{"id":31121,"date":"2021-04-29T12:37:30","date_gmt":"2021-04-29T12:37:30","guid":{"rendered":"https:\/\/horecamagazine.be\/the-star-of-belgian-cuisine-remportee-par-florian-de-ruyck-du-restaurant-alain-bianchin-a-overijse\/"},"modified":"2021-04-29T12:39:37","modified_gmt":"2021-04-29T12:39:37","slug":"the-star-of-belgian-cuisine-remportee-par-florian-de-ruyck-du-restaurant-alain-bianchin-a-overijse","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/the-star-of-belgian-cuisine-remportee-par-florian-de-ruyck-du-restaurant-alain-bianchin-a-overijse\/","title":{"rendered":"The Star of Belgian Cuisine remport\u00e9e par Florian De Ruyck du Restaurant Alain Bianchin \u00e0 Overijse"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.4.7″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][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″]<\/p>\n

Prestigieux concours culinaire organis\u00e9, pour la 6e<\/sup> fois, par l\u2019Association The Mastercooks of Belgium, The Star of Belgian Cuisine s\u2019est d\u00e9roul\u00e9, le 25 avril dernier, avec grand succ\u00e8s, \u00e0 l\u2019Ecole H\u00f4teli\u00e8re n\u00e9erlandophone COOVI\u00a0secundair onderwijs<\/em> \u00e0 Anderlecht (C\u00e9ria). <\/strong><\/p>\n

Cette fois, si la crise sanitaire a rendu peu ais\u00e9e l\u2019organisation de ce concours national biannuel, c\u2019est n\u00e9anmoins dans toutes les r\u00e8gles de s\u00e9curit\u00e9 sanitaire qu\u2019il a pu avoir lieu sur 4 \u00e9tages diff\u00e9rents de la tr\u00e8s contemporaine tour de verre (b\u00e2timent 7) de l\u2019\u00e9cole h\u00f4teli\u00e8re anderlechtoise. <\/span><\/p>\n

4 \u00e9tages pour mieux r\u00e9partir, avec distanciation obligatoire, 3 \u00e9quipes candidates (en cuisine) et le jury<\/strong> (10e<\/sup> \u00e9tage) compos\u00e9 de Pierre Wynants<\/strong>, Pr\u00e9sident du Jury, Frank Fol<\/strong>, Pr\u00e9sident des Mastercooks, <\/span>Daniel Molmans,<\/strong> juge belge certifi\u00e9 \u00ab\u00a0Approved Regional judge in Culinary Arts from The World Association of Chefs Societies\u00a0\u00bb. Mais aussi, Jo Nelissen<\/strong> (Coach National Culinary Team), Ren\u00e9 Mathieu<\/em><\/strong> (Chef de l\u2019Ann\u00e9e au Gault&Millau 2021 pour le Grand-Duch\u00e9 de Luxembourg), le Vice-Pr\u00e9sident Wallonie des Mastercooks, Beno\u00eet Bourivain<\/strong>, les Mastercooks Freddy Vandecasserie<\/strong>, Geert Gheysels. <\/strong>Ainsi que, pour les partenaires invit\u00e9s, Frank Lelon<\/strong>, Conseiller \u00e0 la Fonction Publique au cabinet du Ministre Sven Gatz<\/em> (Brussels Gewest) et Gaston Asselman<\/strong>, Technisch adviseur-co\u00f6rdinator de l\u2019\u00e9cole COOVI. Cot\u00e9 jury technique, en cuisine, \u00e9taient \u00e0 la cotation des candidats, les Mastercooks\u00a0: Patrick Meirsman<\/strong> (Vice-Pr\u00e9sident Mastercooks Bruxelles), Alain Deluc<\/strong>, Alain Neckebroeck<\/strong>, Dirk Vandendriessche<\/strong>. <\/span><\/p>\n

Les candidats de cette 6e<\/sup> \u00e9dition<\/span><\/strong><\/h4>\n

S\u00e9lectionn\u00e9es sur base de lettre de motivation, d\u2019un minimum d\u2019exp\u00e9rience et d\u2019une recette imagin\u00e9e \u00e0 partir de produits belges impos\u00e9s (salsifis, bi\u00e8re Cornet, chocolat Callebaut), les \u00e9quipes concourant ce 25 avril \u00e9taient au nombre de 3 et non de 4. Ceci car un cas de contamination au Coronavirus avait \u00e9t\u00e9 d\u00e9tect\u00e9 au sein de l\u2019\u00e9quipe flamande de Xavier Van Hecke<\/strong> et Seppe Nobels<\/strong> (Coach), Bodhi Van Loon (commis), Hannes Lefevre (sommelier) du Restaurant Graanmarkt13 \u00e0 Anvers.<\/span><\/p>\n

