{"id":32344,"date":"2021-09-20T09:42:59","date_gmt":"2021-09-20T09:42:59","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-david-lievyns\/"},"modified":"2021-09-20T09:43:52","modified_gmt":"2021-09-20T09:43:52","slug":"la-cuisine-de-david-lievyns","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-david-lievyns\/","title":{"rendered":"La cuisine de David Lievyns"},"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; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][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=A-iMduIRzWU\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_row _builder_version=\u00a0\u00bb4.4.7&Prime; column_structure=\u00a0\u00bb3_5,2_5&Prime;][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; hover_enabled=\u00a0\u00bb0&Prime; header_4_text_color=\u00a0\u00bb#dea800&Prime;]<p class=\"p1\"><strong><span class=\"s1\">En mai, notre chef du mois n\u2019est autre que l\u2019un des professeurs de l\u2019Institut Emile Gryzon. Mieux connue sous le nom de Ceria, l\u2019Ecole H\u00f4teli\u00e8re anderlechtoise fait aussi l\u2019objet d\u2019un reportage dans notre rubrique Focus. Raison \u00e9galement pour laquelle les recettes que nous offre David Lievyns sont aussi celles qu\u2019il enseigne \u00e0 ses \u00e9l\u00e8ves. Ceux-ci \u00e9taient les d\u00e9j\u00e0 tr\u00e8s efficaces, Nancy et Yusuf, venus le seconder le jour de notre shooting photos au\u00a0Ceria.<\/span><\/strong><\/p>\r\n<p class=\"p1\">Parall\u00e8lement \u00e0 son m\u00e9tier d\u2019enseignant, le chef David Lievyns est \u00e9galement traiteur pour sa propre entreprise \u2018La R\u00e9serve\u2019 situ\u00e9e \u00e0 Petit Enghien en r\u00e9gion wallonne mais non loin de la Capitale.<\/p>\r\n<h4 class=\"p2\"><span class=\"s2\">Coup d\u2019\u0153il dans le r\u00e9troviseur<\/span><\/h4>\r\n<p class=\"p1\">M\u00eame s\u2019il entame des \u00e9tudes classiques dans l\u2019enseignement g\u00e9n\u00e9ral, le jeune David \u00e9tait sans doute davantage fait pour le m\u00e9tier de cuisinier, voire m\u00eame de professeur. Son p\u00e8re, en ind\u00e9pendant compl\u00e9mentaire, \u00e9tait ma\u00eetre d\u2019h\u00f4tel ce qui l\u2019influen\u00e7a certainement dans un premier temps. A cela, il faut ajouter ses activit\u00e9s d\u2019animateur dans le scoutisme. Ce qui le m\u00e8ne, d\u00e8s ses vingt ans, \u00e0 encadrer des plus jeunes que lui, \u00e0 savoir comment les dynamiser et \u00e0 leur transmettre ses passions.<\/p>\r\n<p class=\"p1\">C\u2019est important la passion, nous dit-il. Sans elle on ne va nul part. C\u2019est d\u2019ailleurs l\u2019une des choses principales que j\u2019ai appris de mes professeurs quand j\u2019\u00e9tais moi-m\u00eame \u00e9tudiant en \u00e9cole h\u00f4teli\u00e8re.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<h4 class=\"p2\"><span class=\"s2\">Un parcours d\u00e9terminant<\/span><\/h4>\r\n<p class=\"p1\">Apr\u00e8s les scouts, une 7e en \u00e9cole h\u00f4teli\u00e8re, des stages chez Axel Dewit \u00e0 Lennik, \u00e0 La Bergerie \u00e0 Lives-sur-Meuse, le traiteur Eole (actuel L\u2019Hu\u00eetri\u00e8re) ou encore le catering au stade d\u2019Anderlecht o\u00f9 il apprendra \u00e0 dresser une table \u00e0 la perfection, David ira encore faire un stage d\u00e9terminant \u00e0 l\u2019Ecole Len\u00f4tre \u00e0 Paris. L\u00e0, il fera de belles rencontres avec quelques chefs de grandes personnalit\u00e9s (Bill Gates, Eddie Murphy) avec qui il sympathisera et qui lui donneront confiance en lui et le conforteront dans le choix de son futur m\u00e9tier. De retour \u00e0 Bruxelles, il travaille \u00e0 la Maison du Cygne puis chez le traiteur Chef chez soi. Il y a vingt ans le Ceria l\u2019engage et il y poursuit toujours sa carri\u00e8re aujourd\u2019hui comme celle de traiteur ind\u00e9pendant par ailleurs.