{"id":201,"date":"2024-09-16T09:30:29","date_gmt":"2024-09-16T07:30:29","guid":{"rendered":"https:\/\/occitanietech.fr\/?p=201"},"modified":"2024-09-16T09:30:30","modified_gmt":"2024-09-16T07:30:30","slug":"lot-leau-de-safran-letonnante-innovation-dun-chef-etoile-pour-democratiser-lacces-a-lor-rouge","status":"publish","type":"post","link":"https:\/\/occitanietech.fr\/index.php\/2024\/09\/16\/lot-leau-de-safran-letonnante-innovation-dun-chef-etoile-pour-democratiser-lacces-a-lor-rouge\/","title":{"rendered":"Lot: L’eau de safran, l’\u00e9tonnante innovation d’un chef \u00e9toil\u00e9 pour d\u00e9mocratiser l’acc\u00e8s \u00e0 l’or rouge."},"content":{"rendered":"\n

<\/a><\/h2>\n\n\n\n
\"safran-une-654cfac4509c3686033806-300x200<\/a><\/figure>\n\n\n\n

(La r\u00e9colte du safran sur les terres argilo-calcaires du Lot \u2022 \u00a9 FTV)<\/strong><\/em><\/p>\n\n\n\n

Chaque ann\u00e9e, les safraniers du Lot produisent 4 \u00e0 5 kgs de safran, ce qui n\u2019est pas rien tant les stigmates rouges de cette plante ne p\u00e8sent pas lourd. Le chef Claude-Emmanuel Robin a d\u00e9cid\u00e9 de d\u00e9cliner toute une gamme de produits autour de cet or rouge du Quercy et de r\u00e9aliser des concentr\u00e9s utilisables en cuisine, dont de l\u2019eau au safran.<\/p>\n\n\n\n

Sur le point d\u2019\u00eatre d\u00e9laiss\u00e9, le safran a repris des couleurs dans le Lot.  L\u2019\u00e9pice est d\u2019ailleurs la nouvelle marque de fabrique de Claude-Emmanuel Robin. Il y a un an, ce chef a pr\u00e9f\u00e9r\u00e9 rendre son \u00e9toile au guide Michelin pour s\u2019occuper de l\u2019or rouge du Quercy. Son restaurant situ\u00e9 \u00e0 Cajarc est rest\u00e9 porte close pendant 12 mois, le temps de r\u00e9fl\u00e9chir \u00e0 de nouveaux concepts autour de l\u2019\u00e9pice. La ville a obtenu le label \u00ab site remarquable du go\u00fbt \u00bb. Et pour honorer cette distinction, le chef s\u2019est mis aux fourneaux pour cuisiner de nouvelles id\u00e9es. \u00ab L\u2019ann\u00e9e derni\u00e8re, nous avons d\u00e9cid\u00e9 de transformer le restaurant, de cr\u00e9er un lieu de vie consacr\u00e9 au safran du Quercy, tout simplement parce que nous avions cr\u00e9\u00e9 un protocole d\u2019extraction qui nous permet d\u2019extraire au mieux le safran du Quercy. \u00bb<\/em><\/p>\n\n\n\n

Le restaurant est revenu \u00e0 une cuisine plus simple genre \u00ab bistrot \u00bb et le chef a cr\u00e9\u00e9 une boutique avec un p\u00f4le informatif : la maison du safran \u00e0 Cajarc (Lot).<\/p>\n\n\n\n

D\u00e9mocratiser l’acc\u00e8s de l’\u00e9pice <\/h2>\n\n\n\n

Claude-Emmanuel Robin a d\u00e9cid\u00e9 de pousser plus loin le concept et de d\u00e9mocratiser l\u2019acc\u00e8s \u00e0 l\u2019\u00e9pice. Le restaurateur a imagin\u00e9 et brevet\u00e9 l\u2019extraction de safran. \u00ab L\u2019int\u00e9r\u00eat du proc\u00e9d\u00e9 c\u2019est de retranscrire le safran dans un liquide sans l\u2019endommager. Au travers d\u2019extractions m\u00e9ticuleuses, on concentre les ar\u00f4mes et les saveurs avec des cuissons qui durent entre 48 et 72 h. On pompe tout du stigmate pour ensuite travailler le r\u00e9sultat en cuisine. Au travers de ces eaux de safran, on obtient plus de r\u00e9gularit\u00e9 dans les pr\u00e9parations pour avoir les m\u00eames saveurs et pour mieux les doser. \u00bb<\/em><\/p>\n\n\n\n

