{"id":35215,"date":"2022-04-21T12:44:45","date_gmt":"2022-04-21T12:44:45","guid":{"rendered":"https:\/\/horecamagazine.be\/lecole-hoteliere-provinciale-remporte-le-22e-trophee-baron-romeyer\/"},"modified":"2022-04-21T12:44:45","modified_gmt":"2022-04-21T12:44:45","slug":"lecole-hoteliere-provinciale-remporte-le-22e-trophee-baron-romeyer","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lecole-hoteliere-provinciale-remporte-le-22e-trophee-baron-romeyer\/","title":{"rendered":"L\u2019\u00e9cole h\u00f4teli\u00e8re provinciale remporte le 22e troph\u00e9e baron Romeyer"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]Re-belotte\u00a0! L\u2019\u00e9cole h\u00f4teli\u00e8re de la Province de Namur remporte le troph\u00e9e baron Romeyer. Bravo \u00e0 <\/strong>Kilian Massy, Arnaud Boisacq et Antonin Robaux. Bravo aussi \u00e0 tous les autres comp\u00e9titeurs. <\/strong><\/p>\n

Ce ne sont pas \u00a0six, mais finalement cinq \u00e9coles h\u00f4teli\u00e8res qui se sont affront\u00e9es le 22 mars dernier, \u00e0 l\u2019occasion du 22e<\/sup> troph\u00e9e baron Romeyer. Une comp\u00e9tition culinaire qui, c\u2019\u00e9tait une premi\u00e8re, ne s\u2019est pas d\u00e9roul\u00e9e comme toutes les pr\u00e9c\u00e9dentes \u00e0 Wavre, mais bien \u00e0 Namur, \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re provinciale. L\u2019\u00e9quipe namuroise avait d\u00e9croch\u00e9 la timbale en\u2026 2019 et c\u2019est d\u00e9sormais aux tenants du titre qu\u2019il revient d\u2019accueillir la manifestation qui suit.<\/p>\n

C\u2019est donc \u00e0 nouveau \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re provinciale que se d\u00e9roulera l\u2019\u00e9dition 2023 du prestigieux concours culinaire associ\u00e9 au nom de Pierre Romeyer, figure mythique de la gastronomie belge, dont le restaurant La Maison de bouche<\/em> arborait 3 \u00e9toiles.<\/p>\n

Lorsqu\u2019il cr\u00e9e le concours avec son ami et acolyte, Paul Bocuse, Pierre Romeyer entend faire se rencontrer le milieu professionnel et les \u00e9coles. \u00ab\u00a0Sa volont\u00e9, c\u2019\u00e9tait de faire venir les patrons de restaurant dans les \u00e9coles dans l\u2019optique d\u2019un partage de connaissance\u00a0\u00bb, explique Ga\u00ebtan Bousman, d\u2019Eurotoques, qui a port\u00e9 la manifestation plusieurs ann\u00e9es durant. \u00ab\u00a0Le troph\u00e9e Baron Pierre Romeyer ne se limite pas \u00e0 une joute entre \u00e9coles h\u00f4teli\u00e8res de Belgique\u00bb, poursuit Damien Huylebroeck, organisateur et membre d\u2019Eurotoques, lui aussi. \u00ab\u00a0Des \u00e9quipes s\u2019affrontent, mais avec l\u2019intervention d\u2019un chef ext\u00e9rieur \u00e0 l\u2019\u00e9tablissement\u00a0charg\u00e9 de les coacher\u00bb.<\/p>\n

Avant d\u2019en arriver l\u00e0, une premi\u00e8re s\u00e9lection aura \u00e9t\u00e9 op\u00e9r\u00e9e. Un jury constitu\u00e9 par Eurotoques aura examin\u00e9 les dossiers \u2013 les recettes \u2013 fournis par les \u00e9tablissements scolaires en lice pour n\u2019en garder que six. Suite \u00e0 un d\u00e9sistement, ils ne\u00a0 seront finalement que cinq sur la ligne de d\u00e9part\u00a0: l\u2019Ipes Wavre, Ter Groene Poorte<\/em> (Bruges), l\u2019institut Notre-Dame de Fleurus, l\u2019Ilon saint-Jacques (Namur) et l\u2019\u00e9cole h\u00f4teli\u00e8re de la Province de Namur.\u00a0 Et ici aussi, il a fallu faire des choix. \u00ab\u00a0Nous \u00e9tions une douzaine d\u2019\u00e9l\u00e8ves \u00e0 vouloir nous lancer dans l\u2018aventure\u00a0\u00bb, explique Arnaud Boisacq, \u00e9l\u00e8ve en 7e<\/sup> h\u00f4tellerie et membre de l\u2019\u00e9quipe provinciale. \u00ab\u00a0Il y a donc eu une pr\u00e9s\u00e9lection \u00e0 notre niveau. Notre challenge\u00a0: montrer ce que l\u2019on pouvait faire en une heure dans une assiette\u00a0\u00bb.<\/p>\n

