{"id":129908,"date":"2025-03-20T12:25:16","date_gmt":"2025-03-20T11:25:16","guid":{"rendered":"https:\/\/vosgesinfo.fr\/epinalinfo\/?p=129908"},"modified":"2025-03-20T11:35:20","modified_gmt":"2025-03-20T10:35:20","slug":"jacques-bironneau-un-boucher-passionne-au-service-de-la-memoire-artisanale","status":"publish","type":"post","link":"https:\/\/vosgesinfo.fr\/epinalinfo\/2025\/03\/jacques-bironneau-un-boucher-passionne-au-service-de-la-memoire-artisanale\/","title":{"rendered":"Jacques Bironneau : un boucher passionn\u00e9 au service de la m\u00e9moire artisanale"},"content":{"rendered":"
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\"\"<\/a>Chaque ann\u00e9e, Jacques Bironneau perp\u00e9tue une tradition qui lui tient \u00e0 c\u0153ur : r\u00e9unir les anciens de la boucherie-charcuterie Michel d’\u00c9pinal. Cet habitant de Thaon-l\u00e8s-Vosges, aujourd\u2019hui retrait\u00e9, a fait de ce rendez-vous un moment pr\u00e9cieux pour les anciens coll\u00e8gues de cet \u00e9tablissement qui a marqu\u00e9 plusieurs g\u00e9n\u00e9rations.<\/h2>\n

Un rendez-vous incontournable pour les anciens de la boucherie Michel<\/strong><\/h3>\n

Depuis pr\u00e8s de 15 ans, Jacques Bironneau organise ce repas des anciens, une occasion unique de partager souvenirs et anecdotes autour d\u2019un bon repas. Au fil des ans, le nombre de participants a diminu\u00e9 : \u00ab Au d\u00e9but, nous \u00e9tions une trentaine, aujourd\u2019hui nous ne sommes plus qu\u2019une quinzaine \u00bb<\/em>, confie-t-il avec une pointe de nostalgie. L\u2019\u00e9dition 2025 aura lieu le 18 mai au restaurant de la Plage \u00e0 Bouzey, o\u00f9 les convives pourront se retrouver dans une ambiance chaleureuse et conviviale.<\/p>\n

Une vie d\u00e9di\u00e9e \u00e0 la boucherie<\/strong><\/h3>\n

Jacques Bironneau n\u2019est pas seulement un organisateur de retrouvailles, il est avant tout un boucher passionn\u00e9. Il a commenc\u00e9 \u00e0 exercer d\u00e8s l’\u00e2ge de 14 ans et, bien qu’il soit \u00e0 la retraite depuis 10 ans, il continue de travailler 2 \u00e0 3 jours par semaine \u00e0 la boucherie Kneuss d\u2019\u00c9pinal.<\/p>\n

Malheureusement, le m\u00e9tier de boucher conna\u00eet des difficult\u00e9s. \u00ab Aujourd\u2019hui, les boucheries n\u2019arrivent pas \u00e0 recruter, tr\u00e8s peu de jeunes veulent faire ce m\u00e9tier \u00bb<\/em>, d\u00e9plore-t-il. Pourtant, \u00e0 son \u00e9poque, le secteur \u00e9tait florissant. \u00ab Dans les ann\u00e9es 70, il y avait 40 boucheries-charcuteries \u00e0 \u00c9pinal, aujourd\u2019hui, il n\u2019en reste plus que 5 \u00bb<\/em>, regrette-t-il.<\/p>\n

Un combat pour les petits commerces<\/strong><\/h3>\n

Au-del\u00e0 de son attachement au m\u00e9tier, Jacques Bironneau est aussi un d\u00e9fenseur des petits commerces. Dans son livre Boucher-charcutier-traiteur : un beau m\u00e9tier ?<\/em>, il retrace l\u2019histoire de la profession et alerte sur la disparition des commerces de proximit\u00e9. Il se souvient d\u2019une \u00e9poque o\u00f9 les boucheries \u00e9taient au c\u0153ur de la vie locale : \u00ab \u00c0 Chantraine, il y avait huit boucheries, aujourd\u2019hui il n\u2019y en a plus aucune. \u00c0 \u00c9pinal, il y en avait une trentaine avant que les supermarch\u00e9s ne prennent le dessus. \u00bb<\/p>\n

La boucherie Michel, une institution d’\u00c9pinal<\/strong><\/h3>\n

Jacques Bironneau a travaill\u00e9 dix ans \u00e0 la boucherie Michel, un \u00e9tablissement embl\u00e9matique d\u2019\u00c9pinal actif des ann\u00e9es 1960 \u00e0 1990. Situ\u00e9e rue de Nancy, elle comptait 25 employ\u00e9s et poss\u00e9dait cinq magasins de vente. Son activit\u00e9 allait au-del\u00e0 de la simple boucherie : elle fournissait les cantines scolaires, des usines comme Boussac et la Trane, ainsi que la Maison d\u2019arr\u00eat d\u2019\u00c9pinal.<\/p>\n

Les m\u00e9thodes de pr\u00e9paration d\u2019autrefois t\u00e9moignaient d\u2019un v\u00e9ritable savoir-faire : \u00ab Les pi\u00e8ces \u00e0 fumer, palettes, jambonneaux, \u00e9chines fum\u00e9es, saucisses \u00e9taient sal\u00e9es pendant 8 jours dans des cuves en bois avec des saumures \u00bb<\/em>, explique-t-il avec passion.<\/p>\n

Un h\u00e9ritage \u00e0 pr\u00e9server<\/strong><\/h3>\n

\u00c0 travers son engagement, Jacques Bironneau continue de faire vivre la m\u00e9moire d\u2019une \u00e9poque o\u00f9 les artisans bouchers occupaient une place essentielle dans la vie locale. Son repas des anciens, au-del\u00e0 d\u2019un simple rassemblement, est un symbole : celui d\u2019un m\u00e9tier riche en traditions, en savoir-faire et en humanit\u00e9.<\/p>\n

Si le paysage commercial a chang\u00e9, l\u2019amour du m\u00e9tier, lui, reste intact.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Chaque ann\u00e9e, Jacques Bironneau perp\u00e9tue une tradition qui lui tient \u00e0 c\u0153ur : r\u00e9unir les anciens de la boucherie-charcuterie Michel […]<\/p>\n","protected":false},"author":52,"featured_media":129909,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,24,93],"tags":[],"class_list":["post-129908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","category-epinal","category-thaon-les-vosges"],"acf":[],"yoast_head":"\nJacques Bironneau : un boucher passionn\u00e9 au service de la m\u00e9moire artisanale - Epinal Info<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vosgesinfo.fr\/epinalinfo\/2025\/03\/jacques-bironneau-un-boucher-passionne-au-service-de-la-memoire-artisanale\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Jacques Bironneau : un boucher passionn\u00e9 au service de la m\u00e9moire artisanale - 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