{"id":292428,"date":"2026-06-20T11:00:42","date_gmt":"2026-06-20T15:00:42","guid":{"rendered":"https:\/\/theequity.ca\/la-cuisine-agrisaveur-procede-a-son-inauguration\/"},"modified":"2026-06-20T11:00:42","modified_gmt":"2026-06-20T15:00:42","slug":"la-cuisine-agrisaveur-procede-a-son-inauguration","status":"publish","type":"post","link":"https:\/\/theequity.ca\/fr\/la-cuisine-agrisaveur-procede-a-son-inauguration\/","title":{"rendered":"La cuisine AgriSaveur proc\u00e8de \u00e0 son inauguration"},"content":{"rendered":"

Le jeudi matin, une foule d’employ\u00e9s de la MRC et de repr\u00e9sentants de diverses organisations se sont r\u00e9unis sur la rue West \u00e0 Shawville pour l’inauguration de la cuisine commerciale AgriSaveur, une nouvelle installation de transformation o\u00f9 les producteurs agricoles locaux peuvent transformer des ingr\u00e9dients bruts en produits commercialisables. <\/p>\n

La pr\u00e9f\u00e8te de la MRC de Pontiac, Jane Toller, a remerci\u00e9 les participants de leur pr\u00e9sence et a expliqu\u00e9 que la cuisine est un \u00e9l\u00e9ment du projet global AgriSaveur<\/a>, qui comprend \u00e9galement l’abattoir de Shawville, ainsi qu’une boutique qui sera bient\u00f4t install\u00e9e \u00e0 l’emplacement de l’abattoir pour commercialiser les produits locaux. <\/p>\n

\u00ab Aujourd’hui, nous n’ouvrons pas simplement une cuisine, nous ouvrons des portes aux entrepreneurs, nous cr\u00e9ons des opportunit\u00e9s pour les producteurs locaux, nous soutenons l’innovation alimentaire, nous renfor\u00e7ons l’autonomie alimentaire et nous investissons dans l’avenir de l’agriculture et du d\u00e9veloppement \u00e9conomique dans le Pontiac \u00bb, a-t-elle d\u00e9clar\u00e9. <\/p>\n

La commissaire au d\u00e9veloppement \u00e9conomique pour l’agriculture \u00e0 la MRC, Shanna Armstrong, a expliqu\u00e9 que la MRC avait initialement pr\u00e9vu d’utiliser un syst\u00e8me de r\u00e9servation en ligne pour louer l’espace aux producteurs, mais qu’elle y avait renonc\u00e9 apr\u00e8s des discussions avec des utilisateurs potentiels. <\/p>\n

\u00ab Nous voulions un calendrier en ligne o\u00f9 tout \u00e9tait automatique et nous avons vite r\u00e9alis\u00e9 que tout le monde a des besoins si sp\u00e9cifiques que nous allons travailler uniquement par courriel et par t\u00e9l\u00e9phone, et demander \u00e0 quiconque souhaite l’utiliser de venir voir l’installation afin qu’il comprenne mieux ce qu’il pourrait utiliser, combien de temps cela pourrait prendre [ . . . ] En ce moment, nous essayons vraiment de le personnaliser pour qu’il r\u00e9ponde aux besoins de chacun \u00bb, a-t-elle d\u00e9clar\u00e9. <\/p>\n

Mme<\/sup> Armstrong a d\u00e9clar\u00e9 que la cuisine a \u00e9t\u00e9 lanc\u00e9e en douceur et est ouverte \u00e0 l’utilisation depuis avril, afin de mieux r\u00e9pondre aux besoins des clients et de r\u00e9gler les \u00e9ventuels probl\u00e8mes dans les processus.<\/p>\n

\u00ab Nous essayons d’\u00eatre l\u00e0 aussi pour leur premi\u00e8re utilisation, de sorte que s’il y a des questions, car il y a beaucoup d’\u00e9quipement, nous soyons sur place et puissions r\u00e9pondre directement aux questions \u00bb, a-t-elle d\u00e9clar\u00e9.<\/p>\n

