{"id":27640,"date":"2020-11-16T13:43:12","date_gmt":"2020-11-16T13:43:12","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-nathalie-tihon\/"},"modified":"2020-11-16T13:44:12","modified_gmt":"2020-11-16T13:44:12","slug":"la-cuisine-de-nathalie-tihon","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-nathalie-tihon\/","title":{"rendered":"La cuisine de Nathalie Tihon"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_row _builder_version=\u00a0\u00bb4.4.7″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.12.08.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.12.08″ _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb60%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\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\u00bb4.4.7″][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]

Nathalie Tihon, aujourd\u2019hui cheffe du restaurant du Ch\u00e2teau de Bioul en Province de Namur, s\u2019est d\u2019abord fait conna\u00eetre en Province de Li\u00e8ge par son propre restaurant Une bouteille \u00e0 la mer \u00e0 Huy. Sa sp\u00e9cialit\u00e9 y \u00e9tait le poisson et la cave \u00e0 vin regorgeait de jolis crus servis en parfaite ad\u00e9quation avec une cuisine marine tr\u00e8s vite d\u2019heureuse r\u00e9putation. <\/strong><\/p>\r\n

Son sens des accords mets-vins est aujourd\u2019hui \u00e0 nouveau sollicit\u00e9 puisque c\u2019est elle qui, depuis un peu plus d\u2019un an, imagine les meilleurs accords entre ses plats et les productions du Domaine du Ch\u00e2teau de Bioul. Ces productions n\u2019\u00e9tant autres que les vins : La Batte de la Reine, Mossiat, Terre Charlot, Cortil Braco, Brut de Bioul, Brut des Houill\u00e8res, Brut Nature ainsi que le vin de liqueur Mistelle de Bioul et l\u2019eau de vie de vin Esprit de Bioul.<\/span><\/p>\r\n

Quant au parcours de Nathalie Tihon, il l\u2019a amen\u00e9e, apr\u00e8s la fermeture de son restaurant de Huy, \u00e0 orchestrer les cuisines du Cercle de Wallonie \u00e0 Namur, pour l\u2019antenne de celui-ci au Ch\u00e2teau de Bel \u0152il,\u00a0 <\/span>et ce en assurant \u00e9galement le coaching pour l\u2019antenne de Waterloo. Elle a ensuite \u00e9t\u00e9 cheffe pour Le P\u2019tit Troquet \u00e0 Godinne. Restaurant de type brasserie joliment situ\u00e9 en bord de Meuse o\u00f9 les propri\u00e9taires du Ch\u00e2teau de Bioul, quasi voisins, avaient leurs habitudes. Tr\u00e8s vite, l\u2019alchimie op\u00e8re entre Vanessa Vaxelaire, l\u2019h\u00e9riti\u00e8re du Domaine et son \u00e9poux, Andy Wyckmans et la cheffe Nathalie. Apr\u00e8s visites du Ch\u00e2teau et du Domaine vinicole, celle-ci se voit alors proposer la place de cheffe au restaurant du Ch\u00e2teau de Bioul. Cependant, le restaurant qui n\u2019existait pas encore, \u00e9tait \u00e0 imaginer, \u00e0 inventer en y proposant une cuisine en ad\u00e9quation avec les vins produits sur place. En ce 1er juillet 2019, le nouveau challenge de la cheffe allait d\u00e9buter sous les meilleurs auspices. <\/span><\/p>\r\n

Un projet d\u2019inspiration et d\u2019accord \u2018histoire-mets-vins\u2019<\/b><\/span><\/h4>\r\n