Les 3 \u00e9quipes concourant pour cette 6e<\/sup> Etoile de la Cuisine Belge<\/span><\/strong> \u00e9taient\u00a0:<\/span><\/p>\n

    \n
  • l\u2019\u00e9quipe du laur\u00e9at, Florian De Ruyck<\/strong> coach\u00e9 par Gilles Hequet<\/strong> (second du Mastercook Alain Bianchin), Klaudia Wyszyska (commis), Vincent Collard (sommelier) du Restaurant Alain Bianchin (Overijse \u2013 Brabant Flamand)<\/span><\/li>\n
  • l\u2019\u00e9quipe du second finaliste Nicolas Tournay<\/strong>, dont le coach, le Mastercook, Vincent Gardinal<\/strong> avait lui aussi \u00e9t\u00e9 emp\u00each\u00e9, Kevin Bernard<\/strong> (Commis), Arnaud Hamoline<\/strong> (Sommelier et propri\u00e9taire du Restaurant Le Mont-\u00e0-Gourmet (Gouy-lez-Pi\u00e9ton \u2013 Hainaut)<\/span><\/li>\n
  • l\u2019\u00e9quipe de Gr\u00e9gory Marichal<\/strong> coach\u00e9 par le Mastercook Didier Bernard<\/strong> (Les Gourmands \u00e0 Blaregnies), Dogdu Teoman<\/strong> (Commis), Nadia Stoquart<\/strong> (Sommeli\u00e8re). Equipe du Restaurant-traiteur \u00ab\u00a0A la m\u00e9moire de \u2026\u00a0\u00bb \u00e0 Colfontaine (Hainaut). <\/span><\/li>\n<\/ul>\n

    Produits impos\u00e9s en demi-finale, carte blanche en finale<\/span><\/strong><\/h4>\n

    Les demi-finalistes du concours, chefs professionnels \u00e2g\u00e9s de 23 \u00e0 38 ans, ont eu pour t\u00e2che de r\u00e9aliser la recette d\u2019un plat et d\u2019une mignardise comprenant les produits belges\u00a0: salsifis, bi\u00e8re Cornet (Strong-Blond-Belgian & Oaked), chocolat Callebaut (associ\u00e9 \u00e0 un caf\u00e9). Ceci pour la demi-finale du matin.<\/span><\/p>\n

    Pour la finale de l\u2019apr\u00e8s-midi, les deux \u00e9quipes finalistes de Florian De Ruyck<\/strong> et Nicolas Tournay<\/strong>, apr\u00e8s avoir s\u00e9lectionn\u00e9 leurs produits qu\u2019ils ont d\u00e9couvert dans une bo\u00eete myst\u00e8re, ont d\u00fb r\u00e9aliser un plat et un dessert.<\/span><\/p>\n

    Le membres du jury \u2018d\u00e9gustation\u2019, tant pour la demi-finale que pour la finale, portant alors leurs cotations sur la pr\u00e9sentation, la d\u00e9gustation et l\u2019harmonie de l\u2019accompagnement boisson. En cuisine, le jury \u2018techniques\u2019 portant les cotations sur les techniques utilis\u00e9es, l\u2019hygi\u00e8ne (renforc\u00e9e par les consignes sanitaires dues au Covid) et l\u2019organisation du travail.<\/span><\/p>\n

    Florian De Ruyck sur la piste aux \u00e9toiles<\/span><\/strong><\/h4>\n

    A l\u2019issue de la finale, c\u2019est le plus jeune chef du concours, Florian De Ruyck <\/strong>– qui f\u00eatera ses 25 printemps en juin prochain -, qui s\u2019est vu remettre le troph\u00e9e en cristal Val Saint-Lambert de L\u2019Etoile de la Cuisine Belge par le Pr\u00e9sident du Jury Pierre Wynants. <\/span><\/p>\n

    Un laur\u00e9at heureux qui \u0153uvre aux c\u00f4t\u00e9s d\u2019Alain Bianchin \u00e0 Overijse depuis 2018 et qui n\u2019h\u00e9sita pas \u00e0 partager l\u2019embl\u00e9matique r\u00e9compense avec toute son \u00e9quipe en nous d\u00e9clarant\u00a0: \u00ab\u00a0C\u2019est le travail, la r\u00e9ussite de toute une \u00e9quipe. Celle du Restaurant d\u2019Alain Bianchin. Ce chef \u00e9toil\u00e9 qu\u2019est notre patron, est pour nous un excellent mentor qui nous porte constamment vers le haut. L\u2019Etoile de la Cuisine Belge est aussi une bonne chose pour le Restaurant Alain Bianchin o\u00f9, d\u00e8s la r\u00e9ouverture des restaurants, nous pourrons proposer notre plat gagnant du concours. Ce plat a \u00e9t\u00e9 imagin\u00e9 autour d\u2019une truite belge cuite au torchon japonais accompagn\u00e9e notamment de mousseline de topinambours, chiconnette et cressonnette parsem\u00e9e de ch\u00e2taigne r\u00e2p\u00e9e, vinaigrette au fromage blanc, citron et herbes fra\u00eeches. Comme autre impression de notre r\u00e9sultat, je peux aussi vous dire que je suis tr\u00e8s fier de pouvoir aller repr\u00e9senter la Belgique au prochain concours europ\u00e9en du Global Chefs Challenge. Cela nous qualifiera peut-\u00eatre \u2013 ce que j\u2019esp\u00e8re aussi \u2013 pour la comp\u00e9tition mondiale qui devrait avoir lieu \u00e0 Abou Dhabi en 2022.<\/em><\/span><\/p>\n

