{"id":14916,"date":"2017-04-05T00:00:00","date_gmt":"2017-04-05T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/foodprint-1617\/"},"modified":"2017-04-05T00:00:00","modified_gmt":"2017-04-05T00:00:00","slug":"foodprint-1617","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/foodprint-1617\/","title":{"rendered":"Foodprint 1617"},"content":{"rendered":"<p>La pr\u00e9sentation du Foodprint 1617, une \u00e9dition de mjPublishing NV, est une fois de plus un \u00e9v\u00e9nement \u00e0 ne pas manquer pour qui veut \u00eatre au fait des nouveaut\u00e9s du paysage culinaire. Les orateurs invit\u00e9s et les responsables de la r\u00e9daction ont insist\u00e9 sur l\u2019essence m\u00eame du Foodprint 1617. Joachim Boudens a soulign\u00e9 l\u2019importance de l\u2019\u00e9quipe officiant dans la salle \u00ab\u00a0qui accueille les gens avec passion et o\u00f9 l\u2019interaction humaine fait la diff\u00e9rence entre les \u00e9tablissements horeca. Cette \u00e9quipe fait partie int\u00e9grante de l\u2019exp\u00e9rience que vit le client.\u00a0\u00bb\u00a0Peyo Lissarrague a mis \u00e0 son tour l\u2019accent sur le service, la convivialit\u00e9 et la g\u00e9n\u00e9rosit\u00e9\u00a0: \u00ab Se r\u00e9unir autour d\u2019une table, \u00eatre ensemble et passer un bon moment en d\u00e9gustant un bon repas.\u00a0\u00bb<\/p>\n<p><strong>Le livre<\/strong><\/p>\n<p>Foodprint 1617 met en mots et en images un aper\u00e7u annuel de ce qui occupe le devant de la sc\u00e8ne dans les divers domaines de la gastronomie. Le livre rend hommage \u00e0 certaines personnes m\u00e9ritante du monde culinaire. On y d\u00e9voile \u00e9galement le Foodprint Culinary Photo Award 2016. Cette ann\u00e9e, c\u2019est l\u2019\u0153uvre de Bruno Couwenberg qui a \u00e9t\u00e9 \u00e9lue par les lecteurs de Foodprint comme \u00e9tant la meilleure, la plus originale et la plus percutante des photos. Elle montre un simple petit pain et illustre ainsi l\u2019aspect artisanal et humain du produit.<\/p>\n<p><a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2017\/04\/HM172_NEWSLETTER_Pizzaolo.jpg\"><img decoding=\"async\" class=\"alignleft wp-image-5590 size-medium\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM172_NEWSLETTER_Pizzaolo-287x300-287x300.jpg\" alt=\"HM172_NEWSLETTER_Pizzaolo\" width=\"287\" height=\"300\" \/><\/a> <a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2017\/04\/HM172_NEWSLETTER_Foodprint_Wine-Lady.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-5589 size-medium\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM172_NEWSLETTER_Foodprint_Wine-Lady-200x300-200x300.jpg\" alt=\"HM172_NEWSLETTER_Foodprint_Wine Lady\" width=\"200\" height=\"300\" \/><\/a><\/p>\n<p><strong>Les awards<\/strong><\/p>\n<p>Et ensuite furent annonc\u00e9s les gagnants dans les diverses cat\u00e9gories : pour la 9\u00e8me fois cons\u00e9cutive, on a \u00e9lu le \u2018Pizzaiolo de l\u2019ann\u00e9e\u2019, concours auquel les pizzaioli, venant de toutes les provinces, prennent part. Au terme d\u2019une pr\u00e9s\u00e9lection ils ne furent plus que 33 dont l\u2019\u00e9tablissement a \u00e9t\u00e9 visit\u00e9 par le jury qui a \u00e9valu\u00e9 leur pizza, mais \u00e9galement l\u2019accueil, l\u2019exp\u00e9rience et l\u2019ambiance. Onze laur\u00e9ats (un par province) remport\u00e8rent la s\u00e9lection, mais un seul groupe de pizzaioli put se hisser sur la premi\u00e8re marche du podium, \u00e0 savoir Carlo et Gianfranco Rosano (propri\u00e9taires et pizzaioli) et Filippo Scalisi (pizzaiolo) de la Pizzeria Inn (Perwez).