\u00ab Outre et en plus de ma fonction de cheffe de restaurant, nous dit Nathalie, j\u2019avais donn\u00e9 des cours en \u00e9cole h\u00f4teli\u00e8re, notamment sur le poisson, \u00e0 l\u2019Ilon Saint-Jacques (Namur). A l\u2019\u00e9poque o\u00f9 je rencontre les propri\u00e9taires du Ch\u00e2teau de Bioul, j\u2019\u00e9tais davantage tent\u00e9e par le fait de reprendre une cuisine de restaurant dans un beau projet, nouveau et diff\u00e9rent, que par le fait de donner des cours ! Et lorsqu\u2019ils m\u2019ont parl\u00e9 de ce projet de restaurant au c\u0153ur du vignoble de leur ch\u00e2teau, je n\u2019ai pas h\u00e9sit\u00e9 longtemps \u00e0 venir les rejoindre. Mais tout \u00e9tait \u00e0 faire puisqu\u2019il n\u2019y avait pas de cuisine sur place, pas de restaurant et pas d\u2019id\u00e9e pr\u00e9cise sur quoi faire en ce lieu historique. Nous avons donc cr\u00e9\u00e9 une carte sp\u00e9cifique de tapas plus ou moins \u00e9labor\u00e9es, des planches garnies de petites pr\u00e9parations de produits locaux, mais toujours en accord avec les vins.<\/span><\/p>\r\n

Les gens ont tr\u00e8s vite \u00e9t\u00e9 s\u00e9duits et avant la crise du Coronavirus nous avons mis sur pieds quelques repas de type banquets, puis une carte de saison servie dans la taverne ou sous la verri\u00e8re avec vue sur le vignoble. Cet \u00e9t\u00e9 2020, apr\u00e8s le confinement, les beaux jours nous ont amen\u00e9 une large client\u00e8le de visiteurs. De nombreux touristes, amateurs d\u2019histoire et de vins, venus pour les tout aussi nombreux atouts des lieux. Parmi ces atouts\u00a0: le Ch\u00e2teau historique, patrimoine de la famille Vaxelaire depuis plusieurs g\u00e9n\u00e9rations, son mus\u00e9e qui retrace l\u2019histoire des a\u00efeux de Vanessa, les chais, le vignoble, le parc aux arbres centenaires et d\u00e9sormais le restaurant. Ce dernier est en passe de changer d\u2019allure pour l\u2019hiver puisqu\u2019il va \u00eatre dot\u00e9 d\u2019un nouvel am\u00e9nagement et d\u2019une d\u00e9coration plus cosy et plus adapt\u00e9e \u00e0 la saison automnale puis hivernale. \u00bb<\/span><\/p>\r\n

Des fournisseurs locaux toujours plus proches<\/b><\/span><\/h4>\r\n

\u00ab Je n\u2019ai pas chang\u00e9 de m\u00e9tier mais j’ai chang\u00e9 de r\u00e9gion, poursuit la cheffe. Aussi, j\u2019ai cherch\u00e9 d\u2019autres fournisseurs tout en veillant \u00e0 privil\u00e9gier les plus proches de Bioul en r\u00e9gion namuroise. Pour les poissons et crustac\u00e9s, bien entendu, j\u2019ai gard\u00e9 \u2018C\u00f4tes Normandes\u2019. Je me fournis chez Difalux en l\u00e9gumes de saison provenant uniquement de Belgique ainsi que pour des pi\u00e8ces de viandes plus sp\u00e9ciales et pour les autres je vais \u00e0 la boucherie Detraux qui se situe juste en face du ch\u00e2teau. Le pain vient de chez Lucas \u00e0 Yvoir mais qui, il y a deux mois, a ouvert un comptoir de vente \u00e0 son atelier de Bioul. C\u2019est une tr\u00e8s bonne boulangerie dont tous nos clients appr\u00e9cient l\u2019excellent pain.<\/span><\/p>\r\n

Cette ann\u00e9e, nous avons d\u00e9but\u00e9 un projet de potager dans le parc du Ch\u00e2teau mais la crise a frein\u00e9 sa r\u00e9alisation. Il faut le temps de s\u2019organiser, ce sera plus facile de le pr\u00e9voir pour l\u2019ann\u00e9e prochaine. J\u2019ai cependant d\u00e9j\u00e0 pu utiliser les tomates, herbes aromatiques, cerfeuil, salades, \u2026 Et enfin, je vais chercher les fromages que nous servons \u00e0 \u2018La Voie lact\u00e9e\u2019 \u00e0 Profondeville. \u00bb<\/span><\/p>\r\n

