{"id":142,"date":"2015-03-11T16:29:11","date_gmt":"2015-03-11T15:29:11","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=142"},"modified":"2018-03-29T15:28:03","modified_gmt":"2018-03-29T13:28:03","slug":"lor-rouge-made-in-belgium","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/culture\/decouvrir-culture\/lor-rouge-made-in-belgium","title":{"rendered":"L’or rouge, Made in Belgium !"},"content":{"rendered":"Reading Time: <\/span> 3<\/span> minutes<\/span><\/span>

C<\/span>onnu depuis l’Egypte ancienne, le Safran\u00a0est issu d’une plante que les jardiniers connaissent bien… L’esp\u00e8ce produisant la savoureuse \u00e9pice se nomme \u00ab\u00a0Crocus sativus<\/i>\u00a0\u00bb et fleurit au d\u00e9but de l’automne, p\u00e9riode \u00e0 laquelle aura lieu la r\u00e9colte de ses stigmates parfum\u00e9s (5 \u00e0 6\u00a0semaines). Rare et pr\u00e9cieux comme l\u2019or, sa poudre est rouge comme le cuivre, ce qui lui vaut son surnom d\u2019\u00ab\u00a0or rouge\u00a0\u00bb. En Belgique, trois producteurs se sont lanc\u00e9s dans sa culture. Petit tour du pays\u2026<\/strong><\/p>\n

\"safran\"<\/a><\/h3>\n

Promenons-nous\u2026 en r\u00e9gion li\u00e9geoise<\/b><\/h3>\n

Sabine et Eric L\u00e9onard ont r\u00e9ussi leur pari fou\u00a0: cultiver du safran sous nos \u00ab\u00a0tropiques\u00a0\u00bb, \u00e0 Wasseiges pr\u00e9cis\u00e9ment. Avec plus de 120.000\u00a0bulbes et bulbilles de crocus sativus<\/i> plant\u00e9s, la ferme du safran de Cotchia est reconnue par la R\u00e9gion wallonne comme centre de r\u00e9f\u00e9rence et d’exp\u00e9rimentation en Belgiqu<\/b>e. Nos deux fermiers, devenus safraniers, se sont mis au diapason du cycle des bulbes et ces orf\u00e8vres font tout \u00e0 la main\u00a0: cueillette des fleurs jour et nuit et extraction du fameux pistil. \u00ab\u00a0Pour achever la m\u00e9tamorphose de la fleur en \u00e9pice, les pistils doivent \u00eatre d\u00e9shydrat\u00e9<\/b>s et perdre 80\u00a0% de leur poids\u00a0\u00bb nous pr\u00e9cise Eric. A Wasseiges, la d\u00e9shydratation est r\u00e9alis\u00e9e \u00e0 l\u2019aide de fours, utilis\u00e9s selon une technique gard\u00e9e secr\u00e8te, LA signature de la ferme du Safran de Cotchia.<\/p>\n

La Gaume n\u2019est pas en reste<\/b><\/h3>\n

A Virton, se trouve depuis 2009 notre 2e<\/sup> safrani\u00e8re belge, le Safran gaumais, lanc\u00e9e par Pascal Cherain et sa compagne V\u00e9ronique Merville. C’est aux mois d\u2019octobre et de novembre que la fleur magique de couleur violette pousse durant la nuit et porte en son c\u0153ur les trois fameux stigmates d’un rouge-orange vif<\/b> : ces stigmates tr\u00e8s odorants constituent le safran frais. Apr\u00e8s la r\u00e9colte, le s\u00e9chage pour en obtenir l’\u00e9pice, v\u00e9ritable exhausteur de go\u00fbt, commercialis\u00e9e sous diverses formes : en stigmates pour la cuisine mais \u00e9galement en sirop, confitures, confits, liqueur, et pralines…<\/p>\n

\"SAfran<\/a><\/p>\n

Direction Profondeville et son amour pour la terre<\/b><\/h3>\n

Derni\u00e8re-n\u00e9e de nos safrani\u00e8res belges, le safran de Patr\u2019Ann a ouvert ses portes en 2011 avec \u00e0 sa t\u00eate, Anne et Patrick Rolain. Apr\u00e8s une formation aupr\u00e8s de Sabine et Eric L\u00e9onard, les premiers bulbes sont plant\u00e9s et l\u2019activit\u00e9 se d\u00e9veloppe rapidement. Selon notre producteur, \u00ab\u00a0pour obtenir un safran de qualit\u00e9, la dur\u00e9e de transformation, partant de la cueillette jusqu\u2019\u00e0 la mise en pot, ne doit pas d\u00e9passer les 24h.<\/b> C\u2019est la condition primordiale pour un safran mill\u00e9sim\u00e9\u00a0\u00bb. Outre les moutardes, sirops et vinaigres,\u00a0 <\/span>ils imaginenet la fleur de sel de Gu\u00e9rande au safran\u2026 Histoire d’ajouter un grain d’exception \u00e0 tous vos plats\u00a0!<\/p>\n

Quelques chiffres<\/strong><\/span><\/p>\n

– 150 fleurs pour 1\u00a0gr de safran
\n– Cueillette manuelle : 1000 bulbes\/heure
\n– \u00c9mondage : 400 bulbes\/heure
\n– S\u00e9chage : perte de 80\u00a0% de son poids en eau
\n– Environ 34\u00a0\u20ac le gramme<\/p>\n

\n

NOS BONNES ADRESSES<\/span><\/strong><\/h3>\n

Safran de Cotchia\u00a0<\/strong><\/span>: La premi\u00e8re safrani\u00e8re \u00a0en Belgique tenue par Sandrine et Eric Leonnard.
\nwww.safrandecotchia.com<\/a><\/p>\n

L’\u00e9picerie ‘A Tout D\u00e9lices’<\/strong>\u00a0,\u00a0<\/span>tenue par Pascal et V\u00e9ronique, vous propose une quantit\u00e9 de produits du terroir \u00e0 base de safran gaumais.
\nwww.safran-gaumais.be<\/a><\/p>\n

Enfin la safrani\u00e8re de Partick et Anne<\/strong><\/span>. Rendez-leur visite pour d\u00e9couvrir ce site impressionnant!
\nwww.lesafrandepatrann.com<\/a><\/p>\n

\n

\n","protected":false},"excerpt":{"rendered":"

Reading Time: <\/span> 3<\/span> minutes<\/span><\/span>Rare et pr\u00e9cieux, le safran a conquis la Belgique! <\/p>\n","protected":false},"author":2,"featured_media":725,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1130],"tags":[380],"class_list":["post-142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouvrir-culture","tag-beaute"],"yoast_head":"\nSafran et safrani\u00e8res en Belgique - LIFEmagazine<\/title>\n<meta name=\"description\" content=\"Aussi rare que pr\u00e9cieux, le safran ou l'or rouge, a conquis la Belgique et surtout accompagnent beaucoup de mets.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/culture\/decouvrir-culture\/lor-rouge-made-in-belgium\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safran et safrani\u00e8res en Belgique - 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