{"id":6304,"date":"2021-06-15T08:00:50","date_gmt":"2021-06-15T06:00:50","guid":{"rendered":"https:\/\/tchak.be\/?p=6304"},"modified":"2023-05-23T09:14:01","modified_gmt":"2023-05-23T07:14:01","slug":"meunerie-wallonne-meunier-marc-vanoverschelde","status":"publish","type":"post","link":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/","title":{"rendered":"Meunerie wallonne : un vent enthousiaste mais pas encore assez de professionnels"},"content":{"rendered":"\n<p class=\"eplus-FEzMTb wp-block-paragraph\" style=\"font-size:18px\">La meunerie artisanale wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste.&nbsp;Mais il n&#8217;est pas encore suffisant. Marc Vanoverschelde est \u00e9leveur et agriculteur bio \u00e0 l\u2019extr\u00eame-sud de la Belgique, en Gaume. Depuis 2012, il est \u00e9galement meunier. Pas vraiment par vocation. C\u2019est le seul moyen qu\u2019il&nbsp;a trouv\u00e9 pour valoriser ses bl\u00e9s anciens.&nbsp;<\/p>\n\n\n\n<p class=\"eplus-VrFTlq wp-block-paragraph\"><strong>Cl\u00e9mence Dumont, journaliste | clemence@tchak.be<\/strong><\/p>\n\n\n\n<p class=\"eplus-cb9I95 wp-block-paragraph\">La Ferme du Hayon, une coop\u00e9rative agricole localis\u00e9e \u00e0 Sommethonne (Meix-devant-Virton, province de Luxembourg), est bien connue des amateurs de bl\u00e9s anciens. Marc Vanoverschelde y cultive 80 bl\u00e9s diff\u00e9rents r\u00e9partis sur 4 hectares. Avec Axel Colin, le boulanger du moulin d\u2019Odeigne, l\u2019homme est l\u2019un des fondateurs de Li Mest\u00e8re, un r\u00e9seau de paysans, artisans, chercheurs et consommateurs qui veulent r\u00e9habiliter l\u2019usage d\u2019anciennes vari\u00e9t\u00e9s de c\u00e9r\u00e9ales.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f, .wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f[data-kb-block=\"kb-adv-heading_e6444b-3f\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f[data-kb-block=\"kb-adv-heading_e6444b-3f\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_e6444b-3f[data-kb-block=\"kb-adv-heading_e6444b-3f\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_e6444b-3f wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_e6444b-3f\"><strong>Marc Vanoverschelde, comment votre passion pour les bl\u00e9s vous a-t-elle amen\u00e9 \u00e0 devenir meunier ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-ZhHfJA wp-block-paragraph\">Par n\u00e9cessit\u00e9. Je n\u2019ai jamais voulu devenir meunier. Je suis un paysan (\u00e9leveur et cultivateur). Mais pour pouvoir survivre, je dois faire 10 m\u00e9tiers ! Avant, je roulais 300 km pour faire moudre mon grain au moulin de Ferri\u00e8res, \u00e0 H\u00e9ron. Ce n\u2019\u00e9tait pas tenable. En moulant moi-m\u00eame mes grains, je d\u00e9gage un revenu suppl\u00e9mentaire. Mais si demain un meunier s\u2019installait pr\u00e8s de chez moi, j\u2019arr\u00eaterais.<\/p>\n\n\n\n<pre class=\"wp-block-preformatted eplus-PygosJ\"><a href=\"https:\/\/tchak.be\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>+++ Ce dossier est au&nbsp;sommaire du num\u00e9ro 5 de Tchak!&nbsp;(printemps 2021). Il contient \u00e9galement l'interview de Fanny Dumont, du Moulin d'Odeigne et une analyse sur le r\u00e9veil de la meunerie wallonne. <\/strong><\/a><\/pre>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b, .wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b[data-kb-block=\"kb-adv-heading_70c8d6-8b\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b[data-kb-block=\"kb-adv-heading_70c8d6-8b\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_70c8d6-8b[data-kb-block=\"kb-adv-heading_70c8d6-8b\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_70c8d6-8b wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_70c8d6-8b\"><strong>Pourquoi ne vendez-vous pas vos grains \u00e0 des n\u00e9gociants ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-HDZhl9 wp-block-paragraph\">Il n\u2019y a pas de fili\u00e8re adapt\u00e9e, surtout en agriculture biologique. Dans la r\u00e9gion o\u00f9 je me trouve, c\u2019est tr\u00e8s compliqu\u00e9 de cultiver des c\u00e9r\u00e9ales panifiables qui r\u00e9pondent aux crit\u00e8res de la boulangerie industrielle. Et cela ne m\u2019int\u00e9resse pas de r\u00e9pondre \u00e0 ces crit\u00e8res. Moi, ce que j\u2019aime, c\u2019est de cultiver des vari\u00e9t\u00e9s adapt\u00e9es \u00e0 mon sol. Apr\u00e8s ma premi\u00e8re r\u00e9colte de bl\u00e9s anciens, en 2010, je n\u2019ai plus voulu retourner vers des bl\u00e9s modernes. Ces bl\u00e9s-l\u00e0 sont adapt\u00e9s pour les sols \u00e0 limon comme \u00e0 Gembloux, pas aux sols sableux ou schisteux comme par ici. Auparavant, on avait des bl\u00e9s adapt\u00e9s \u00e0 tous les sols, et on savait tr\u00e8s bien faire du pain avec tous ces bl\u00e9s. Aujourd\u2019hui, seuls les artisans boulangers savent travailler avec des farines comme les miennes. Une autre difficult\u00e9, c\u2019est la tra\u00e7abilit\u00e9. Je veux que le consommateur puisse savoir d\u2019o\u00f9 viennent les grains de sa farine. On devrait pouvoir choisir sa farine comme on choisit un vin.