{"id":15087,"date":"2018-06-27T00:00:00","date_gmt":"2018-06-27T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/bord-bia-2\/"},"modified":"2023-11-24T10:52:48","modified_gmt":"2023-11-24T09:52:48","slug":"bord-bia-2","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bord-bia-2\/","title":{"rendered":"Irish Beef &#038; Lamb Summer BBQ"},"content":{"rendered":"<p>Le 4 juin, 2018\u00a0:pour f\u00eater l\u2019arriv\u00e9e des beaux jours, Bord Bia a \u00e9t\u00e9 heureux de faire d\u00e9couvrir le b\u0153uf et l\u2019agneau irlandais autour d\u2019un BBQ revisit\u00e9 par certains membres du Chefs\u2019 Irish Beef Club, notamment Laure Genonceaux, St\u00e9phane Grulois, Alexandre Masson et le chef Frederik Desmet du restaurant Oud Walle \u00e0 Courtrai qui sera accueilli dans le Club \u00e0 cette occasion.<\/p>\n<p>Egalement pr\u00e9sent, Nicolas Bailleul, un jeune boucher qui a fait ses armes chez Jean Denaux et qui dispensa des conseils judicieux pour appr\u00e9hender certains morceaux moins bien connus.<\/p>\n<p><strong>Le Chefs\u2019 Irish Beef Club accueille Frederik Desmet<\/strong><\/p>\n<p>Avant d\u2019ouvrir son restaurant Oud Walle, \u00e0 la Koning Albertstraat \u00e0 Courtrai, Frederik a acquis son exp\u00e9rience dans plusieurs maisons, y compris des restaurants gastronomiques de renom comme De Karmeliet \u00e0 Bruges et le Restaurant St Nicolas \u00e0 Ypres, sans oublier le service traiteur des fr\u00e8res Boxy. Lentement mais s\u00fbrement, il est pass\u00e9 d\u2019aide de cuisine \u00e0 sous-chef et a finalement pu r\u00e9aliser son grand r\u00eave, \u00e0 savoir d\u00e9marrer son propre restaurant. Depuis 2009, Frederik Desmet est gestionnaire et chef de son restaurant Oud Walle \u00e0 Courtrai, reconnu 3 fourchettes au Michelin et cot\u00e9 14\/20 par Gault&amp;Millau. Frederik Desmet<br \/>\ny propose une cuisine moderne privil\u00e9giant les meilleurs ingr\u00e9dients frais, au plus pr\u00e8s des saisons. Quant au cadre de cette tr\u00e8s jolie maison de ma\u00eetre, il ne manque pas de caract\u00e8re : escalier de marbre, joli parquet et d\u00e9coration \u00e9l\u00e9gante. Le tout assorti d\u2019un accueil chaleureux, dans une ambiance d\u00e9contract\u00e9e.<\/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_67_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=\"Bord Bia-Event-4june18-0092\"\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=\"Bord Bia-Event-4june18-0107\"\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     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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=\"Bord Bia-Event-4june18-0591\"\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=\"Bord Bia-Event-4june18-0648\"\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=\"Bord Bia-Event-4june18-0662\"\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_67_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_67_1\", \"jquery\");}\n\t\t\t\t};\n\t\t\t<\/script>\n\n\t\t\t<!-- END UNITEGALLERY -->\n<p><strong>Les Membres du Chefs\u2019 Irish Beef Club aux Commandes des BBQ<\/strong><\/p>\n<p>Nous rencontrons en compagnie de Frederik Desmet, 3 autres chefs : Laure Genonceaux \u2013 Restaurant Brinz\u2019l \u00e0 Uccle. Laure a int\u00e9gr\u00e9 le Chefs\u2019 Irish Beef Club en 2017. St\u00e9phane Grulois \u2013 Restaurant Maxens \u00e0 Mons, qui a rejoint le Chefs\u2019 Irish Beef Club en 2014 et\u00a0 Alexandre Masson \u2013 Restaurant de l\u2019Atomium \u00e0 Bruxelles. Alexandre a int\u00e9gr\u00e9 le Chefs\u2019 Irish Beef Club en 2018.