![\"photo](\"\/2022\/03\/shiitake-0.jpg\")
<\/a>photo illustration<\/p><\/div>\n
Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. La culture du shiitak\u00e9 se fait selon la m\u00e9thode traditionnelle japonaise, sur b\u00fbches de bois.<\/strong><\/span><\/h2>\nDans les Vosges, \u00e0 Docelles, dans les locaux de l\u2019ancienne pap\u00e8terie Lana, Marco Demacon (DM Champignons) cultive le shiitak\u00e9, un champignon japonais pr\u00e9sentant de nombreuses vertus culinaires mais aussi m\u00e9dicinales. Le champignon asiatique conna\u00eet actuellement un succ\u00e8s croissant. Marco Demacon, biologiste de formation, a depuis 2013 sa propre culture de shiitak\u00e9s. En 2020, il a rejoint le label mis en place par la Chambre d\u2019agriculture des Vosges, \u00ab\u00a0Bienvenue \u00e0 la ferme\u00a0\u00bb. Pour lui, c\u2019est une belle opportunit\u00e9 de faire conna\u00eetre sa production de champignons japonais. Il propose \u00e0 la vente des champignons frais, mais aussi des bocaux ou s\u00e9ch\u00e9s.<\/p>\n
Le shiitak\u00e9 et ses vertus <\/strong><\/h3>\nAppel\u00e9 aussi\u00a0\u00ab\u00a0champignon de long\u00e9vit\u00e9\u00a0\u00bb, le shiitak\u00e9 est tr\u00e8s utilis\u00e9 dans la m\u00e9decine traditionnelle chinoise. Ses bienfaits pour la sant\u00e9 sont tr\u00e8s nombreux. Il est notamment connu pour ses vertus stimulantes du syst\u00e8me immunitaire. Il permettrait aussi de favoriser la r\u00e9duction de mauvais cholest\u00e9rol. Le champignon aiderait aussi \u00e0 pr\u00e9venir les cancers. Il est \u00e9galement d\u00e9montr\u00e9 que le champignon shiitak\u00e9 peut pr\u00e9venir les maladies cardiovasculaires.<\/p>\n
Culture sur b\u00fbches de ch\u00eanes <\/strong><\/h3>\nMarco Demacon est l\u2019un des seuls en Europe \u00e0 avoir choisi la culture sur b\u00fbches de ch\u00eanes selon la m\u00e9thode traditionnelle japonaise.<\/p>\n
Le bois est soigneusement s\u00e9lectionn\u00e9 sur pieds, de provenance vosgienne. Les bois sont ensuite coup\u00e9, inocul\u00e9s avec du myc\u00e9lium et plac\u00e9 en incubation pendant une ann\u00e9e. Ils sont dispos\u00e9s ensuite pendant une autre ann\u00e9e, en acclimatation \u00e0 la lumi\u00e8re.<\/p>\n
La pousse du champignon d\u00e9bute seulement la troisi\u00e8me ann\u00e9e. Le champignon pousse uniquement sur deux saisons, le printemps et l\u2019automne. Au printemps, il perce le bois pour mettre le myc\u00e9lium de shiitak\u00e9 \u00e0 l\u2019int\u00e9rieur. Il referme le trou. Le champignon va alors se nourrir de l\u2019eau et des min\u00e9raux du bois.<\/p>\n
La culture se fait naturellement, sans aucun traitement, avec uniquement le bois de ch\u00eane, du myc\u00e9lium de shiitak\u00e9 et de l\u2019eau.<\/p>\n
Une saveur originale <\/strong><\/h3>\nC\u2019est le champignon des grands chefs cuisiniers ! Pour mettre en valeur son go\u00fbt, il faut privil\u00e9gier les recettes simples pour ne pas masquer sa saveur. On le cuisine directement \u00e0 la po\u00eale, ou en soupe. On peut aussi de l\u2019associer avec un r\u00f4ti. Sa saveur est originale.<\/p>\n
La vente des champignons se fait en vente directe sur le site de production apr\u00e8s avoir r\u00e9serv\u00e9 en ligne sur le site internet\u00a0: http:\/\/www.champignons-shiitake.fr\/<\/a>\u00a0Renseignements : Ancienne papeterie de Lana, 88460 Docelles, Tel : 06 83 30 29 78, mail :\u00a0contact@champignons-shiitake.fr<\/a><\/span><\/strong><\/p>\nC.K.N.<\/p>\n","protected":false},"excerpt":{"rendered":"
Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. La culture du shiitak\u00e9 se […]<\/p>\n","protected":false},"author":52,"featured_media":14308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,316,132,8,14,5],"tags":[317,2630,198,574,2631,2632,528,85,2633,75],"acf":[],"yoast_head":"\n