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_39362a-89, .wp-block-kadence-advancedheading.kt-adv-heading_39362a-89[data-kb-block=\"kb-adv-heading_39362a-89\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_39362a-89 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_39362a-89[data-kb-block=\"kb-adv-heading_39362a-89\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_39362a-89 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_39362a-89[data-kb-block=\"kb-adv-heading_39362a-89\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_39362a-89 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_39362a-89\"><strong>Vos farines sont uniques.&nbsp;\u00c0 l\u2019instar du vin, sont-elles aussi \u00e9volutives ?&nbsp;<\/strong><\/h5>\n\n\n\n<div class=\"wp-block-image eplus-C9k4Cd\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-1024x768.jpg\" alt=\"Marc Vanoverschelde, propri\u00e9taire de la Ferme du Hayon\" class=\"wp-image-6305\" width=\"312\" height=\"233\" srcset=\"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-1024x768.jpg 1024w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-300x225.jpg 300w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-768x576.jpg 768w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-370x278.jpg 370w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-270x203.jpg 270w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-570x428.jpg 570w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-740x555.jpg 740w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-80x60.jpg 80w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27-600x450.jpg 600w, https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-27.jpg 1440w\" sizes=\"auto, (max-width: 312px) 100vw, 312px\" \/><figcaption>Dans la farine\nd\u00e9nomm\u00e9e Jafayon de\nMarc Vanoverschelde,\non trouve jusqu\u2019\u00e0 \n40 vari\u00e9t\u00e9s de bl\u00e9\u2002\ndiff\u00e9rentes.\n\u00a9 Antoinette Brouyaux<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"eplus-Bp4Vlx wp-block-paragraph\">Oui parce que, contrairement aux bl\u00e9s modernes qui sont g\u00e9n\u00e9tiquement comparables \u00e0 des clones, les bl\u00e9s dits anciens ne sont pas fix\u00e9s, c\u2019est-\u00e0-dire qu\u2019ils continuent \u00e0 \u00e9voluer. Il y a aussi des croisements qui se font spontan\u00e9ment. Mon but, c\u2019est de maintenir un patrimoine de semences vivant qui s\u2019adapte aux changements climatiques, aux nouvelles maladies, etc. Dans mes parcelles, je m\u00e9lange plusieurs vari\u00e9t\u00e9s. Ainsi, mes bl\u00e9s ne sont jamais malades en m\u00eame temps et ils se prot\u00e8gent les uns les autres. Avec le temps, j\u2019ai obtenu un m\u00e9lange unique, qui s\u2019adapte \u00e0 son environnement. Cela a aussi des avantages nutritifs et digestifs puisque tous ces bl\u00e9s n\u2019ont pas les m\u00eames glutens. Dans ma farine appel\u00e9e Jafayon, il y a 40 bl\u00e9s diff\u00e9rents.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0, .wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0[data-kb-block=\"kb-adv-heading_4cf537-b0\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0[data-kb-block=\"kb-adv-heading_4cf537-b0\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_4cf537-b0[data-kb-block=\"kb-adv-heading_4cf537-b0\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_4cf537-b0 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_4cf537-b0\"><strong>Pour obtenir cette farine sans devoir faire des kilom\u00e8tres jusqu\u2019\u00e0 l\u2019un des rares moulins artisanaux qui tournent encore, vous avez donc investi dans votre propre moulin.&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-vWPrz9 wp-block-paragraph\">En 2012, j\u2019ai achet\u00e9 un moulin Astri\u00e9, un moulin \u00e9lectrique \u00e0 meule de pierre qui a \u00e9t\u00e9 con\u00e7u par des artisans fran\u00e7ais. Il tient dans un petit meuble qui fait environ 2 m\u00b2. Contrairement aux moulins industriels, il pr\u00e9serve le germe et ne fait pas monter la temp\u00e9rature de la farine au-del\u00e0 de 25 \u00e0 30 degr\u00e9s. Le grain est \u00e9pluch\u00e9 tr\u00e8s finement. C\u2019est important car le grain est un fruit et, comme pour tous les fruits, c\u2019est en dessous de l\u2019\u00e9pluchure que se trouvent la plupart des vitamines et des min\u00e9raux. Tout a \u00e9t\u00e9 pens\u00e9 pour donner une farine tr\u00e8s nutritive.