{"id":29064,"date":"2021-01-28T13:13:31","date_gmt":"2021-01-28T13:13:31","guid":{"rendered":"https:\/\/horecamagazine.be\/viki-geunes-zilte\/"},"modified":"2021-01-28T13:14:34","modified_gmt":"2021-01-28T13:14:34","slug":"viki-geunes-zilte","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/","title":{"rendered":"Viki Geunes – Zilte"},"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_text _builder_version=\u00a0\u00bb4.4.7″ header_text_color=\u00a0\u00bb#e09004″]

Une troisi\u00e8me \u00e9toile pour Viki Geunes et Zilte<\/h1>\r\n

Nous avons un restaurant tri-\u00e9toil\u00e9 Michelin de plus : Zilte \u00e0 Anvers. Toutes nos f\u00e9licitations\u00a0!<\/strong><\/p>\r\n

Horeca Magazine s\u2019est entretenu avec le chef Viki Geunes.<\/p>\r\n

Regardez la vid\u00e9o ici :<\/h6>[\/et_pb_text][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=Q6hYaHRCjXc&feature=emb_title\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_video][\/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″ header_4_text_color=\u00a0\u00bb#e09004″]

Enfant de la Campine<\/h4>\r\n

Viki est n\u00e9 \u00e0 Neerpelt, et d\u00e9m\u00e9nagea avec ses parents \u00e0 Olen alors qu\u2019il \u00e9tait encore petit enfant. C\u2019est donc un authentique Campinois de naissance, et ceux-ci ont la r\u00e9putation d\u2019\u00eatre des travailleurs acharn\u00e9s et pers\u00e9v\u00e9rants. Il b\u00e9n\u00e9ficia toutefois d\u2019un peu d\u2019inspiration gastronomique\u00a0: ses grands-parents exploitaient une c\u00e9l\u00e8bre p\u00e2tisserie, et sa m\u00e8re avait l\u2019habitude de r\u00e9unir toute la famille \u00e0 la table du dimanche chaque semaine, avec une bonne cuisine bourgeoise et des heures de convivialit\u00e9. Ce penchant pour l\u2019accueil et la convivialit\u00e9, il l\u2019a toujours conserv\u00e9 et a d\u00e9termin\u00e9 en grande partie ses choix par la suite.<\/p>\r\n

Au terme de ses humanit\u00e9s, il entama des \u00e9tudes en \u2018sciences industrielles\u2019 \u00e0 la haute \u00e9cole de Geel. Les \u00e9tudiants ont besoin d\u2019argent de poche, et Viki se fit donc engager dans certains \u00e9tablissements HoReCa de la r\u00e9gion. Au fil du temps, il pressentit que ses \u00e9tudes \u00e0 la haute \u00e9cole ne le m\u00e8neraient pas au job qu\u2019il souhaitait, il alla donc travailler \u00e0 temps plein dans quelques brasseries de Geel. Mais visant toutefois plus haut, il postula \u00e0 l\u2019h\u00f4tel-restaurant De Watermolen \u00e0 Kasterlee chez Fran\u00e7ois Biermans. C\u2019est l\u00e0 qu\u2019il apprit les ficelles du m\u00e9tier, du moins en grande partie. Apr\u00e8s quelques jours, il ma\u00eetrisait parfaitement l\u2019art de la d\u00e9coupe, et int\u00e9gra donc la brigade de cuisine.<\/p>\r\n

\u00ab\u00a0Mais cela ne suffisait pas pour arriver \u00e0 mes fins\u00a0\u00bb, nous explique Viki. \u00ab\u00a0Je me suis alors plong\u00e9 dans le sujet, j\u2019ai d\u00e9vor\u00e9 des livres sp\u00e9cialis\u00e9s sur le quoi et le comment d\u2019une cuisine professionnelle. Quant \u00e0 la technique et aux nouvelles applications culinaires, j\u2019ai tout appris en suivant des d\u00e9monstrations et des workshops.\u00a0\u00bb<\/p>\r\n

