{"id":27914,"date":"2020-11-17T11:03:31","date_gmt":"2020-11-17T11:03:31","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-michel-borsy\/"},"modified":"2020-11-17T11:06:21","modified_gmt":"2020-11-17T11:06:21","slug":"la-cuisine-de-michel-borsy","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-michel-borsy\/","title":{"rendered":"La cuisine de Michel Borsy"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.23.44.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.23.44&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb400px\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; custom_margin=\u00a0\u00bb-2px|||||\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<p class=\"p1\"><span class=\"s1\"><strong>A Halle, \u00e0 moins de trente minutes de la Capitale, il est une v\u00e9ritable institution connue bien au-del\u00e0 des fronti\u00e8res du Brabant Flamand\u00a0: l\u2019h\u00f4tel-restaurant Les Eleveurs. Une institution orchestr\u00e9e par une seule et m\u00eame famille depuis 1897, soit quatre g\u00e9n\u00e9rations de la famille De Brouwer.<\/strong> <\/span><\/p>\r\n<p class=\"p1\">Aujourd\u2019hui, on y vient toujours de loin pour y d\u00e9guster l\u2019exquise cuisine bistronomique du chef Michel Borsy et y profiter des services hyper qualitatifs des enfants De Brouwer, 4e g\u00e9n\u00e9ration donc, que sont Andy, ma\u00eetre d\u2019h\u00f4tel, sommelier et zythologue \u00e9clair\u00e9 et son accueillante s\u0153ur Amanda, responsable de l\u2019H\u00f4tel Les Eleveurs.<\/p>\r\n<p class=\"p1\">Ainsi, si nous mettons en avant dans ce num\u00e9ro d\u2019Horeca Magazine le chef des Eleveurs, c\u2019est aussi une fa\u00e7on pour nous, de mettre le focus sur ce lieu cam\u00e9l\u00e9on, embl\u00e9matique enseigne aussi bien connue des amateurs de belles tables aux embl\u00e9matiques produits issus, notamment, du Pajottenland que des confr\u00e8res restaurateurs y venant r\u00e9guli\u00e8rement des quatre coins de Belgique.<\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Michel Borsy<\/b><\/span><\/h4>\r\n<p class=\"p1\">Arriv\u00e9 aux Eleveurs, il y aura cinq ans le 1er d\u00e9cembre prochain (2020), Michel Borsy est lui aussi tr\u00e8s connu dans l\u2019HoReCa et tout autant appr\u00e9ci\u00e9 par ses pairs dans la profession. Une profession dont il a acquis les ficelles au Ceria (Bruxelles) et qui l\u2019aura ensuite men\u00e9 \u00e0 travailler \u00e0 La Villa d\u2019Este, \u00e0 l\u2019\u00e9poque \u00e9toil\u00e9e, chez Michel D \u00e0 Rhode-St-Gen\u00e8se, \u00e0 Bruxelles, \u00e0 l\u2019H\u00f4tel Conrad avec Pascal Silman, \u00e0 l\u2019H\u00f4tel Le M\u00e9ridien lorsque David Martin (actuellement \u00e0 La Paix**) y dirigeait L\u2019Epicerie, au Chalet de la For\u00eat o\u00f9 il travailla aux c\u00f4t\u00e9s de Pascal Devalkeneer durant cinq ans, chez Bon Bon avec Christophe Hardiquest alors install\u00e9 \u00e0 Uccle, \u00e0 Rouge Tomate avec Alex Joseph ou encore et enfin au restaurant bistronomique Gaspard avant de rejoindre Andy De Brouwer aux Eleveurs le 1er d\u00e9cembre 2015. Un tr\u00e8s beau parcours qui ne laisse pas un instant douter des qualit\u00e9s du travail de ce chef qui ne manque jamais d\u2019imagination, de curiosit\u00e9 pour les produits locaux les plus repr\u00e9sentatifs ou encore et surtout d\u2019audace et de cr\u00e9ativit\u00e9 dans une cuisine r\u00e9solument personnalis\u00e9e et superbement modernis\u00e9e. Ceci m\u00eame lorsqu\u2019il s\u2019agit de remettre au go\u00fbt du jour les grands classiques de la maison qu\u2019aucun fid\u00e8le ne voudrait voir dispara\u00eetre de la carte.<\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Un chef heureux en ces beaux lieux<\/b><\/span><\/h4>\r\n<p class=\"p1\"><span class=\"s2\">Ainsi, Michel Borsy nous dit\u00a0: \u00ab\u00a0J\u2019ai la chance qu\u2019en me proposant de le rejoindre aux Eleveurs, Andy m\u2019a tout \u00e0 la fois donn\u00e9 carte blanche \u2013 il connaissait d\u00e9j\u00e0 bien ma cuisine \u2013 mais aussi qu\u2019il m\u2019a titill\u00e9 l\u2019esprit, m\u2019a presque mis au d\u00e9fi, en m\u2019indiquant les incontournables devant rester \u00e0 la carte. Maison de famille oblige\u00a0! Je l\u2019ai bien compris et, comme j\u2019avais d\u00e9j\u00e0 l\u2019habitude d\u2019une