    La Princesse L\u00e9a de Belgique, une princesse fid\u00e8le \u00e0 toutes \u00e9preuves<\/span><\/strong><\/h4>\n

    Aux c\u00f4t\u00e9s de Pierre Wynants, Frank Fol et les Mastercooks pr\u00e9sents pour la proclamation des r\u00e9sultats, Son Altesse Royale, la Princesse L\u00e9a de Belgique<\/strong> \u00e9tait, comme pour les \u00e9ditions pr\u00e9c\u00e9dentes, venue rehausser de sa pr\u00e9sence l\u2019\u00e9v\u00e9nement. <\/span><\/p>\n

    La Princesse L\u00e9a, fid\u00e8le invit\u00e9e prestigieuse, toujours disponible pour une petite interview non solennelle, nous a confi\u00e9 avoir absolument voulu \u00eatre pr\u00e9sente au concours en cette ann\u00e9e si particuli\u00e8re. \u00ab\u00a0Il me tenait \u00e0 c\u0153ur d\u2019\u00eatre pr\u00e9sente, cette ann\u00e9e plus que jamais, car j\u2019estime qu\u2019il nous faut, chacun \u00e0 sa fa\u00e7on, absolument soutenir la profession. Si ma pr\u00e9sence peut aider moralement le concours et ses candidats si comp\u00e9tents, c\u2019est de tout c\u0153ur que je suis \u00e0 leurs c\u00f4t\u00e9s. Je pense aussi tr\u00e8s fort \u00e0 ceux qui ne pourront pas se relever et cela me peine \u00e9norm\u00e9ment. Mais quand je vois tant de jeunes talents, tant d\u2019\u00e9nergie et de cuisiniers si volontaires, j\u2019ai tout de m\u00eame bon espoir pour l\u2019avenir du m\u00e9tier.<\/em>\u00a0\u00bb<\/p>\n

    [\/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\u00bb31072,31112,31116,31114″ 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_slider show_pagination=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″][et_pb_slide _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb|700|||||||\u00a0\u00bb body_font_size=\u00a0\u00bb13px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,0,0,0)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Rene\u0301-Mathieu-Frank-Fol-Pierre-Wynants-\u00a9Jan-Van-Assche-Mastercooks2021-206-scaled.jpg\u00a0\u00bb background_enable_image=\u00a0\u00bbon\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px|false|false\u00a0\u00bb custom_css_slide_container=\u00a0\u00bb||padding: 300px 0 30px 0!important;||text-align: left;\u00a0\u00bb body_text_shadow_style=\u00a0\u00bbpreset1″ body_text_shadow_blur_strength=\u00a0\u00bb0.23em\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset3″ text_shadow_blur_strength=\u00a0\u00bb0.82em\u00a0\u00bb custom_css_slide_title__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb]<\/p>\n

    Rene\u0301 Mathieu-Frank Fol-Pierre Wynants<\/p>\n

    [\/et_pb_slide][et_pb_slide _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb|700|||||||\u00a0\u00bb body_font_size=\u00a0\u00bb13px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,0,0,0)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Alain-Deluc-Daniel-Molmans-\u00a9Jan-Van-Assche-Mastercooks-2021-88-scaled.jpg\u00a0\u00bb background_enable_image=\u00a0\u00bbon\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px|false|false\u00a0\u00bb custom_css_slide_container=\u00a0\u00bb||padding: 300px 0 30px 0!important;||text-align: left;\u00a0\u00bb body_text_shadow_style=\u00a0\u00bbpreset1″ body_text_shadow_blur_strength=\u00a0\u00bb0.23em\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset3″ text_shadow_blur_strength=\u00a0\u00bb0.82em\u00a0\u00bb custom_css_slide_title__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb]<\/p>\n