Un style bien \u00e0 lui<\/h4>\r\n

\u00ab\u00a0Petit \u00e0 petit, vous d\u00e9veloppez votre propre style. En fait, nous avions presque oubli\u00e9 o\u00f9 nous nous positionnions. Au d\u00e9but, vous \u00eates parfois tent\u00e9 de suivre les modes, mais progressivement vous d\u00e9couvrez qu\u2019il ne s\u2019agit en fait pas de cela. J\u2019ai v\u00e9cu la p\u00e9riode mol\u00e9culaire, les influences de la cuisine nordique, mais tr\u00e8s vite j\u2019ai pris conscience que je souhaitais en fait suivre ma propre voie.<\/p>\r\n

Aujourd\u2019hui, mon style a \u00e9volu\u00e9 vers des plats \u00e9pur\u00e9s qui offrent l\u2019essentiel. Et nous sommes arriv\u00e9s l\u00e0 o\u00f9 nous sommes, parce qu\u2019il y a beaucoup de choses que nous n\u2019avons pas faites. Les touches et la technologie branch\u00e9es doivent \u00eatre possibles, pourvu qu\u2019elles mettent l\u2019accent sur l\u2019essentiel. Mais un morceau de viande ou de poisson doit avant tout r\u00e9pondre \u00e0 ma vision. Et bien s\u00fbr, quelques notes de fantaisie doivent \u00eatre permises ici et l\u00e0, c\u2019est ce qui rend les convives heureux et c\u2019est l\u00e0 l\u2019essentiel. Lorsque je me rends dans d\u2019autres grands restaurants, je constate que la tendance est aux pr\u00e9parations pures et \u00e9pur\u00e9es de produits d\u2019excellence, sans fioritures superflues, et cela me rend heureux.\u00a0\u00bb<\/p>\r\n

Une ville dynamique le long de l\u2019Escaut<\/h4>\r\n

\u00ab Zilte fait r\u00e9f\u00e9rence \u00e0 la mer, j\u2019adore effectivement travailler le poisson et les crustac\u00e9s. Et parce que j\u2019exige la qualit\u00e9 optimale pour chaque produit, j\u2019ai \u00e9galement de nombreux fournisseurs\u00a0: parce que l\u2019un propose les meilleures langoustines, l\u2019autre les meilleurs choux-fleurs ou asperges. Anvers est heureusement une ville tr\u00e8s dynamique, et devient progressivement l\u2019\u00e9picentre de la gastronomie belge de haut niveau, une ville o\u00f9 de nombreux commer\u00e7ants sp\u00e9cialis\u00e9s sont actifs.\u00a0\u00bb<\/p>\r\n

Zilte est situ\u00e9 au dernier \u00e9tage du MAS (Museum Aan de Stroom). Le mus\u00e9e propose constamment des activit\u00e9s qui attirent moult gens int\u00e9ress\u00e9s de toute l\u2019Europe et d\u2019ailleurs.<\/p>\r\n

\u00ab\u00a0En fait, le d\u00e9m\u00e9nagement de Zilte de Mol \u00e0 Anvers a \u00e9t\u00e9 un coup de ma\u00eetre. Cette ville cosmopolite me tient fort \u00e0 c\u0153ur, elle vit en permanence, elle accueille \u00e9norm\u00e9ment de touristes belges et \u00e9trangers. Ils y viennent pour la mode, pour quelques jours de shopping, pour les mus\u00e9es ou les concerts, ou pour simplement se plonger dans l\u2019atmosph\u00e8re d\u2019une grande ville portuaire. Et ces gens veulent \u00e9galement aussi bien s\u00fbr une offre gastronomique dans toutes les cat\u00e9gories.\u00a0\u00bb<\/p>\r\n

Quality time<\/h4>\r\n

\u00ab\u00a0Le samedi et le dimanche, Zilte est ferm\u00e9. Pour nous, et le personnel, c\u2019est du pur quality time. Nous allons r\u00e9guli\u00e8rement en week-end touristique, et l\u00e0 nous observons comment et ce qui est cuisin\u00e9 ailleurs au plus haut niveau. Nous ne copions pas, mais glanons des id\u00e9es, car tous vos plats doivent avoir votre propre signature. Certaines choses sont possibles chez Zilte, d\u2019autres ne le sont pas.\u00a0\u00bb<\/p>\r\n

