{"id":15093,"date":"2018-07-11T00:00:00","date_gmt":"2018-07-11T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/club-prosper-montagne-premier-cuisinier-de-belgique\/"},"modified":"2018-07-11T00:00:00","modified_gmt":"2018-07-11T00:00:00","slug":"club-prosper-montagne-premier-cuisinier-de-belgique","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/club-prosper-montagne-premier-cuisinier-de-belgique\/","title":{"rendered":"Club Prosper Montagn\u00e9 : Premier Cuisinier de Belgique"},"content":{"rendered":"<p>Chaque ann\u00e9e, le Club Gastronomique Prosper Montagn\u00e9 organise un concours d\u2019excellence \u00e0 l\u2019intention des chefs professionnels. Parmi les nombreuses inscriptions, cinq finalistes ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s, qui concourront le 1<sup>er<\/sup>octobre 2018 en vue d\u2019obtenir le tr\u00e8s convoit\u00e9 titre de \u2018Premier Cuisinier de Belgique 2019\u2019\u00a0:<\/p>\n<ul>\n<li>Fabian Bail, chef du restaurant Paul de Pierre (Maarkedal);<\/li>\n<li>Benny Dechamps, chef de la Brasserie Nieuwpoort (Nieuport);<\/li>\n<li>David Grosdent, chef du restaurant L\u2019Envie (Saint-Denis);<\/li>\n<li>Lukas Moonens, chef de partie du restaurant Boury (Roulers);<\/li>\n<li>Sander Van de Walle, sous-chef du restaurant Sel Gris (Duinbergen).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_1871_ProsperMontagneWedstrijd-2.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9219\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_1871_ProsperMontagneWedstrijd-2.jpg\" alt=\"\" width=\"258\" height=\"296\" \/><\/a><\/p>\n<p>Le titre de \u2018Premier Cuisinier de Belgique\u2019 est prot\u00e9g\u00e9 l\u00e9galement et est exclusivement r\u00e9serv\u00e9 au concours organis\u00e9 par le Club Prosper Montagn\u00e9. Celui-ci a\u00a0 d\u2019ailleurs \u00e9t\u00e9 reconnu par le Ministre des Classes Moyennes comme concours d\u2019excellence, sur base de l\u2019arr\u00eat\u00e9 royal du 13 mai 2009.\u00a0Le Club Gastronomique Prosper Montagn\u00e9 a \u00e9t\u00e9 fond\u00e9 en 1952. L\u2019asbl r\u00e9unit les plus grands noms de la sc\u00e8ne belge des professionnels culinaires. Les objectifs sont de soutenir les professionnels talentueux dans leur ambition, de garantir l&rsquo;\u00e9mergence de la gastronomie belge et de promouvoir l&rsquo;utilisation culinaire de produits locaux de qualit\u00e9.<\/p>\n<p>Chaque ann\u00e9e, le Club Prosper Montagn\u00e9 organise les concours d\u2019excellence \u2018Premier Cuisinier de Belgique\u2019 et \u2018Premier Ma\u00eetre d\u2019h\u00f4tel de Belgique\u2019, lors desquels les meilleurs jeunes talents de la gastronomie belge s\u2019affrontent.<\/p>\n<p>Comme de coutume, la finale du Prix Prosper Montagn\u00e9 se tiendra \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re et de tourisme Spermalie \u00e0 Bruges. Les candidats devront pr\u00e9parer trois plats\u00a0:<\/p>\n<ul>\n<li>Une pr\u00e9paration chaude et froide de noix de Saint-Jacques, quinoa, coriandre et topinambour\u00a0;<\/li>\n<li>Filet et \u00e9paule d\u2019agneau + une sorte d\u2019abats, \u00e9chalote, champignons, ras-el-hanout et c\u00e9leri-rave\u00a0;<\/li>\n<li>Flan au chocolat \u2018Noir S\u00e9lection Cacao Trace\u2019, mangue, safran, th\u00e9 matcha + glace ou sorbet.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Eric Fernez, chef du restaurant bi-\u00e9toil\u00e9 \u2018D\u2019Eug\u00e9nie \u00e0 Emilie\u2019 \u00e0 Baudour, est l\u2019ambassadeur de cette 66\u00e8me \u00e9dition du Prix Prosper Montagn\u00e9. Peter Goossens (Hof van Cleve), Pr\u00e9v\u00f4t des chefs de cuisine, se chargera de composer le jury technique, tandis qu\u2019Eddie Van Maele, Pr\u00e9v\u00f4t-G\u00e9n\u00e9ral, sera responsable du bon d\u00e9roulement du concours.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.club-prosper-montagne.be\">www.club-prosper-montagne.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chaque ann\u00e9e, le Club Gastronomique Prosper Montagn\u00e9 organise un concours d\u2019excellence \u00e0 l\u2019intention des chefs professionnels. Parmi les nombreuses inscriptions, cinq finalistes ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s, qui concourront le 1eroctobre 2018 en vue d\u2019obtenir le tr\u00e8s convoit\u00e9 titre de \u2018Premier Cuisinier de Belgique 2019\u2019\u00a0: Fabian Bail, chef du restaurant Paul de Pierre (Maarkedal); Benny Dechamps, chef [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14529,"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-15093","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 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