{"id":3804,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/poivrons-farcis-croates\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"poivrons-farcis-croates","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/poivrons-farcis-croates\/","title":{"rendered":"Poivrons farcis croates"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-stuffed-peppers{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-fr-hr-stuffed-peppers .gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-fr-hr-stuffed-peppers *,#recipe-fr-hr-stuffed-peppers *::before,#recipe-fr-hr-stuffed-peppers *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-stuffed-peppers{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-stuffed-peppers .gj-hero{display:none}#recipe-fr-hr-stuffed-peppers .gj-title{font-size:24pt}#recipe-fr-hr-stuffed-peppers .gj-fact,#recipe-fr-hr-stuffed-peppers .gj-nutri-row>div,#recipe-fr-hr-stuffed-peppers .gj-ing-group,#recipe-fr-hr-stuffed-peppers .gj-info-card,#recipe-fr-hr-stuffed-peppers .gj-steps>li,#recipe-fr-hr-stuffed-peppers .gj-pull,#recipe-fr-hr-stuffed-peppers .gj-rail,#recipe-fr-hr-stuffed-peppers .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-stuffed-peppers .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-stuffed-peppers .gj-rail *{color:#111!important}#recipe-fr-hr-stuffed-peppers .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-stuffed-peppers\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-stuffed-peppers\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Plat mijot\u00e9 familial \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-stuffed-peppers\"><span class=\"gj-title-main\"><b>Poivrons farcis croates<\/b> au b\u0153uf, au porc et au riz<\/span> <span class=\"gj-title-accent gj-serif\">dans une sauce tomate douce<\/span><\/h2>\n    <p class=\"gj-sub\">Des poivrons jaunes sont garnis de b\u0153uf, de porc et de riz, puis mijot\u00e9s dans une sauce tomate douce jusqu\u2019\u00e0 ce que la farce soit juteuse et bien cuite.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Cuisson mijot\u00e9e<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>1 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>M\u00e9thode<\/dt><dd>Cuisson mijot\u00e9e<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 590 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Stuffed-Peppers-3.webp\" alt=\"Trois poivrons jaunes farcis dans une sauce tomate, dont un coup\u00e9, avec pur\u00e9e et cuill\u00e8re m\u00e9tallique\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Des poivrons jaunes farcis au b\u0153uf, au porc et au riz reposent dans une sauce tomate avec une pur\u00e9e de pommes de terre.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-stuffed-peppers\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-stuffed-peppers\">Farce souple, poivron tendre et sauce \u00e9quilibr\u00e9e<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Les poivrons farcis, connus en Croatie sous le nom de punjene paprike, appartiennent \u00e0 la cuisine quotidienne des maisons autant qu\u2019aux repas du dimanche. Ils apparaissent surtout lorsque les poivrons d\u2019\u00e9t\u00e9 sont charnus, mais la sauce chaude et la farce g\u00e9n\u00e9reuse en font aussi un plat que l\u2019on pr\u00e9pare volontiers pour plusieurs jours. La version retenue utilise des poivrons jaunes de taille r\u00e9guli\u00e8re, un m\u00e9lange de b\u0153uf et de porc et une petite quantit\u00e9 de riz cru. Ce dernier gonfle pendant la cuisson et absorbe une partie des sucs, sans transformer la farce en bloc compact.<\/p><blockquote class=\"gj-pull\">Le riz doit disposer de place pour gonfler; une farce tass\u00e9e donne un c\u0153ur lourd et pousse hors du poivron.<\/blockquote><p>Le choix du poivron compte davantage que sa couleur. Une cavit\u00e9 assez large facilite le remplissage, tandis qu\u2019une chair \u00e9paisse r\u00e9siste \u00e0 la longue cuisson sans se d\u00e9faire. Le sommet est retir\u00e9 proprement et les graines sont \u00e9limin\u00e9es sans percer la base. La farce n\u2019est pas tass\u00e9e jusqu\u2019au bord : un espace d\u2019environ un centim\u00e8tre permet au riz de se dilater. Une garniture trop comprim\u00e9e devient dense, pousse hors du l\u00e9gume et emp\u00eache la sauce de circuler autour de la viande.<\/p><p>Dans cette pr\u00e9paration, la sauce n\u2019est ni une soupe ni un coulis r\u00e9duit. Un roux blond tr\u00e8s l\u00e9ger, le concentr\u00e9 de tomate, la passata et le bouillon forment un liquide capable d\u2019enrober les poivrons tout en restant fluide pendant la cuisson. Les l\u00e9gumes farcis doivent \u00eatre plac\u00e9s debout et assez serr\u00e9s pour ne pas basculer. Le fr\u00e9missement demeure discret; une \u00e9bullition forte fend la peau, trouble la sauce et durcit les prot\u00e9ines de la farce avant que le riz soit tendre.