Le fait que nous fermions le week-end est un vecteur de motivation pour notre personnel : bon nombre d\u2019entre eux viennent des Pays-Bas, et ils doivent aussi avoir la possibilit\u00e9 de souffler. Parce qu\u2019il s\u2019agit d\u2019un sport de haut niveau, vous devez donner le meilleur de vous-m\u00eame du matin t\u00f4t jusque tard dans la nuit. Il faut rester humain et leur offrir le repos indispensable, car de cette mani\u00e8re vous les gardez longtemps. Entre-temps, notre fille et son partenaire se sont \u00e9galement joints \u00e0 l\u2019\u00e9quipe. L\u2019\u00e9quipe, oui, parce je suis davantage \u00e0 la recherche de joueurs d\u2019\u00e9quipe que de champions individuels. Ils font partie de l\u2019\u00e9quipe de foot de premier classe, je suis l\u2019entra\u00eeneur.\u00a0\u00bb<\/p>\r\n

Confiance<\/h4>\r\n

\u00ab\u00a0Il va sans dire que nous sommes ravis de cette troisi\u00e8me \u00e9toile Michelin. J\u2019y vois un t\u00e9moignage de confiance, bas\u00e9 sur une d\u00e9cennie de bonnes performances. Michelin attache une grande importance \u00e0 la continuit\u00e9, ils ne donnent pas cette troisi\u00e8me \u00e9toile s\u2019ils ne sont pas s\u00fbrs que l\u2019on travaillera d\u2019arrache-pied durant les prochaines ann\u00e9es.\u00a0\u00bb<\/p>\r\n

\u00ab\u00a0Ce que l\u2019avenir nous r\u00e9serve\u00a0? D\u2019abord, nous tr\u00e9pignons d\u2019impatience \u00e0 l\u2019id\u00e9e de recommencer \u00e0 travailler. Je suis convaincu que bient\u00f4t nous pourrons voyager\u00e0 nouveau. L\u2019int\u00e9r\u00eat pour Zilte est grand, aussi venant de l\u2019\u00e9tranger. Nous aimerions tellement faire plaisir \u00e0 tous ces gens, leur offrir un moment chaleureux. Ils doivent entrer ici avec le sourire, et en ressortir plus tard avec le sourire. Je suis conscient que cette troisi\u00e8me \u00e9toile entra\u00eene quelques obligations. On attend beaucoup de moi, mon engagement sera donc concentr\u00e9 principalement ici, au Zilte.\u00a0\u00bb<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_gallery gallery_ids=\u00a0\u00bb29017,29054,29052″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″][\/et_pb_gallery][et_pb_blurb use_icon=\u00a0\u00bbon\u00a0\u00bb font_icon=\u00a0\u00bb%%90%%\u00a0\u00bb icon_color=\u00a0\u00bb#e09004″ icon_alignment=\u00a0\u00bbleft\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb||on||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#e09004″ body_font_size=\u00a0\u00bb19px\u00a0\u00bb custom_margin=\u00a0\u00bb41px|||||\u00a0\u00bb custom_padding=\u00a0\u00bb||2px|||\u00a0\u00bb custom_css_blurb_image=\u00a0\u00bbmargin-bottom: 10px;\u00a0\u00bb]

Lorsque je me rends dans d\u2019autres grands restaurants, je constate que la tendance est aux pr\u00e9parations pures et \u00e9pur\u00e9es de produits d\u2019excellence, sans fioritures superflues, et cela me rend heureux.<\/p>[\/et_pb_blurb][et_pb_gallery gallery_ids=\u00a0\u00bb29033,29031,29029,29027″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″][\/et_pb_gallery][et_pb_gallery gallery_ids=\u00a0\u00bb29044,29042,29040″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″][\/et_pb_gallery][et_pb_blurb use_icon=\u00a0\u00bbon\u00a0\u00bb font_icon=\u00a0\u00bb%%90%%\u00a0\u00bb icon_color=\u00a0\u00bb#e09004″ icon_alignment=\u00a0\u00bbleft\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb||on||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#e09004″ body_font_size=\u00a0\u00bb19px\u00a0\u00bb custom_margin=\u00a0\u00bb41px|||||\u00a0\u00bb custom_padding=\u00a0\u00bb||2px|||\u00a0\u00bb custom_css_blurb_image=\u00a0\u00bbmargin-bottom: 10px;\u00a0\u00bb]