La cuisine dispose d’une grande vari\u00e9t\u00e9 d’outils, des trancheuses \u00e0 viande aux machines \u00e0 saucisses, en passant par un laminoir \u00e0 p\u00e2te et une machine sous vide. Mme<\/sup> Armstrong a mis en \u00e9vidence le four mixte \u00e0 10 grilles, qui offre de nombreux r\u00e9glages pour diff\u00e9rentes utilisations. <\/p>\n

\u00ab C’est l’une de nos pi\u00e8ces pr\u00e9f\u00e9r\u00e9es. Cela aide aussi vraiment \u00e0 l’efficacit\u00e9, si vous faites des tartes par exemple, vous pouvez faire 40 tartes \u00e0 la fois \u00bb, a-t-elle d\u00e9clar\u00e9.<\/p>\n

Les tarifs actuels pour la cuisine sont de 30 $\/heure avec une r\u00e9servation minimale de quatre heures, avec des tarifs de 75 $ par p\u00e9riode de 24 heures pour le lyophilisateur et de 120 $ par p\u00e9riode de 24 heures pour le fumoir. <\/p>

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\"Queen<\/a><\/div><\/div>\n

Mme<\/sup> Armstrong a ajout\u00e9 qu’elle ne pouvait pas en dire beaucoup sur l’\u00e9tat actuel des parties abattoir et boutique du projet, mais a d\u00e9clar\u00e9 que le public peut s’attendre \u00e0 plus de nouvelles \u00e0 ce sujet dans les semaines \u00e0 venir. <\/p>\n

\"\"
Gema Villavicencio, propri\u00e9taire de Pure Conscience Farm \u00e0 Bristol, go\u00fbte \u00e0 des aliments d\u00e9j\u00e0 produits dans la cuisine. Photo : Caleb Nickerson.<\/figcaption><\/figure><\/p>\n","protected":false},"excerpt":{"rendered":"

Le jeudi matin, une foule d’employ\u00e9s de la MRC et de repr\u00e9sentants de diverses organisations se sont r\u00e9unis sur la rue West \u00e0 Shawville pour l’inauguration de la cuisine commerciale AgriSaveur, une nouvelle installation de transformation o\u00f9 les producteurs agricoles locaux peuvent transformer des ingr\u00e9dients bruts en produits commercialisables.  La pr\u00e9f\u00e8te de la MRC de […]<\/p>\n","protected":false},"author":1930,"featured_media":290044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1679,1703,1689,1701,6,1715,1677],"tags":[1217,1177,2178,1169,2180,2020,1174,2181,2179,1163,2106],"class_list":["post-292428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agriculture-fr","category-bristol","category-economy-fr","category-mrc-pontiac","category-news","category-shawville","category-small-business-fr","tag-abattoir","tag-agriculture","tag-agrisaveur","tag-bristol","tag-gema-villavicencio","tag-jane-toller","tag-mrc-pontiac","tag-pure-conscience-farm","tag-shanna-armstrong","tag-shawville","tag-small-business"],"featured_image_src":"https:\/\/theequity.ca\/wp-content\/uploads\/04-15_Kitchen1-1024x683.jpg","blog_images":{"medium":"https:\/\/theequity.ca\/wp-content\/uploads\/04-15_Kitchen1-300x200.jpg","large":"https:\/\/theequity.ca\/wp-content\/uploads\/04-15_Kitchen1-1024x683.jpg"},"acf":[],"ams_acf":[{"key":"byline","label":"Byline","value":""},{"key":"what_is_your_postal_code","label":"What is your postal code?","value":""},{"key":"which_media_do_you_read_or_listen_to_at_least_once_a_month","label":"Which media do you read or listen to at least once a month?","value":[]},{"key":"so_you_like_the_journal_do_you_also_like_cheese","label":"So you like the Journal, Do you also like cheese?","value":[]},{"key":"do_you_have_any_comments","label":"Do you have any comments?","value":""},{"key":"photo_gallery","label":"Photo Gallery","value":false},{"key":"printed_date","label":"Printed in The Equity on","value":""},{"key":"page_number","label":"Page Number","value":[]},{"key":"subheading","label":"Subheading","value":""},{"key":"story_order","label":"Priority","value":"1"},{"key":"ai_level","label":"AI Level","value":"Level 0: Human-Created Only"}],"yoast_head":"\nLa cuisine AgriSaveur proc\u00e8de \u00e0 son inauguration - 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