La cuisine d\u2019une femme cheffe au Ch\u00e2teau\u00a0de\u00a0Bioul<\/b><\/span><\/h4>\r\n

Enfin lorsque l\u2019on demande de quoi et comment est faite la cuisine de Nathalie au Ch\u00e2teau de Bioul, elle n\u2019h\u00e9site pas \u00e0 r\u00e9pondre : \u00ab C\u2019est une cuisine qui \u00e9volue au fil du temps. C\u2019est une construction de projet, donc de cuisine, depuis le d\u00e9but jusqu\u2019\u00e0 pr\u00e9sent et cela va continuer.<\/span><\/p>\r\n

Je me suis dit en arrivant ici : c\u2019est un domaine, il y a du vin, je vais y cr\u00e9er une cuisine sur mesure, qui rappelle le vin. Les vins du Ch\u00e2teau de Bioul, leurs ar\u00f4mes, leur typicit\u00e9 donnent sens \u00e0 ma cuisine. C\u2019est l\u00e0 le premier but que je me suis fix\u00e9. Parall\u00e8lement, j\u2019ai souhait\u00e9 poursuivre l\u2019objectif des propri\u00e9taires \u00e0 savoir, \u00e0 travers ma cuisine, booster la vente des vins du Domaine.<\/span><\/p>\r\n

Cet hiver, au lunch, plat du jour et autres tapas servies avec les vins en d\u00e9gustation, j\u2019ajouterai un petit menu avec des pr\u00e9parations plus \u00e9labor\u00e9es pour l\u2019hiver. Au final, je garderai ce trait d\u2019union entre le vignoble, le travail qu\u2019il y a derri\u00e8re et surtout la nature qui nous entoure et les plaisirs qu\u2019elle nous offre. \u00bb<\/span><\/p>\r\n

Les vins <\/b><\/h4>\r\n

Les vins du Ch\u00e2teau de Bioul ont pour particularit\u00e9 d\u2019\u00eatre \u00e9lev\u00e9s dans un chai parcouru d\u2019ondes musicales. C\u2019est \u00e0 M\u00e9lanie Chereau, jeune femme ma\u00eetre de chai, que l\u2019on doit cette particularit\u00e9 unique en Belgique. Une technique inspir\u00e9e par les travaux du professeur japonais Masuru Emoto. M\u00e9lanie Chereau en accord et collaboration avec les propri\u00e9taires du Ch\u00e2teau de Bioul, analyse en permanence l\u2019effet des vibrations et des ondes musicales qui maintiennent les lies en suspension dans les cuves. Observation lui permettant de rythmer l\u2019\u00e9levage des vins avec des temps vari\u00e9s selon les \u00e9tapes de la vinification.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]

Texte : JR<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.14.15.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.14.15″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.14.45.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.14.45″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-24px|||||\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.36.46.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.36.46″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-23px|||||\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.37.58.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.37.58″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-25px|||||\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.14.53.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.14.53″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-24px|||||\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-14.39.28.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 14.39.28″ _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-24px|||||\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Nathalie Tihon, aujourd\u2019hui cheffe du restaurant du Ch\u00e2teau de Bioul en Province de Namur, s\u2019est d\u2019abord fait conna\u00eetre en Province de Li\u00e8ge par son propre restaurant Une bouteille \u00e0 la mer \u00e0 Huy. Sa sp\u00e9cialit\u00e9 y \u00e9tait le poisson et la cave \u00e0 vin regorgeait de jolis crus servis en parfaite ad\u00e9quation avec une cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":27614,"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-27640","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 Nathalie Tihon | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Nathalie Tihon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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