{"id":22344,"date":"2021-07-07T08:05:00","date_gmt":"2021-07-07T06:05:00","guid":{"rendered":"https:\/\/www.altercampagne.net\/?p=22344"},"modified":"2021-07-06T09:07:00","modified_gmt":"2021-07-06T07:07:00","slug":"le-mascaret-un-ecrin-sur-les-cotes-de-la-manche","status":"publish","type":"post","link":"https:\/\/www.altercampagne.net\/?p=22344","title":{"rendered":"Le Mascaret, un \u00e9crin sur les c\u00f4tes de la Manche"},"content":{"rendered":"\n

Philippe et Nadia Hardy ont ouvert il y a 25 ans Le Mascaret<\/a>, \u00e0 la fois restaurant, h\u00f4tel et spa, \u00e0 Blainville-sur-Mer,<\/strong> \u00e0 800 m\u00e8tres de la c\u00f4te du Cotentin. C\u00f4t\u00e9 restaurant, le chef \u00e9toil\u00e9 dirige une \u00e9quipe de 5 personnes en cuisine et 4 en salle, et travaille avec des producteurs et p\u00eacheurs locaux<\/strong>, sur les c\u00f4tes est et ouest, selon les mar\u00e9es et les saisons. <\/p>\n\n\n\n

Un couple engag\u00e9<\/h4>\n\n\n\n

Ce rapport privil\u00e9gi\u00e9 avec fournisseurs et producteurs, au c\u0153ur de leur travail, \u00e9tait tout \u00e0 fait hors norme \u00e0 leurs d\u00e9buts. Leur engagement va plus loin : aucun gaspillage en cuisine<\/strong> gr\u00e2ce au syst\u00e8me de commandes, \u00e0 l\u2019utilisation totale des produits et au compost. Philippe, qui se d\u00e9finit comme une \u201cchef engag\u00e9\u201d a aussi collabor\u00e9 avec l\u2019association Bloom<\/strong> contre la p\u00eache \u00e9lectrique. Quant \u00e0 Nadia, elle propose sur son site et dans ses ateliers pour adultes et enfants une autre approche de l\u2019alimentation<\/strong> et promet une meilleure sant\u00e9, sans pour autant oublier le palais. Tous deux voient dans la crise sanitaire une mise en garde contre nos modes d\u2019agriculture et d\u2019alimentation. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

L\u2019agroalimentaire, source de nombreux maux<\/h4>\n\n\n\n

Pour Philippe, \u00ab\u00a0nous devons moins consommer, et moins produire<\/strong>. Il y a 50 ans on a demand\u00e9 aux agriculteurs de faire des b\u00eatises, de surproduire, il faut arr\u00eater. L\u2019industrie agroalimentaire polluante avec ses fast-food et ses plats pr\u00e9par\u00e9s, empoisonne les gens en trichant sur les aliments.  Avec du sucre, avec des saveurs artificiels, on agit sur les papilles, et c\u2019est un crime. J\u2019esp\u00e8re que dans 10 ans, on verra marqu\u00e9 sur un  plat pr\u00e9par\u00e9 sa composition exacte. Ces produits sont tr\u00e8s dangereux, comme les cigarettes, alors pourquoi ne pas appliquer les m\u00eames mesures ?<\/em>\u00ab\u00a0
Selon Nadia, \u00ab\u00a0l\u2019agroalimentaire a chang\u00e9 les r\u00e8gles de l\u2019alimentation<\/strong>. Aujourd\u2019hui, c\u2019est tabou de manger beaucoup de fruits et de l\u00e9gumes. M\u00eame des nutritionnistes disent de ne pas manger plus de 3 fruits par jour, c\u2019est un scandale !<\/em>\u00a0\u00bb <\/p>\n\n\n\n

\u00c0 la recherche de l\u2019essentiel en restauration<\/h4>\n\n\n\n

\u00ab\u00a0L\u2019essentiel est de mettre l\u2019accent sur les saisons, les circuits courts, les emballages<\/strong><\/em>\u00ab\u00a0, nous dit Philippe. \u00ab\u00a0Cela implique de r\u00e9fl\u00e9chir \u00e0 ses achats, et de ne pas \u00e9couter certains clients qui veulent des fraises en hiver. Pour les produits de la mer, il faut respecter les p\u00eacheurs et regarder d\u2019o\u00f9 vient la p\u00eache : \u00eatre attentif aux saisons du poisson, sa reproduction, son environnement, sa taille. Et arr\u00eater de piller les fonds africains ! En France, nous avons su pr\u00e9server nos c\u00f4tes gr\u00e2ce \u00e0 des r\u00e8gles et \u00e0 une diminution de la flotte de 35 \u00e0 40%. Faire la cuisine, ce n\u2019est pas un loisir, c\u2019est essentiel<\/strong> ! Se nourrir, c\u2019est aussi se soigner, \u00e9viter les maladies. Nadia : La plupart des probl\u00e8mes \u00e9cologiques et des troubles de notre soci\u00e9t\u00e9 dispara\u00eetront si nous recommen\u00e7ons \u00e0 cuisiner avec du bon sens. En changeant notre rapport \u00e0 l\u2019alimentation et \u00e0 la nature, nous pouvons faire beaucoup.<\/em>\u00a0\u00bb <\/p>\n\n\n\n

Retrouvez Le Mascaret<\/a> le mardi 3 ao\u00fbt<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Philippe et Nadia Hardy ont ouvert il y a 25 ans Le Mascaret, \u00e0 la fois restaurant, h\u00f4tel et spa, \u00e0 Blainville-sur-Mer, \u00e0 800 m\u00e8tres de la c\u00f4te du Cotentin. C\u00f4t\u00e9 restaurant, le chef \u00e9toil\u00e9 dirige une \u00e9quipe de 5 personnes en cuisine et 4 en salle, et travaille avec des producteurs et … <\/p>\n

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