{"id":30467,"date":"2021-04-21T10:03:05","date_gmt":"2021-04-21T10:03:05","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-laure-genonceaux\/"},"modified":"2021-04-21T10:03:30","modified_gmt":"2021-04-21T10:03:30","slug":"la-cuisine-de-laure-genonceaux","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-laure-genonceaux\/","title":{"rendered":"La cuisine de Laure Genonceaux"},"content":{"rendered":"\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; column_structure=\u00a0\u00bb3_5,2_5&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb3_5&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_4_text_color=\u00a0\u00bb#DEA800&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p class=\"p1\"><strong>Une Lady Cheffe volontaire, une \u2018iron fist in a velvet glove\u2019, ou tout simplement, une cheffe \u00e0 l\u2019identit\u00e9 forte et au brillant parcours, voici un petit bout de femme bien d\u00e9cid\u00e9, nous a-t-il sembl\u00e9, \u00e0 remonter le moral de toutes les brigades du pays\u00a0!<\/strong><\/p>\r\n<p class=\"p1\">Un temps petite fourmi \u00e0 l\u2019ombre de \u2018grands\u2019, Laure Genonceaux a beaucoup appris du m\u00e9tier lorsqu\u2019elle \u00e9tait aux c\u00f4t\u00e9s d\u2019un Christophe Hardiquest doublement \u00e9toil\u00e9 en son notoire \u2018Bon Bon\u2019 ou d\u2019un Evan Triantopoulos, homme-orchestre du \u2018Gril aux Herbes\u2019 de Wemmel.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">Avant eux, l\u2019enseignement de l\u2019Ecole H\u00f4teli\u00e8re de Namur, d\u00e8s ses 14 ans, ou du Ceria o\u00f9 elle se perfectionna en p\u00e2tisserie, contribu\u00e8rent \u00e0 faire d\u2019elle, bien avant l\u2019heure et le titre, une vraie Lady Cheffe. Titre qu\u2019elle d\u00e9crocha d\u2019ailleurs il y a trois ans et qui honore toujours son \u00e9l\u00e9gant restaurant \u2018Brinz\u2019l\u2019 bruxellois. Que celui-ci fonctionne en mode habituel, avec service en salle ou, comme c\u2019est le cas actuellement, en mode take away, voire m\u00eame occasionnellement, en mode \u2018cheffe \u00e0 domicile\u2019. Une aubaine pour tous les \u2018fans\u2019 de la souriante cheffe.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Laure Genonceaux en solo \u00e0 Brinz\u2019l<\/b><\/span><\/h4>\r\n<p class=\"p1\">Aujourd\u2019hui, Laure vole de ses propres ailes et l\u2019on aurait tendance \u00e0 dire que malgr\u00e9 son parcours pass\u00e9, elle s\u2019est faite toute seule. En tous cas, c\u2019est bien en solo qu\u2019en son petit restaurant ucclois elle s\u2019est trouv\u00e9 une identit\u00e9. Forte et singuli\u00e8re. M\u00e9tiss\u00e9e, aussi. De par son h\u00e9ritage maternel avec une maman mauricienne et un p\u00e8re belge, ardennais. Ce m\u00e9tissage, discret lorsqu\u2019elle \u00e9tait plus jeune, elle l\u2019assume aujourd\u2019hui de plus en plus et en a fait une vraie force, une v\u00e9ritable singularit\u00e9. La boucle est boucl\u00e9e et le r\u00e9sultat se voit et se d\u00e9guste dans une assiette esth\u00e9tique et color\u00e9e \u00e0 souhait.<\/p>\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Une savoureuse aubergine et des produits d\u2019ici et de Maurice<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\r\n<p class=\"p1\">\u2018Brinz\u2019l\u2019 signifie Aubergine en cr\u00e9ole nous raconte cette petite-fille de mauricienne. C\u2019est un peu en hommage \u00e0 ma grand-m\u00e8re maternelle que j\u2019ai ainsi appel\u00e9 mon restaurant. Et c\u2019est d\u2019ailleurs ma m\u00e8re qui, la premi\u00e8re, m\u2019a donn\u00e9 le go\u00fbt de la cuisine.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">Une cuisine que Laure affiche aujourd\u2019hui plus identitaire que jamais. Identitaire mais non extr\u00e9miste ou stakhanoviste et toujours soucieuse des pr\u00e9occupations contemporaines. Tra\u00e7abilit\u00e9, respect de l\u2019environnement, du z\u00e9ro d\u00e9chet, des saveurs, voici en quoi se singularise la cuisine de Laure Genonceaux.