<\/p>\n<p><a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2017\/04\/HM172_NEWSLETTER_Foodprint_sommelier.jpg\"><img decoding=\"async\" class=\"alignnone wp-image-5588 size-large\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM172_NEWSLETTER_Foodprint_sommelier-1024x686-1024x686.jpg\" alt=\"HM172_NEWSLETTER_Foodprint_sommelier\" width=\"980\" height=\"657\" \/><\/a><\/p>\n<p>Le \u2018Sommelier of the Year\u2019 en est \u00e0 sa 8\u00e8me \u00e9dition et cette \u00e9lection symbolise la reconnaissance du meilleur sommelier actif dans un \u00e9tablissement ainsi que la r\u00e9compense pour son engagement quotidien et son professionnalisme. Parmi les laur\u00e9ats provinciaux, trois finalistes furent retenus\u00a0: Panagiotis Kokalas (Wine in the City, Jette), Gianluca Di Taranto (The Jane, Anvers) et C\u00e9dric Thomas (Grappe d\u2019Or, Torgny). Et le prix du Sommelier of the Year revint\u2026 non pas \u00e0 un, mais \u00e0 deux laur\u00e9ats\u00a0: Gianfranco Di Taranto et C\u00e9dric Thomas. Ils insist\u00e8rent sur l\u2019importance de l\u2019utilisation d\u2019un langage simple qui rend le vin accessible et celle de servir une bonne relation qualit\u00e9\/prix. Ils soulign\u00e8rent le fait qu\u2019un sommelier doit avant tout \u00e9couter et comprendre, il doit \u00eatre un \u2018psychologue\u2019 dans son domaine. L\u2019objectif final \u00e9tant que le client dise\u00a0:\u00a0\u00ab\u00a0Ici, je reviendrai volontiers.\u00a0\u00bb<\/p>\n<p>L\u2019\u00e9lection de la \u2018Wine Lady of the Year\u2019 en est, quant \u00e0 elle, \u00e0 sa deuxi\u00e8me \u00e9dition. Et comme le disait la gagnante Cybille Troubleyn (WineWise)\u00a0: \u00ab\u00a0J\u2019esp\u00e8re que cette \u00e9lection n\u2019aura plus de raison d\u2019\u00eatre d\u2019ici cinq ans, parce que l\u2019objectif est qu\u2019en tant que sommeli\u00e8re, vous gagniez aussi vos galons et que vous soyez appr\u00e9ci\u00e9e pour votre approche, mais il y a encore un long chemin \u00e0 parcourir. Aux Pays-Bas, le pourcentage de femmes qui occupent cette fonction est bien plus \u00e9lev\u00e9 que chez nous.\u00a0\u00bb<\/p>\n<p><a href=\"https:\/\/www.foodprint.be\">www.foodprint.be<\/a><\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM172_NEWSLETTER_Foodprint_COVER_FR-1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-5587\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM172_NEWSLETTER_Foodprint_COVER_FR-1.jpg\" alt=\"HM172_NEWSLETTER_Foodprint_COVER_FR\" width=\"599\" height=\"850\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pr\u00e9sentation du Foodprint 1617, une \u00e9dition de mjPublishing NV, est une fois de plus un \u00e9v\u00e9nement \u00e0 ne pas manquer pour qui veut \u00eatre au fait des nouveaut\u00e9s du paysage culinaire. Les orateurs invit\u00e9s et les responsables de la r\u00e9daction ont insist\u00e9 sur l\u2019essence m\u00eame du Foodprint 1617. Joachim Boudens a soulign\u00e9 l\u2019importance de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12988,"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":[41,63],"tags":[],"class_list":["post-14916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","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 v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Foodprint 1617 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Foodprint 1617\" \/>\n<meta name=\"robots\" content=\"index, follow, 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