{"id":33162,"date":"2021-12-02T09:53:27","date_gmt":"2021-12-02T09:53:27","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-thijs-vervloet\/"},"modified":"2022-05-24T07:47:47","modified_gmt":"2022-05-24T07:47:47","slug":"la-cuisine-de-thijs-vervloet","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-thijs-vervloet\/","title":{"rendered":"La cuisine de Thijs Vervloet"},"content":{"rendered":"\n\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||0px|||\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=7BxSnbQ1HCM\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; custom_padding=\u00a0\u00bb50px|||||\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; hover_enabled=\u00a0\u00bb0&Prime;]<p class=\"p1\"><strong><span class=\"s1\">En 2019, Thijs Vervloet (\u00b01990) est proclam\u00e9 \u2018Jeune Chef de l\u2019Ann\u00e9e\u2019 pour la Flandre par Gault-Millau. Aujourd\u2019hui, ce chef \u00e9toil\u00e9 cuisine dans un b\u00e2timent moderne et spacieux aux \u00e9tangs d\u2019Averbode.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/strong><\/p>\r\n<p class=\"p1\">Comment est-il entr\u00e9 dans la profession ? \u00ab\u00a0Ma grand-m\u00e8re Colette \u00e9tait cuisini\u00e8re au ch\u00e2teau De Merode. En tant que petit gar\u00e7on, j\u2019observais et je go\u00fbtais, et le virus de la cuisine ne m\u2019a plus quitt\u00e9. Je n\u2019ai jamais envisag\u00e9 d\u2019autre profession.\u00a0\u00bb<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">Thijs a \u00e9tudi\u00e9 \u00e0 l\u2019\u00c9cole H\u00f4teli\u00e8re Ter Duinen \u00e0 Coxyde. Au terme d\u2019une s\u00e9rie de stages, il a entam\u00e9 un circuit qui l\u2019a amen\u00e9 pendant deux ans chez Jo\u00ebl Rebuchon et Viki Geunes. Deux chefs pour lesquels il a toujours \u00e9norm\u00e9ment d\u2019estime aujourd\u2019hui.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\">\u00ab\u00a0Ils m\u2019ont beaucoup appris, et surtout d\u2019\u00eatre loyal envers son chef.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n<p class=\"p1\"><span class=\"s1\">Pendant ces premi\u00e8res ann\u00e9es, vous volez pas mal d\u2019id\u00e9es, mais si vous voulez vraiment r\u00e9ussir, votre propre contribution et votre ambition sont un must. Je partage cette approche avec mon \u00e9quipe, et cela paie, g\u00e9n\u00e9ralement ils restent avec moi pendant tr\u00e8s longtemps.\u00a0\u00bb<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\r\n<p class=\"p1\">En 2016, Thijs a ouvert son restaurant \u00e0 Westerlo. Mais celui-ci s&rsquo;est tr\u00e8s vite r\u00e9v\u00e9l\u00e9 trop petit. Il a donc d\u00e9m\u00e9nag\u00e9 en 2020 dans un b\u00e2timent plus grand aux \u00e9tangs d&rsquo;Averbode. En \u00e9t\u00e9, il ouvrira un autre bistrot une centaine de m\u00e8tres plus loin, le long des \u00e9tangs. Thijs <br \/>d\u00e9borde d&rsquo;envies et ne manque manifestement pas d&rsquo;inspiration.<\/p>\r\n<p class=\"p1\">\u00ab\u00a0Ma cuisine est encore toujours bas\u00e9e sur Escoffier, appelez-la classique, mais rafraichie et actuelle avec l\u2019utilisation des nouvelles techniques d\u2019aujourd\u2019hui. Et oui, je respecte encore quelques traditions\u00a0: je pr\u00e9sente personnellement la carte \u00e0 table, et chez nous \u2018\u00e0 la carte\u2019 s\u2019\u00e9crit encore en lettres capitales.\u00a0\u00bb<\/p>\r\n<p class=\"p1\">\u00ab\u00a0Comment je suis les \u00e9volutions rapides dans la gastronomie\u00a0? Je lis quantit\u00e9 d\u2019ouvrages et de magazines culinaires, je vais r\u00e9guli\u00e8rement manger chez d\u2019autres grands chefs et je voyage. Voyager est toujours synonyme d\u2019apprendre chez nous\u00a0: je veux \u00eatre au fait de ce que font les grands chefs \u00e0 New-York, Londres ou Paris, et alors je vole un peu avec mes yeux.\u00a0\u00bb<\/p>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_6_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; link_text_color=\u00a0\u00bb#E09900&Prime;]<h6><a href=\"https:\/\/restaurantcolette.be\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.restaurantcolette.be<\/a><\/h6>\n[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p style=\"text-align: right;\"><em>Texte : HW<\/em><\/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\/11\/Schermafbeelding-2021-11-30-om-10.47.20.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-11-30 om 10.47.20&Prime; hover_enabled=\u00a0\u00bb0&Prime; custom_margin=\u00a0\u00bb||5px|||\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-30-om-10.47.39.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-11-30 om 10.47.39&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-30-om-10.47.51.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-11-30 om 10.47.51&Prime; hover_enabled=\u00a0\u00bb0&Prime; custom_margin=\u00a0\u00bb-25px|||||\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>En 2019, Thijs Vervloet (\u00b01990) est proclam\u00e9 \u2018Jeune Chef de l\u2019Ann\u00e9e\u2019 pour la Flandre par Gault-Millau. Aujourd\u2019hui, ce chef \u00e9toil\u00e9 cuisine dans un b\u00e2timent moderne et spacieux aux \u00e9tangs d\u2019Averbode.\u00a0 Comment est-il entr\u00e9 dans la profession ? \u00ab\u00a0Ma grand-m\u00e8re Colette \u00e9tait cuisini\u00e8re au ch\u00e2teau De Merode. En tant que petit gar\u00e7on, j\u2019observais et je go\u00fbtais, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":33149,"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-33162","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La cuisine de Thijs Vervloet | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Thijs Vervloet\" \/>\n<meta name=\"robots\" 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