Dans le cadre du concours, les cinq \u00e9quipes de trois \u00e9l\u00e8ves ont eu \u00e0 r\u00e9aliser un menu complet\u00a0 \u2013 une entr\u00e9e, un plat et un \u00a0dessert \u2013 \u00e0 partir d\u2019un panier impos\u00e9 \u2013 deux ingr\u00e9dients. Plus d\u2019autres \u00e9l\u00e9ments bien entendu. L\u2019entr\u00e9e devait ainsi obligatoirement comprendre du foie gras et de l\u2019aile de raie, le plat, du poulet et du caf\u00e9 et le dessert du chocolat et de la p\u00e2te de gousse de vanille.<\/p>\n

\u00ab\u00a0Pendant \u00e0 peu pr\u00e8s un mois, nous avons test\u00e9 le menu que nous avons con\u00e7u ensemble avec notre coach, le ma\u00eetre affineur Pascal Fauville (fromagerie \u00c0 table<\/em> \u00e0 Hannut), et notre chef\u00a0\u00bb, dit encore Arnaud Boisacq. \u00ab\u00a0Ensuite, c\u2019est une question de drill. On a fait une quinzaine de r\u00e9p\u00e9titions en conditions r\u00e9elles\u00a0: timing parfait, envoi au temps parfait\u2026 On a tout fait comme si le jour du concours \u00e9tait arriv\u00e9\u00a0: d\u00e9but \u00e0 8h30, 3h30 de mise en place et envoi des entr\u00e9es, puis 45 minutes entre chaque envoi et enfin proc\u00e9dure de nettoyage\u2026\u00a0\u00bb<\/p>\n

Un travail qui a visiblement s\u00e9duit le jury. Enfin les jurys. Les prestations ont \u00e9t\u00e9 examin\u00e9es \u00e0 la loupe en cuisine par un jury d\u2019experts techniques, tous des chefs de renom. Ma\u00eetrise des techniques culinaires, gestion du temps et de l\u2019espace, utilisation des \u2018d\u00e9chets\u2019, hygi\u00e8ne, solidarit\u00e9\u2026 Autant de crit\u00e8res auxquels les experts ont pr\u00eat\u00e9 la plus haute attention. L\u2019assiette, elle aussi, a \u00e9t\u00e9 soumise \u00e0 avis. Celui d\u2019un jury de d\u00e9gustation \u2013 enfin trois, un pour chaque service. Dix-huit personnes issues d\u2019horizons divers qui ont eu \u00e0 se prononcer sur le visuel, la saveur, la cuisson\u2026[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/04\/FL7C3253-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbFL7C3253″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/04\/FL7C3269-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbFL7C3269″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/04\/FL7C3262-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbFL7C3262″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/04\/FL7C3285-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbFL7C3285″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Re-belotte\u00a0! L\u2019\u00e9cole h\u00f4teli\u00e8re de la Province de Namur remporte le troph\u00e9e baron Romeyer. Bravo \u00e0 Kilian Massy, Arnaud Boisacq et Antonin Robaux. Bravo aussi \u00e0 tous les autres comp\u00e9titeurs. Ce ne sont pas \u00a0six, mais finalement cinq \u00e9coles h\u00f4teli\u00e8res qui se sont affront\u00e9es le 22 mars dernier, \u00e0 l\u2019occasion du 22e troph\u00e9e baron Romeyer. Une […]<\/p>\n","protected":false},"author":5,"featured_media":35182,"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-35215","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":"\nL\u2019\u00e9cole h\u00f4teli\u00e8re provinciale remporte le 22e troph\u00e9e baron Romeyer | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2019\u00e9cole h\u00f4teli\u00e8re provinciale remporte le 22e troph\u00e9e baron Romeyer\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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