserie et la glace ?
<\/strong><\/em>\u00ab\u00a0Des trois, c’est le chocolat que je pr\u00e9f\u00e8re, et j’appr\u00e9cie donc de commencer ma journ\u00e9e par un morceau de chocolat. Dans la p\u00e2tisserie, je d\u00e9couvre mon attachement au sucre, et la glace symbolise pour moi l’\u00e9t\u00e9.\u00a0\u00bb<\/p>\n

Quels sont vos projets pour l\u2019avenir ? Et souhaiteriez-vous \u00e0 terme cr\u00e9er votre propre entreprise ?
<\/strong><\/em>\u00ab\u00a0Pour l’instant, je n’ai pas d’id\u00e9e concr\u00e8te \u00e0 ce sujet, d\u00e9clare-t-elle. Avant d’aller plus loin, je vais d’abord partir \u00e0 la d\u00e9couverte du monde l’ann\u00e9e prochaine, en commen\u00e7ant par la France. Ensuite, je verrai ce qui se pr\u00e9sentera \u00e0 moi.\u00a0\u00bb<\/p>\n

Mais d’abord, il y a le \u2018Best of Pain\u2019, une comp\u00e9tition qui sera organis\u00e9e en janvier 2025, bien que les dates et le lieu exacts ne soient pas encore connus pour l’instant. Les six meilleures \u00e9quipes du \u2018Mondial du Pain\u2019 participeront au \u2018Best of Pain\u2019.\u00a0 L’\u00e9quipe de Laurie se mesurera aux cinq autres finalistes du \u2018Mondial du Pain\u2019, originaires de Cor\u00e9e du Sud, du Japon, de Ta\u00efwan, de France et de Chine. Le fait qu’en Europe, seule la Belgique, en plus de la France, puisse se mesurer \u00e0 ces pays asiatiques est d\u00e9j\u00e0 une performance en soi.<\/p>\n

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(DV)<\/em><\/p>\n

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A l\u2019occasion du concours international de boulangerie \u2018Mondial du Pain\u2019 qui s\u2019est d\u00e9roul\u00e9 r\u00e9cemment \u00e0 Nantes, Laurie Mesmaeker, 21 ans et originaire d\u2019Anderlecht a remport\u00e9 le prix du meilleur pain biologique. Avec le chef Olivier Collet et le coach Serge Alexandre, elle s\u2019est \u00e9galement hiss\u00e9e \u00e0 la sixi\u00e8me place du classement g\u00e9n\u00e9rale du concours. Et […]<\/p>\n","protected":false},"author":5,"featured_media":44498,"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":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-44539","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":"\nLaurie Mesmaeker remporte le prix du meilleur pain biologique | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Laurie Mesmaeker remporte le prix du meilleur pain biologique\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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