{"id":15018,"date":"2018-01-29T00:00:00","date_gmt":"2018-01-29T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/vlam\/"},"modified":"2018-01-29T00:00:00","modified_gmt":"2018-01-29T00:00:00","slug":"vlam","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vlam\/","title":{"rendered":"VLAM"},"content":{"rendered":"<p>Le VLAM se focalise sur la viande de chez nous et a organis\u00e9, pour ce faire, un atelier o\u00f9 le chef Alex Verhoeven (restaurant Fleur de Sel) a pr\u00e9par\u00e9 deux plats avec des produits issus exclusivement de notre terroir. Alex est lui-m\u00eame un grand d\u00e9fenseur des produits r\u00e9gionaux et pour ce projet, il a travaill\u00e9 avec le boucher Peter Vancompernolle (Boucherie Peter &amp; Sabine, Woluwe-Saint-Pierre).<\/p>\n<p>Peter est un boucher artisanal qui veille \u00e0 ce qu\u2019aucun morceau de l\u2019animal ne soit perdu. Alex a fait cuire une longe de b\u0153uf belge sur le gril, accompagn\u00e9e d\u2019une sauce b\u00e9arnaise. Ensuite, il a pr\u00e9par\u00e9 un tartare de b\u0153uf qu\u2019il a dress\u00e9 sur un c\u0153ur de laitue agr\u00e9ment\u00e9 d\u2019une petite rosace de mayonnaise. Ce fut ensuite au tour du porc, un beau morceau de poitrine de porc non sal\u00e9, accompagn\u00e9 sur l\u2019assiette de chou palmier et de salsifis, finalis\u00e9 avec une mousse de salsifis.<\/p>\n<p>Tout en travaillant, Alex partageait ses exp\u00e9riences : \u00ab\u00a0Il est important de ma\u00eetriser la cha\u00eene et d\u2019aspirer \u00e0 une satisfaction maximale du client. Le client est de plus en plus sensible \u00e0 la saveur des aliments, mais il est tr\u00e8s difficile de le convaincre d\u2019acheter de la viande de chez nous. Une fois d\u00e9gust\u00e9e, ils sont toutefois convaincus.\u00a0\u00bb<\/p>\n<p><a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2018\/01\/9220040.mov.00_00_14_28.Still001.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-7815 size-large\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/9220040.mov.00_00_14_28.Still001-1024x576-1024x576.jpg\" alt=\"\" width=\"980\" height=\"551\" \/><\/a><\/p>\n<p>Entre-temps, Fr\u00e9d\u00e9ric Leroy (\u00e9quipe de VUB Microbiologie Industrielle) soulignait quant \u00e0 lui l&rsquo;importance de la viande dans notre alimentation :\u00a0\u00ab\u00a0La viande est inextricablement li\u00e9e aux personnes, aux gens qui se rassemblent et c&rsquo;est la nourriture la plus remarquable, la meilleure, certes nutritive mais aussi tr\u00e8s charg\u00e9e symboliquement.<\/p>\n<p>De tr\u00e8s nombreux substituts de viande essaient souvent de copier la viande. La viande n&rsquo;est pas neutre, elle d\u00e9clenche quelque chose chez l&rsquo;homme. Pensez aux grandes f\u00eates o\u00f9 l\u2019on se r\u00e9unit autour de la nourriture et de la viande. Il s\u2019agit d\u2019un besoin biosocial\u2026\u00a0\u00bb. Il conclut: \u00ab\u00a0L&rsquo;histoire qui gravit autour des produits et donc de la viande est devenue tr\u00e8s importante.<\/p>\n<p>Parlez de la viande de chez nous autour de vous encore et encore.\u00a0Nous devons travailler de mani\u00e8re plus pure, sensibiliser les consommateurs et instaurer la confiance. Et surtout, d\u00e9dramatiser les histoires sur la viande.\u00a0\u00bb L&rsquo;atelier a mis l&rsquo;accent \u00e0 la fois sur le caract\u00e8re traditionnel bourguignon et sur le renouveau que vous retrouvez chez les Jong Keukengeweld (Jeunes Chefs chevronn\u00e9s).<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.vlam.be\/\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7072\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/VLAM-logo-copy2.png\" alt=\"\" width=\"200\" height=\"84\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.vlam.be\">www.vlam.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le VLAM se focalise sur la viande de chez nous et a organis\u00e9, pour ce faire, un atelier o\u00f9 le chef Alex Verhoeven (restaurant Fleur de Sel) a pr\u00e9par\u00e9 deux plats avec des produits issus exclusivement de notre terroir. Alex est lui-m\u00eame un grand d\u00e9fenseur des produits r\u00e9gionaux et pour ce projet, il a travaill\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14099,"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-15018","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>VLAM | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | VLAM\" \/>\n<meta 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