<\/p>\n<p>Lanc\u00e9 en mai 2004, Le Chef\u2019s Irish Beef Club r\u00e9unit des chefs gastronomiques europ\u00e9ens et ambitionne de promouvoir l\u2019image et la r\u00e9putation d\u2019excellence du b\u0153uf irlandais aupr\u00e8s des meilleurs restaurants europ\u00e9ens et au-del\u00e0. Le Club compte aujourd\u2019hui plus de 90 grands chefs reconnus dans 9 pays : l\u2019Allemagne, la Belgique, les \u00c9mirats Arabes Unis, la France, la Grande-Bretagne, l\u2019Italie, les Pays-Bas, la Su\u00e8de et la Suisse. Ces chefs, v\u00e9ritables ambassadeurs de la marque, t\u00e9moignent de la qualit\u00e9 du b\u0153uf irlandais \u00e0 travers leurs cr\u00e9ations culinaires. Le Chefs\u2019 Club Belge, cr\u00e9\u00e9 fin 2009, compte aujourd\u2019hui 11 membres.<\/p>\n<p><strong>Le b\u0153uf irlandais, d\u00e9di\u00e9 \u00e0 la restauration<\/strong><\/p>\n<p>Les sp\u00e9cificit\u00e9s du b\u0153uf irlandais et ses races Hereford irlandais et Irish Angus l\u2019 ont destin\u00e9 en grande partie \u00e0 la restauration. Ils se d\u00e9gustent chez les membres du Chefs\u2019 Irish Beef Club ainsi que chez de nombreux restaurateurs qui appr\u00e9cient particuli\u00e8rement la r\u00e9gularit\u00e9 de sa qualit\u00e9 et ses propri\u00e9t\u00e9s gustatives. Le consommateur belge reste fid\u00e8le aux produits alimentaires irlandais avec une hausse de la valeur de ses achats en 2017 pour atteindre 313 millions d\u2019euros. La Belgique est d\u00e9sormais le cinqui\u00e8me partenaire dans la zone Euro avec en t\u00eate le beurre irlandais qui est au premier rang des exportations. On retrouve ensuite le b\u0153uf et l\u2019agneau, deux produits phares en provenance d\u2019Irlande qui sont tr\u00e8s appr\u00e9ci\u00e9s des consommateurs belges gr\u00e2ce \u00e0 leurs\u00a0 qualit\u00e9s gustatives issues\u00a0 d\u2019un\u00a0 \u00e9levage\u00a0 traditionnel. Il n\u2019est pas rare de trouver des d\u00e9coupes de viande tendres et savoureuses telles les ribeyes, contrefilets de boeuf, carr\u00e9s ou noisettes d\u2019agneau dans les rayons des supermarch\u00e9s ou sur les cartes des meilleurs restaurants du pays. Alors, nul besoin de traverser la mer pour que l\u2019Irlande s\u2019invite \u00e0 votre table.<\/p>\n<p><strong>Le BBQ<\/strong><\/p>\n<p>Le BBQ, repas festif et ensoleill\u00e9 par excellence, symbolise l\u2019\u00e9t\u00e9 et les soir\u00e9es qui s\u2019\u00e9ternisent autour d\u2019un repas r\u00e9ussi. Pour changer des sempiternelles saucisses, on peut cuire au barbecue toutes sortes de viandes. \u00c0 condition bien s\u00fbr de respecter certains principes culinaires pour obtenir une cuisson parfaite. Les morceaux de b\u0153uf sont tr\u00e8s nombreux, et parmi eux : la c\u00f4te de b\u0153uf, l\u2019entrec\u00f4te ou le ribeye mais \u00e9galement les brochettes de rumsteak, le picanha ou la basse c\u00f4te persill\u00e9e, et j\u2019en passe. De nombreux morceaux d\u2019agneau peuvent \u00e9galement \u00eatre grill\u00e9s au BBQ, comme la selle, le filet, la poitrine ou le carr\u00e9 sans oublier les mini-brochettes et les merguez. Mais quelle que soit la viande \u00e0 cuisiner au barbecue, n\u2019h\u00e9sitez pas \u00e0 pr\u00e9parer une marinade \u00e0 base d\u2019huile d\u2019olive ou de s\u00e9same, d\u2019herbes fra\u00eeches et de quelques \u00e9pices et pourquoi pas une petite touche originale avec de la bi\u00e8re ou du whiskey irlandais. Voulez-vous quelques id\u00e9es de recettes de marinades ?\u00a0 Prenons la marinade \u00e0 la bi\u00e8re brune type Guinness ou la marinade au whisky irlandais ou une variation exotique qui convient particuli\u00e8rement bien \u00e0 l\u2019agneau par l\u2019ajout de curcuma, de curry et de gingembre.