{"id":18815,"date":"2019-02-28T08:26:37","date_gmt":"2019-02-28T08:26:37","guid":{"rendered":"https:\/\/horecamagazine.be\/aeht-cornet-trophy\/"},"modified":"2019-02-28T08:30:16","modified_gmt":"2019-02-28T08:30:16","slug":"aeht-cornet-trophy","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/aeht-cornet-trophy\/","title":{"rendered":"AEHT CORNET TROPHY"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.19.15″][et_pb_row _builder_version=\u00a0\u00bb3.19.15″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.15″][et_pb_text _builder_version=\u00a0\u00bb3.19.15″]Seize \u00e9l\u00e8ves de huit \u00e9coles h\u00f4teli\u00e8res ont disput\u00e9 \u00e0 Turnhout l\u2019AEHT Cornet Trophy, focalis\u00e9 cette fois sur le beer-and-food pairing. Il s\u2019agissait pour la plupart d\u2019entre eux d\u2019une premi\u00e8re d\u00e9couverte aussi cr\u00e9ative que concluante des cocktails \u00e0 base de bi\u00e8re ainsi que de la bi\u00e8re dans et avec les plats.
\nL\u2019AEHT Cornet Trophy, organis\u00e9 chaque ann\u00e9e par la section belge de l\u2019Association Europ\u00e9enne des Ecoles d\u2019H\u00f4tellerie et de Tourisme (AEHT) en collaboration avec les brasseries Palm, De Hoorn et Rodenbach, a mis l\u2019accent sur la th\u00e9matique de la \u2018durabilit\u00e9 dans votre assiette\u2019. L\u2019AEHT Belgique compte \u00e0 ce jour 17 \u00e9coles affili\u00e9es. Seize \u00e9l\u00e8ves du troisi\u00e8me degr\u00e9 ont pris part au concours se d\u00e9roulant les 21 et 22 f\u00e9vrier sur le Campus Boomgaard de la Talentenschool de Turnhout.
\nUn tirage au sort pr\u00e9alable entre les \u00e9l\u00e8ves des diff\u00e9rentes \u00e9coles h\u00f4teli\u00e8res a permis de composer les \u00e9quipes. Ils ne se connaissaient pas, devaient travailler en \u00e9quipe et \u00e9laborer un menu complet \u00e0 servir dans un temps de pr\u00e9paration de trois heures. La recette et la m\u00e9thodologie devaient \u00eatre couch\u00e9es sur papier. Les \u00e9l\u00e8ves ont \u00e9galement assist\u00e9 \u00e0 diff\u00e9rents ateliers autour de l\u2019utilisation du merlan et de la perche Om\u00e9ga, du beer-and-food pairing et de la r\u00e9alisation de cocktails \u00e0 base de bi\u00e8re.
\nPour ce concours, ils ont \u00e9t\u00e9 pri\u00e9s de r\u00e9aliser un cocktail \u00e0 base de Rodenbach FruitAge, ainsi qu\u2019un amuse-bouche au merlan, un hors d\u2019\u0153uvre \u00e0 la perche Om\u00e9ga, un plat de r\u00e9sistance \u00e0 l\u2019agneau de Campine et \u00e0 la bi\u00e8re Cornet, ainsi qu\u2019un dessert aux l\u00e9gumes de saison. Ils pouvaient choisir librement parmi diff\u00e9rentes autres bi\u00e8res pour la pr\u00e9paration des mets et en accompagnement des repas : Cornet, Palm, Triple de Bruges, Rodenbach Vintage et Arthur\u2019s Legacy created by Viki Geunes.<\/p>\n

Beer-and-food-pairing de haut vol<\/h3>\n

\u00ab\u00a0En 2011, nous avons port\u00e9 l\u2019initiative de l\u2019AEHT cup pour les \u00e9l\u00e8ves des \u00e9coles h\u00f4teli\u00e8res \u00e0 bout de bras. Lorsque je vois o\u00f9 nous en sommes actuellement et comment les \u00e9l\u00e8ves savent combiner bi\u00e8res et mets, je pense que des choses sensationnelles ont eu lieu durant ce concours annuel\u00a0\u00bb, clame Peter Buelens, PR et Communication Manager de la Brasserie Palm – Rodenbach.\u00ab\u00a0Les \u00e9l\u00e8ves ont port\u00e9 le beer-and-food pairing \u00e0 un haut niveau et ils ont d\u00e9montr\u00e9 que les possibilit\u00e9s de combiner bi\u00e8res et mets sont l\u00e9gion\u00a0\u00bb.
\n\u00ab\u00a0Pour Swinkels Familiy Brewers Belgium, le soutien de l\u2019AEHT est un projet soci\u00e9tal. La brasserie se fixe entre autres pour objectif de permettre aux \u00e9tudiants suivant une formation Horeca d\u2019aff\u00fbter leurs comp\u00e9tences. Les jeunes professionnels d\u00e9couvrent ainsi la riche culture brassicole belge. Si leurs connaissances culinaires en mati\u00e8re de bi\u00e8re sont affin\u00e9es, leurs comp\u00e9tences sociales se d\u00e9veloppent elles aussi au travers du travail en \u00e9quipe\u00a0\u00bb.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.19.15″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.15″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/newsletter-AEHT-CORNET-TROPHY-1-News.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.19.15″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Seize \u00e9l\u00e8ves de huit \u00e9coles h\u00f4teli\u00e8res ont disput\u00e9 \u00e0 Turnhout l\u2019AEHT Cornet Trophy, focalis\u00e9 cette fois sur le beer-and-food pairing. Il s\u2019agissait pour la plupart d\u2019entre eux d\u2019une premi\u00e8re d\u00e9couverte aussi cr\u00e9ative que concluante des cocktails \u00e0 base de bi\u00e8re ainsi que de la bi\u00e8re dans et avec les plats. L\u2019AEHT Cornet Trophy, organis\u00e9 chaque […]<\/p>\n","protected":false},"author":3,"featured_media":18808,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[63],"tags":[],"class_list":["post-18815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nAEHT CORNET TROPHY | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | AEHT CORNET TROPHY\" \/>\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\/aeht-cornet-trophy\/\" 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