{"id":19353,"date":"2019-04-17T08:22:13","date_gmt":"2019-04-17T08:22:13","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-romain-caddet\/"},"modified":"2019-06-07T12:33:26","modified_gmt":"2019-06-07T12:33:26","slug":"la-cuisine-de-romain-caddet","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-romain-caddet\/","title":{"rendered":"La cuisine de Romain Cadet"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]Romain a beau se qualifier de Parisien pur jus, il n\u2019en demeure pas moins qu\u2019il vit depuis un certain temps d\u00e9j\u00e0 dans notre pays, \u00e0 sa grande satisfaction. En d\u00e9pit de son jeune \u00e2ge, il est actuellement d\u00e9j\u00e0 chef au Novotel Bruxelles (rue de la Vierge Noire) et jette un regard \u00e9tonnamment ouvert et mature sur le travail en cuisine.\u00a0Romain Cadet (25 ans) : \u00ab J\u2019ai grandi \u00e0 Paris, o\u00f9 mes parents m\u2019ont transmis l\u2019amour de la cuisine. Tous deux travaillent dans le secteur de la restauration, et \u00e0 sept ans je savais d\u00e9j\u00e0 que je voulais devenir cuisinier \u00bb.\r\nApr\u00e8s sa formation scolaire, Romain s\u2019est expatri\u00e9 pour \u00e9toffer ses connaissances culinaires. Il a ainsi travaill\u00e9 un an pour le Club Med au Portugal avant de s\u2019installer en Belgique.<span class=\"Apple-converted-space\">\r\n<\/span>Il est pass\u00e9 de sous-chef \u00e0 chef au Novotel Bruxelles, o\u00f9 il assure actuellement 150 couverts par jour. \u00ab Il s\u2019agit bien \u00e9videmment d\u2019une cha\u00eene h\u00f4teli\u00e8re, mais l\u2019occasion m\u2019est donn\u00e9e d\u2019apporter ma propre touche culinaire \u00bb, reconna\u00eet Romain.\r\nLorsqu\u2019on l\u2019interroge sur son style : \u00ab J\u2019opte pour une cuisine plus traditionnelle, plus simple et honn\u00eate. Je suis heureux de pouvoir jouir ici d\u2019une grande libert\u00e9 de la part de mon employeur, me permettant de m\u2019\u00e9panouir et de me livrer \u00e0 quelques exp\u00e9rimentations. Je peux le faire pour un public provenant litt\u00e9ralement des quatre coins de la plan\u00e8te. Les h\u00f4tes sont ici tr\u00e8s diversifi\u00e9s : de l\u2019homme d\u2019affaires, client r\u00e9gulier de l\u2019h\u00f4tel aux touristes qui ne viennent qu\u2019une seule fois \u00bb.\r\nBruxelles n\u2019est bien \u00e9videmment pas une m\u00e9tropole comme Paris. Romain Cadet : \u00ab Mais cela n\u2019a aucune esp\u00e8ce d\u2019importance \u00e0 mes yeux. \u00c0 Paris, ma journ\u00e9e de travail d\u00e9butait \u00e0 5 heures du matin, pour se terminer aux petites heures. M\u00eame si j\u2019adore cuisiner, j\u2019accorde \u00e9galement de l\u2019importance \u00e0 ma vie en dehors du restaurant. Au Novotel, mes horaires de travail sont normaux tout en me permettant de m\u2019adonner \u00e0 ma passion pour la cuisine \u00bb.\r\nCar Romain est \u00e9galement p\u00e8re de famille. \u00ab Mon \u00e9pouse est d\u2019origine italienne. J\u2019ai fait sa connaissance par le biais de la cuisine et nous avons un enfant. Novotel me permet de mener une vie de famille normale, ce que je trouve fantastique. C\u2019est une vie certes charg\u00e9e, mais diversifi\u00e9e, avec les indispensables moments priv\u00e9s. Il m\u2019arrive aussi de m\u2019int\u00e9resser \u00e0 ce qui se passe en dehors des murs du Novotel. Je distille \u00e9galement des services de consulting \u00e0 des chefs, pour ainsi garder le pouls sur ce qui se passe dans le paysage culinaire \u00bb.\r\n\r\n<a href=\"https:\/\/novotel.accorhotels.com\/nl\/geoloc\/selectdisplayzone.jshtml\" target=\"_blank\" rel=\"noopener noreferrer\">www.novotel.com<\/a>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Romain a beau se qualifier de Parisien pur jus, il n\u2019en demeure pas moins qu\u2019il vit depuis un certain temps d\u00e9j\u00e0 dans notre pays, \u00e0 sa grande satisfaction. En d\u00e9pit de son jeune \u00e2ge, il est actuellement d\u00e9j\u00e0 chef au Novotel Bruxelles (rue de la Vierge Noire) et jette un regard \u00e9tonnamment ouvert et mature [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":19349,"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":[45],"tags":[],"class_list":["post-19353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","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>La cuisine de Romain Cadet | Horeca Magazine<\/title>\n<meta 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