<\/p>\n<p><strong>Le terroir, atout de la gastronomie irlandaise<\/strong><\/p>\n<p>Avec plus de 180 jours de pluie par an, une saison de p\u00e2turage la plus longue d\u2019Europe, 4,5 millions d\u2019hectares de terres agricoles riches en min\u00e9raux dont 80% d\u00e9di\u00e9es au p\u00e2turage, l\u2019\u00eele d\u2019\u00c9meraude est sans aucun doute le paradis pour l\u2019\u00e9levage des b\u0153ufs et agneaux. La qualit\u00e9 et les m\u00e9thodes d\u2019\u00e9levage du b\u0153uf irlandais s\u2019inscrivent tout \u00e0 fait dans l\u2019esprit de la nouvelle consommation de viande de b\u0153uf en Belgique comme dans le monde. Manger moins de viande mais de meilleure qualit\u00e9. Et aujourd\u2019hui, le bien manger ne suffit plus, il faut pouvoir s\u2019informer, savoir, conna\u00eetre l\u2019histoire de nos aliments. La vari\u00e9t\u00e9 des races telles l\u2019Angus et l\u2019Hereford irlandais, la qualit\u00e9 des viandes propos\u00e9es avec des m\u00e9thodes d\u2019abattage adapt\u00e9es permettent aux chefs et autres professionnels, comme aux consommateurs avis\u00e9s, d\u2019exprimer tout leur savoir-faire et leur cr\u00e9ativit\u00e9 culinaire pour la plus grande satisfaction des petits et des grands. Mais l\u2019Irlande c\u2019est aussi l\u2019agneau et savez-vous que il y a autant d\u2019agneaux que d\u2019habitants en Irlande? Cette production extensive oblige un \u00e9levage tr\u00e8s attentif durant toute l\u2019ann\u00e9e. Les agneaux se m\u00ealent naturellement \u00e0 leur environnement compos\u00e9 de paysages admirables et d\u2019un herbage riche qui font la renomm\u00e9e de l\u2019\u00eele. L\u2019agneau est un produit d\u2019excellence appr\u00e9ci\u00e9 pour sa tendret\u00e9 et sa saveur si particuli\u00e8re. Gigot, filet, carr\u00e9, noisette, pav\u00e9&#8230; pour simplifier le quotidien offrir un choix incomparable, plus de 70% de la production irlandaise est d\u00e9j\u00e0 d\u00e9coup\u00e9e pour l\u2019export !<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/BordBia\/\">www.facebook.com\/bordbia<\/a><\/p>\n<p style=\"text-align: center;\">www.facebook.com\/BelgiumIrishBeef<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 4 juin, 2018\u00a0:pour f\u00eater l\u2019arriv\u00e9e des beaux jours, Bord Bia a \u00e9t\u00e9 heureux de faire d\u00e9couvrir le b\u0153uf et l\u2019agneau irlandais autour d\u2019un BBQ revisit\u00e9 par certains membres du Chefs\u2019 Irish Beef Club, notamment Laure Genonceaux, St\u00e9phane Grulois, Alexandre Masson et le chef Frederik Desmet du restaurant Oud Walle \u00e0 Courtrai qui sera accueilli [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14498,"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-15087","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>Irish Beef &amp; Lamb Summer BBQ | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Irish Beef &amp; Lamb Summer BBQ\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/bord-bia-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Beef &amp; Lamb Summer BBQ | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Irish Beef &amp; Lamb Summer BBQ\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/bord-bia-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-06-27T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-24T09:52:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Bord-Bia-Event-4june18-0522-1-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cnpadmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"cnpadmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/bord-bia-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/bord-bia-2\\\/\"},\"author\":{\"name\":\"cnpadmin\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8f6e69cb9c92214ae3a45ece1ce228\"},\"headline\":\"Irish Beef &#038; 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