{"id":26658,"date":"2020-10-22T11:32:34","date_gmt":"2020-10-22T11:32:34","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=26658"},"modified":"2020-10-22T11:33:35","modified_gmt":"2020-10-22T11:33:35","slug":"la-cuisine-de-olivier-bauche","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-olivier-bauche\/","title":{"rendered":"La cuisine de Olivier Bauche"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_row _builder_version=\u00a0\u00bb4.4.3″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/10\/olivier-baucheFR.jpg\u00a0\u00bb title_text=\u00a0\u00bbolivier-baucheFR\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb70%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb||27px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.4.3″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#5a554c\u00a0\u00bb]<\/p>\n

Aux abords de Marche-en-Famenne, La Gloriette est une jolie destination \u00e9picurienne. A la veille de l\u2019\u00e9t\u00e9, elle fait aujourd\u2019hui l\u2019actualit\u00e9 de la r\u00e9gion en venant de se voir annexer un petit h\u00f4tel de 6 chambres. L\u2019offre hospitali\u00e8re de cette enseigne orchestr\u00e9e par Olivier et V\u00e9ronique Bauche est ainsi d\u00e9sormais compl\u00e8te et fin pr\u00eate \u00e0 accueillir les prochains vacanciers.<\/strong><\/p>\n

En 1993, Olivier Bauche sort de l\u2019Ecole H\u00f4teli\u00e8re Provinciale de Namur. Il travaille un petit temps dans la r\u00e9gion de Marche avant de partir en France o\u00f9, \u00e0 Alpe d\u2019Huez, lui et V\u00e9ronique deviennent g\u00e9rants d\u2019un petit h\u00f4tel-restaurant. Alors que leur s\u00e9jour en France devait durer 6 mois, ils y resteront 4 ans.<\/p>\n

DE ALPES D\u2019HUEZ \u00c0 MARCHE-EN-FAMENNE<\/h4>\n

Nous avions d\u00e9j\u00e0 trouv\u00e9 notre maison \u00e0 Marche avant de partir en France, raconte Olivier Bauche. Nous n\u2019\u00e9tions partis que pour 6 mois \u00e0 Alpes d\u2019Huez mais nous y sommes rest\u00e9s 4 ans. Nous y avons gard\u00e9 beaucoup d\u2019amis. Comme le boulanger de l\u00e0-bas dont le fils, \u00e0 ses vingt ans, est m\u00eame venu faire un stage chez nous.\u00a0 La maison que nous avions achet\u00e9e avant de partir et qui \u00e9tait destin\u00e9e \u00e0 devenir notre restaurant, a \u00e9t\u00e9 la raison de notre retour en Belgique. Avant nous, ce sont deux dames \u00e2g\u00e9es qui l\u2019occupaient. Alors que nous avons mis un an et demi avant de l\u2019acheter, il nous a fallu y faire pas mal de travaux pour transformer les lieux en restaurant. En septembre 2017 nous avons refait toute la d\u00e9coration. Et cette ann\u00e9e, nous avons rempli un grand manque tant pour notre restaurant que pour la r\u00e9gion, en achetant une maison voisine et en la transformant en petit h\u00f4tel.<\/p>\n

L\u2019H\u00d4TEL DE LA GLORIETTE EN CLASSIFICATION 3 \u00c9TOILES<\/h4>\n

Il y avait une demande r\u00e9currente de notre client\u00e8le pour des chambres \u00e0 proximit\u00e9 de notre restaurant, poursuit Olivier Bauche. Notre voisine nous a pr\u00e9venu qu\u2019elle allait vendre sa maison et avant m\u00eame d\u2019en parler ailleurs, elle nous a dit\u00a0: si vous la voulez, ma maison est pour vous\u00a0! La localisation de cette maison en face de La Gloriette est donc id\u00e9ale pour tous.\u00a0 Cependant comme c\u2019\u00e9tait une grande maison familiale, il a fallu y faire 6 mois de travaux pour la transformer en h\u00f4tel de 6 chambres. L\u2019une d\u2019elles est situ\u00e9e au rez-de-chauss\u00e9e et a \u00e9t\u00e9 con\u00e7ue pour les personnes \u00e0 mobilit\u00e9 r\u00e9duite. C\u2019est aussi au rez-de-chauss\u00e9e que se trouvent la r\u00e9ception, la cuisine et l\u2019espace des petits-d\u00e9jeuners. L\u2019architecte Etienne Burnon a cr\u00e9\u00e9 l\u2019infrastructure g\u00e9n\u00e9rale et l\u2019architecte d\u2019int\u00e9rieur Louise Cheno\u00eet y a apport\u00e9 une d\u00e9coration contemporaine \u00e9pur\u00e9e et confortable. Nous avons volontairement et seulement travaill\u00e9 avec des entreprises de la r\u00e9gion de Marche. Comme autres exemples, la Maison Laloux a fourni les stores et le papier peint, la ferronnerie d\u2019art\u00a0l\u2019encadrement des lits. Beaucoup de petits entrepreneurs de la r\u00e9gion y ont travaill\u00e9 assez vite puisque 6 mois de travaux ont \u00e9t\u00e9 suffisants.<\/p>\n