Ainsi le safran s\u2019invite dans la plupart des plats du chef : noix de Saint-Jacques, veau d\u2019Aveyron, mais aussi gel\u00e9e de sureau ou moutarde safran\u00e9s, au gr\u00e9 de l\u2019imagination de ce passionn\u00e9.<\/p>\n\n\n\n

Le safran est avant tout une affaire de pr\u00e9ciosit\u00e9 et de patience. Il faut environ 200\u2009000 Crocus sativus<\/em> pour obtenir 1 kg de poudre rouge safran\u00e9e. Et pour le r\u00e9colter, il faut s\u00e9parer un \u00e0 un les stigmates de la fleur pour ensuite les laisser s\u00e9cher.<\/p>\n\n\n\n

Une soixantaine de producteurs <\/canvas><\/canvas><\/canvas><\/h2>\n\n\n\n

Didier Doucet fait partie de plusieurs dizaines de producteurs \u00e0 embellir leurs parcelles de fleurs violettes. \u00ab On se rappelle nos grands-m\u00e8res qui allaient chercher le safran dans le jardin pour mettre dans le riz \u00e0 l\u2019\u00e9poque. On a commenc\u00e9 comme \u00e7a en 1998-99 \u00e0 relancer la production. On n\u2019\u00e9tait pas nombreux, mais c\u2019est une passion : quand on a commenc\u00e9, on ne peut plus s\u2019arr\u00eater. Tous les ans, en octobre, il nous tarde que les premi\u00e8res fleurs arrivent pour ramasser notre safran. Cette ann\u00e9e, elles sont un peu en retard. \u00bb<\/em><\/p>\n\n\n\n

C\u2019est la temp\u00e9rature du sol qui d\u00e9clenche la sortie du safran et comme il a fait tr\u00e8s chaud, les fleurs sont arriv\u00e9es plus tard. Quand il est retard\u00e9 par la nature, le safran produit un peu moins.<\/p>\n\n\n\n

\u00ab La fleur fl\u00e9trit tr\u00e8s tr\u00e8s vite,<\/em> poursuit le safranier. Le safran perd alors de sa qualit\u00e9, il faut imp\u00e9rativement le ramasser tous les jours et le travailler tous les jours. \u00bb <\/em>Ensuite, il faut le laisser s\u00e9cher pendant plusieurs mois pour que l\u2019\u00e9pice prenne toute sa saveur.<\/p>\n\n\n\n

Aujourd\u2019hui, le Quercy compte une soixantaine de producteurs.<\/p>\n\n\n\n

source: https:\/\/france3-regions.francetvinfo.fr\/occitanie\/lot\/cahors\/l-eau-de-safran-l-etonnante-innovation-d-un-chef-etoile-pour-democratiser-l-acces-a-l-or-rouge-2870144.html<\/p>\n","protected":false},"excerpt":{"rendered":"

(La r\u00e9colte du safran sur les terres argilo-calcaires du Lot \u2022 \u00a9 FTV) Chaque ann\u00e9e, les safraniers du Lot produisent 4 \u00e0 5 kgs de safran, ce qui n\u2019est pas rien tant les stigmates rouges de cette plante ne p\u00e8sent pas lourd. Le chef Claude-Emmanuel Robin a d\u00e9cid\u00e9 de d\u00e9cliner toute une gamme de produits autour de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-201","post","type-post","status-publish","format-standard","hentry","category-lot"],"yoast_head":"\nLot: L'eau de safran, l'\u00e9tonnante innovation d'un chef \u00e9toil\u00e9 pour d\u00e9mocratiser l'acc\u00e8s \u00e0 l'or rouge. - Occitanie Tech<\/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:\/\/occitanietech.fr\/index.php\/2024\/09\/16\/lot-leau-de-safran-letonnante-innovation-dun-chef-etoile-pour-democratiser-lacces-a-lor-rouge\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lot: L'eau de safran, l'\u00e9tonnante innovation d'un chef \u00e9toil\u00e9 pour d\u00e9mocratiser l'acc\u00e8s \u00e0 l'or rouge. - Occitanie Tech\" \/>\n<meta property=\"og:description\" content=\"(La r\u00e9colte du safran sur les terres argilo-calcaires du Lot \u2022 \u00a9 FTV) Chaque ann\u00e9e, les safraniers du Lot produisent 4 \u00e0 5 kgs de safran, ce qui n\u2019est pas rien tant les stigmates rouges de cette plante ne p\u00e8sent pas lourd. 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