{"id":906,"date":"2016-04-12T06:00:26","date_gmt":"2016-04-12T03:00:26","guid":{"rendered":"https:\/\/ph.yhb.org.il\/fr\/?p=906"},"modified":"2018-03-21T09:30:21","modified_gmt":"2018-03-21T07:30:21","slug":"04-12-06","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/fr\/04-12-06\/","title":{"rendered":"06. \u00ab\u00a0Eau\u00a0qui a repos\u00e9 \u00bb (mayim ch\u00e9-lanou<\/em>)"},"content":{"rendered":"

Nos sages ont interdit de p\u00e9trir les matsot de Pessa\u2019h \u00e0 l\u2019eau ti\u00e8de, car la chaleur h\u00e2te le processus de fermentation, de sorte que, \u00e0 moins de se presser grandement de p\u00e9trir et de cuire les matsot, il serait \u00e0 craindre qu\u2019elles ne fermentent. Mais les sages ont m\u00eame interdit de p\u00e9trir la p\u00e2te \u00e0 l\u2019eau froide ordinaire, que l\u2019on trouve dans les puits et les sources, de crainte qu\u2019elle ne se soit r\u00e9chauff\u00e9e au contact du sol, lequel int\u00e8gre la chaleur du soleil. Aussi ont-ils prescrit de puiser l\u2019eau tant qu\u2019il fait jour, et de la laisser reposer pendant la nuit dans un endroit frais. Une telle eau, nous l\u2019appelons mayim ch\u00e9-lanou<\/em> (\u00ab\u00a0eau qui a repos\u00e9\u00a0\u00bb), et c\u2019est avec elle que l\u2019on pr\u00e9pare les matsot de Pessa\u2019h (Choul\u2019han \u2018Aroukh<\/em> 455, 1 et 3)[6]<\/a><\/sup>.<\/p>\n

Dans les pays chauds, un probl\u00e8me est apparu\u00a0: en quelque endroit qu\u2019on laisse reposer l\u2019eau, celle-ci se r\u00e9chauffe un peu\u00a0; \u00e0 l\u2019inverse, si on laisse l\u2019eau dans les sources, elles restent moins chaudes. Malgr\u00e9 cela, la halakha consiste \u00e0 faire reposer l\u2019eau hors de sa source, comme l\u2019ont prescrit nos sages\u00a0; simplement, si elle se r\u00e9chauffe quelque peu, on devra la mettre dans un r\u00e9frig\u00e9rateur ou une chambre froide (Miqra\u00e9 Qodech, Pessa\u2019h<\/em> 2, 7).<\/p>\n

Certains d\u00e9cisionnaires estiment qu\u2019il ne faut pas, pour les besoins de la confection des matsot, prendre de l\u2019eau du robinet pour la laisser reposer durant la nuit, car on craint que cette eau ne vienne de bassins collecteurs \u00e0 ciel ouvert, et qu\u2019elle n\u2019ait chauff\u00e9 au soleil. De plus, selon ces auteurs, il est \u00e0 craindre que le chlore, qui est m\u00e9lang\u00e9 \u00e0 cette eau, puisse h\u00e2ter la fermentation (Che\u2019arim M\u00e9tsouyanim Behalakha<\/em> 109, 3). Toutefois, en pratique, on ne tient pas compte de cela\u00a0; seules certaines personnes, pointilleuses dans la production de matsot faites main, poussent l\u2019embellissement de la mitsva jusqu\u2019\u00e0 puiser de l\u2019eau aux puits ou aux sources. Mais dans les usines de matsot faites \u00e0 la machine, on a l\u2019usage de prendre de l\u2019eau du robinet et de la bien filtrer, puis de la laisser reposer dans un lieu froid toute la nuit\u00a0: cela suffit \u00e0 lui donner la qualit\u00e9 de mayim ch\u00e9-lanou<\/em> (notre ma\u00eetre et guide, le Rav Tsvi Yehouda Kook, avait coutume de pr\u00e9parer cette eau \u00e0 partir d\u2019eau du robinet).<\/p>\n

\n
\n
\n[6]<\/a>. Si l\u2019on ne s\u2019est pas pr\u00e9par\u00e9 d\u2019eau r\u00e9pondant aux crit\u00e8res de mayim ch\u00e9-lanou<\/em> [et que l\u2019on ne dispose pas non plus de matsot du commerce, dot\u00e9es d\u2019un bon certificat de cacherout pour Pessa\u2019h], on ne fera pas de matsot \u00e0 l\u2019eau ordinaire\u00a0: on se contentera, pendant Pessa\u2019h, de manger des fruits, des l\u00e9gumes et d\u2019autres aliments sans farine. Toutefois, si cela devait avoir pour effet de nous priver de la matsa n\u00e9cessaire \u00e0 l\u2019accomplissement de la mitsva positive\u00a0de consommation d\u2019un kaza\u00eft<\/em> le soir du s\u00e9der, on pourrait se servir d\u2019eau froide ordinaire pour en faire de la matsa, afin de ne pas annuler l\u2019observance d\u2019une mitsva toranique (Michna Beroura<\/em> 455, 36).<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Nos sages ont interdit de p\u00e9trir les matsot de Pessa\u2019h \u00e0 l\u2019eau ti\u00e8de, car la chaleur h\u00e2te le processus de fermentation, de sorte que, \u00e0 moins de se presser grandement de p\u00e9trir et de cuire les matsot, il serait \u00e0 craindre qu\u2019elles ne fermentent. Mais les sages ont m\u00eame interdit de p\u00e9trir la p\u00e2te \u00e0 […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-906","post","type-post","status-publish","format-standard","hentry","category-04-12"],"yoast_head":"\n06. \u00ab\u00a0Eau\u00a0qui a repos\u00e9 \u00bb (mayim ch\u00e9-lanou) - Pnin\u00e9 Halakha<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/fr\/04-12-06\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"06. \u00ab\u00a0Eau\u00a0qui a repos\u00e9 \u00bb (mayim ch\u00e9-lanou) - Pnin\u00e9 Halakha\" \/>\n<meta property=\"og:description\" content=\"Nos sages ont interdit de p\u00e9trir les matsot de Pessa\u2019h \u00e0 l\u2019eau ti\u00e8de, car la chaleur h\u00e2te le processus de fermentation, de sorte que, \u00e0 moins de se presser grandement de p\u00e9trir et de cuire les matsot, il serait \u00e0 craindre qu\u2019elles ne fermentent. 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