{"id":10308,"date":"2026-09-12T20:47:45","date_gmt":"2026-09-12T18:47:45","guid":{"rendered":"https:\/\/great-artmag.com\/?p=10308"},"modified":"2026-09-12T20:50:01","modified_gmt":"2026-09-12T18:50:01","slug":"conservatoire-de-la-tomate","status":"publish","type":"post","link":"https:\/\/great-artmag.com\/en\/conservatoire-de-la-tomate\/","title":{"rendered":"Le Conservatoire de la Tomate : \u00e0 La Bourdaisi\u00e8re, l\u2019h\u00e9donisme passe par le vivant"},"content":{"rendered":"

Tomate ananas noire, Blue Beauty, Bonne f\u00e9e… \u00c0 La Bourdaisi\u00e8re, \u00e0 Montlouis-sur-Loire, la tomate est un fruit. Et plus encore, un manifeste. Louis-Albert de Broglie d\u00e9couvre le ch\u00e2teau en 1991, apr\u00e8s avoir descendu la Loire \u00e0 la nage. Il l\u2019ach\u00e8te quelques mois plus tard et quitte Paribas. Son ambition : faire de La Bourdaisi\u00e8re un lieu ouvert, vivant et exp\u00e9rimental. Plus de 30 ans apr\u00e8s la cr\u00e9ation du Conservatoire de la Tomate, le projet continue de se d\u00e9ployer. Un livre consacr\u00e9 \u00e0 cette aventure vient de recevoir le Prix P.J. Redout\u00e9. Et, au printemps 2027, un Bar \u00e0 Tomates prolongera l\u2019exp\u00e9rience du jardin \u00e0 l\u2019assiette.<\/strong><\/p>\n

La Bourdaisi\u00e8re, un \u00ab lieu laboratoire \u00bb pour r\u00e9inventer le vivant<\/h3>\n

Louis-Albert de Broglie ne choisit pas La Bourdaisi\u00e8re par hasard. Il est imm\u00e9diatement s\u00e9duit par la stratification du domaine : les douves du XIVe si\u00e8cle, les terrasses du XVIe et le potager du XIXe. Apr\u00e8s sept ann\u00e9es dans le secteur bancaire, avec des missions en Inde, en Am\u00e9rique latine et \u00e0 Londres, il change de vie. \u00ab Je voulais en faire un lieu laboratoire \u00bb, raconte-t-il. Un laboratoire consacr\u00e9 \u00e0 la Nature, \u00e0 l\u2019Art et \u00e0 l\u2019\u00c9ducation, mais aussi aux anciennes vari\u00e9t\u00e9s de fruits et de l\u00e9gumes. Le ch\u00e2teau devient progressivement un terrain d\u2019exp\u00e9rimentation. Un endroit o\u00f9 l\u2019on peut apprendre, observer et surtout remettre les mains dans le vivant.<\/p>\n

\"Conservatoire
Conservatoire de la Tomate : La tomate Bonne F\u00e9e, l’une des 785 varit\u00e9s<\/figcaption><\/figure>\n

Plus de 785 vari\u00e9t\u00e9s de tomates pour d\u00e9fendre la diversit\u00e9<\/h3>\n

Le Conservatoire de la Tomate na\u00eet en 1993. En deux ans, la collection passe de quelques dizaines \u00e0 plus de 300 vari\u00e9t\u00e9s. La d\u00e9marche surprend alors. Elle intervient dans un contexte marqu\u00e9 par la vache folle, les alertes \u00e0 la dioxine et les inqui\u00e9tudes autour de la \u00ab malbouffe \u00bb. Louis-Albert de Broglie veut montrer une autre image de la tomate. Pas seulement le fruit rouge, calibr\u00e9 et standardis\u00e9. Mais une profusion de formes, de couleurs et de go\u00fbts. \u00ab Le mensonge du fruit rouge \u00bb, comme il le d\u00e9crit, a selon lui largement servi l\u2019industrialisation. \u00c0 La Bourdaisi\u00e8re, la tomate retrouve au contraire sa singularit\u00e9. Chaque vari\u00e9t\u00e9 raconte une histoire, un territoire et une mani\u00e8re diff\u00e9rente de manger.<\/p>\n

\"\u00c0
\u00c0 La Bourdaisi\u00e8re, Louis Albert de Broglie pr\u00e9sentant le livre sur le Conservatoire de la Tomate sorti aux \u00e9ditions Ulmer<\/figcaption><\/figure>\n

Un livre sur le Conservatoire de la Tomate prim\u00e9<\/h3>\n

Cette philosophie irrigue le livre “Le Conservatoire de la Tomate”, paru aux \u00e9ditions Ulmer, sign\u00e9 Louis-Albert de Broglie et Nicolas Toutain. L\u2019ouvrage raconte l\u2019histoire du Conservatoire, mais aussi les gestes qui permettent de cultiver les tomates, du semis \u00e0 la r\u00e9colte. Il pr\u00e9sente une s\u00e9lection de 50 vari\u00e9t\u00e9s et propose des recettes. La botanique y rencontre la gourmandise. C\u2019est tout l\u2019esprit de La Bourdaisi\u00e8re : conna\u00eetre pour mieux appr\u00e9cier. Et appr\u00e9cier pour mieux pr\u00e9server. Louis-Albert de Broglie revendique cette approche depuis longtemps. Dans sa \u00ab petite approche philosophique de la tomate \u00bb, il reprend une id\u00e9e de la paysagiste anglaise Gertrude Jekyll : \u00ab Cultiver l\u2019utile et l\u2019agr\u00e9able \u00bb. La formule pourrait r\u00e9sumer \u00e0 elle seule son h\u00e9donisme v\u00e9g\u00e9tal. Le prix P.J. Redout\u00e9 vient aujourd\u2019hui distinguer cet ouvrage qui raconte cette aventure avec autant de curiosit\u00e9 que de plaisir.<\/p>\n