Je suis davantage \u00e0 la recherche de joueurs d\u2019\u00e9quipe que de champions individuels. Ils font partie de l\u2019\u00e9quipe de foot de premier classe, je suis l\u2019entra\u00eeneur.<\/p>[\/et_pb_blurb][et_pb_gallery gallery_ids=\u00a0\u00bb29036,29038″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″][\/et_pb_gallery][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.zilte.be\/\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbwww.zilte.be\u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#e09004″][\/et_pb_button][et_pb_text _builder_version=\u00a0\u00bb4.4.7″]

Texte : HW<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Une troisi\u00e8me \u00e9toile pour Viki Geunes et Zilte Nous avons un restaurant tri-\u00e9toil\u00e9 Michelin de plus : Zilte \u00e0 Anvers. Toutes nos f\u00e9licitations\u00a0! Horeca Magazine s\u2019est entretenu avec le chef Viki Geunes. Regardez la vid\u00e9o ici :Enfant de la Campine Viki est n\u00e9 \u00e0 Neerpelt, et d\u00e9m\u00e9nagea avec ses parents \u00e0 Olen alors qu\u2019il \u00e9tait […]<\/p>\n","protected":false},"author":5,"featured_media":29012,"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":[67,77],"tags":[],"class_list":["post-29064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-people-fr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nViki Geunes - Zilte | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Viki Geunes - Zilte\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Viki Geunes - Zilte | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Viki Geunes - Zilte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-28T13:13:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-28T13:14:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Viki Geunes – Zilte\",\"datePublished\":\"2021-01-28T13:13:31+00:00\",\"dateModified\":\"2021-01-28T13:14:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/\"},\"wordCount\":1488,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/inspiring-viki.jpg\",\"articleSection\":[\"Inspiring People\",\"UITGELICHT HOMEPAGE FR\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/\",\"name\":\"Viki Geunes - Zilte | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/inspiring-viki.jpg\",\"datePublished\":\"2021-01-28T13:13:31+00:00\",\"dateModified\":\"2021-01-28T13:14:34+00:00\",\"description\":\"Horeca Magazine | Viki Geunes - Zilte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/inspiring-viki.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/inspiring-viki.jpg\",\"width\":1280,\"height\":640},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/viki-geunes-zilte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Viki Geunes – Zilte\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Viki Geunes - Zilte | Horeca Magazine","description":"Horeca Magazine | Viki Geunes - Zilte","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/","og_locale":"fr_FR","og_type":"article","og_title":"Viki Geunes - Zilte | Horeca Magazine","og_description":"Horeca Magazine | Viki Geunes - Zilte","og_url":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2021-01-28T13:13:31+00:00","article_modified_time":"2021-01-28T13:14:34+00:00","og_image":[{"width":1280,"height":640,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Viki Geunes – Zilte","datePublished":"2021-01-28T13:13:31+00:00","dateModified":"2021-01-28T13:14:34+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/"},"wordCount":1488,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg","articleSection":["Inspiring People","UITGELICHT HOMEPAGE FR"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/","url":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/","name":"Viki Geunes - Zilte | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg","datePublished":"2021-01-28T13:13:31+00:00","dateModified":"2021-01-28T13:14:34+00:00","description":"Horeca Magazine | Viki Geunes - Zilte","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/inspiring-viki.jpg","width":1280,"height":640},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/viki-geunes-zilte\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Viki Geunes – Zilte"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/29064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=29064"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/29064\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/29012"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=29064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=29064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=29064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}