{"id":32052,"date":"2024-03-29T15:14:44","date_gmt":"2024-03-29T14:14:44","guid":{"rendered":"https:\/\/vosgesinfo.fr\/saintdieinfo\/?p=32052"},"modified":"2024-03-29T15:14:44","modified_gmt":"2024-03-29T14:14:44","slug":"dans-les-coulisses-des-cuisines-du-centre-hospitalier-de-saint-die-des-vosges","status":"publish","type":"post","link":"https:\/\/vosgesinfo.fr\/saintdieinfo\/2024\/03\/dans-les-coulisses-des-cuisines-du-centre-hospitalier-de-saint-die-des-vosges\/","title":{"rendered":"Dans les coulisses des cuisines du Centre Hospitalier de Saint-Di\u00e9-des-Vosges"},"content":{"rendered":"
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Pascal Munier, ing\u00e9nieur restauration et responsable des cuisines des HMV (\u00e0 gauche), et Ludovic Vernier, directeur du patrimoine, s\u00e9curit\u00e9, technique et logistique des HMV, dans l’une des nombreuses pi\u00e8ces de la cuisine du Centre Hospitalier de Saint-Di\u00e9-des-Vosges.<\/p><\/div>\n

890 385 repas ont \u00e9t\u00e9 pr\u00e9par\u00e9s en 2023 dans les cuisines des H\u00f4pitaux du Massif des Vosges \u2013 HMV \u2013 dont 351 698 dans celles du Centre Hospitalier de Saint-Di\u00e9-des-Vosges. Soit pr\u00e8s de 1000 par jour.<\/h2>\n

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Pour servir autant de repas, l’improvisation n’a pas sa place. Bien au contraire, puisque les cuisines de l’h\u00f4pital d\u00e9odatien fonctionnent comme une v\u00e9ritable entreprise, o\u00f9 tout est calcul\u00e9, anticip\u00e9, minut\u00e9 pour que les repas soient servis et distribu\u00e9s en temps et en heure aux patients, personnels de sant\u00e9, \u00e9tudiants de l’IUT et agents de la Ville, mais aussi aux r\u00e9sidents de l’EHPAD de Foucharupt, de la Maison d’Enfants \u00ab La Court’Echelle \u00bb de Raon-l’Etape et de l’h\u00f4pital de jour d\u00e9odatien.<\/p>\n

A la t\u00eate de l’ensemble des cuisines des HMV, on retrouve Pascal Munier, ing\u00e9nieur restauration, grand passionn\u00e9 de cuisine et fervent d\u00e9fenseur des produits de qualit\u00e9, si possible locaux. Ce dernier a en effet \u00e0 c\u0153ur de travailler, autant que faire se peut, avec des agriculteurs du secteur pour se fournir en viandes, l\u00e9gumes et produits laitiers. C’est en ce sens que les HMV sont parties int\u00e9grantes du Projet d’Alimentation Territorial \u2013 PAT \u2013 port\u00e9 par le PETR du Pays de la D\u00e9odatie.<\/p>\n

29 agents des HMV travaillent aux cuisines du Centre Hospitalier de Saint-Di\u00e9-des-Vosges, dont le chef de cuisine Serge Ferry. Ce dernier d’expliquer que \u00ab le service restauration de Saint-Di\u00e9-des-Vosges a internalis\u00e9 \u00e0 nouveau sa production culinaire depuis le 1er septembre 2012. Chaque semaine, nous r\u00e9ceptionnais de 6 \u00e0 8 tonnes de marchandises, qui sont stock\u00e9es et cuisin\u00e9es sur place. La cuisine de production, d’une surface de 570 m\u00b2, fonctionne d\u00e8s 6h30 et jusqu’\u00e0 17h30. Le restaurant du personnel peut accueillir jusqu’\u00e0 220 convives, avec 172 places \u00e0 l’int\u00e9rieur et 48 places en terrasse. \u00bb<\/p>\n

La cuisson des denr\u00e9es \u00e9tant automatis\u00e9e, tout en \u00e9tant consultable et pilotable en temps r\u00e9el gr\u00e2ce \u00e0 une application mobile, cela permet une grande pr\u00e9cision de cuisson ainsi qu’une cuisson nocturne. \u00ab\u00a0C’est un gain de temps et d’organisation, mais c’est aussi int\u00e9ressant au niveau des saveurs. Le temps ainsi gagn\u00e9 est par exemple utilis\u00e9 pour r\u00e9aliser des p\u00e2tisseries\u00a0\u00bb souligne \u00e0 ce propos Pascal Munier.<\/p>\n

Outre une organisation millim\u00e9tr\u00e9e pour concocter les repas, les cuisines de l’h\u00f4pital d\u00e9odatien doivent \u00e9galement assurer la tra\u00e7abilit\u00e9 des diff\u00e9rents produits utilis\u00e9s pour les menus, depuis la r\u00e9ception jusqu’\u00e0 la distribution. \u00ab Nous avons mis en \u0153uvre un suivi de la tra\u00e7abilit\u00e9 des denr\u00e9es par informatique, depuis la r\u00e9ception des produits jusqu’\u00e0 la distribution des repas. Par exemple, nous conservons un \u00ab plat t\u00e9moin \u00bb pour chaque plat pr\u00e9par\u00e9 dans nos cuisines \u00bb pr\u00e9cise Pascal Munier, tout en ajoutant qu’un travail est r\u00e9alis\u00e9 pour limiter au maximum le gaspillage alimentaire.<\/p>\n

Quant aux menus \u00e0 proprement parler, ils sont \u00e9labor\u00e9s avec 6 di\u00e9t\u00e9ticiennes des HMV, sachant qu’ils sont adapt\u00e9s en fonction des pathologies et\/ou des religions de chacun. Bien entendu, l’objectif est de proposer des repas sains et \u00e9quilibr\u00e9s. Apports nutritionnels, plaisir de manger, respect du budget, alimentation de qualit\u00e9, le tout avec les contraintes de la restauration collective… sont autant d’enjeux sur lesquels travaillent au quotidien Pascal Munier, Serge Ferry et leurs \u00e9quipes, pour servir les quelques 350 000 repas annuels au Centre Hospitalier de Saint-Di\u00e9-des-Vosges et pr\u00e8s de 900 000 \u00e0 l’\u00e9chelle des HMV.<\/p>\n

J.J.<\/p>\n

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890 385 repas ont \u00e9t\u00e9 pr\u00e9par\u00e9s en 2023 dans les cuisines des H\u00f4pitaux du Massif des Vosges \u2013 HMV \u2013 […]<\/p>\n","protected":false},"author":46,"featured_media":32062,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[460,167,4152],"tags":[3056,5733,5734,5735,3146],"class_list":["post-32052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","category-saint-die-des-vosges","category-sante","tag-centre-hospitalier-de-saint-die-des-vosges","tag-cuisines-des-hmv","tag-cuisines-du-centre-hospitalier-de-saint-die-des-vosges","tag-dans-les-coulisses-des-cuisines-du-centre-hospitalier-de-saint-die-des-vosges","tag-hopitaux-du-massif-des-vosges"],"acf":[],"yoast_head":"\nDans les coulisses des cuisines du Centre Hospitalier de Saint-Di\u00e9-des-Vosges - Saint Die Info<\/title>\n<meta name=\"robots\" content=\"index, follow, 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