{"id":2522,"date":"2025-04-30T17:28:50","date_gmt":"2025-04-30T20:28:50","guid":{"rendered":"https:\/\/eatlocalnb.ca\/?post_type=article&p=2522"},"modified":"2025-05-02T11:57:18","modified_gmt":"2025-05-02T14:57:18","slug":"farm-to-table-nb","status":"publish","type":"article","link":"https:\/\/eatlocalnb.ca\/fr\/article\/farm-to-table-nb\/","title":{"rendered":"Farm-to-Table NB"},"content":{"rendered":"\n

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Farm-to-Table NB rapproche les consommateurs et les agriculteurs gr\u00e2ce \u00e0 des soupers on ne peut plus locaux<\/h2>\n\n\n\n

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Chanelle\u00a0Belliveau a encore la chair de poule lorsqu\u2019elle regarde une vid\u00e9o du premier souper de la ferme \u00e0 l\u2019assiette qu\u2019elle a organis\u00e9. La vid\u00e9o panoramique saisit les images et les sons d\u2019une soir\u00e9e automnale de r\u00eave \u00e0 la Ferme\u00a0Marcel\u00a0Goguen, un verger de pommiers \u00e0 Cocagne, au Nouveau-Brunswick.<\/p>\n

\u00ab\u00a0On peut entendre les oiseaux, le vent et les gens qui discutent les uns avec les autres\u00a0\u00bb, dit Chanelle, depuis sa maison \u00e0 Moncton. \u00ab\u00a0Il \u00e9tait merveilleux de voir les gens se rassembler pour partager notre amour pour les aliments locaux, tout en faisant quelque chose qui c\u00e9l\u00e9brait et valorisait les agriculteurs locaux.\u00a0\u00bb<\/p>\n

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Au cours des cinq ann\u00e9es qui ont suivi le lancement r\u00e9ussi de\u00a0Farm-to-Table\u00a0NB<\/a>\u00a0en septembre\u00a02020, Chanelle, la fondatrice, a orchestr\u00e9 une soixantaine de soupers du m\u00eame type dans des fermes du Nouveau-Brunswick, dont\u00a0Ocean\u00a0Breeze<\/a>, une ferme de lavande \u00e0 Bouctouche, et Belding\u00a0Hill Farms \u00e0 Hampton. Elle a \u00e9galement organis\u00e9 des soupers communautaires saisonniers. Son entreprise propose des cours de cuisine et des ateliers ax\u00e9s sur la vie simple, qui mettent tous l\u2019accent sur les produits locaux.<\/p>\n

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Lorsqu\u2019elle con\u00e7oit ses exp\u00e9riences culinaires de la ferme \u00e0 l\u2019assiette, la passion de Chanelle pour les produits locaux et de saison va bien au-del\u00e0 du menu. Elle l\u2019insuffle dans chaque aspect de l\u2019\u00e9v\u00e9nement, des fleurs et feuillages fra\u00eechement ramass\u00e9s qui ornent la table aux m\u00e9lodies qui capturent l\u2019essence de la p\u00e9riode de l\u2019ann\u00e9e.<\/p>\n

Peut-on faire plus local?<\/p>\n

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\u00ab\u00a0J\u2019essaie de dresser la table pr\u00e8s de l\u2019endroit o\u00f9 sont cultiv\u00e9s les aliments afin que les gens puissent voir d\u2019o\u00f9 vient leur repas.\u00a0\u00bb\u00a0<\/strong><\/p>\n<\/blockquote>\n

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Passionn\u00e9e depuis toujours par la cuisine et le jardinage, Chanelle a fond\u00e9 Farm-to-Table apr\u00e8s avoir termin\u00e9 ses \u00e9tudes en nutrition holistique et culinaire et \u00e0 la suite d\u2019une formation pratique dans une ferme mara\u00eech\u00e8re biologique pr\u00e8s de Bouctouche, une exp\u00e9rience qui a marqu\u00e9 un tournant dans son parcours.<\/p>\n

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\u00ab\u00a0C\u2019\u00e9tait la premi\u00e8re fois que je travaillais vraiment dans une ferme et cela m\u2019a ouvert les yeux, dit-elle. On prend conscience de tout le travail, du temps et de la passion qui y sont consacr\u00e9s. L\u2019exp\u00e9rience pratique vous permet d\u2019appr\u00e9cier bien plus encore la nourriture et le travail de l\u2019agriculteur.\u00a0\u00bb<\/p>\n

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En grandissant \u00e0 Cap-Pel\u00e9, la famille de Chanelle avait un jardin dans l\u2019arri\u00e8re-cour o\u00f9 \u00e9taient cultiv\u00e9s des aliments de base comme des carottes ou des concombres. En travaillant \u00e0 la ferme, elle a \u00e9t\u00e9 fascin\u00e9e de d\u00e9couvrir comment poussaient des l\u00e9gumes moins connus, comme le c\u00e9leri-rave, le chou-rave et le chou fris\u00e9.<\/p>\n

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\u00c0 l\u2019\u00e9poque, elle donnait \u00e9galement des cours de cuisine dans une banque alimentaire de Moncton, o\u00f9 elle a rencontr\u00e9 de nombreux enfants, et m\u00eame quelques adultes, qui ne savaient pas vraiment d\u2019o\u00f9 venait la nourriture en dehors de l\u2019\u00e9picerie.<\/p>\n

