{"id":15095,"date":"2018-07-26T00:00:00","date_gmt":"2018-07-26T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/le-baron-etoile-brille-desormais-au-firmament\/"},"modified":"2018-07-26T00:00:00","modified_gmt":"2018-07-26T00:00:00","slug":"le-baron-etoile-brille-desormais-au-firmament","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-baron-etoile-brille-desormais-au-firmament\/","title":{"rendered":"Le baron \u00e9toil\u00e9 brille d\u00e9sormais au firmament"},"content":{"rendered":"<p>Le baron Pierre Romeyer (\u00e9galement orthographi\u00e9 Romeijer) est d\u00e9c\u00e9d\u00e9 \u00e0 l\u2019\u00e2ge de 88 ans. Il a ind\u00e9niablement marqu\u00e9 de son empreinte l\u2019histoire de l\u2019horeca belge. Il est n\u00e9 en 1930 \u00e0 Etterbeek dans une famille originaire de la Gaume.\u00a0Ag\u00e9 d\u2019\u00e0 peine 15 ans, Pierre devient apprenti chez George Michel \u00e0 l\u2019Auberge d\u2019Alsace \u00e0 Tervuren. Il commence par y trier le charbon de bois qui alimente le fourneau. Plus tard, Pierre cuisine au Savoy \u00e0 Bruxelles, puis \u00e0 bord d\u2019un dragueur de mines de la marine belge. Il revient ensuite au Carlton de Bruxelles o\u00f9 il collabore avec Julien Vermeersch.<\/p>\n<p>En 1950, Romeyer, alors \u00e2g\u00e9 de 20 ans re\u00e7oit le Prix Albert Couvreur, et \u00e0 25 ans, il remporte le prestigieux Prix Prosper Montagn\u00e9 avec sa \u2018poularde du vigneron\u2019. Il devient chef dans les cuisines du Royal Automobile Club et y rencontre le comte Moens de Ferning, qui deviendra plus tard commissaire-g\u00e9n\u00e9ral du gouvernement pour l\u2019Expo 58. A sa demande, Pierre cuisinera alors durant 8 semaines, dans le cadre de l\u2019Exposition Universelle, \u00e0 la villa Belv\u00e9d\u00e8re au domaine royal de Laeken, o\u00f9 il accueillera de nombreux ambassadeurs, chefs d\u2019\u00e9tats et de gouvernements ainsi que d\u2019autres grands de ce monde.\u00a0Il put y officier sans aucune contrainte budg\u00e9taire et y servit non moins de 75.000 repas du plus haut niveau gastronomique. En 1959, il ouvre son propre restaurant Val Vert \u00e0 Hoeilaart, et 8 ans plus tard la c\u00e9l\u00e8bre Maison de Bouche dans la m\u00eame commune. En 1969, la premi\u00e8re \u00e9toile Michelin lui est d\u00e9cern\u00e9e, en 1971, la deuxi\u00e8me et en 1983, la troisi\u00e8me. Pierre les conservera jusqu\u2019\u00e0 la fermeture du restaurant en 1994. Son \u2018boudin de homard sauce Nantua\u2019 devient un classique.<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_08072_Romeyer_beeld-2.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9303\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_08072_Romeyer_beeld-2.jpg\" alt=\"\" width=\"1024\" height=\"1300\" \/><\/a><\/p>\n<p>Pierre Romeyer a pris sa retraite en 1994, au terme d\u2019une carri\u00e8re de plus de 50 ans, et en 2002, Albert II d\u00e9cerna au cuisinier le titre de baron. Une premi\u00e8re dans l\u2019histoire de la Belgique. Dans ses armoiries, la toque du chef est centrale, et comment pourrait-il en \u00eatre autrement\u00a0! L&rsquo;observateur attentif y reconna\u00eetra \u00e9galement quelques produits avec lesquels Pierre aimait travailler.<\/p>\n<p><span lang=\"FR-BE\">Bocuse, devenu un excellent ami, lui demandera en 1980 de devenir membre des Ma\u00eetres Cuisiniers de France. Ce qui ne lui sera pas accord\u00e9, vu que l\u2019association ne pr\u00e9voit pas l\u2019adh\u00e9sion d\u2019\u00e9trangers \u00e0 la France (ni de femmes d\u2019ailleurs\u00a0!). Mais Pierre eut une meilleure id\u00e9e\u00a0: cette m\u00eame ann\u00e9e, rejoint par un nombre de confr\u00e8res partageant les m\u00eames valeurs, parmi lesquels Pierre Wynants et Jacques Deluc, il fonde sa propre association belge\u00a0: les Ma\u00eetres-Cuisiniers de Belgique \u2013 Meesterkoks van Belgi\u00eb. De m\u00eame, en 1986 Pierre Romeyer et Paul Bocuse porteront ensemble l\u2019association Euro-Toques sur les fonts baptismaux. Au travers de ces deux associations, son objectif \u00e9tait de stimuler l\u2019utilisation de produits naturels locaux et europ\u00e9ens. <\/span><span lang=\"FR-BE\">Bien qu\u2019apr\u00e8s une fin de vie difficile Pierre ne soit plus parmi nous, il demeure un immortel de la gastronomie. Son nom continue de vivre \u00e0 travers l\u2019\u00e9cole h\u00f4teli\u00e8re \u2018Ecole H\u00f4teli\u00e8re provinciale Pierre Romeyer\u2019 (IPES) \u00e0 Wavre, un institut de formation cher au c\u0153ur du Baron Pierre Romeyer et qui porte son nom depuis plusieurs ann\u00e9es d\u00e9j\u00e0.\u00a0<\/span><span lang=\"FR-BE\">C\u2019est d\u2019ailleurs dans l\u2019enceinte de cette \u00e9cole qu\u2019Euro-Toques Belgique organise depuis 2004 le concours \u00e0 l\u2019intention des \u00e9coles h\u00f4teli\u00e8res, le c\u00e9l\u00e8bre \u2018Troph\u00e9e Baron Pierre Romeyer\u2019.<\/span><\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_18072_Romeyer_wapenschildkopie.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9308\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM185_NEWSLETTER_18072_Romeyer_wapenschildkopie.jpg\" alt=\"\" width=\"1217\" height=\"1269\" \/><\/a><\/p>\n<p><span lang=\"FR-BE\">Au nom de toute l\u2019\u00e9quipe d\u2019Horeca Magazine, nous pr\u00e9sentons \u00e0 Madame Romeyer et \u00e0 toute sa famille, nos plus sinc\u00e8res condol\u00e9ances.<\/span><\/p>\n<p><span lang=\"FR-BE\">La 30 juillet, une c\u00e9r\u00e9monie comm\u00e9morative aura lieu \u00e0 l\u2019H\u00f4tel de Ville de Bruxelles.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le baron Pierre Romeyer (\u00e9galement orthographi\u00e9 Romeijer) est d\u00e9c\u00e9d\u00e9 \u00e0 l\u2019\u00e2ge de 88 ans. Il a ind\u00e9niablement marqu\u00e9 de son empreinte l\u2019histoire de l\u2019horeca belge. Il est n\u00e9 en 1930 \u00e0 Etterbeek dans une famille originaire de la Gaume.\u00a0Ag\u00e9 d\u2019\u00e0 peine 15 ans, Pierre devient apprenti chez George Michel \u00e0 l\u2019Auberge d\u2019Alsace \u00e0 Tervuren. Il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14547,"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-15095","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>Le baron \u00e9toil\u00e9 brille d\u00e9sormais au firmament | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le baron \u00e9toil\u00e9 brille d\u00e9sormais au firmament\" \/>\n<meta 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