{"id":15041,"date":"2018-03-13T00:00:00","date_gmt":"2018-03-13T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/horecatel-2018\/"},"modified":"2023-11-24T10:52:52","modified_gmt":"2023-11-24T09:52:52","slug":"horecatel-2018","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/horecatel-2018\/","title":{"rendered":"Horecatel 2018"},"content":{"rendered":"<p><strong>Bilan extr\u00eamement positif<\/strong><\/p>\n<p><em>Horecatel 2018 a ferm\u00e9 ses portes le mercredi 7 mars 2018. Durant un salon qui a r\u00e9uni une foule consid\u00e9rable du 4 au 7 mars, les 34.634 visiteurs ont confirm\u00e9 l\u2019importance d\u2019Horecatel, qui atteint \u00e0 pr\u00e9sent sa vitesse de croisi\u00e8re. Le WEX a donc une fois de plus \u00e9t\u00e9 \u00abthe place to be\u00bb pour l\u2019ensemble des professionnels de l\u2019horeca.<\/em><\/p>\n<p>La diversit\u00e9 de l\u2019offre demeure la cl\u00e9 du succ\u00e8s. Lors de ce salon, le visiteur a pu trouver les plus grandes marques en food et non-food sous un m\u00eame toit, ainsi que les principales brasseries du pays. Les plus petites entreprises aussi y trouvent leur place avec, bien souvent, des produits de niche int\u00e9ressants. En 2018, le fil rouge fut incontestablement l\u2019attention port\u00e9e aux l\u00e9gumes et aux produits et d\u00e9riv\u00e9s c\u00e9r\u00e9aliers. Par ailleurs, une attention particuli\u00e8re a \u00e9galement \u00e9t\u00e9 port\u00e9e aux produits r\u00e9gionaux, aux produits ayant leur propre histoire, aux produits pour lesquels la qualit\u00e9, l\u2019origine et la provenance identifiable sont importants. L\u2019offre ne se limitait pas \u00e0 la seule Belgique, mais s\u2019\u00e9tendait au contraire au monde entier : les produits italiens, portugais, japonais, marocains ont ainsi compl\u00e9t\u00e9 une offre riche et diversifi\u00e9e.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8189\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_0773.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p><strong>Un coup dans le mille d\u2019entr\u00e9e de jeu<\/strong><\/p>\n<p>Le dimanche 4 mars, Horecatel a ouvert ses portes en pr\u00e9sence de quatre ministres qui tenaient \u00e0 honorer le salon de leur pr\u00e9sence aux c\u00f4t\u00e9s des nombreux exposants et de Ho.Re.Ca Wallonie et Bruxelles. Le Ministre-Pr\u00e9sident Willy Borsus de souligner l\u2019importance \u00e9conomique du secteur horeca, qui en Wallonie repr\u00e9sente 21.300 emplois et pr\u00e9sente des perspectives d\u2019avenir non \u00e9quivoques. Ren\u00e9 Collin, ministre wallon du Tourisme et de l\u2019Agriculture, a mis l\u2019accent sur l\u2019importance des produits issus de Wallonie pour les chefs et les consommateurs. Le ministre wallon Pierre-Yves Jeholet de souligner quant \u00e0 lui l\u2019importance de la contribution \u00e9conomique d\u2019Horecatel. Tandis que le ministre f\u00e9d\u00e9ral Denis Ducarme a profit\u00e9 de sa tribune lors de la c\u00e9r\u00e9monie d\u2019ouverture pour rappeler \u00e0 la profession l\u2019incitant mis en place par le Gouvernement \u00e0 savoir, que le taux de d\u00e9duction pour investissement ordinaire est provisoirement pass\u00e9 de 8 \u00e0 20 %.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8200\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_1500.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p>Le premier jour du salon a \u00e9t\u00e9 marqu\u00e9 par une impressionnante succession de d\u00e9monstrations culinaires. Le chef Olivier Massart, Ambassadeur du Palais de la Gastronomie, a soulign\u00e9 l\u2019importance d\u2019Horecatel comme plate-forme d\u2019\u00e9change d\u2019exp\u00e9riences, d\u2019expertises et de r\u00e9ponses aux besoins des consommateurs.<\/p>\n<p>Dans le m\u00eame hall, les visiteurs ne pouvaient pas passer \u00e0 c\u00f4t\u00e9 de la grande plate-forme d\u2019Horeca Magazine, sur laquelle une dizaine de partenaires du p\u00e9riodique professionnel ont eu l\u2019opportunit\u00e9 de se pr\u00e9senter aux visiteurs.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8192\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_0903.