{"id":31558,"date":"2021-06-17T12:37:49","date_gmt":"2021-06-17T12:37:49","guid":{"rendered":"https:\/\/horecamagazine.be\/luc-de-laet-boucher-dexcellence-defend-la-viande-de-notre-terroir\/"},"modified":"2021-06-17T12:39:26","modified_gmt":"2021-06-17T12:39:26","slug":"luc-de-laet-boucher-dexcellence-defend-la-viande-de-notre-terroir","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/luc-de-laet-boucher-dexcellence-defend-la-viande-de-notre-terroir\/","title":{"rendered":"Luc De Laet, boucher d\u2019excellence, d\u00e9fend la viande de notre terroir"},"content":{"rendered":"

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Une bonne viande ne doit pas n\u00e9cessairement provenir d’Argentine ou d’Irlande. C’est le message que le boucher Luc De Laet et le chef Jules Coninckx ont transmis lors d’un webinaire organis\u00e9 par le Vlam (Vlaams Centrum voor Agro- en Visserijmarketing) (Centre flamand pour le marketing de l’agriculture et de la p\u00eache).<\/strong><\/p>\n

Luc De Laet de la boucherie renomm\u00e9e De Laet & Van Haver est l\u2019une des voix les plus influentes de notre pays en mati\u00e8re de viande. Voici presque trente ans, ce fils d’\u00e9leveur de porcs ouvrait une boucherie \u00e0 Hove dans la province d\u2019Anvers. Il s\u2019y concentre sur la qualit\u00e9 et l’innovation et l’entreprise devient tr\u00e8s vite une histoire \u00e0 succ\u00e8s. Luc De Laet ram\u00e8ne le m\u00e9tier de boucher \u00e0 l’essentiel, tout en utilisant les technologies d’aujourd’hui.<\/p>\n

Avec sa femme Peggy Van Haever, Luc construit un petit empire. Trois boucheries, d\u00e9sormais appel\u00e9es Butcher\u2019s Store, sont d\u00e9j\u00e0 \u00e0 son actif. La premi\u00e8re \u00e0 Hove, avec un section traiteur ainsi qu\u2019un bistrot, le Butcher’s Dining, un Butcher\u2019s Store dans l\u2019Antwerp City Brewery (De Koninck) et tout r\u00e9cemment, un troisi\u00e8me Butcher\u2019s Store ouvert \u00e0 Antwerp Zuid. Le duo ambitieux a \u00e9galement lanc\u00e9 au m\u00eame endroit le restaurant de viande Maven, en collaboration avec l’entrepreneur Horeca anversois Wim Van der Borght et le chef Jules Coninckx.<\/p>\n

Ils poss\u00e8dent en outre le Butcher’s Craft situ\u00e9 \u00e0 Aartselaar, un n\u00e9goce de gros qui se charge de la d\u00e9coupe de la viande et de la pr\u00e9paration des charcuteries \u00e0 l\u2019intention des bouchers et de l\u2019Horeca belges et \u00e9trangers. \u00c0 grande \u00e9chelle, mais toujours de mani\u00e8re artisanale.<\/p>\n

Tache noire<\/h4>\n

C\u2019est depuis le nouveau restaurant Maven que Luc De Laet et le chef Jules Coninckx ont organis\u00e9 un webinaire pour la presse afin de promouvoir la viande de chez nous. Cet \u00e9v\u00e9nement existait d\u00e9j\u00e0 pour le personnel Horeca et les chefs.<\/p>\n

Luc avait apport\u00e9 un morceau de \u2018tache noire\u2019 de la race belge blanc-bleu. Il s’agit d’un morceau de la cuisse sup\u00e9rieure et, comme son nom l’indique, il contient quelques points noirs. Ces derniers peuvent facilement \u00eatre d\u00e9coup\u00e9s et n’ont aucune incidence sur le go\u00fbt. Luc De Laet appr\u00e9cie cette pi\u00e8ce de b\u0153uf un peu oubli\u00e9e pour sa saveur et sa tendret\u00e9. Pour l\u2019Horeca, elle est \u00e9galement tr\u00e8s abordable et permet de servir aux clients un morceau de viande savoureux, de notre terroir et \u00e0 un prix raisonnable.<\/p>\n

