{"id":14829,"date":"2014-11-20T00:00:00","date_gmt":"2014-11-20T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/30-ans-de-passion-daudace-et-dexcellence\/"},"modified":"2023-11-24T10:53:07","modified_gmt":"2023-11-24T09:53:07","slug":"30-ans-de-passion-daudace-et-dexcellence","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/30-ans-de-passion-daudace-et-dexcellence\/","title":{"rendered":"30 ans de passion, d\u2019audace et d\u2019excellence"},"content":{"rendered":"<blockquote>\n<p class=\"p1\"><em>Dupont\u2019s Kookboetiek a f\u00eat\u00e9 ses trente ann\u00e9es d\u2019existence en compagnie de ses clients et fournisseurs. L\u2019invit\u00e9 d\u2019honneur Dario Cecchini, le boucher rock &amp; roll toscan, a vol\u00e9 la vedette.<\/em><\/p>\n<\/blockquote>\n<p class=\"p1\">Dupont\u2019s Kookboetiek \u00e0 Courtrai est, pour Dirk Dupont, l\u2019\u0153uvre de toute sa vie. Il entama sa carri\u00e8re comme distributeur de plateaux de pr\u00e9sentation gastronorm, pour ensuite mettre sur pied un commerce de gros en mat\u00e9riel de cuisine pour l\u2019horeca et les bouchers. A la fin des ann\u00e9es \u201990 Dirk sentit tr\u00e8s vite l\u2019effervescence naissante dans tout ce qui touchait \u00e0 l\u2019univers culinaire et proposa donc \u00e9galement dans sa Kookboetiek le meilleur mat\u00e9riel de cuisine aux amaprofs. Trente ans se sont \u00e9coul\u00e9s et Dirk estime le moment opportun de passer le flambeau \u00e0 sa fille Sarah. Selon ses dires, papa restera actif en tant que \u2018conseiller, d\u00e9panneur et ambassadeur\u2019.<\/p>\n<p class=\"p1\">Afin de c\u00e9l\u00e9brer cet anniversaire et ce transfert, les Duponts ont organis\u00e9 une f\u00eate digne de ce nom. Quelques centaines de clients, fournisseurs et amis r\u00e9pondirent pr\u00e9sent \u00e0 l\u2019appel. Le catering fut assur\u00e9 par l\u2019\u00e9cole h\u00f4teli\u00e8re Ter Duinen de Coxyde, o\u00f9 il y a 40 ans d\u00e9j\u00e0, Dirk avait obtenu son dipl\u00f4me.<\/p>\n<p class=\"p1\"><span class=\"s1\"><br \/>\n<\/span>Le pr\u00e9sentateur de la soir\u00e9e Wim De Bruycker est issu du secteur du frais et est \u00e0 pr\u00e9sent actif en tant que coach de motivation. Il dispense \u00e9galement des formations. Dans un discours enthousiaste, il fit part aux invit\u00e9s de l\u2019importance que rev\u00eatent l\u2019audace et la passion que requiert la gestion d\u2019une entreprise. \u00ab\u00a0Osez opter pour les choses dans lesquelles vous \u00eates fort et tendez vers l\u2019excellence. Ne r\u00e9alisez pas dix choses \u00e0 moiti\u00e9, mais accomplissez une seule chose parfaitement. Formulez une bonne histoire et veillez \u00e0 ce que personne ne s\u2019en accapare.\u00a0\u00bb\u00a0 <span class=\"s1\"><br \/>\n<\/span>Quelques hautes personnalit\u00e9s du monde de la gastronomie se sont confi\u00e9es \u00e0 Wim \u00e0 propos de la passion pour leur profession. Frederic Van Tricht, ma\u00eetre fromager, nous entra\u00eena dans le monde de l\u2019affinage parfait des fromages. Frederic encourage la combinaison de la bi\u00e8re et du fromage. Benny Vermeulen, boucher anversois et fournisseur de bon nombre de restaurants de haut vol, entretint le public \u00e0 propos de la viande de qualit\u00e9. Benny est un de ces rares bouchers qui fait encore tout lui-m\u00eame. Ci-inclus le