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p><strong>Le concours WexProCup<\/strong><\/p>\n<p>Authenticit\u00e9, talent et passion \u00e9taient assur\u00e9ment les mots cl\u00e9s d\u2019Horecatel 2018, et de talent, il n\u2019en a pas manqu\u00e9 lors du concours de gastronomie WexProCup.<\/p>\n<p>Sous la pr\u00e9sidence de Thomas Toupin (La Menuiserie, Waimes), les 4 finalistes, tous \u00e2g\u00e9s de moins de 30 ans et actifs dans un restaurant avec un score de plus de 13\/20 au Gault&amp;Millau, ont pr\u00e9sent\u00e9 en 2h30 une entr\u00e9e, un plat principal et un dessert sur base de trois produits impos\u00e9s\u00a0: le pigeon de la ferme de Sohan \u00e0 Pepinster, le tacaud (poisson) et l\u2019\u00e9peautre perl\u00e9 de la Fourchotte \u00e0 Fauvillers.<\/p>\n<p>Voici les laur\u00e9ats\u00a0:<\/p>\n<ol>\n<li>Archibald de Prince (La Distillerie, Bourglinster au Grand-Duch\u00e9 du Luxembourg)\u00a0;<\/li>\n<li>Ga\u00ebl Bogourou (La Pomme Cannelle, H\u00f4tel Le Royal, ville de Luxembourg)\u00a0;<\/li>\n<li>Alexandre Liekendael (Le D\u2019Arville \u00e0 Wierde)<\/li>\n<li>Elliot Obadia (Loungeatude, Louvain-La-Neuve).<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Prix de l\u2019innovation 2018<\/strong><\/p>\n<p>Ces prix visent \u00e0 mettre \u00e0 l\u2019honneur des produits et marques qui se distinguent des autres. Les laur\u00e9ats ont \u00e9t\u00e9 r\u00e9pertori\u00e9s en trois cat\u00e9gories.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8196\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_0961.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p>Cat\u00e9gorie Food<\/p>\n<ol>\n<li>Le Poulet d\u2019Ardenne pour la jambonnette confite de poulet \u2018L\u2019Ardennais\u2019, avec une sauce \u00e0 la bi\u00e8re de Val Dieu Grand Cru et fromage de Herve\u00a0;<\/li>\n<li>Greenyard Frozen Belgium pour le riz de chou-fleur, une alternative saine au riz qui permet de servir des l\u00e9gumes au lieu de glucides\u00a0;<\/li>\n<li>Gran\u2019Olivia \u2013 Gran\u2019Tapas pour le Curry Houmous \u2013 variante orientale \u00e0 la poudre de curry, \u00e0 base de pois chiches.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8194\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_0965.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p>Cat\u00e9gorie Non Food<\/p>\n<ol>\n<li>JM Maes, pour la Barmate de Blendbow, un appareil qui permet la r\u00e9alisation de cocktails \u00e0 base de produits frais en moins d\u2019une minute<\/li>\n<li>Kitchen Inov, pour les Bamboo Cup, des mugs en fibre de bambou, biod\u00e9gradables et r\u00e9utilisables.<\/li>\n<li>AG Timoc, pour le Cold Press Juicer, un extracteur de jus professionnel permettant de r\u00e9aliser des jus press\u00e9s \u00e0 froid.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8197\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/MG_0966.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p>Cat\u00e9gorie Food Gastronomie<\/p>\n<ol>\n<li>Mossiat, pour le Guishu, premier vin de riz fran\u00e7ais<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Cette diversit\u00e9 de produits, de marques, d\u2019approches ainsi que l\u2019offre quasi universelle font d\u2019Horecatel un lieu de rencontre essentiel entre les divers protagonistes et le secteur horeca dans son ensemble.<\/p>\n<p>Les organisateurs vous fixent d\u2019ores et d\u00e9j\u00e0 rendez-vous en 2019 <strong>du 10 au 13 mars<\/strong>.<\/p>\n\r\n\t\t\t\t\t\n\r\n\t\t\t\t\t<!-- START UNITE GALLERY 1.7.62 -->\r\n\t\t\t\t\t\r\n\t\t\t\t\n\t\t\t<div id='unitegallery_52_1' class='unite-gallery' style='margin:0px auto;'>\n\t\t\t\t\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"_MG_0864\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"_MG_0882\"\n\t\t\t\t\t\t     src=\"\" 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Le WEX a donc une fois de plus \u00e9t\u00e9 \u00abthe place to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14267,"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":[42,63],"tags":[],"class_list":["post-15041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","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>Horecatel 2018 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Horecatel 2018\" \/>\n<meta name=\"robots\" content=\"index, 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