Le Journal

DÉCRYPTAGE - La copie présentée par le gouvernement pourrait représenter une hausse de charges de 10 milliards d’euros pour les grandes entreprises. Le lien de confiance semble définitivement rompu.

Le 56e Forum économique mondial vient d’ouvrir ses portes dans la célèbre station des Alpes et se prépare à accueillir en grande pompe Donald Trump. Rencontres sous haute tension en perspective.

By NAYARA BATSCHKE SANTIAGO, Chile (AP) — Firefighters in Chile are battling forest fires that started on Sunday and have killed at least 19 people and left around 1,500 homeless as they swept through thousands of acres in the center and south of the country, officials said. Five large wildfires were still active Monday in the South American nation, with temperatures higher than usual due to a summer heat wave, said the National Service for the Prevention of Disasters. Chilean President Gabriel Boric declared a state of catastrophe in the central Biobio and neighboring Ñuble regions on Sunday. The emergency designation allows greater coordination with the military to rein wildfires. Boric said on his X account on Monday morning that weather conditions are adverse, which means some of the fires could reignite. A woman holds a cat rescued after wildfires swept through homes near Lirquen, Chile, Sunday, Jan. 18, 2026. (AP Photo/Javier Torres) Mirtza Aguilera, right, and her daughter embrace in front of their home burned by wildfires in Tome, Chile, Monday, Jan. 19, 2026. (AP Photo/Javier Torres) A Chilean flag is covered by the Spanish message: “Punta Arenas rises” at a home destroyed by wildfires in Tome, Chile, Monday, Jan. 19, 2026. (AP Photo/Javier Torres) A police officer clears burned roofing sheets from a home destroyed by wildfires in Tome, Chile, Monday, Jan. 19, 2026. (AP Photo/Javier Torres) Resident Andres Garrido pushes a wheelbarrow with gas cylinders burned when wildfires destroyed homes in Tome, Chile, Monday, Jan. 19, 2026. (AP Photo/Javier Torres) Andres Garrido carries burned roofing sheets at his home after it was burned by wildfires in Tome, Chile, Monday, Jan. 19, 2026. (AP Photo/Javier Torres) Show Caption1 of 6A woman holds a cat rescued after wildfires swept through homes near Lirquen, Chile, Sunday, Jan. 18, 2026. (AP Photo/Javier Torres) Expand Wildfires are common in Chile during the summer due to high temperatures and dry weather. The current outbreak of fires in central and southern Chile is one of the deadliest in recent years. In 2024, massive fires ripping across Chile’s central coastline killed at least 130 people, becoming the nation’s deadliest natural disaster since a devastating 2010 earthquake. Related Articles Analysts warn that Iran crisis carries potential nuclear risks What to know about the train crash in Spain Fashion designer Valentino dies at home in Rome, aged 93 Prince Harry says Daily Mail scoops made him ‘paranoid beyond belief’ Inequality and unease are rising as elite Davos event opens with pro-business Trump set to attend

A sweet, gingery glaze accents salmon fillets and their sidekick, skin-on sliced acorn squash. The quick-to-make glaze is made by combining light brown sugar, orange juice, honey, and ground ginger in a small saucepan and bringing it to a simmer for about 8 minutes. Then it is set aside for a few minutes to thicken. Easy. If the challenge of cutting up an acorn squash sounds too daunting. substitute 6 cups of peeled and diced butternut squash; most supermarkets stock it cut into peeled chunks. A mixture of butter and toasted pecans is spooned over the roasted squash, and the final step drizzles the glaze over the roasted salmon and squash. Brown Sugar-Glazed Salmon and Squash Yield: 4 servings INGREDIENTS 1 medium large acorn squash, halved lengthwise, seeded, cut into 1/2-inch thick slices 1 tablespoon plus 2 teaspoons canola oil or extra-virgin olive oil, divided use 3/4 teaspoon kosher salt, divided use 1/2 teaspoon ground black pepper, divided use 3/8 teaspoon ground ginger, divided use 4 salmon filets, 5- to 6-ounces each, about 1 1/2 inches thick at thickest portion (skin on or skin off – your choice) 1/2 cup packed light brown sugar 1/4 cup fresh orange juice 2 tablespoons honey 2 tablespoons chopped toasted pecans 1 1/2 tablespoons unsalted butter, melted DIRECTIONS 1. Adjust the oven rack to middle position and preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Add squash to pan in single layer. Brush squash on both sides with 2 teaspoons oil. In a small bowl, combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ground ginger; stir to combine and sprinkle over squash. Roast in preheated oven until lightly browned, about 15 minutes (I found that I needed to turn on the broiler element to lightly brown the squash — just a minute or so, keep an eye on it.) 2. Meanwhile, remove salmon from refrigerator; let stand at room temperature for 15 minutes. For the glaze, combine brown sugar, juice, honey and remaining 1/2 teaspoon ground ginger in a small saucepan. Bring to a simmer over medium-low heat; simmer, stirring occasionally, for 8 to 10 minutes. Remove from heat and let cool at room temperature for 10 minutes or so while you cook the salmon. 3. Reduce oven temperature to 400 degrees. Combine pecans and melted butter and spoon over roasted squash. Cover with aluminum foil. 4. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon oil in large, ovenproof nonstick skillet over medium-high heat until shimmering. Add salmon skin side up and cook undisturbed until edges begin to turn golden brown, about 2 minutes. Carefully turn fillets, and transfer skillet to oven. Roast at 400 degrees to desired level of doneness, about 5 minutes for medium. Divide squash and salmon among plates and spoon glaze over salmon and squash. Source: “Food & Wine Essential Recipes” by Food and Wine Books Cathy Thomas is an award-winning food writer and has authored three cookbooks: “50 Best Plants on the Planet,” “Melissa’s Great Book of Produce,” and “Melissa’s Everyday Cooking with Organic Produce.” For more than 30 years, she has written about cooking, chefs, and food trends. She was the first newspaper food journalist to pioneer taping how-to culinary videos for the Web. CathyThomasCooks.com Related Articles Warm up with creamy rutabaga, parsnip and cheddar soup This beef taco recipe from the cookbook ‘Plantas’ uses salsa for seasoning the meat Recipe: Call it a ‘stew’ if you must, but this veggie dish is delicious The secret to this Ukrainian soup? It’s all in the sauerkraut Recipe: Tangerines lend tang to chicken thighs in this tasty dish

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