While the baguette is officially in the running to enter the intangible cultural heritage of Unesco, Ridha Khadher, official baker of the Elysée and Matignon, is the guest of Europe Morning, Wednesday.
He indicates that this international recognition would be a source of pride for him.
Preferred to the rooftops of Paris by the Minister of Culture Roselyne Bachelot, the traditional baguette is now in the running to make its entry into the intangible cultural heritage of Unesco.
A prospect that thrills Ridha Khadher, baker from the 14th arrondissement of Paris, and official supplier to the Elysée, Matignon and Parliament.
"It would be a source of pride for us," confirms the specialist.
But while waiting for the decision of the international organization, which must deliver its verdict in the fall of 2022, the baker of the big French names delivers Wednesday at the microphone of Europe 1 some advice to recognize a high quality baguette.
>> Find the morning show of the day in replay and podcast here
How to recognize a good baguette?
Apart from the quality of the ingredients, almost everything depends on the quality of the cooking, blows Ridha Khadher.
The baguette "must be smooth" and be able to keep overnight without becoming too soft or hard.
Moreover, the baker slips that it happens that the bread on the presidential table dates from the day before, during specific times.
But "after two minutes in the oven", the baker says that you don't feel the difference with a baguette du jour.
>> READ ALSO -
Everything you need to know about bread and baguette
A true work of goldsmith that requires years of experience, but also a little secret revealed by Ridha Khadher.
"My baguettes have been made with my own natural sourdough for 10 years."
But we will still have to wait about a year and a half to know if this art will be dubbed by the prestigious Unesco label.
Each year, the organization awards it to nearly a hundred files.