<\/p><\/div><div class=\"gj-copy-col\"><p>Le m\u00e9lange de viandes apporte un \u00e9quilibre pr\u00e9cis. Le b\u0153uf donne une saveur franche et une structure nette, alors que le porc conserve du moelleux pendant le mijotage. L\u2019\u0153uf et le riz suffisent \u00e0 lier l\u2019ensemble; il n\u2019est pas n\u00e9cessaire de p\u00e9trir longuement. Les ingr\u00e9dients sont r\u00e9unis avec les doigts ou une fourchette jusqu\u2019\u00e0 r\u00e9partition homog\u00e8ne. D\u00e8s que la masse se tient, le m\u00e9lange s\u2019arr\u00eate afin de ne pas extraire trop de prot\u00e9ines et produire une texture \u00e9lastique.<\/p><p>La s\u00e9curit\u00e9 alimentaire se v\u00e9rifie au c\u0153ur d\u2019un poivron plac\u00e9 au centre de la cocotte. La farce doit atteindre au moins 71 \u00b0C et le riz doit \u00eatre tendre jusque dans son centre. Une fois ce seuil atteint, dix minutes de repos hors du feu permettent aux jus de se r\u00e9partir et \u00e0 la sauce de l\u00e9g\u00e8rement \u00e9paissir. La pur\u00e9e de pommes de terre, souvent servie \u00e0 c\u00f4t\u00e9, absorbe la sauce sans masquer l\u2019acidit\u00e9 du poivron ni la douceur de la tomate.<\/p><p>Le lendemain, les saveurs se fondent davantage et les poivrons se r\u00e9chauffent sans perdre leur forme si la temp\u00e9rature reste mod\u00e9r\u00e9e. Cette aptitude \u00e0 \u00eatre pr\u00e9par\u00e9 \u00e0 l\u2019avance explique la place durable du plat dans les cuisines familiales. La r\u00e9ussite ne repose pas sur une abondance d\u2019\u00e9pices, mais sur une farce correctement assaisonn\u00e9e, une cuisson calme et une sauce assez g\u00e9n\u00e9reuse pour maintenir chaque poivron humide du d\u00e9but \u00e0 la fin.<\/p><p>Le rapport entre sauce et poivrons m\u00e9rite enfin d\u2019\u00eatre surveill\u00e9 pendant les vingt derni\u00e8res minutes. Si le liquide descend sous la moiti\u00e9 des l\u00e9gumes, un peu de bouillon chaud est ajout\u00e9 le long de la paroi, jamais directement dans les ouvertures. Si la sauce reste trop fluide quand la farce est cuite, les poivrons sont retir\u00e9s quelques minutes et le liquide r\u00e9duit seul. Cette s\u00e9paration \u00e9vite de prolonger inutilement la cuisson de la viande.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-stuffed-peppers\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la farce au repos final<\/p><h3 id=\"recipe-timeline-fr-hr-stuffed-peppers\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 2 h 15 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pr\u00e9parer les poivrons, le riz et les aromates.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>M\u00e9langer la farce et remplir sans tasser.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Installer les poivrons dans la sauce fr\u00e9missante.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H5M\">2:05<\/time><span>Contr\u00f4ler 71 \u00b0C, puis laisser reposer dix minutes.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les poivrons sont \u00e9vid\u00e9s sans percer leur base. Le b\u0153uf, le porc, le riz cru, l\u2019oignon, l\u2019ail, l\u2019\u0153uf, le persil et le paprika sont m\u00e9lang\u00e9s bri\u00e8vement, puis introduits dans les l\u00e9gumes en laissant de l\u2019espace pour le gonflement du riz. Une sauce l\u00e9g\u00e8re est pr\u00e9par\u00e9e avec huile, farine, concentr\u00e9 de tomate, passata et bouillon. Les poivrons y cuisent debout, \u00e0 tr\u00e8s faible fr\u00e9missement, jusqu\u2019\u00e0 ce que leur chair soit souple, que le riz soit tendre et que la farce atteigne 71 \u00b0C. Un repos de dix minutes stabilise le jus. Le plat donne six portions et se sert avec de la pur\u00e9e, du pain ou une salade peu acide.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-stuffed-peppers\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-stuffed-peppers\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-stuffed-peppers\">\n  <h4 id=\"recipe-ing-1-fr-hr-stuffed-peppers\">Pour les poivrons et la farce<\/h4>\n  <ul>\n    <li><strong>8 poivrons jaunes moyens (environ 1,2 kg)<\/strong><em>Choisir des poivrons charnus et de hauteur comparable.<\/em><\/li><li><strong>450 g de b\u0153uf hach\u00e9<\/strong><\/li><li><strong>300 g de porc hach\u00e9<\/strong><\/li><li><strong>100 g de riz long grain, rinc\u00e9 et \u00e9goutt\u00e9<\/strong><\/li><li><strong>100 g d\u2019oignon, tr\u00e8s finement hach\u00e9<\/strong><\/li><li><strong>2 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>1 gros \u0153uf<\/strong><\/li><li><strong>15 g de persil plat, finement hach\u00e9<\/strong><\/li><li><strong>2 cuill\u00e8res \u00e0 caf\u00e9 de paprika doux<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-stuffed-peppers\">\n  <h4 id=\"recipe-ing-2-fr-hr-stuffed-peppers\">Pour la sauce tomate<\/h4>\n  <ul>\n    <li><strong>30 ml d\u2019huile de tournesol<\/strong><\/li><li><strong>25 g de farine de bl\u00e9<\/strong><\/li><li><strong>40 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>800 ml de passata de tomate<\/strong><\/li><li><strong>700 ml de bouillon de b\u0153uf non sal\u00e9<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient de l\u2019\u0153uf et du gluten. Une farine sans gluten adapt\u00e9e aux sauces peut remplacer la farine de bl\u00e9; le bouillon doit alors \u00eatre v\u00e9rifi\u00e9 s\u00e9par\u00e9ment.