{"id":35465,"date":"2022-05-10T14:59:25","date_gmt":"2022-05-10T14:59:25","guid":{"rendered":"https:\/\/horecamagazine.be\/un-cafe-avec-viki-geunes\/"},"modified":"2022-05-10T14:59:45","modified_gmt":"2022-05-10T14:59:45","slug":"un-cafe-avec-viki-geunes","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/un-cafe-avec-viki-geunes\/","title":{"rendered":"Un caf\u00e9 avec Viki Geunes"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]

Ce 24 f\u00e9vrier, nous avons eu la grande chance de rencontrer Viki Geunes dans son restaurant ***Zilte \u00e0 Anvers pour prendre le caf\u00e9. Bien entendu, il ne s\u2019agissait pas de n\u2019importe quel caf\u00e9, l\u2019occasion nous \u00e9tant offerte de d\u00e9couvrir son m\u00e9lange personnel accompagn\u00e9 de quelques compositions sucr\u00e9es de la maison\u00a0: baba au rhum et canneberge, yaourt et chocolat amer. Un parfait mariage de trois sensations\u00a0: la curiosit\u00e9 et le fr\u00e9missement de la d\u00e9couverte, le plaisir des yeux et enfin le d\u00e9lice des papilles. Que demander de plus\u00a0? Le moins que l\u2019on puisse dire c\u2019est que ces diff\u00e9rentes attentes ne furent pas d\u00e9\u00e7ues.\u00a0<\/span><\/p>\r\n

Nous sommes arriv\u00e9s en plein service coup\u00e9. Les derniers clients venaient de quitter le restaurant et d\u00e9j\u00e0 l\u2019\u00e9quipe s\u2019activait \u00e0 pr\u00e9parer le service du soir. Ranger, ramasser, dresser les tables, placer et lisser les nappes, l\u2019activit\u00e9 intense mais \u00e0 pas feutr\u00e9s et le professionnalisme qui se d\u00e9gageait de cette activit\u00e9 est peut-\u00eatre ce qui nous frappa le plus d\u2019embl\u00e9e, et ce ne fut pas pour nous d\u00e9plaire. Chacun de nous le sait pertinemment\u00a0: la r\u00e9ception n\u2019est r\u00e9ussie que lorsque la pr\u00e9paration en amont est parfaite.\u00a0<\/span><\/p>\r\n

Situ\u00e9 \u00e0 l\u2019\u00e9tage sup\u00e9rieur du MAS (Museum aan de Stroom), le ZILTE offre une superbe vue sur l\u2019Escaut incitant d\u2019embl\u00e9e au calme et \u00e0 la r\u00eaverie. La d\u00e9coration toute en tons bruns et sobres ainsi que les claustras garantissant l\u2019intimit\u00e9 entre les tables est \u00e9l\u00e9gante, toute en simplicit\u00e9, laissant la place \u00e0 la mise en sc\u00e8ne et \u00e0 la cr\u00e9ativit\u00e9 du Chef.\u00a0<\/span><\/p>\r\n\r\n

www \u2026 le world wide web de Viki\u00a0<\/span><\/b><\/span><\/h4>\r\n

Viki Geunes; \u00ab\u00a0Je n\u2019ai pas fait l\u2019\u00e9cole h\u00f4teli\u00e8re mais j\u2019ai depuis toujours une attirance pour la cuisine. J\u2019allais manger dans de bons restaurants et j\u2019observais tout, c\u2019est un peu comme \u00e7a que j\u2019ai appris, par essais et erreurs. Je me disais \u00ab\u00a0Tiens, voil\u00e0 comment on s\u2019y prend, \u00e7a je sais peut-\u00eatre le reproduire en cuisine\u00a0\u00bb \u2026 et j\u2019essayais. Je ratais, je recommen\u00e7ais. Il ne faut pas avoir peur d\u2019essayer et de s\u2019investir \u00e0 fond.\u00a0<\/span><\/p>\r\n

Le principal cr\u00e9do du Chef est que l\u2019on n\u2019obtient de r\u00e9sultats que par le travail et la pers\u00e9v\u00e9rance. \u00ab\u00a0Pour moi\u00a0\u00bb, dit Viki en riant, \u00ab\u00a0le world wide web est plut\u00f4t le werk werk werk\u00a0!\u00a0\u00bb\u00a0<\/span><\/p>\r\n\r\n

30 employ\u00e9s pour 30 couverts\u00a0<\/span><\/b><\/span><\/h4>\r\n

HM\u00a0: combien de personnes travaillent au Zilte\u00a0?\u00a0<\/span><\/p>\r\n

Viki Geunes\u00a0: \u00ab\u00a0Nous avons une trentaine d\u2019employ\u00e9s pour environ 38 couverts. 30 personnes c\u2019est une v\u00e9ritable \u00e9quipe \u00e0 g\u00e9rer\u00a0! Par les temps qui courent il n\u2019est pas facile de trouver du personnel hautement qualifi\u00e9. En cuisine cela ne pose pas de probl\u00e8me\u00a0: nous avons un Italien, un Fran\u00e7ais, la langue importe peu\u2026 mais le plus difficile est le personnel en salle. Il doit parler n\u00e9erlandais car le client aime que l\u2019on s\u2019adresse \u00e0 lui dans sa langue maternelle, cela fait partie du confort. L\u2019hospitalit\u00e9 c\u2019est un tout. Actuellement nous sommes \u00e0 la recherche d\u2019une personne en salle.<\/p>\r\n

