{"id":15081,"date":"2018-06-15T00:00:00","date_gmt":"2018-06-15T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/des-entreprises-durables-recompensees-lors-des-gaultmillau-culinary-innovators-awards\/"},"modified":"2018-06-15T00:00:00","modified_gmt":"2018-06-15T00:00:00","slug":"des-entreprises-durables-recompensees-lors-des-gaultmillau-culinary-innovators-awards","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/des-entreprises-durables-recompensees-lors-des-gaultmillau-culinary-innovators-awards\/","title":{"rendered":"Des entreprises durables r\u00e9compens\u00e9es lors des Gault&#038;Millau Culinary Innovators Awards"},"content":{"rendered":"<p>Le 28 mai, le mus\u00e9e priv\u00e9 Verbeke Foundation a servi de cadre \u00e0 la troisi\u00e8me \u00e9dition des Gault &amp;Millau Culinary Innovators Awards. En attribuant ses prix, l&rsquo;organisation culinaire r\u00e9compense les personnes et les entreprises qui traitent la nourriture d&rsquo;une mani\u00e8re cr\u00e9ative et tourn\u00e9e vers l&rsquo;avenir.<\/p>\n<p>La fine fleur de la gastronomie belge \u00e9tait descendue \u00e0 Kemzeke pour l\u2019\u00e9v\u00e9nement, y compris le pr\u00e9sident flambant neuf d\u2019Anderlecht Marc Coucke, qui envisage dor\u00e9navant de faire \u00e9valuer le catering du stade par Gault &amp; Millau. Avant, pendant et apr\u00e8s la c\u00e9r\u00e9monie, les plus de cinq cents invit\u00e9s ont pu go\u00fbter les d\u00e9lices culinaires pr\u00e9par\u00e9s par David Martin, Kobe Desramaults, Tim Boury, Micha\u00ebl Vrijmoed, Seppe Nobels, Filip Claeys et bien d\u2019autres.<\/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_66_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=\"Hm newsletter juni gault millau awards N RDV7\"\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=\"Hm newsletter juni gault millau awards N RDV2\"\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=\"Hm newsletter juni gault millau awards N RDV4\"\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=\"Hm newsletter juni gault millau awards N RDV5\"\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=\"Hm newsletter juni gault millau awards N RDV6\"\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=\"Hm newsletter juni gault millau awards N RDV8\"\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=\"Hm newsletter juni gault millau awards N RDV9\"\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\t\t\t<\/div>\n\n\t\t\t<script type='text\/javascript'>\n\t\t\t\twindow.onload = function(e) {\n\t\t\t\t\tif(typeof ugCheckForErrors == \"undefined\"){\n\t\t\t\t\t\tdocument.getElementById(\"unitegallery_66_1\").innerHTML = \"<span style='color:red'>Unite Gallery Error - gallery js and css files not included in the footer. Please make sure that wp_footer() function is added to your theme.<\/span>\";}\n\t\t\t\t\telse{ ugCheckForErrors(\"unitegallery_66_1\", \"jquery\");}\n\t\t\t\t};\n\t\t\t<\/script>\n\n\t\t\t<!-- END UNITEGALLERY -->\n<p>La c\u00e9r\u00e9monie des awards constitue le point d\u2019orgue d\u2019un travail et d\u2019enqu\u00eates qui se sont d\u00e9roul\u00e9s tout au long de l\u2019ann\u00e9e. L\u2019\u00e9quipe du Gault &amp; Millau Culinary Innovators est constamment \u00e0 la recherche d\u2019id\u00e9es et de produits innovants, organise ou participe \u00e0 des s\u00e9minaires et des \u00e9v\u00e9nements et publie ses r\u00e9sultats et articles relatifs \u00e0 l\u2019innovation culinaire sur leur site Web. objectif\u00a0: maintenir le secteur attrayant, passionnant et int\u00e9ressant.