certaine cuisine gastro-bistronomique, j\u2019ai eu beaucoup de plaisir \u00e0 r\u00e9interpr\u00e9ter<span class=\"Apple-converted-space\">\u00a0 <\/span>des plats tels que la cervelle de veau \u00e0 la sauce tartare, la darne de turbot que je grille au Josper et sa sauce mousseline et bien s\u00fbr le canard au sang, grand classique pour lequel nous avons d\u00e9sormais une tr\u00e8s belle presse \u00e0 canard (et \u00e0 pigeon). Cela permet \u00e0 Andy de presser et de d\u00e9couper ce canard en salle devant les clients. Ceux-ci appr\u00e9cient beaucoup ce retour aux anciennes traditions que nous adaptons aussi \u00e0 d\u2019autres services en salle \u2018\u00e0 l\u2019ancienne\u2019 (d\u00e9coupe jambon, flambage, \u2026). Ces gestes, effectu\u00e9s avec beaucoup de professionnalisme sont aussi synonymes de grand luxe et de prestige m\u00eame si nous arrivons \u00e0 y joindre des tarifs tout \u00e0 fait d\u00e9mocratiques. Nous avons d\u2019ailleurs un Menu Bib Gourmand \u00e0 39 \u20ac qui permet de d\u00e9couvrir et ma cuisine et les produits qui nous viennent du Pajottenland tout proche ou de la Mer du Nord (poisson), voire de Normandie et de Bretagne puisque les crustac\u00e9s de notre nouveau Sea Food Truck viennent de l\u00e0. Nos l\u00e9gumes, bio, viennent de chez Ecodal \u00e0 Kestemont, les gros gris de l\u2019escargoti\u00e8re de Saint Veron, le porc de Dworp et des produits d\u2019un artisan-boucher voisin ou encore d\u2019autres excellentes viandes de chez Dierendonck. Il y a quelques ann\u00e9es, j\u2019ai d\u2019ailleurs \u00e9t\u00e9 l\u2019un des premiers chefs, avec David Martin, \u00e0 travailler les viandes de chez Dierendonck \u00e0 Bruxelles. Il est, \u00e0 mon sens, tr\u00e8s important d\u2019utiliser au maximum les produits de chez nous, de notre terroir belge et tout aussi inutile de faire venir de tr\u00e8s\/trop loin des produits qui ne sont, en g\u00e9n\u00e9ral, pas plus qualitatifs et qui contribuent \u00e0 an\u00e9antir notre environnement, notre climat ainsi que, in fine, la qualit\u00e9 de notre alimentation. Au final, mon objectif est, ici comme ailleurs pr\u00e9c\u00e9demment, de faire plaisir aux clients, de les r\u00e9galer \u00e0 chacune de leurs visites et, bien s\u00fbr \u2026 de les voir revenir chez nous\u00a0!\u00a0\u00bb<\/span><\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Un propri\u00e9taire d\u2019aujourd\u2019hui pour une histoire d\u00e9butant avec \u2026 Jules-C\u00e9sar\u00a0! <\/b><\/span><\/h4>\r\n<p class=\"p1\">Andy De Brouwer, \u00e0 son tour nous dit tout le bien qu\u2019il pense de son chef et tout le talent que d\u00e9veloppe celui-ci \u00e0 cr\u00e9er une chaleureuse cuisine bistronomique comme \u00e0 remettre en valeur des plats phares, voire l\u00e9gendaires, de son \u00e9tablissement. Et de poursuivre\u00a0: \u00ab\u00a0Notre maison existe depuis mon arri\u00e8re-grand-p\u00e8re qui, tenez-vous bien, se pr\u00e9nommait Jules-C\u00e9sar\u00a0! \u00c7a ne s\u2019invente pas\u00a0! A l\u2019\u00e9poque, en 1897, cet a\u00efeul cr\u00e9e et orchestre le restaurant et d\u00e9j\u00e0 des chambres, comme un relais postal. Il offre m\u00eame un service de location de voitures, des charrettes et cal\u00e8ches avec cocher (pour les mariages et les f\u00eates) tir\u00e9s par des chevaux et aussi, et ce n\u2019est pas une anecdote, un corbillard\u00a0! Parall\u00e8lement, Jules-C\u00e9sar est en cuisine avec une grande brigade et pas mal de personnel en salle. Ensuite son fils, L\u00e9on, mon grand-p\u00e8re paternel, va \u00eatre ma\u00eetre d\u2019h\u00f4tel et ce sera ma grand-m\u00e8re, Germaine, qui sera cuisini\u00e8re. A l\u2019\u00e9poque, le titre de cheffe (chef au f\u00e9minin) n\u2019existe pas encore. Ma grand-m\u00e8re sera donc la cuisini\u00e8re des Eleveurs mais tout autant le chef en cuisine orchestrant une solide brigade. Mon grand-p\u00e8re en salle est tr\u00e8s respect\u00e9, comme tous les ma\u00eetres d\u2019h\u00f4tel de l\u2019\u00e9poque, et il r\u00e8gne sur une grande \u00e9quipe de serveurs, sous ma\u00eetres d\u2019h\u00f4tel (il en avait deux) et donne le ton aux trois salles de restaurant toujours bond\u00e9es\u00a0! Je me souviens de ces temps recul\u00e9s et c\u2019est sans doute lorsque j\u2019\u00e9tais enfant que j\u2019ai