\"\"
Le Bar \u00e0 Tomates<\/figcaption><\/figure>\n

Le Bar \u00e0 Tomates, futur temple de l\u2019h\u00e9donisme<\/h3>\n

Le prochain chapitre sera \u00e0 d\u00e9guster. Le Bar \u00e0 Tomates ouvrira au printemps 2027, dans une nouvelle serre situ\u00e9e au sud du Dahlia Color, pr\u00e8s de la serre du XIXe si\u00e8cle. Le lieu r\u00e9unit un restaurant, un bar, une biblioth\u00e8que consacr\u00e9e \u00e0 la tomate et le bureau du chef jardinier, Nicolas Toutain. Mais l\u2019id\u00e9e d\u00e9passe le simple restaurant. Depuis 2025, une parcelle voisine est d\u00e9j\u00e0 consacr\u00e9e \u00e0 la production de tomates pour les besoins du domaine et la transformation. Jus, soupes, confitures, chutneys ou bi\u00e8re \u00e0 la tomate permettent de prolonger la saison. L\u2019objectif est aussi de limiter le gaspillage dans une logique d’\u00e9conomie circulaire. Transformer le surplus, conserver les r\u00e9coltes et retrouver plus tard les saveurs de l\u2019\u00e9t\u00e9. Une mani\u00e8re tr\u00e8s concr\u00e8te de poursuivre \u00ab le bonheur des saisons \u00bb.<\/p>\n

\"Une
Une boutique d\u00e9di\u00e9e \u00e0 la tomate sous toutes ses formes \u00e0 d\u00e9guster<\/figcaption><\/figure>\n

R\u00e9enchanter les territoires par la Nature, l\u2019Art et l\u2019\u00c9ducation<\/h3>\n

La tomate n\u2019est finalement qu\u2019un point de d\u00e9part. Louis-Albert de Broglie d\u00e9fend une vision plus large des territoires. Avec Ferme d\u2019Avenir, cofond\u00e9e avec Maxime Dortan, il s\u2019int\u00e9resse aux micro-fermes et \u00e0 leurs \u00ab externalit\u00e9s positives \u00bb. La terre, la sant\u00e9, l\u2019emploi, l\u2019\u00e9ducation, l\u2019\u00e9conomie et le paysage. Six dimensions qui permettent de mesurer autrement la valeur d\u2019un projet agricole. La m\u00eame logique traverse Deyrolle, institution scientifique et p\u00e9dagogique qui existe depuis 1831, et les expositions pr\u00e9sent\u00e9es \u00e0 La Bourdaisi\u00e8re, de “Dessine-moi ta plan\u00e8te” aux “Le\u00e7ons d\u2019anatomie”. Dans cette derni\u00e8re, la troisi\u00e8me ann\u00e9e s\u2019int\u00e9resse au fait de \u00ab bien bouger, bien se nourrir, bien dans sa t\u00eate \u00bb.<\/p>\n

\u00ab Il faut r\u00e9inventer des territoires nourriciers et bienveillants \u00bb, d\u00e9fend Louis-Albert de Broglie. La Bourdaisi\u00e8re veut en \u00eatre le d\u00e9monstrateur. Un lieu o\u00f9 l\u2019on cultive la biodiversit\u00e9, mais aussi une certaine id\u00e9e du partage. Ici, l\u2019h\u00e9donisme devient une mani\u00e8re de se connecter au vivant afin de mieux habiter le monde.<\/p>\n

> En savoir plus sur labourdaisiere.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tomate ananas noire, Blue Beauty, Bonne f\u00e9e… \u00c0 La Bourdaisi\u00e8re, \u00e0 Montlouis-sur-Loire, la tomate est un fruit. Et plus encore, un manifeste. Louis-Albert de Broglie d\u00e9couvre le ch\u00e2teau en 1991, apr\u00e8s avoir descendu la Loire \u00e0 la nage. Il l\u2019ach\u00e8te quelques mois plus tard et quitte Paribas. Son ambition : faire de La Bourdaisi\u00e8re un […]<\/p>\n","protected":false},"author":1,"featured_media":10309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1304],"tags":[1648,1659,1281],"class_list":["post-10308","post","type-post","status-publish","format-standard","has-post-thumbnail","category-art-de-vivre-gastronomie","tag-chateau","tag-hedonisme","tag-jardin"],"yoast_head":"\nLe Conservatoire de la Tomate : \u00e0 La Bourdaisi\u00e8re, l\u2019h\u00e9donisme passe par le vivant - GREAT-ARTMAG<\/title>\n<meta name=\"description\" content=\"Reportage au ch\u00e2teau de La Bourdaisi\u00e8re \u00e0 la d\u00e9couverte du Conservatoire de la Tomate et le futur Bar \u00e0 Tomates.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/great-artmag.com\/en\/conservatoire-de-la-tomate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Conservatoire de la Tomate : \u00e0 La Bourdaisi\u00e8re, l\u2019h\u00e9donisme passe par le vivant - 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