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7, .wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7[data-kb-block=\"kb-adv-heading_01185e-c7\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7[data-kb-block=\"kb-adv-heading_01185e-c7\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_01185e-c7[data-kb-block=\"kb-adv-heading_01185e-c7\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_01185e-c7 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_01185e-c7\"><strong>Quel volume de farine produisez-vous gr\u00e2ce \u00e0 ce moulin ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-EO4C7D wp-block-paragraph\">10 \u00e0 12 tonnes par an. L\u2019avantage, c\u2019est que je ne dois pas \u00eatre \u00e0 c\u00f4t\u00e9 du moulin en permanence. Il tourne parfois jour et nuit.&nbsp;<\/p>\n\n\n\n<pre class=\"wp-block-preformatted eplus-NORfx5\"><a href=\"https:\/\/tchak.be\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>+++  Aldi: sa strat\u00e9gie pour vous prendre dans sa toile<\/strong><\/a><\/pre>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff, .wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff[data-kb-block=\"kb-adv-heading_45cf9a-ff\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff[data-kb-block=\"kb-adv-heading_45cf9a-ff\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_45cf9a-ff[data-kb-block=\"kb-adv-heading_45cf9a-ff\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_45cf9a-ff wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_45cf9a-ff\"><strong>Comment avez-vous appris \u00e0 l\u2019utiliser ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-MGrrcU wp-block-paragraph\">J\u2019ai re\u00e7u des instructions du constructeur. Et puis j\u2019ai apprivois\u00e9 le moulin en le mettant dans mon salon ! Chaque fois que j\u2019entendais qu\u2019il peinait, j\u2019allais voir d\u2019o\u00f9 venait le probl\u00e8me. Je me r\u00e9veillais m\u00eame la nuit.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b, .wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b[data-kb-block=\"kb-adv-heading_c9869b-2b\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b[data-kb-block=\"kb-adv-heading_c9869b-2b\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_c9869b-2b[data-kb-block=\"kb-adv-heading_c9869b-2b\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_c9869b-2b wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_c9869b-2b\"><strong>Une fois vos grains cultiv\u00e9s, r\u00e9colt\u00e9s, moulus, il reste une \u00e9tape : la commercialisation. Comment vous y prenez-vous ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-eS4S6l wp-block-paragraph\">Je collabore avec quelques \u00e9piceries locales et quatre \u00e0 cinq boulangers. Bient\u00f4t, un boulanger sera install\u00e9 \u00e0 la Ferme du Hayon. Il vient de terminer la construction de son four\u2026 Via le r\u00e9seau Li Mest\u00e8re, de jeunes boulangers qui d\u00e9marrent viennent aussi acheter ma farine pour exp\u00e9rimenter.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_eea158-12, .wp-block-kadence-advancedheading.kt-adv-heading_eea158-12[data-kb-block=\"kb-adv-heading_eea158-12\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_eea158-12 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_eea158-12[data-kb-block=\"kb-adv-heading_eea158-12\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_eea158-12 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_eea158-12[data-kb-block=\"kb-adv-heading_eea158-12\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_eea158-12 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_eea158-12\"><strong>Gr\u00e2ce \u00e0 ce r\u00e9seau, vous \u00eates par ailleurs en relation avec d\u2019autres paysans qui cherchent des semences de bl\u00e9s anciens. Est-ce si difficile de s\u2019en procurer ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-bvZQGv wp-block-paragraph\">Quand je me suis int\u00e9ress\u00e9 aux bl\u00e9s anciens, j\u2019ai d\u00fb aller en France et en Suisse pour trouver des semences, en ce compris des semences originaires de nos r\u00e9gions. En Belgique, on n\u2019avait rien gard\u00e9. D\u00e9sormais, gr\u00e2ce au r\u00e9seau Li Mest\u00e8re, on maintient vivantes environ 250 esp\u00e8ces diff\u00e9rentes. C\u2019est un travail b\u00e9n\u00e9vole, quasiment humanitaire. Ces semences, on ne les vend pas. On les \u00e9change entre nous.