(Avis \u00e0 bon entendeur\u00a0: c\u2019est le moment d\u2019envoyer votre CV \u00e0 info@zilte.be)<\/p>\r\n\r\n

Personal blend\u00a0: le illy de Viki\u00a0<\/span><\/b><\/span><\/h4>\r\n

Revenons-en au caf\u00e9. Viki me fait go\u00fbter deux caf\u00e9s diff\u00e9rents\u00a0: le illy standard et son m\u00e9lange personnel. Bien s\u00fbr les deux sont excellents, mais je dois reconnaitre que le m\u00e9lange de Viki me s\u00e9duit particuli\u00e8rement, un peu plus fort, tr\u00e8s aromatique et surtout avec moins d\u2019acidit\u00e9 que la plupart des espressos.\u00a0<\/span><\/p>\r\n

Viki Geunes\u00a0: quand l\u2019opportunit\u00e9 m\u2019a \u00e9t\u00e9 donn\u00e9e de faire mon propre m\u00e9lange, mon \u2018personal blend\u2019, je me suis d\u2019abord demand\u00e9 ce que je cherchais\u00a0: je voulais un caf\u00e9 fort, tr\u00e8s court, \u00e0 boire un peu comme un shot \u00e0 la fin d\u2019un repas. Les caf\u00e9s latte et autres capuccinos sont parfaits en cours de journ\u00e9e, voire au petit-d\u00e9jeuner, mais apr\u00e8s le repas au Zilte il me fallait un caf\u00e9 comme un point \u00e0 la fin d\u2019une phrase. Fort, aromatique, peu acide et non astringent. Certains caf\u00e9s vous laissent la bouche s\u00e8che, je trouve que ce n\u2019est pas agr\u00e9able apr\u00e8s manger.\u00a0<\/span><\/span><\/p>\r\n

Le petit espresso \u00e0 la fin du repas est le dernier go\u00fbt que vous gardez en partant, c\u2019est tr\u00e8s important. Son go\u00fbt reste plus longtemps en bouche, vous l\u2019emmenez avec vous un peu comme un souvenir du bon moment que vous avez pass\u00e9.\u00a0<\/span><\/p>\r\n\r\n

Le m\u00e9lange\u00a0<\/span><\/b><\/span><\/h4>\r\n

Le Personal Blender est une machine brevet\u00e9e par illy. Sur la base de la technologie et de l’expertise int\u00e9gr\u00e9es dans cette machine et avec les conseils de l’Universit\u00e0 del caff\u00e8 \u00e0 Trieste, Viki Geunes a pu combiner les 9 vari\u00e9t\u00e9s d\u2019arabica qui composent le c\u00e9l\u00e8bre m\u00e9lange d’illy en quantit\u00e9s et proportions variables selon ses pr\u00e9f\u00e9rences sensorielles.\u00a0<\/span><\/p>\r\n

Viki Geunes\u00a0: \u00ab\u00a0Je voulais me d\u00e9marquer de la gamme classique. Le caf\u00e9 du Zilte se doit d\u2019\u00eatre particulier, personnel, r\u00e9fl\u00e9chi, \u00e0 la hauteur du reste de la carte.\u00a0<\/span><\/p>\r\n

Le m\u00e9lange 100% arabica que j\u2019ai compos\u00e9 provient de 9 origines diff\u00e9rentes. Il se caract\u00e9rise par un \u00e9quilibre entre les notes de cacao et de caramel avec un contrepoint de notes florales distinctives.<\/p>\r\n

Le caf\u00e9 est un \u00e9l\u00e9ment essentiel du plaisir culinaire et illy repr\u00e9sente pour moi l’essence du caf\u00e9. Je r\u00e9sumerais le caf\u00e9 illy en trois mots\u00a0: \u2018finesse, complexit\u00e9 et profondeur\u2019. Ce n’est pas un hasard si ces qualit\u00e9s caract\u00e9risent mon r\u00e9pertoire de plats embl\u00e9matiques.\u00a0\u00bb<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-16.55.54.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 16.55.54″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-16.53.23.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 16.53.23″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-16.54.31.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 16.54.31″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/05\/Schermafbeelding-2022-05-10-om-16.53.03.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-05-10 om 16.53.03″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]

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

Ce 24 f\u00e9vrier, nous avons eu la grande chance de rencontrer Viki Geunes dans son restaurant ***Zilte \u00e0 Anvers pour prendre le caf\u00e9. Bien entendu, il ne s\u2019agissait pas de n\u2019importe quel caf\u00e9, l\u2019occasion nous \u00e9tant offerte de d\u00e9couvrir son m\u00e9lange personnel accompagn\u00e9 de quelques compositions sucr\u00e9es de la maison\u00a0: baba au rhum et canneberge, […]<\/p>\n","protected":false},"author":5,"featured_media":35400,"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":[42,77],"tags":[],"class_list":["post-35465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nUn caf\u00e9 avec Viki Geunes | Horeca Magazine<\/title>\n<meta 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