Docelles - Des shiitak\u00e9s dans l\u2019ancienne papeterie Lana - Epinal Info<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Docelles - Des shiitak\u00e9s dans l\u2019ancienne papeterie Lana - Epinal Info\" \/>\n<meta property=\"og:description\" content=\"Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. 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Appel\u00e9 aussi\u00a0\u00ab\u00a0champignon de long\u00e9vit\u00e9\u00a0\u00bb, le shiitak\u00e9 est tr\u00e8s utilis\u00e9 dans la m\u00e9decine traditionnelle chinoise. Ses bienfaits pour la sant\u00e9 sont tr\u00e8s nombreux. Il est notamment connu pour ses vertus stimulantes du syst\u00e8me immunitaire. Il permettrait aussi de favoriser la r\u00e9duction de mauvais cholest\u00e9rol. Le champignon aiderait aussi \u00e0 pr\u00e9venir les cancers. Il est \u00e9galement d\u00e9montr\u00e9 que le champignon shiitak\u00e9 peut pr\u00e9venir les maladies cardiovasculaires.<\/p>\n
Culture sur b\u00fbches de ch\u00eanes <\/strong><\/h3>\nMarco Demacon est l\u2019un des seuls en Europe \u00e0 avoir choisi la culture sur b\u00fbches de ch\u00eanes selon la m\u00e9thode traditionnelle japonaise.<\/p>\n
Le bois est soigneusement s\u00e9lectionn\u00e9 sur pieds, de provenance vosgienne. Les bois sont ensuite coup\u00e9, inocul\u00e9s avec du myc\u00e9lium et plac\u00e9 en incubation pendant une ann\u00e9e. Ils sont dispos\u00e9s ensuite pendant une autre ann\u00e9e, en acclimatation \u00e0 la lumi\u00e8re.<\/p>\n
La pousse du champignon d\u00e9bute seulement la troisi\u00e8me ann\u00e9e. Le champignon pousse uniquement sur deux saisons, le printemps et l\u2019automne. Au printemps, il perce le bois pour mettre le myc\u00e9lium de shiitak\u00e9 \u00e0 l\u2019int\u00e9rieur. Il referme le trou. Le champignon va alors se nourrir de l\u2019eau et des min\u00e9raux du bois.<\/p>\n
La culture se fait naturellement, sans aucun traitement, avec uniquement le bois de ch\u00eane, du myc\u00e9lium de shiitak\u00e9 et de l\u2019eau.<\/p>\n
Une saveur originale <\/strong><\/h3>\nC\u2019est le champignon des grands chefs cuisiniers ! Pour mettre en valeur son go\u00fbt, il faut privil\u00e9gier les recettes simples pour ne pas masquer sa saveur. On le cuisine directement \u00e0 la po\u00eale, ou en soupe. On peut aussi de l\u2019associer avec un r\u00f4ti. Sa saveur est originale.<\/p>\n
La vente des champignons se fait en vente directe sur le site de production apr\u00e8s avoir r\u00e9serv\u00e9 en ligne sur le site internet\u00a0: http:\/\/www.champignons-shiitake.fr\/<\/a>\u00a0Renseignements : Ancienne papeterie de Lana, 88460 Docelles, Tel : 06 83 30 29 78, mail :\u00a0contact@champignons-shiitake.fr<\/a><\/span><\/strong><\/p>\nC.K.N.<\/p>\n","protected":false},"excerpt":{"rendered":"
Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. La culture du shiitak\u00e9 se […]<\/p>\n","protected":false},"author":52,"featured_media":14308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,316,132,8,14,5],"tags":[317,2630,198,574,2631,2632,528,85,2633,75],"acf":[],"yoast_head":"\n
Docelles - Des shiitak\u00e9s dans l\u2019ancienne papeterie Lana - Epinal Info<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Docelles - Des shiitak\u00e9s dans l\u2019ancienne papeterie Lana - Epinal Info\" \/>\n<meta property=\"og:description\" content=\"Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. 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C\u2019est le champignon des grands chefs cuisiniers ! Pour mettre en valeur son go\u00fbt, il faut privil\u00e9gier les recettes simples pour ne pas masquer sa saveur. On le cuisine directement \u00e0 la po\u00eale, ou en soupe. On peut aussi de l\u2019associer avec un r\u00f4ti. Sa saveur est originale.<\/p>\n
La vente des champignons se fait en vente directe sur le site de production apr\u00e8s avoir r\u00e9serv\u00e9 en ligne sur le site internet\u00a0: http:\/\/www.champignons-shiitake.fr\/<\/a>\u00a0Renseignements : Ancienne papeterie de Lana, 88460 Docelles, Tel : 06 83 30 29 78, mail :\u00a0contact@champignons-shiitake.fr<\/a><\/span><\/strong><\/p>\n C.K.N.<\/p>\n","protected":false},"excerpt":{"rendered":" Marco Demacon est producteur de champignons \u00e0 Docelles dans les locaux de l\u2019ancienne papeterie Lana. La culture du shiitak\u00e9 se […]<\/p>\n","protected":false},"author":52,"featured_media":14308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,316,132,8,14,5],"tags":[317,2630,198,574,2631,2632,528,85,2633,75],"acf":[],"yoast_head":"\n