&nbsp;<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc, .wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc[data-kb-block=\"kb-adv-heading_93fe32-fc\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc[data-kb-block=\"kb-adv-heading_93fe32-fc\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading_93fe32-fc[data-kb-block=\"kb-adv-heading_93fe32-fc\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h5 class=\"kt-adv-heading_93fe32-fc wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading_93fe32-fc\"><strong>Qu\u2019esp\u00e9rez-vous pour les prochaines ann\u00e9es ?&nbsp;<\/strong><\/h5>\n\n\n\n<p class=\"eplus-wzh5X5 wp-block-paragraph\">Mon id\u00e9al, ce serait que les agriculteurs de la r\u00e9gion collaborent pour engager un meunier certifi\u00e9 bio ou, mieux, contr\u00f4l\u00e9 par un syst\u00e8me participatif de garantie. Il devrait \u00eatre capable de brosser les grains, d\u00e9cortiquer, moudre, ensacher avec des \u00e9tiquettes qui disent d\u2019o\u00f9 vient le produit. Il faut professionnaliser la meunerie. Ce serait le top. J\u2019esp\u00e8re que ce sera possible dans quelques ann\u00e9es. Peut-\u00eatre avec l\u2019aide des communes, mais il manque des initiateurs\u2026<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube eplus-lQLBxn wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Transmissions des fermes: l&#039;urgence et les pistes d&#039;avenir\" width=\"770\" height=\"578\" src=\"https:\/\/www.youtube.com\/embed\/Airh21zX05w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"eplus-UHqX5k wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La meunerie artisanale wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste.&nbsp;Mais il n&#8217;est pas encore suffisant. Marc Vanoverschelde est \u00e9leveur et agriculteur bio \u00e0 l\u2019extr\u00eame-sud de la Belgique, en Gaume. Depuis 2012, il est \u00e9galement meunier. Pas vraiment par vocation. C\u2019est le seul moyen qu\u2019il&nbsp;a trouv\u00e9 pour valoriser ses bl\u00e9s anciens.&nbsp; Cl\u00e9mence Dumont, journaliste | clemence@tchak.be La Ferme [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6306,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115,58],"tags":[],"class_list":["post-6304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-tchak-enquete-decryptage-reportages-debats-opinions","category-tchak-articles-decryptage"],"featured_image_urls_v2":{"full":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg",1890,1260,false],"thumbnail":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-150x150.jpg",150,150,true],"medium":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-300x200.jpg",300,200,true],"medium_large":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-768x512.jpg",768,512,true],"large":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-1024x683.jpg",770,514,true],"1536x1536":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-1536x1024.jpg",1536,1024,true],"2048x2048":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg",1890,1260,false],"gridlove-thumbnail":["https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-80x60.jpg",80,60,true]},"post_excerpt_stackable_v2":"<p>La meunerie artisanale wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste.&nbsp;Mais il n&#8217;est pas encore suffisant. Marc Vanoverschelde est \u00e9leveur et agriculteur bio \u00e0 l\u2019extr\u00eame-sud de la Belgique, en Gaume. Depuis 2012, il est \u00e9galement meunier. Pas vraiment par vocation. C\u2019est le seul moyen qu\u2019il&nbsp;a trouv\u00e9 pour valoriser ses bl\u00e9s anciens.&nbsp; Cl\u00e9mence Dumont, journaliste | clemence@tchak.be La Ferme du Hayon, une coop\u00e9rative agricole localis\u00e9e \u00e0 Sommethonne (Meix-devant-Virton, province de Luxembourg), est bien connue des amateurs de bl\u00e9s anciens. Marc Vanoverschelde y cultive 80 bl\u00e9s diff\u00e9rents r\u00e9partis sur 4 hectares. Avec Axel Colin, le boulanger du moulin d\u2019Odeigne, l\u2019homme est l\u2019un des fondateurs de\u2026<\/p>\n","category_list_v2":"<a href=\"https:\/\/tchak.be\/index.php\/category\/blog-tchak-enquete-decryptage-reportages-debats-opinions\/\" rel=\"category tag\">Aper\u00e7u<\/a>, <a href=\"https:\/\/tchak.be\/index.php\/category\/tchak-articles-decryptage\/\" rel=\"category tag\">D\u00e9cryptage<\/a>","author_info_v2":{"name":"Yves Raisiere","url":"https:\/\/tchak.be\/index.php\/author\/yves\/"},"comments_num_v2":"0 