{"id":337520,"date":"2025-07-02T11:28:58","date_gmt":"2025-07-02T09:28:58","guid":{"rendered":"https:\/\/www.laclusaz.com\/?p=337520"},"modified":"2025-07-02T11:32:04","modified_gmt":"2025-07-02T09:32:04","slug":"le-ptit-barbu-de-la-clusaz-arthur-thovex","status":"publish","type":"post","link":"https:\/\/www.laclusaz.com\/nl\/le-mag\/no-story-no-future-nl\/le-ptit-barbu-de-la-clusaz-arthur-thovex\/","title":{"rendered":"Le P\u2019tit Barbu de La Clusaz – Arthur Thovex"},"content":{"rendered":"

Kruidenthee, siropen, koekjesmixen, gearomatiseerde zouten\u2026 Alles zelfgemaakt en lokaal. We volgden Arthur bij hem thuis, van het plukken tot het klaarmaken van de producten. Op naar de coulissen van Le P\u2019tit Barbu in La Clusaz!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Lire plus<\/span>","protected":false},"author":2,"featured_media":337916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1769],"tags":[],"class_list":["post-337520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-story-no-future-nl"],"acf":{"page_blocks":[{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"

De teelt<\/h2>\n

Ik heb in La Clusaz een akker opgezet om planten te laten groeien die je niet in onze bergen vindt. In 2023 heb ik ongeveer 900 planten geplant die elk jaar groter worden. Op ongeveer 700 m\u00b2 staan ongeveer vijftien verschillende soorten: mediterrane planten zoals lavendel, tijm, en bonenkruid\u2026 kleurrijke bloemen zoals korenbloem, zonnebloem, goudsbloem, en kaasjeskruid\u2026 en natuurlijk de onmisbare munt, citroenverbena, en salie. Elke plant heeft specifieke en unieke behoeften, dus je moet ze goed in de gaten houden en weten wat ze nodig hebben. In het veld wordt alles met de hand gedaan. Sommige rijen zijn gemulcht om het wieden en besproeien te verminderen. De enige meststof die wordt gebruikt is compost van onkruid. Het veld is nu in biologische overgang. Er wordt meer dan honderd kilo verse planten geoogst.<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"

\"\"<\/p>\n"}},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"

\"\"<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"

De oogst<\/h2>\n

Ik oogst ook zo\u2019n honderd kilo wilde planten, verdeeld over ongeveer tien verschillende soorten in het Aravis-gebergte. Hoewel de natuur en de omgeving veel planten bieden, is het doel om alleen te oogsten wat ik nodig heb, en ervoor te zorgen dat er genoeg op de verschillende plekken blijft staan om hun herstel het volgende jaar te garanderen. Bijvoorbeeld, ik pluk maar een deel van de jonge sparrenknoppen zodat de boom kan blijven groeien. Ook voor de bloemen gelden verstandige regels. Ik pluk maar \u00e9\u00e9n op de drie bloemen zodat de rest zaad kan maken en het volgend jaar weer kan groeien.<\/p>\n"}},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"

De verwerking<\/h2>\n

Ik heb een oude stal omgebouwd tot een ruimte voor de verwerking van planten. Het belangrijkste onderdeel van deze ruimte is de droogkamer. Deze is door mij zelf ontworpen en gebouwd en zorgt ervoor dat de planten meerdere jaren bewaard kunnen worden en altijd gebruikt kunnen worden. De planten worden zorgvuldig op rekken gelegd, die in een geventileerde kast staan. Een luchtontvochtiger haalt het vocht uit de planten terwijl hun kleuren en aroma\u2019s behouden blijven.<\/p>\n

Daarna volgt de voorbereidingsfase: de plant wordt netjes gemaakt en opgedeeld! We scheiden de verschillende delen van de plant, afhankelijk van wat we nodig hebben. Voor kruidenthee bijvoorbeeld, scheiden we de bladeren of bloemblaadjes. Maar niks wordt weggegooid: de droge stelen worden gebruikt als brandstof voor de rookkamer, die zo andere producten op smaak brengt, vooral het zout uit mijn productlijn.<\/p>\n

De planten worden daarna bewaard in luchtdichte dozen, beschermd tegen licht, vocht en insecten die de kwaliteit kunnen aantasten.<\/p>\n

In deze ruimte worden al mijn producten gemaakt. De kruidenmengsels voor thee worden met de hand bereid, verpakt en gelabeld. De siropen worden ge\u00efnfuseerd en daarna gebotteld.<\/p>\n"},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"

\"\"<\/p>\n"},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"

De producten<\/h2>\n

Werken met aromatische planten biedt veel mogelijkheden, zowel in kruidengeneeskunde, cosmetica als voeding. Persoonlijk werk ik alleen in voeding, omdat ik een fijnproever ben en graag nieuwe smaken ontdek met de verschillende aroma\u2019s van planten om zo nieuwe recepten te maken.<\/p>\n

Mijn productlijn is gevarieerd: infusies, siropen, gearomatiseerde zouten en kruiden, waardoor ik producten voor iedereen en voor elke smaak heb. De siropen laten je de \u201cnatuurlijke\u201d smaak van planten ontdekken en nieuwe smaken proberen. Afhankelijk van de gewenste aroma\u2019s werk ik met gedroogde of verse planten, die ik langer of korter laat trekken!<\/p>\n

Tot slot geven de zouten extra smaak en aroma aan al je gerechten. Bijvoorbeeld \u201cL\u2019Copa Bo\u00eb\u201d, een gerookt zout met aromatische planten, gecombineerd met de aroma\u2019s van spar en bonenkruid. Dit zout geeft een bijzondere toets aan je proeverij van witte tomme kaas.<\/p>\n

Verbonden aan het erfgoed van mijn regio en dorp, zijn alle productnamen vertaald in het Savoyaards dialect. Voor mij is dat een manier om een spoor achter te laten en deze taal, die langzaam verdwijnt, te laten ontdekken of herontdekken.<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"

\"\"<\/p>\n

\"\"<\/p>\n"}},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"

De kruidenthee\u00ebn<\/h2>\n

L\u2019Iver Aruve<\/strong> : De winter komt
\nD\u2019s\u00e9 P\u00e2 Mafi :<\/strong> Ik ben niet moe
\nBone N\u00e9 Lou Ptyou :<\/strong>Welterusten kleintjes
\nBien Mja, Bien Biu :<\/strong>Goed gegeten, goed gedronken
\nTizann\u2019na des Aravis :<\/strong> Kruidenthee uit de Aravis<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"

Gearomatiseerde Zouten<\/h2>\n

L\u2019Copa Bo\u00eb :<\/strong> De Houthakker
\nL\u2019P\u00e9chor :<\/strong> De Visser
\nL\u2019Barzhi :<\/strong> De Herder
\nL\u2019Orso :<\/strong> De Beer<\/p>\n"}},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"

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