{"id":14970,"date":"2017-10-09T00:00:00","date_gmt":"2017-10-09T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/s-pellegrino-young-chef-2018\/"},"modified":"2017-10-09T00:00:00","modified_gmt":"2017-10-09T00:00:00","slug":"s-pellegrino-young-chef-2018","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/s-pellegrino-young-chef-2018\/","title":{"rendered":"S.Pellegrino Young Chef 2018"},"content":{"rendered":"

Meilleur jeune chef Benelux : Frederic Chastro (restaurant S\u00f5ma, Anvers)<\/strong><\/p>\n

S.Pellegrino, l\u2019eau p\u00e9tillante italienne mondialement connue, fait figure de v\u00e9ritable ambassadeur dans l\u2019art de vivre italien. Avec le concours S.Pellegrino Young Chef, la marque honore depuis 2015 sa promesse de promouvoir l\u2019art raffin\u00e9 de la table bien au-del\u00e0 des fronti\u00e8res du pays ainsi que les jeunes talents culinaires \u00e9mergents. On a d\u2019abord organis\u00e9 21 pr\u00e9s\u00e9lections r\u00e9gionales dont les gagnants participeront en juin 2018 \u00e0 Milan \u00e0 la finale mondiale.<\/p>\n

Pr\u00e9s\u00e9lection Benelux
\n<\/strong>La comp\u00e9tition r\u00e9gionale pour le Benelux s\u2019est tenue \u00e0 La Haye. Les 10 demi-finalistes ont pr\u00e9par\u00e9 un plat-signature bas\u00e9 sur les cinq \u2018r\u00e8gles d\u2019or\u2019 du concours\u00a0: ingr\u00e9dients, comp\u00e9tence, g\u00e9nie, esth\u00e9tique et message. Les demi-finalistes locaux ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s par \u00a0l\u2019ALMA, le plus grand centre international de formation \u00e0 la cuisine italienne.<\/p>\n

\"\"<\/a>

\u00a9 Jan Bartelsman<\/p><\/div>\n

Frederic Chastro du restaurant anversois S\u00f5ma fut l\u2019heureux gagnant. Trois Belges terminent dans le top trois\u00a0: \u00e0 la deuxi\u00e8me place, Matteo Vannini (Da Mimmo, Bruxelles), et en troisi\u00e8me place, Loucas Mengal (L\u2019Eveil des Sens, Montigny-le-Tilleul).<\/p>\n

Frederic a su conqu\u00e9rir le jury avec son \u2018Rouleau de lapin belge, abats et petite cervelle, chicons bio agr\u00e9ment\u00e9s d\u2019une sauce relev\u00e9e \u00e0 base de bi\u00e8re brune\u2019.<\/p>\n

Frederic (1988) a des origines franco-colombiennes. Depuis juin 2017, il officie en tant que chef dans son propre restaurant S\u014dma (Anvers). Apr\u00e8s avoir obtenu son dipl\u00f4me \u00e0 la Hospitality Industry School d\u2019Avignon, il a travaill\u00e9 dans divers restaurants fran\u00e7ais (Maison Bru \u00e0 Eygali\u00e8res, Le Pralong \u00e0 Courchevel, Tetedoie \u00e0 Lyon, Domaine de Manville aux Baux-de-Provence, Arsenic \u00e0 Lyon). Apr\u00e8s un interm\u00e8de colombien au restaurant Republicano, il atterrit en Belgique chez Silverspoon (Wijnegem) et Fleur de Sel (Kasterlee).<\/p>\n

Dans leur restaurant S\u014dma, c\u2019est second\u00e9 par sa compagne belgo-grecque Adriana Zafiris, que Frederic sert une cuisine classique dont les ingr\u00e9dients trouvent leur origine dans les quatre nationalit\u00e9s diff\u00e9rentes du duo. Le couple avait d\u00e9j\u00e0 \u00e9t\u00e9 consacr\u00e9 \u2018Jeunes Talents\u2019 par Gault&Millau pour leur talent dans la cuisine du bistro L\u2019Arsenic \u00e0 Lyon.<\/p>\n

\n\t\t\t\t\t

Frederic : \u00ab\u00a0Les produits sont utilis\u00e9s de a \u00e0 z suivant une politique de zerowaste et nose-to-tail. Le plat s\u2019inspire de ma carri\u00e8re\u00a0: une base honn\u00eate issue de la cuisine classique, relev\u00e9e d\u2019ar\u00f4mes provenant des origines\u00a0 de ma compagne et des miennes. Notre voyage autour du monde est une v\u00e9ritable mine d\u2019inspiration pour la cuisine vari\u00e9e que nous servons. Le \u2018rouleau de lapin\u2019 est une d\u00e9licatesse colombienne que j\u2019ai pr\u00e9par\u00e9 cette fois-ci avec du lapin belge. Les abats et la petite cervelle sont inspir\u00e9s de la cuisine fran\u00e7aise d\u2019antan. Tous les p\u00e2t\u00e9s ont \u00e9t\u00e9 con\u00e7us avec le foie et d\u2019autres parties du lapin. Ma garniture s\u2019articulait autour de la Belgique\u00a0: chicons et bi\u00e8re brune de la Campine, l\u2019un comme l\u2019autre savoureux et puissants.\u00a0\u00bb<\/p>\n

Les 9 autres participants \u00e0 la finale du S.Pellegrino Young Chef 2018 Benelux \u00e9taient\u00a0: Erikson Ivanidis (Oak, Gand), Tomek Mroszczak (De Ganzerik, Gand), Sebastian Sandor (De Pastorale**, Reet), Matteo Vannini (Da Mimmo*, Bruxelles), Antonio Malerba (Little Tokyo, Bruxelles), Loucas Mengal (L\u2019Eveil des Sens*, Montigny-le-Tilleul), Pasquale Carfora (Grand Caf\u00e9 Krasnapolsky***, Amsterdam), Jeffrey Laarberg (Inter Scaldes**, Kruiningen), Simukai Gozo (Wannee, Leeuwarden).\n\t\t\t\t<\/div>

\n\t\t\t\t\t
\"\"<\/a>

\u00a9 Jan Bartelsman<\/p><\/div>\n\t\t\t\t<\/div>

<\/div><\/p>\n
\"\"<\/a>

\u00a9 Jan Bartelsman<\/p><\/div>\n

 <\/p>\n

 <\/p>\n

www.finedininglovers.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Meilleur jeune chef Benelux : Frederic Chastro (restaurant S\u00f5ma, Anvers) S.Pellegrino, l\u2019eau p\u00e9tillante italienne mondialement connue, fait figure de v\u00e9ritable ambassadeur dans l\u2019art de vivre italien. Avec le concours S.Pellegrino Young Chef, la marque honore depuis 2015 sa promesse de promouvoir l\u2019art raffin\u00e9 de la table bien au-del\u00e0 des fronti\u00e8res du pays ainsi que les […]<\/p>\n","protected":false},"author":1,"featured_media":13756,"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-14970","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":"\nS.Pellegrino Young Chef 2018 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | S.Pellegrino Young Chef 2018\" \/>\n<meta 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