commentaire","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Meunerie wallonne : un vent enthousiaste mais pas assez de pros<\/title>\n<meta name=\"description\" content=\"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meunerie wallonne : un vent enthousiaste mais pas assez de pros\" \/>\n<meta property=\"og:description\" content=\"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchak\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tchak.be\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-15T06:00:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-23T07:14:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Yves Raisiere\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Tchak_la_revue\" \/>\n<meta name=\"twitter:site\" content=\"@Tchak_la_revue\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Yves Raisiere\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/\"},\"author\":{\"name\":\"Yves Raisiere\",\"@id\":\"https:\\\/\\\/tchak.be\\\/#\\\/schema\\\/person\\\/cae4f9c499d73e0256536b2a8aa122a0\"},\"headline\":\"Meunerie wallonne : un vent enthousiaste mais pas encore assez de professionnels\",\"datePublished\":\"2021-06-15T06:00:50+00:00\",\"dateModified\":\"2023-05-23T07:14:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/\"},\"wordCount\":1140,\"publisher\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/Photo-page-28-29.jpg\",\"articleSection\":[\"Aper\u00e7u\",\"D\u00e9cryptage\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/\",\"url\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/\",\"name\":\"Meunerie wallonne : un vent enthousiaste mais pas assez de pros\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/Photo-page-28-29.jpg\",\"datePublished\":\"2021-06-15T06:00:50+00:00\",\"dateModified\":\"2023-05-23T07:14:01+00:00\",\"description\":\"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#primaryimage\",\"url\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/Photo-page-28-29.jpg\",\"contentUrl\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/Photo-page-28-29.jpg\",\"width\":1890,\"height\":1260,\"caption\":\"Marc Vanoverschelde est fier de proposer une farine nutritive qui a le go\u00fbt de son terroir. \u00a9 Mathieu Golinvaux\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/2021\\\/06\\\/15\\\/meunerie-wallonne-meunier-marc-vanoverschelde\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/tchak.be\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Meunerie wallonne : un vent enthousiaste mais pas encore assez de professionnels\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/tchak.be\\\/#website\",\"url\":\"https:\\\/\\\/tchak.be\\\/\",\"name\":\"Tchak! - La revue paysanne et citoyenne qui tranche\",\"description\":\"La revue paysanne et citoyenne qui tranche\",\"publisher\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/tchak.be\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/tchak.be\\\/#organization\",\"name\":\"Tchak!\",\"url\":\"https:\\\/\\\/tchak.be\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/tchak.be\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/Bannie\u0300re-Tchak1-1.png\",\"contentUrl\":\"https:\\\/\\\/tchak.be\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/Bannie\u0300re-Tchak1-1.png\",\"width\":1216,\"height\":391,\"caption\":\"Tchak!\"},\"image\":{\"@id\":\"https:\\\/\\\/tchak.be\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/tchak.be\",\"https:\\\/\\\/x.com\\\/Tchak_la_revue\",\"https:\\\/\\\/www.instagram.com\\\/tchak.be\",\"http:\\\/\\\/linkedin.com\\\/company\\\/tchak-la-revuee\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCtrMHNz9SvcU4qWhhA4Z8zg\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/tchak.be\\\/#\\\/schema\\\/person\\\/cae4f9c499d73e0256536b2a8aa122a0\",\"name\":\"Yves Raisiere\",\"sameAs\":[\"www.linkedin.com\\\/in\\\/yvesraisiere\"],\"url\":\"https:\\\/\\\/tchak.be\\\/index.php\\\/author\\\/yves\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Meunerie wallonne : un vent enthousiaste mais pas assez de pros","description":"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/","og_locale":"fr_FR","og_type":"article","og_title":"Meunerie wallonne : un vent enthousiaste mais pas assez de pros","og_description":"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.","og_url":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/","og_site_name":"Tchak","article_publisher":"https:\/\/www.facebook.com\/tchak.be","article_published_time":"2021-06-15T06:00:50+00:00","article_modified_time":"2023-05-23T07:14:01+00:00","og_image":[{"width":1024,"height":683,"url":"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29-1024x683.jpg","type":"image\/jpeg"}],"author":"Yves