LA CUISINE D\u2019OLIVIER BAUCHE<\/h4>\n

Le style de cuisine du patron de La Gloriette, s\u2019il est authentique et d\u00e9di\u00e9 essentiellement au terroir local, n\u2018en est pas moins contemporain et esth\u00e9tique. \u00a0Il importe au chef que l\u2019on retrouve le go\u00fbt des ingr\u00e9dients, de chaque l\u00e9gume, viande ou poisson. Des ingr\u00e9dients travaill\u00e9s diff\u00e9remment mais toujours de saison et le plus souvent possible, provenant des environs. Les herbes aromatiques sont d\u2019ailleurs cueillies dans le jardin de La Gloriette o\u00f9, cette ann\u00e9e par exemple et gr\u00e2ce au temps disponible durant le confinement, Olivier a plant\u00e9 10 sortes de tomates, beaucoup de courges, deux \u00e0 trois sortes de haricots. Ces plantations venant s\u2019ajouter aux arbres fruitiers donnant de belles productions de p\u00eache, reine-claude, mirabelle, pomme, poire, coing, groseille. De plus, Olivier Bauche se procure les produits laitiers (fromages, beurres, \u0153ufs, lait) chez des fermiers locaux dont\u00a0: La Ferme du Gros ch\u00eane (M\u00e9han), Le Plateau du Gerny (Aye\/Marche), La Ferme de la Bourgade \u2013 Leboutte (Havelange) ou encore et entre autres quand c\u2019est possible, le porc de la Ferme Magerotte. Les poissons quant \u00e0 eux viennent, deux fois par semaine, d\u2019un poissonnier de Zeebrugge.<\/p>\n

LA GLORIETTE, L\u00c0 O\u00d9 PROXIMIT\u00c9 ET HOSPITALIT\u00c9 FONT BON M\u00c9NAGE<\/h4>\n

L\u2019enseigne d\u2019Olivier et V\u00e9ronique Bauche d\u00e9sormais doubl\u00e9e d\u2019un petit h\u00f4tel est aujourd\u2019hui en passe de devenir une vraie destination estivale de proximit\u00e9. Celle-ci sera pr\u00e9cieuse \u00e0 tous ceux qui, fid\u00e8les ou nouveaux venus, auront \u00e0 c\u0153ur de passer l\u2019\u00e9t\u00e9 en Belgique.
Les gens viennent chez nous pour se faire plaisir, conclut Olivier Bauche. Est-ce que cela va continuer \u2026 je ne sais pas, on verra \u2026 mais je suis plut\u00f4t optimiste. D\u2019autant que nous n\u2019avons jamais cess\u00e9 d\u2019innover, de nous r\u00e9inventer ou de d\u00e9velopper nos id\u00e9es. Ainsi, d\u00e8s la sortie du confinement, nous avons \u00e9t\u00e9 complets tant au restaurant qu\u2019\u00e0 l\u2019h\u00f4tel. Il faut dire que nous avons assur\u00e9 le service traiteur ainsi que la location de chambres pour les personnes travaillant et en d\u00e9placement dans la r\u00e9gion durant les 12 semaines de confinement. D\u00e8s la r\u00e9ouverture du restaurant, en supprimant l\u2019espace salon, nous avons ajout\u00e9 un petit espace comptoir de vente de nos produits et pr\u00e9parations maison. Comme par exemple, nos confitures faites avec les fruits du jardin, notre miel, du saumon fum\u00e9 ici, du foie gras en tranches, des tapenades maison ainsi que le gin des JRE (Jeunes Restaurateurs) dont je suis membre (et m\u00eame tr\u00e9sorier) depuis quelques ann\u00e9es.
Tout cela pla\u00eet \u00e0 nos clients du restaurant comme \u00e0 ceux de l\u2019h\u00f4tel. Ce qui devrait perdurer tout au long de l\u2019\u00e9t\u00e9 vu que les belges seront sans doute nombreux \u2013 ce que j\u2019esp\u00e8re \u2013 \u00e0 venir visiter et s\u00e9journer dans nos belles r\u00e9gions ardennaises.<\/p>\n

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www.lagloriette.net\u00a0<\/a><\/p>\n

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Texte : JR\u00a0<\/em><\/p>\n

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Aux abords de Marche-en-Famenne, La Gloriette est une jolie destination \u00e9picurienne. A la veille de l\u2019\u00e9t\u00e9, elle fait aujourd\u2019hui l\u2019actualit\u00e9 de la r\u00e9gion en venant de se voir annexer un petit h\u00f4tel de 6 chambres. L\u2019offre hospitali\u00e8re de cette enseigne orchestr\u00e9e par Olivier et V\u00e9ronique Bauche est ainsi d\u00e9sormais compl\u00e8te et fin pr\u00eate \u00e0 accueillir […]<\/p>\n","protected":false},"author":5,"featured_media":26662,"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-26658","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":"\nLa cuisine de Olivier Bauche | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Olivier Bauche\" \/>\n<meta name=\"robots\" content=\"index, follow, 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