<\/p>\n<p>\u00ab\u00a0Avec notre projet Culinary Innovators, nous voulons participer activement \u00e0 l&rsquo;avenir de la gastronomie. Nous rassemblons les acteurs les plus importants de notre secteur en ligne et hors ligne: chefs, producteurs, universitaires, fournisseurs, entrepreneurs et clients \u00bb, d\u00e9clare Dries Tack, Business Development Director Gault&amp;Millau.<\/p>\n<p><strong>100 candidats, 9 cat\u00e9gories<br \/>\n<\/strong><br \/>\nPlus d&rsquo;une centaine de candidats ont concouru pour un award dans l&rsquo;une des neuf cat\u00e9gories. Justine De Jonckheere, ancienne Miss Belgique, a distribu\u00e9 les prix. De Tijd et VRT NWS ont remport\u00e9 le Education Award pour leur dossier \u00abL\u2019assiette de demain\u00bb. Ils ont examin\u00e9 \u00e0 quoi la nourriture de l&rsquo;avenir devrait ressembler.<br \/>\nLes NorthSeaChefs ont remport\u00e9 le Institution Award. Les NorthSeaChefs encouragent les chefs, les amapros et les consommateurs \u00e0 g\u00e9rer de mani\u00e8re responsable les esp\u00e8ces de poissons m\u00e9connues et moins connues et les prises accessoires captur\u00e9es par les p\u00eacheurs belges. Ils sont actifs depuis 2011 sous la direction du chef bi-\u00e9toil\u00e9 Filip Claeys. Cette ann\u00e9e, les NorthSeaChefs ont doubl\u00e9 le nombre de membres, avec pour la premi\u00e8re fois quelques chefs venus des Pays-Bas.<\/p>\n<p>Le boucher Luc De Laet de De Laet &amp; Van Haver devient Entrepreneur de l&rsquo;ann\u00e9e. Luc De Laet veut valoriser la profession de boucher. Il est sp\u00e9cialis\u00e9 dans la viande dry-aged et dans la charcuterie artisanale. De Laet &amp; Van Haver exploite deux boucheries, un restaurant et une entreprise de catering.<\/p>\n<p>Le chef Ren\u00e9 Mathieu a re\u00e7u le prix Restaurant Philosophy Award pour son restaurant La Distillerie situ\u00e9 \u00e0 Bourglinster au Luxembourg. Ce cuisinier promeut une cuisine qui repose sur une utilisation subtile de l\u00e9gumes, d&rsquo;herbes et de fleurs fra\u00eechement cueillis du jour. Mathieu, le fils d&rsquo;un garde-forestier, croit que l&rsquo;avenir de nos cuisines est principalement v\u00e9g\u00e9tal.<\/p>\n<p>Enfin, le Event Award est all\u00e9 \u00e0 FoodParadiseDay, le Marketing Award \u00e0 Ruby RB1 (Barry Callebaut), le Product Award a \u00e9t\u00e9 attribu\u00e9 \u00e0 Disposables Bio, le Sustainability Award \u00e0 Eatmosphere et le Digital Award \u00e0 Foodpairing.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/be.gaultmillau.com\">be.gaultmillau.com<br \/>\n<\/a><a href=\"https:\/\/www.culinaryinnovators.com\/\">www.culinaryinnovators.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 28 mai, le mus\u00e9e priv\u00e9 Verbeke Foundation a servi de cadre \u00e0 la troisi\u00e8me \u00e9dition des Gault &amp;Millau Culinary Innovators Awards. En attribuant ses prix, l&rsquo;organisation culinaire r\u00e9compense les personnes et les entreprises qui traitent la nourriture d&rsquo;une mani\u00e8re cr\u00e9ative et tourn\u00e9e vers l&rsquo;avenir. La fine fleur de la gastronomie belge \u00e9tait descendue \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14466,"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-15081","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Des entreprises durables r\u00e9compens\u00e9es lors des Gault&amp;Millau Culinary Innovators Awards | Horeca Magazine<\/title>\n<meta name=\"description\" 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