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-stuffed-peppers\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-stuffed-peppers\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pr\u00e9parer et farcir<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer les poivrons<\/p><p class=\"gj-step-x\">Couper proprement les chapeaux, retirer graines et membranes sans percer la base, puis conserver les l\u00e9gumes debout.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">M\u00e9langer la farce<\/p><p class=\"gj-step-x\">R\u00e9unir b\u0153uf, porc, riz, oignon, ail, \u0153uf, persil, paprika, sel et poivre. M\u00e9langer seulement jusqu\u2019\u00e0 r\u00e9partition uniforme.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Remplir sans comprimer<\/p><p class=\"gj-step-x\">R\u00e9partir la farce dans les poivrons en laissant environ 1 cm libre sous le bord afin que le riz puisse gonfler.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Former la sauce et cuire<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer la base tomate<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile dans une cocotte, incorporer la farine pendant 1 minute, puis ajouter le concentr\u00e9. Verser progressivement la passata et le bouillon en fouettant.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Installer les poivrons<\/p><p class=\"gj-step-x\">Ajouter le laurier et le sel, placer les poivrons debout dans la sauce et compl\u00e9ter avec un peu de bouillon si le liquide n\u2019atteint pas les deux tiers de leur hauteur.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter doucement<\/p><p class=\"gj-step-x\">Couvrir partiellement et cuire 1 heure 30 \u00e0 1 heure 40 \u00e0 tr\u00e8s faible fr\u00e9missement. La chair doit \u00eatre tendre, le riz souple et le centre de la farce \u00e0 au moins 71 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laisser reposer<\/p><p class=\"gj-step-x\">Retirer la cocotte du feu et attendre 10 minutes avant de servir afin que la farce retienne mieux son jus.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-stuffed-peppers\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-stuffed-peppers\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir un ou deux poivrons par personne avec beaucoup de sauce. Une pur\u00e9e de pommes de terre, du pain rustique ou une salade de concombre apporte un accompagnement discret.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidir dans les deux heures, conserver jusqu\u2019\u00e0 3 jours au r\u00e9frig\u00e9rateur et r\u00e9chauffer doucement jusqu\u2019\u00e0 74 \u00b0C au centre. Les poivrons peuvent \u00eatre congel\u00e9s avec leur sauce pendant 2 mois.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer une partie du b\u0153uf par du veau sans modifier la quantit\u00e9 totale.<\/li><li>Employer des poivrons rouges charnus pour une saveur plus douce.<\/li><li>Ajouter 1 cuill\u00e8re \u00e0 caf\u00e9 de marjolaine \u00e0 la farce.<\/li><li>Pr\u00e9parer la sauce sans roux et la r\u00e9duire l\u00e9g\u00e8rement en fin de cuisson.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Ne pas remplir les poivrons \u00e0 ras bord, car le riz augmente nettement de volume.<\/li><li>Maintenir un fr\u00e9missement calme pour pr\u00e9server la peau et garder la farce tendre.<\/li><li>Contr\u00f4ler la temp\u00e9rature dans le poivron central, g\u00e9n\u00e9ralement le plus lent \u00e0 cuire.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande cocotte avec couvercle<\/li><li>Couteau d\u2019office<\/li><li>Balance de cuisine<\/li><li>Thermom\u00e8tre \u00e0 sonde<\/li><li>Fouet<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-stuffed-peppers\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-stuffed-peppers\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 590 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 30 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 33 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion avec sauce. <strong>Allerg\u00e8nes principaux :<\/strong> \u0153uf et gluten. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une cuisson calme<\/p>\n    <p class=\"gj-close-quote\">Un poivron intact, une farce souple et une sauce qui reste assez fluide pour \u00eatre vers\u00e9e \u00e0 la cuill\u00e8re.<\/p>\n    <p class=\"gj-close-copy\">La m\u00e9thode demande surtout de ne rien pr\u00e9cipiter. 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