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C\u2019\u00e9tait, pour Chanelle, l\u2019occasion de rapprocher les agriculteurs, les producteurs alimentaires et les consommateurs.<\/p>\n

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\u00ab\u00a0J\u2019ai pens\u00e9 qu\u2019il serait tr\u00e8s amusant d\u2019imaginer un concept permettant \u00e0 la communaut\u00e9 de d\u00e9couvrir la ferme, sans pour autant alourdir la charge de travail des agriculteurs, qui sont d\u00e9j\u00e0 bien occup\u00e9s\u00a0\u00bb, dit-elle.<\/p>\n

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Au d\u00e9part, son id\u00e9e \u00e9tait d\u2019organiser des cours de cuisine sur place dans les fermes du Nouveau-Brunswick, mais la logistique s\u2019est r\u00e9v\u00e9l\u00e9e tr\u00e8s compliqu\u00e9e. Sans se d\u00e9courager, elle a finalement eu l\u2019id\u00e9e d\u2019organiser des repas \u00e0 la ferme.\u00a0<\/p>\n

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\u00ab\u00a0Les agriculteurs peuvent parler de leur travail, de leur parcours et de l\u2019histoire de la ferme, et les gens peuvent voir o\u00f9 poussent les aliments\u00a0\u00bb, dit-elle. Forts de leurs nouvelles connaissances, ses invit\u00e9s peuvent alors savourer les aliments dans de d\u00e9licieux menus comportant plusieurs plats qu\u2019elle \u00e9labore en mettant \u00e0 l\u2019honneur les ingr\u00e9dients de la ferme en question et d\u2019autres produits locaux.<\/p>\n

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\u00ab\u00a0C\u2019est ainsi que tout a commenc\u00e9. J\u2019ai souhait\u00e9 promouvoir encore davantage la consommation d\u2019aliments locaux tout en soutenant les agriculteurs.\u00a0\u00bb<\/p>\n

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Outre les ingr\u00e9dients du Nouveau-Brunswick, elle int\u00e8gre \u00e9galement la culture locale, notamment ses origines acadiennes, \u00e0 travers des plats classiques tels que la poutine r\u00e2p\u00e9e et le fricot, un rago\u00fbt simple et d\u00e9licieux compos\u00e9 de l\u00e9gumes-racines bouillis, de viande et de boulettes.<\/p>\n

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\u00ab\u00a0J\u2019aime pouvoir int\u00e9grer cette partie de ma culture et la transmettre\u00a0\u00bb, dit-elle.<\/p>\n

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Elle est toujours en qu\u00eate de nouveaux ingr\u00e9dients, tels que l\u2019argousier ou le s\u00e9baste du Nouveau-Brunswick, qui seront \u00e0 l\u2019honneur lors d\u2019un souper en septembre \u00e0 la ferme\u00a0Maven\u00a0Hills\u00a0Farm<\/a>\u00a0dans la Vall\u00e9e de Memramcook, dans le cadre de son club de soupers mensuels du dimanche soir. Cet \u00e9v\u00e9nement intime r\u00e9unit une douzaine de personnes autour de la table pour partager un repas familial, \u00e9labor\u00e9 \u00e0 partir de fruits et l\u00e9gumes frais, de viande, de fromages et autres produits locaux.<\/p>\n

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\u00ab\u00a0Ce qui compte le plus pour moi, c\u2019est de mettre en valeur les aliments locaux et de rapprocher la communaut\u00e9 et les agriculteurs, dit-elle. Mais il existe aussi cette dimension magique de rapprochement humain que les gens recherchent de plus en plus, selon moi.\u00a0\u00bb<\/p>\n

Puisant son inspiration aupr\u00e8s des producteurs dont elle c\u00e9l\u00e8bre le travail et les aliments, cette \u00ab\u00a0aspirante agricultrice\u00a0\u00bb autoproclam\u00e9e se pr\u00e9pare \u00e0 franchir la prochaine grande \u00e9tape de son entreprise et de sa vie.<\/p>\n

\u00ab\u00a0Mon but ultime est d\u2019avoir mon propre terrain, avec un jardin et des animaux de ferme, afin d\u2019y organiser des cours de cuisine et des repas directement sur place, avoue-t-elle. C\u2019est le r\u00eave que je souhaite r\u00e9aliser.\u00a0\u00bb<\/p>\n

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Farm-to-Table NB rapproche les consommateurs et les agriculteurs gr\u00e2ce \u00e0 des soupers on ne peut plus locaux Chanelle\u00a0Belliveau a encore la chair de poule lorsqu\u2019elle regarde une vid\u00e9o du premier souper de la ferme \u00e0 l\u2019assiette qu\u2019elle a organis\u00e9. La vid\u00e9o panoramique saisit les images et les sons d\u2019une soir\u00e9e automnale de r\u00eave \u00e0 la Ferme\u00a0Marcel\u00a0Goguen, […]<\/p>\n","protected":false},"featured_media":2512,"template":"","article_zone":[137,56],"class_list":["post-2522","article","type-article","status-publish","has-post-thumbnail","hentry","article_zone-chefs-restaurants-fr","article_zone-chefs-et-restaurants"],"acf":[],"yoast_head":"\nFarm-to-Table NB – EatLocalNB<\/title>\n<meta name=\"description\" content=\"Around here, eating well means eating local. Our chefs, growers and artisanal producers express our unique terroir and culture in deliciously distinctive food and drinks. 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