    Alain Deluc-Daniel Molmans<\/p>\n

    [\/et_pb_slide][et_pb_slide _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb|700|||||||\u00a0\u00bb body_font_size=\u00a0\u00bb13px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,0,0,0)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Jo-Nelissen-Coach-National-Culinary-Team-\u00a9Jan-Van-Assche-Mastercooks2021-56-scaled.jpg\u00a0\u00bb background_enable_image=\u00a0\u00bbon\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px|false|false\u00a0\u00bb custom_css_slide_container=\u00a0\u00bb||padding: 300px 0 30px 0!important;||text-align: left;\u00a0\u00bb body_text_shadow_style=\u00a0\u00bbpreset1″ body_text_shadow_blur_strength=\u00a0\u00bb0.23em\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset3″ text_shadow_blur_strength=\u00a0\u00bb0.82em\u00a0\u00bb custom_css_slide_title__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb]<\/p>\n

    Jo Nelissen-Coach National Culinary Team<\/p>\n

    [\/et_pb_slide][et_pb_slide _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb|700|||||||\u00a0\u00bb body_font_size=\u00a0\u00bb13px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,0,0,0)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Gaston-Asselman-COOVI-\u00a9Jan-Van-Assche-Mastercooks-2021-83-scaled.jpg\u00a0\u00bb background_enable_image=\u00a0\u00bbon\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px|false|false\u00a0\u00bb custom_css_slide_container=\u00a0\u00bb||padding: 300px 0 30px 0!important;||text-align: left;\u00a0\u00bb body_text_shadow_style=\u00a0\u00bbpreset1″ body_text_shadow_blur_strength=\u00a0\u00bb0.23em\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset3″ text_shadow_blur_strength=\u00a0\u00bb0.82em\u00a0\u00bb custom_css_slide_title__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb]<\/p>\n

    Gaston Asselman-COOVI<\/p>\n

    [\/et_pb_slide][et_pb_slide _builder_version=\u00a0\u00bb4.4.7″ body_font=\u00a0\u00bb|700|||||||\u00a0\u00bb body_font_size=\u00a0\u00bb13px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,0,0,0)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Alain-Deluc-Daniel-Molmans-\u00a9Jan-Van-Assche-Mastercooks-2021-88-scaled.jpg\u00a0\u00bb background_enable_image=\u00a0\u00bbon\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px|false|false\u00a0\u00bb custom_css_slide_container=\u00a0\u00bb||padding: 300px 0 30px 0!important;||text-align: left;\u00a0\u00bb body_text_shadow_style=\u00a0\u00bbpreset1″ body_text_shadow_blur_strength=\u00a0\u00bb0.23em\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset3″ text_shadow_blur_strength=\u00a0\u00bb0.82em\u00a0\u00bb custom_css_slide_title__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb]<\/p>\n

    Alain Deluc-Daniel Molmans<\/p>\n

    [\/et_pb_slide][\/et_pb_slider][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Equipe-laure\u0301at-Florian-De-Ruyck-2021-\u00a9Jan-Van-Assche-Mastercooks-196-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbEquipe laure\u0301at Florian De Ruyck-2021-\u00a9Jan Van Assche-Mastercooks-196″ show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/HM215_Plats-demi-finales\u00a9JanBellen-HorecaMagazine19-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbHM215_Plats demi-finales\u00a9JanBellen-HorecaMagazine19″ show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][et_pb_gallery gallery_ids=\u00a0\u00bb31102,31100,31098″ 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_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Princesse-Le\u0301a-de-Belgique-\u00a9Jan-Van-Assche-Mastercooks-2021-139-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbPrincesse Le\u0301a de Belgique-\u00a9Jan Van Assche-Mastercooks 2021-139″ _builder_version=\u00a0\u00bb4.4.7″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7″]<\/p>\n

    Texte\u00a0: Jo\u00eblle Rochette
    <\/em>Photos\u00a0: Jan Bellen (Horeca Magazine) \u2013 Jan Van Assche (The Mastercooks of Belgium)<\/em><\/p>\n

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

    Prestigieux concours culinaire organis\u00e9, pour la 6e fois, par l\u2019Association The Mastercooks of Belgium, The Star of Belgian Cuisine s\u2019est d\u00e9roul\u00e9, le 25 avril dernier, avec grand succ\u00e8s, \u00e0 l\u2019Ecole H\u00f4teli\u00e8re n\u00e9erlandophone COOVI\u00a0secundair onderwijs \u00e0 Anderlecht (C\u00e9ria). Cette fois, si la crise sanitaire a rendu peu ais\u00e9e l\u2019organisation de ce concours national biannuel, c\u2019est n\u00e9anmoins […]<\/p>\n","protected":false},"author":5,"featured_media":31067,"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":[41,84],"tags":[],"class_list":["post-31121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nThe Star of Belgian Cuisine remport\u00e9e par Florian De Ruyck du Restaurant Alain Bianchin \u00e0 Overijse | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | The Star of Belgian 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