Raisiere","twitter_card":"summary_large_image","twitter_creator":"@Tchak_la_revue","twitter_site":"@Tchak_la_revue","twitter_misc":{"\u00c9crit par":"Yves Raisiere","Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#article","isPartOf":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/"},"author":{"name":"Yves Raisiere","@id":"https:\/\/tchak.be\/#\/schema\/person\/cae4f9c499d73e0256536b2a8aa122a0"},"headline":"Meunerie wallonne : un vent enthousiaste mais pas encore assez de professionnels","datePublished":"2021-06-15T06:00:50+00:00","dateModified":"2023-05-23T07:14:01+00:00","mainEntityOfPage":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/"},"wordCount":1140,"publisher":{"@id":"https:\/\/tchak.be\/#organization"},"image":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#primaryimage"},"thumbnailUrl":"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg","articleSection":["Aper\u00e7u","D\u00e9cryptage"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/","url":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/","name":"Meunerie wallonne : un vent enthousiaste mais pas assez de pros","isPartOf":{"@id":"https:\/\/tchak.be\/#website"},"primaryImageOfPage":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#primaryimage"},"image":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#primaryimage"},"thumbnailUrl":"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg","datePublished":"2021-06-15T06:00:50+00:00","dateModified":"2023-05-23T07:14:01+00:00","description":"La meunerie wallonne b\u00e9n\u00e9ficie d\u2019un vent enthousiaste. Mais elle manque encore de professionnels. Le t\u00e9moignage de Marc Vanoverschelde, \u00e0 la Ferme du Hayon.","breadcrumb":{"@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#primaryimage","url":"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg","contentUrl":"https:\/\/tchak.be\/wp-content\/uploads\/2021\/06\/Photo-page-28-29.jpg","width":1890,"height":1260,"caption":"Marc Vanoverschelde est fier de proposer une farine nutritive qui a le go\u00fbt de son terroir. \u00a9 Mathieu Golinvaux"},{"@type":"BreadcrumbList","@id":"https:\/\/tchak.be\/index.php\/2021\/06\/15\/meunerie-wallonne-meunier-marc-vanoverschelde\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/tchak.be\/"},{"@type":"ListItem","position":2,"name":"Meunerie wallonne : un vent enthousiaste mais pas encore assez de professionnels"}]},{"@type":"WebSite","@id":"https:\/\/tchak.be\/#website","url":"https:\/\/tchak.be\/","name":"Tchak! - La revue paysanne et citoyenne qui tranche","description":"La revue paysanne et citoyenne qui tranche","publisher":{"@id":"https:\/\/tchak.be\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tchak.be\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/tchak.be\/#organization","name":"Tchak!","url":"https:\/\/tchak.be\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/tchak.be\/#\/schema\/logo\/image\/","url":"https:\/\/tchak.be\/wp-content\/uploads\/2019\/08\/Bannie\u0300re-Tchak1-1.png","contentUrl":"https:\/\/tchak.be\/wp-content\/uploads\/2019\/08\/Bannie\u0300re-Tchak1-1.png","width":1216,"height":391,"caption":"Tchak!"},"image":{"@id":"https:\/\/tchak.be\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tchak.be","https:\/\/x.com\/Tchak_la_revue","https:\/\/www.instagram.com\/tchak.be","http:\/\/linkedin.com\/company\/tchak-la-revuee","https:\/\/www.youtube.com\/channel\/UCtrMHNz9SvcU4qWhhA4Z8zg"]},{"@type":"Person","@id":"https:\/\/tchak.be\/#\/schema\/person\/cae4f9c499d73e0256536b2a8aa122a0","name":"Yves Raisiere","sameAs":["www.linkedin.com\/in\/yvesraisiere"],"url":"https:\/\/tchak.be\/index.php\/author\/yves\/"}]}},"_links":{"self":[{"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/posts\/6304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/comments?post=6304"}],"version-history":[{"count":9,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/posts\/6304\/revisions"}],"predecessor-version":[{"id":6315,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/posts\/6304\/revisions\/6315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/media\/6306"}],"wp:attachment":[{"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/media?parent=6304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/categories?post=6304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tchak.be\/index.php\/wp-json\/wp\/v2\/tags?post=6304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}