<\/p>\r\n<p class=\"p1\">Mon travail au Ceria en tant que professeur est tr\u00e8s satisfaisant, dit-il. J\u2019aime faire plaisir tant \u00e0 mes clients quand je suis traiteur qu\u2019aux \u00e9tudiants quand je leur transmets ma passion. Ma fiert\u00e9 ? C\u2019est d\u2019emmener chaque \u00e9l\u00e8ve volontaire le plus haut possible.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<h4 class=\"p2\"><span class=\"s2\">Type de cuisine enseign\u00e9 et pratiqu\u00e9<\/span><\/h4>\r\n<p class=\"p1\">Un autre \u00e9l\u00e9ment du m\u00e9tier important \u00e0 mon sens, poursuit le chef-professeur, c\u2019est celui de savoir combiner les m\u00e9thodes de cuisine classiques \u00e0 l\u2019esth\u00e9tique de chaque plat. C\u2019est la premi\u00e8re chose que le client voit. Par ailleurs, si l\u2019on aura toujours besoin de conna\u00eetre les techniques de base, il ne faut pas oublier l\u2019importance du go\u00fbt de chaque produit utilis\u00e9. Nous sommes les garants de la transmission du savoir. Et transmettre un savoir permet de p\u00e9renniser les m\u00e9thodes techniques les plus \u00e9prouv\u00e9es.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">Quant \u00e0 ce sens de la transmission, David Lievyns l\u2019a certainement parfaitement assur\u00e9 envers son propre fils qui f\u00fbt aussi l\u2019un de ses \u00e9l\u00e8ves au Ceria. Preuve en est le fait que celui-ci vient d\u2019\u00eatre appel\u00e9 pour aller travailler \u00e0 l\u2019Atelier de Jo\u00ebl Robuchon de Saint-Barth. Bient\u00f4t, le digne fiston de ce sympathique paternel, s\u2019envolera pour la prestigieuse destination de Saint-Barth\u00e9lemy o\u00f9 il ira rejoindre l\u2019\u00e9quipe du regrett\u00e9 Jo\u00ebl Robuchon. Bon sang ne saurait mentir !<\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_4_text_color=\u00a0\u00bb#dea800&Prime;]<h4 class=\"p1\"><span class=\"s1\"><b>La R\u00e9serve \u2013 Traiteur Lievyns<\/b><\/span><\/h4>\r\n<p class=\"p1\">Chauss\u00e9e de Bruxelles, 261 &#8211; 7850 Petit Enghien<br \/> Tel. +32(0)487 79 72 78<br \/> <span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.lareserve.be\" target=\"_blank\" rel=\"noopener noreferrer\">www.lareserve.be<\/a><\/span><\/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\/09\/Schermafbeelding-2021-09-20-om-11.38.13.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-09-20 om 11.38.13&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/Schermafbeelding-2021-09-20-om-11.37.50.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-09-20 om 11.37.50&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/Schermafbeelding-2021-09-20-om-11.38.13.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-09-20 om 11.38.13&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/09\/Schermafbeelding-2021-09-20-om-11.39.39.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-09-20 om 11.39.39&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>En mai, notre chef du mois n\u2019est autre que l\u2019un des professeurs de l\u2019Institut Emile Gryzon. Mieux connue sous le nom de Ceria, l\u2019Ecole H\u00f4teli\u00e8re anderlechtoise fait aussi l\u2019objet d\u2019un reportage dans notre rubrique Focus. Raison \u00e9galement pour laquelle les recettes que nous offre David Lievyns sont aussi celles qu\u2019il enseigne \u00e0 ses \u00e9l\u00e8ves. Ceux-ci [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":32347,"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-32344","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 David Lievyns | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de David Lievyns\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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