{"id":62060,"date":"2023-03-06T09:00:18","date_gmt":"2023-03-06T08:00:18","guid":{"rendered":"https:\/\/www.aligro.ch\/pages\/?p=62060"},"modified":"2023-03-08T15:48:05","modified_gmt":"2023-03-08T14:48:05","slug":"lail-des-ours-toujours-bienvenu-dans-la-cuisine-de-nathi-hanni-stupf","status":"publish","type":"post","link":"https:\/\/www.aligro.ch\/pages\/fr\/news\/lail-des-ours-toujours-bienvenu-dans-la-cuisine-de-nathi-hanni-stupf\/","title":{"rendered":"L\u2019ail des ours, invit\u00e9 prestige dans la cuisine de Nathi H\u00e4nni-Stupf"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<strong>Depuis seize ans, la Valaisanne Nathi H\u00e4nni-Stupf vit et travaille dans la r\u00e9gion de Berne. Apr\u00e8s un apprentissage de cuisini\u00e8re au R\u00f6ssli D\u00fcrrenast \u00e0 Thoune, elle fait un s\u00e9jour au Canada, puis obtient un job saisonnier en Valais, pour se r\u00e9installer finalement \u00e0 Thoune. Elle a particip\u00e9 avec succ\u00e8s \u00e0 de nombreux concours, a pass\u00e9 avec brio son examen de chef cuisini\u00e8re ainsi que l\u2019examen f\u00e9d\u00e9ral aupr\u00e8s de Hotel &amp; Gastro Union. Cliente <\/strong><strong>r\u00e9guli\u00e8re<\/strong><strong> d\u2019ALIGRO, elle raffole de l\u2019ail des ours et l\u2019invite volontiers dans nombre de ses cr\u00e9ations culinaires.<\/strong><\/p>\n<p>Il y a environ un an, la maison de retraite Senevita Dorfmatt a ouvert ses portes \u00e0 M\u00fcnsingen (BE), et accueille le grand et beau restaurant Doffmatt. C&rsquo;est la cheffe maintes fois prim\u00e9e Nathi H\u00e4nni-Stupf, membre de la Soci\u00e9t\u00e9 suisse des cuisiniers, qui y est aux fourneaux. Avec son \u00e9quipe, elle pr\u00e9pare des plats frais et r\u00e9gionaux aussi bien pour les r\u00e9sidents que pour les convives externes. De mars \u00e0 mai, lorsque l&rsquo;ail des ours embaume d\u00e9licatement la for\u00eat, on peut aussi le sentir dans sa cuisine. Pour ses clients, elle compose les plats les plus divers \u00e0 partir de cet ingr\u00e9dient : \u00ab\u00a0Dans notre cuisine, nous fabriquons de l&rsquo;huile ainsi que du sel \u00e0 base d&rsquo;ail des ours.\u00a0 Nous aimons aussi beaucoup faire des raviolis maison \u00e0 l\u2019ail des ours pour accompagner les soupes, ainsi que du beurre \u00e0 l&rsquo;ail des ours qui accompagne \u00e0 merveille le poisson\u00a0\u00bb.<\/p>\n<p>L&rsquo;offre d\u2019ALIGRO propose des produits vari\u00e9s \u00e0 base d\u2019ail des ours\u00a0:\u00a0 filet de poulet suisse \u00e0 l&rsquo;ail des ours, raviolis, sp\u00e4tzli, saucisses \u00e0 r\u00f4tir, p\u00e2t\u00e9 et tommes \u00e0 l&rsquo;ail des ours.<\/p>\n<p>Pour un pesto \u00e0 l&rsquo;ail des ours fait maison, Nathi H\u00e4nni-Stupf recommande la recette suivante : 150 g d&rsquo;ail des ours, 60 g de pignons, 60 g de Sbrinz r\u00e2p\u00e9, 1,6 dl d&rsquo;huile de colza, sel et poivre. Mixer le tout, mettre en bouteille puis au frais. Cela permet de conserver l&rsquo;odeur et le go\u00fbt de la plante pendant un certain temps au-del\u00e0 de sa saison.<\/p>\n<p>A la Senevita Dorfmatt, elle et son \u00e9quipe proposent, en plus des plats du jour, des plats \u00e0 la carte qui varient selon les saisons. Ainsi, il est clair que \u00ab\u00a0de mars \u00e0 juin, nous proposons divers plats \u00e0 base d&rsquo;ail des ours. Il n&rsquo;a pas seulement un go\u00fbt exquis, mais il a aussi une longue tradition en tant que plante m\u00e9dicinale. Cette plante stimule le m\u00e9tabolisme, a des effets anti-inflammatoires, d\u00e9toxifiants et hypotenseurs. Sa teneur \u00e9lev\u00e9e en vitamine C est particuli\u00e8rement importante pour le syst\u00e8me immunitaire. Nous pouvons tr\u00e8s bien utiliser toutes ces propri\u00e9t\u00e9s dans notre cuisine\u00a0\u00bb, explique la cheffe.<\/p>\n<p>Ce midi, Nathi H\u00e4nni-Stupf pr\u00e9pare un rago\u00fbt de porc pour cinquante personnes, sans ail des ours cette fois. On peut \u00e9galement y d\u00e9guster un menu de poisson ainsi que les plats figurant sur le menu. On ne s&rsquo;ennuie jamais\u00a0! L&rsquo;\u00e9quipe qu&rsquo;elle dirige se compose de quatre cuisiniers et de deux commis de cuisine, qui \u0153uvrent tous ensemble avec passion pour offrir aux clients les plats les plus d\u00e9licieux et vari\u00e9s.<\/p>\n<p>Et m\u00eame si elle en sait beaucoup sur l&rsquo;ail des ours, il y a une question \u00e0 laquelle Nathi n&rsquo;a pas pu r\u00e9pondre : savoir pourquoi l&rsquo;ail des ours est plus souvent consomm\u00e9 en Suisse al\u00e9manique qu&rsquo;en Suisse romande ! Restons-en l\u00e0, l&rsquo;essentiel est que cela ait du go\u00fbt ![\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Depuis seize ans, la Valaisanne Nathi H\u00e4nni-Stupf vit et travaille dans la r\u00e9gion de Berne. Apr\u00e8s un apprentissage<a class=\"moretag\" href=\"https:\/\/www.aligro.ch\/pages\/fr\/news\/lail-des-ours-toujours-bienvenu-dans-la-cuisine-de-nathi-hanni-stupf\/\"> &#8230;<\/a><\/p>\n","protected":false},"author":9,"featured_media":62062,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-62060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-autre"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L\u2019ail des ours, invit\u00e9 prestige dans la cuisine de Nathi H\u00e4nni-Stupf<\/title>\n<meta name=\"description\" content=\"Cliente r\u00e9guli\u00e8re d\u2019ALIGRO, Nathi H\u00e4nni-Stupf raffole de l\u2019ail des ours et l\u2019invite volontiers dans nombre de ses cr\u00e9ations culinaires.\" 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