commenc\u00e9 \u00e0 m\u2019int\u00e9resser au m\u00e9tier de ma\u00eetre d\u2019h\u00f4tel. Aujourd\u2019hui je participe \u00e0 des concours (dont celui de Meilleur Ma\u00eetre d\u2019h\u00f4tel), je suis aussi tr\u00e8s cr\u00e9atif dans le monde du vin et de la bi\u00e8re (dont je cr\u00e9e des associations singuli\u00e8res) et je tente de passer au maximum ma passion du m\u00e9tier aux plus jeunes. Il y va de l\u2019avenir de la profession et c\u2019est \u00e0 mes yeux essentiel de transmettre ce savoir-faire comme cette passion aux g\u00e9n\u00e9rations futures. Il faut que le m\u00e9tier persiste envers et contre tout car nous faisons l\u2019un des plus difficiles mais aussi l\u2019un des plus beaux m\u00e9tiers au monde\u00a0!\u00a0\u00bb<\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Une \u00e9quipe et des projets truff\u00e9s de\u00a0dynamisme<\/b><\/span><\/h4>\r\n<p class=\"p1\">Michel Borsy, Andy et Amanda De Brouwer sont loin d\u2019\u00eatre seuls \u00e0 interpr\u00e9ter la partition contemporaine des Eleveurs \u00e0 Halle. Lors de notre venue pour ce reportage, Andy tiendra tout autant \u00e0 remercier ses \u00e9quipes en faisant revenir l\u2019un et retenant l\u2019autre pour la photo de famille. Laquelle pr\u00e9sente cette \u00e9quipe de joyeux lurons et tout aussi efficaces collaborateurs que sont\u00a0: Ewen Mc Callum, l\u2019\u00e9cossais chef-p\u00e2tissier signant ici les recettes des deux desserts (Mousse chocolat, panacotta), Romaric Gbedassi, le second de cuisine, pr\u00e9sent ici depuis 15 ans, Jochen Heyvaert, le second ma\u00eetre d\u2019h\u00f4tel.<\/p>\r\n<p class=\"p1\"><span class=\"s2\">Une \u00e9quipe fin pr\u00eate \u00e0 suivre leurs patrons dans toutes les id\u00e9es et tous les projets que ceux-ci mettent en \u0153uvre pour pouvoir longtemps encore faire vivre cette institution qu\u2019est et que sera toujours Les Eleveurs. <\/span><\/p>\r\n<p class=\"p1\">Une v\u00e9ritable institution o\u00f9 les projets continuent \u00e0 affluer tels celui de la r\u00e9ouverture du Sea Food Truck pour les f\u00eates ou encore celui de la cr\u00e9ation d\u2019un tout nouveau Wine Bar dans le c\u0153ur de Halle au printemps prochain. Preuve qu\u2019aux Eleveurs, aujourd\u2019hui comme hier, aucune morosit\u00e9 ni aucun d\u00e9couragement ne sont jamais \u00e0 craindre !<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p class=\"p1\">Suikerkaai 1A (station), 1500 Halle<br \/>T +32 (0)2 361 13 40<\/p>\r\n<p class=\"p1\"><span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.les-eleveurs.be\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.les-eleveurs.be<\/a><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.27.39.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.27.39&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.28.38.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.28.38&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.28.49.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.28.49&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.29.29.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.29.29&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.28.05.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.28.05&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-17-om-11.29.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-17 om 11.29.03&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p style=\"text-align: right;\"><em>Texte : JR<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>A Halle, \u00e0 moins de trente minutes de la Capitale, il est une v\u00e9ritable institution connue bien au-del\u00e0 des fronti\u00e8res du Brabant Flamand\u00a0: l\u2019h\u00f4tel-restaurant Les Eleveurs. Une institution orchestr\u00e9e par une seule et m\u00eame famille depuis 1897, soit quatre g\u00e9n\u00e9rations de la famille De Brouwer. Aujourd\u2019hui, on y vient toujours de loin pour y d\u00e9guster [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27917,"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-27914","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 Michel Borsy | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Michel Borsy\" \/>\n<meta name=\"robots\" content=\"index, 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