<\/p>\r\n<p class=\"p1\">S\u2019il me faut d\u00e9finir ma cuisine, je parlerai in\u00e9vitablement d\u2019\u00e9pices venues de l\u2019Ile Maurice, comme la vanille, le tandoori, la cannelle, de poivres exotiques mais aussi de fruits tels que l\u2019ananas que j\u2019aime beaucoup cuisiner ou encore et bien entendu, de rhum de l\u00e0-bas. Autant d\u2019\u00e9l\u00e9ments embl\u00e9matiques de l\u2019Ile de ma grand-m\u00e8re auxquels je prends soin d\u2019associer des produits bien de chez nous. Mon p\u00e8re d\u2019origine ardennaise m\u2019a donn\u00e9 le go\u00fbt de notre terroir et la curiosit\u00e9 pour le travail des petits artisans ardennais. Ils me fournissent des produits de proximit\u00e9 et de grande qualit\u00e9, comme le porc qui vient d\u2019un boucher du sud de la Belgique, que j\u2019utilise le plus souvent possible. Ce qui ne m\u2019emp\u00eache pas d\u2019\u00eatre heureuse de travailler, par exemple, le b\u0153uf irlandais pour lequel je suis devenue ambassadeur en entrant dans le \u2018Irish Beef Club\u2019 cr\u00e9\u00e9 par Bord Bia, l\u2019agence d\u2019exportation de ces tr\u00e8s qualitatifs produits\u00a0irlandais.<\/p>\r\n<p class=\"p1\">En attendant, c\u2019est avec une patience d\u2019ange et une volont\u00e9 de fer que la dynamique cheffe attend avec grande impatience la r\u00e9ouverture des restaurants.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">Nous avons tous beaucoup de mal \u00e0 rester encore et encore ferm\u00e9s, conclut-elle. Je m\u2019en sors \u00e0 peine avec le service traiteur pour payer mes factures. Mais mes clients me manquent, m\u00eame s\u2019ils sont nombreux \u00e0 passer r\u00e9guli\u00e8rement commande et si je vais parfois moi-m\u00eame les livrer, le manque \u2018humain\u2019 se fait sentir et le moral n\u2019est pas \u00e9pargn\u00e9. Notre personnel a aussi <br \/>beaucoup de mal. C\u2019est le cas de ma seconde qui ne r\u00eave que d\u2019une chose, venir me rejoindre en cuisine et retravailler au plus vite\u00a0! Vivement que l\u2019on r\u00e9ouvre et en attendant restons solidaires et continuons \u00e0 nous serrer les coudes\u00a0!<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<h4 class=\"p3\"><span class=\"s1\"><b>Brinz\u2019l<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\r\n<p class=\"p1\">Rue des Carm\u00e9lites, 93 \u2013 1180 Bruxelles T +32(0)2 18 23 32 &#8211; www.brinzl.be<\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb2_5&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-21-om-11.57.12.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-04-21 om 11.57.12&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Brinzl-1-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbBrinz&rsquo;l (1)\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Brinzl-2-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbBrinz&rsquo;l (2)\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/HM212Brinzl\u00a9JanBellen-HorecaMagazine-050-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbHM212Brinz&rsquo;l\u00a9JanBellen-HorecaMagazine 050&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_row _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb4_4&Prime;][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=jAzkXwcDgfc\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Une Lady Cheffe volontaire, une \u2018iron fist in a velvet glove\u2019, ou tout simplement, une cheffe \u00e0 l\u2019identit\u00e9 forte et au brillant parcours, voici un petit bout de femme bien d\u00e9cid\u00e9, nous a-t-il sembl\u00e9, \u00e0 remonter le moral de toutes les brigades du pays\u00a0! Un temps petite fourmi \u00e0 l\u2019ombre de \u2018grands\u2019, Laure Genonceaux a [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":30448,"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-30467","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 Laure Genonceaux | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Laure Genonceaux\" \/>\n<meta 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