Le boucher conteste l\u2019affirmation selon laquelle le blanc-bleu belge ne serait que tendre et maigre au d\u00e9triment du go\u00fbt. \u00ab\u00a0Je travaille depuis 25 ans avec le m\u00eame agriculteur (Raf Weemaes, ndr) pour mon blanc-bleu belge. Il veille \u00e0 ce que les animaux vivent sans stress et disposent d’un espace suffisant. Il accorde beaucoup d’attention \u00e0 l’alimentation de son b\u00e9tail. Celle-ci se compose de ma\u00efs, de brisures de frites (r\u00e9sidus de la production de frites), de pulpe de betterave \u00e0 sucre, de paille et de luzerne provenant de France. Le blanc-bleu Belge que vous trouvez chez Butcher’s Store, provient uniquement de bovins femelles, qui ont moins de deux ans lors de l’abattage et qui ont v\u00eal\u00e9 au maximum deux fois. Le r\u00e9sultat est un morceau de viande savoureux et juteux\u00a0\u00bb, explique Luc De Laet.<\/p>\n

Le chef Jules Coninckx a pr\u00e9par\u00e9 la viande de deux mani\u00e8res. Hach\u00e9e et saisie comme un steak, en portion d\u2019une personne, mais \u00e9galement le morceau dans son enti\u00e8ret\u00e9 grill\u00e9 et d\u00e9coup\u00e9 pour un sharing plate de quatre personnes ou plus. La viande est grill\u00e9e sur un feu de charbon de bois, puis cuite plus longuement dans un four \u00e0 pizza \u00e0 bois.<\/p>\n

Duroc<\/h4>\n

\u00c9galement au menu : une couronne de porc de la race Duroc. Les porcs Duroc ont plus de graisse intramusculaire et une viande un peu plus fonc\u00e9e, tendre et savoureuse. La couronne a d’abord \u00e9t\u00e9 cuite lentement \u00e0 basse temp\u00e9rature, puis cro\u00fbt\u00e9e sur un gril chaud. Essentiel est de la laisser reposer suffisamment avant de la d\u00e9couper.<\/p>\n

Pour accompagner la viande, Jules Coninckx a pr\u00e9sent\u00e9 diff\u00e9rents accompagnements et sauces\u00a0: asperges grill\u00e9es, carottes brais\u00e9es, pommes de terre proven\u00e7ales, tzatziki, b\u00e9arnaise… Tout \u00e9tait joliment pr\u00e9sent\u00e9, tant dans l’assiette que pour les sharing plates.<\/p>\n

Le VLAM pr\u00e9voit d’organiser des sessions similaires \u00e0 l’avenir afin d’inciter l\u2019Horeca \u00e0 servir la d\u00e9licieuse viande de chez nous.<\/p>\n

www.lekkervanbijons.be<\/a><\/span><\/p>\n

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Texte : RDV<\/em><\/p>\n

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Une bonne viande ne doit pas n\u00e9cessairement provenir d’Argentine ou d’Irlande. C’est le message que le boucher Luc De Laet et le chef Jules Coninckx ont transmis lors d’un webinaire organis\u00e9 par le Vlam (Vlaams Centrum voor Agro- en Visserijmarketing) (Centre flamand pour le marketing de l’agriculture et de la p\u00eache). Luc De Laet de […]<\/p>\n","protected":false},"author":5,"featured_media":31542,"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-31558","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":"\nLuc De Laet, boucher d\u2019excellence, d\u00e9fend la viande de notre terroir | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Luc De Laet, boucher d\u2019excellence, d\u00e9fend la viande de notre terroir\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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