choix des carcasses et leur d\u00e9sossage. Il se rend chaque semaine au pavillon de la viande des halles de Rungis afin d\u2019y inspecter la viande. \u00ab\u00a0La viande doit m\u00fbrir durant 14 jours au minimum, faute de quoi le go\u00fbt\u00a0ne sera pas optimal\u00bb, affirme-t-il. Dans le m\u00eame temps, il capta subrepticement le hype du \u2018dry-aged\u2019. \u00ab\u00a0Si apr\u00e8s quatorze jours la viande n\u2019est toujours pas bonne, elle ne le sera plus jamais, quelle que soit la dur\u00e9e de maturation. Rares sont les gens qui appr\u00e9cient encore de nos jours une viande longuement m\u00fbrie.\u00a0\u00bb<span class=\"s1\"><br \/>\n<\/span>L\u2019histoire la plus remarquable fut narr\u00e9e par Matthieu Beudaert. Matthieu a suivi une formation en histoire de l\u2019art et a offici\u00e9 durant des ann\u00e9es dans la fonction publique. Son \u00e9pouse est sexologue. Tous deux passionn\u00e9s de gastronomie, il d\u00e9cid\u00e8rent un jour de donner une toute autre tournure \u00e0 leur vie. Le r\u00e9sultat est Table d\u2019Amis, un restaurant de haut vol \u00e0 Courtrai, prim\u00e9 par Michelin. <span class=\"s1\"><br \/>\n<\/span><\/p>\n<p class=\"p1\">L\u2019invit\u00e9 d\u2019honneur Dario Cecchini fit une entr\u00e9e triomphale dans la salle, accompagn\u00e9e d\u2019une musique classique puissante et portant sur son \u00e9paule un demi-porc. La boucherie de Dario jouxtant son restaurant dans la campagne toscane est un lieu de p\u00e8lerinage pour les carnivores du monde entier. Dario repr\u00e9sente la huiti\u00e8me g\u00e9n\u00e9ration de bouchers de la famille de bouchers Cecchini. Il a fait de la protection du m\u00e9tier de boucher artisanal traditionnel sa mission. <span class=\"s1\"><br \/>\n<\/span>Dario a d\u00e9soss\u00e9 la carcasse \u00e0 l\u2019italienne et l\u2019a par\u00e9e en vue de la pr\u00e9paration d\u2019une recette florentine de 1430. Il a assaisonn\u00e9 la viande en thym, fleur de fenouil sauvage, romarin et sel de mer, tout en d\u00e9bitant quelques sagesses italiennes.<\/p>\n<p class=\"p1\">La viande fut enfin d\u00e9pos\u00e9e sur le barbecue et la f\u00eate fut \u00e0 son comble\u00a0!<span class=\"s1\"><br \/>\n<\/span><\/p>\n\n<p class=\"p1\">\n<p class=\"p1\"><a title=\"www.kookboetiek.be\" href=\"https:\/\/www.kookboetiek.be\" target=\"_blank\" rel=\"noopener\"><span class=\"s1\">www.kookboetiek.be<\/span><\/a><\/p>\n<p class=\"p1\">texte: Ruben De Ville<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dupont\u2019s Kookboetiek a f\u00eat\u00e9 ses trente ann\u00e9es d\u2019existence en compagnie de ses clients et fournisseurs. L\u2019invit\u00e9 d\u2019honneur Dario Cecchini, le boucher rock &amp; roll toscan, a vol\u00e9 la vedette. Dupont\u2019s Kookboetiek \u00e0 Courtrai est, pour Dirk Dupont, l\u2019\u0153uvre de toute sa vie. Il entama sa carri\u00e8re comme distributeur de plateaux de pr\u00e9sentation gastronorm, pour ensuite [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12091,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[63],"tags":[],"class_list":["post-14829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>30 ans de passion, d\u2019audace et d\u2019excellence | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 30 ans de 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