{"id":20617,"date":"2019-08-27T11:29:17","date_gmt":"2019-08-27T11:29:17","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-patrick-caignau\/"},"modified":"2019-08-27T11:29:17","modified_gmt":"2019-08-27T11:29:17","slug":"la-cuisine-de-patrick-caignau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-patrick-caignau\/","title":{"rendered":"LA CUISINE DE Patrick Caignau"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.22.5&Prime;]\u00ab J\u2019ai suivi l\u2019\u00e9cole h\u00f4teli\u00e8re \u00e0 Gand mais l\u2019amour du m\u00e9tier, je l\u2019ai appris en travaillant au restaurant \u2018Villa Fantasia\u2019 \u00e0 Hal\u201d, raconte le chef Patrick Caignau. \u201cA seulement trois dans la cuisine, vous deviez obligatoirement mettre la main \u00e0 toutes les p\u00e2tes. \u00bb<span class=\"Apple-converted-space\">\u00a0<\/span>Il n\u2019a pas suivi de stages dans de grandes maisons, mais Herman Coppens du restaurant De Waerboom, chez qui il est rest\u00e9 pendant 3 ans, lui a enseign\u00e9 toutes les ficelles du m\u00e9tier. En fait, Patrick est un v\u00e9ritable chef autodidacte. Il a d\u00e9cid\u00e9 de d\u00e9marrer son activit\u00e9 de traiteur \u00e0 Grammont sous le nom de \u00abPatrick\u2019s keuken\u00bb, et a, comme il le dit lui-m\u00eame, tenu le coup pendant 20 ans. Il y organisait tant les petites f\u00eates de communion et les grands \u00e9v\u00e9nements, tels que le catering du festival folklorique \u00e0 Dranouter, que celui du Tour des Flandres et de la premi\u00e8re du film \u2018Daens\u2019. Mais l\u2019envie d\u2019ouvrir son propre restaurant continuait toutefois \u00e0 le titiller. C\u2019est ainsi que le \u2018Patrick\u2019s keuken\u2019 ouvrit ses portes \u00e0 Ninove. Il n\u2019y accueillait ses clients que pendant le week-end et y proposait un menu fixe car durant la semaine, il enseignait \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re de Wemmel.<\/p>\n<p>Son fournisseur de vin de l\u2019\u00e9poque, Gert De Coorde, \u00e9galement cuisinier de son \u00e9tat, sugg\u00e9ra \u00e0 Patrick de cr\u00e9er ensemble un restaurant d\u00e8s qu\u2019un b\u00e2timent ad\u00e9quat serait trouv\u00e9. En 2013, ils ouvrirent donc conjointement \u2018De tafel van 2\u2019, un restaurant incluant une boutique de vin. L\u00e0 encore, avec un menu fixe, mais o\u00f9 les vins occupent la premi\u00e8re place, apr\u00e8s quoi le menu est ajust\u00e9, appropri\u00e9 ou contrast\u00e9.\u00a0Les bi\u00e8res belges aussi y trouvent leur place. Patrick : \u00ab Nous recherchons tant que faire se peut les produits locaux de saison, sans pour autant nous laisser aveugler. \u00bb Patrick est \u00e9galement Master Cook of Belgium.<\/p>\n<p>Patrick Caignau et Gert De Coorde accueillent leurs clients \u00e0 bras ouverts le vendredi et le samedi soir ainsi que dimanche midi dans un b\u00e2timent unique exclusivement compos\u00e9 de mat\u00e9riaux de r\u00e9cup\u00e9ration. Le contraste avec l\u2019art contemporain sur les murs refl\u00e8te \u00e9galement la cuisine du chef Patrick.\u00a0Partant des bases classiques de la gastronomie fran\u00e7aise, il cr\u00e9e une interpr\u00e9tation moderne des produits de saison frais dans l\u2019assiette. Chaque plat est soigneusement \u00e9labor\u00e9 autour des saveurs des excellents vins que le sp\u00e9cialiste du vin Gert s\u00e9lectionne pour le client. Chaque vin servi peut \u00e9galement \u00eatre achet\u00e9 dans le magasin de vin, qui est int\u00e9gr\u00e9 au restaurant.<\/p>\n<p><strong><a href=\"http:\/\/detafelvan2.be\" target=\"_blank\" rel=\"noopener noreferrer\">www.detafelvan2.be<\/a><\/strong><br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab J\u2019ai suivi l\u2019\u00e9cole h\u00f4teli\u00e8re \u00e0 Gand mais l\u2019amour du m\u00e9tier, je l\u2019ai appris en travaillant au restaurant \u2018Villa Fantasia\u2019 \u00e0 Hal\u201d, raconte le chef Patrick Caignau. \u201cA seulement trois dans la cuisine, vous deviez obligatoirement mettre la main \u00e0 toutes les p\u00e2tes. \u00bb\u00a0Il n\u2019a pas suivi de stages dans de grandes maisons, mais Herman [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20613,"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-20617","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 v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LA CUISINE DE Patrick Caignau | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | LA CUISINE DE Patrick Caignau\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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