{"id":36395,"date":"2022-06-28T16:37:41","date_gmt":"2022-06-28T16:37:41","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-manon-schenck\/"},"modified":"2022-06-28T16:38:00","modified_gmt":"2022-06-28T16:38:00","slug":"la-cuisine-de-manon-schenck","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-manon-schenck\/","title":{"rendered":"La cuisine de Manon Schenck"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; header_4_text_color=\u00a0\u00bb#E09900&Prime;]<p class=\"p1\"><strong>En 2015, lorsque nous faisons la connaissance de Manon Schenck, elle vient d\u2019installer son restaurant &lsquo;La Table de Manon&rsquo; \u00e0 Durbuy. Au c\u0153ur de la \u2018plus petite ville du monde\u2019, juste en face de l\u2019embl\u00e9matique &lsquo;Sanglier des Ardennes&rsquo;. C\u2019est l\u00e0 que, en Belgique, la jeune cheffe va commencer \u00e0 faire parler d\u2019elle en bien, voire m\u00eame, en tr\u00e8s bien\u00a0!<\/strong><\/p>\r\n<p class=\"p1\">En 2019, c\u2019est \u00e0 quelques kilom\u00e8tres \u00e0 peine, \u00e0 Grandhan, que Manon et son compagnon, David Delmas d\u00e9m\u00e9nagent leur restaurant. Ils s\u2019installent dans une belle maison contemporaine dot\u00e9e d\u2019une terrasse et d\u2019un grand jardin \u00e0 l\u2019arri\u00e8re. Des cigognes y rappellent les origines alsaciennes de la cheffe.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n\r\n<h4 class=\"p2\"><span class=\"s1\"><b>D\u2019Alsace \u00e0 l\u2019Ardenne Belge en passant par la\u00a0Bretagne<\/b><\/span><\/h4>\r\n<p class=\"p1\">Manon Schenck est originaire d\u2019Alsace. A quatorze ans d\u00e9j\u00e0 elle d\u00e9bute un apprentissage \u00e0 Colmar. Elle est dou\u00e9e et, le talent n\u2019attendant pas le nombre des ann\u00e9es, elle va rapidement d\u00e9crocher un premier titre, celui de la Meilleure Apprentie de France (r\u00e9gion Alsace). En 2010, elle sera demi-finaliste du Troph\u00e9e Femme &amp; Chef. Elle fera quelques belles maisons en Alsace, o\u00f9 elle rencontre d\u2019ailleurs David, avant d\u2019aller travailler aux c\u00f4t\u00e9s de l\u2019\u00e9toil\u00e9 luxembourgeois, \u00e0 Moutfort, Cyril Molard de &lsquo;Ma Langue Sourit&rsquo;. Manon passera aussi par le c\u00e9l\u00e8bre restaurant de Beno\u00eet Violier \u00e0 &lsquo;l\u2019H\u00f4tel de Ville&rsquo; de Crissier. Avec David, ils poursuivent leur route, histoire d\u2019aller s\u2019impr\u00e9gner d\u2019autres savoir-faire. Direction, cette fois, la Bretagne o\u00f9 \u00e0 La Butte \u00e0 Plouider, ils resteront quatre ans \u00e0 travailler aux c\u00f4t\u00e9s du talentueux \u00e9toil\u00e9, Nicolas Conraux. Manon sera la seconde de Nicolas et David remplira le r\u00f4le de directeur de salle. L\u2019endroit est magnifique et les rencontres sont fructueuses. Quand ils reviendront en Belgique s\u2019installer dans la r\u00e9gion Durbuysienne d\u2019o\u00f9 est originaire David, ils emm\u00e8neront avec eux les contacts de fournisseurs bretons les plus pr\u00e9cieux.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Une cuisine terre-mer personnalis\u00e9e au savoir-faire f\u00e9minin<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\r\n<p class=\"p1\">\u00ab\u00a0Dans ma cuisine, l\u2019association terre-mer est un incontournable, nous dit Manon. Je travaille le foie gras, du saucissons gaumais ou de l\u2019anguille fum\u00e9e avec du homard. Le homard breton est notre cheval de bataille et nous avons d\u2019ailleurs un beau vivier \u00e0 l\u2019entr\u00e9e du restaurant. Nous avons gard\u00e9 le contact avec notre fournisseur breton ce qui nous permet de ne pas passer par des interm\u00e9diaires. Nous le recevons donc directement. Et, comme chacun le sait, le homard bleu est incontestablement le meilleur. Sa chaire est plus fine et sa saveur plus iod\u00e9e que ceux d\u2019autres origines. L\u2019id\u00e9e de travailler des produits de mer \u00e9tait int\u00e9ressante ici. C\u2019\u00e9tait un cr\u00e9neau qui n\u2019\u00e9tait pas vraiment occup\u00e9 par les nombreux restaurants de la r\u00e9gion.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\r\n\r\n<h4 class=\"p2\"><span class=\"s1\"><b>Un travail largement r\u00e9compens\u00e9, m\u00eame en temps de crise sanitaire<\/b><\/span><\/h4>\r\n<p class=\"p1\"><span class=\"s2\">\u00ab\u00a0J\u2019ai \u00e9t\u00e9 tr\u00e8s heureuse de recevoir le Bib Gourmand de Michelin, poursuit Manon Schenck. Quant \u00e0 l\u2019Award Jeune Chef de l\u2019ann\u00e9e 2021 de Michelin \u00e9galement, cela m\u2019a encore plus surprise. Mon ancien Chef, Cyril Monard m\u2019avait dit d\u2019\u00eatre attentive \u00e0 la sortie du Michelin mais j\u2019\u00e9tais loin d\u2019imaginer qu\u2019ils allaient venir jusqu\u2019\u00e0 &lsquo;La Table de Manon&rsquo; pour me remettre cet award en direct de la c\u00e9r\u00e9monie, virtuelle cette ann\u00e9e, de la sortie du Guide\u00a0! C\u2019est une fameuse reconnaissance pour tout le travail que nous faisons et j\u2019en suis aussi heureuse que tr\u00e8s fi\u00e8re.<\/span><\/p>\r\n<p class=\"p1\">Une autre fiert\u00e9 est celle d\u2019avoir pu continuer \u00e0 exister pendant les confinements avec un service take away. Les gens se d\u00e9pla\u00e7aient de loin pour venir le chercher \u00e0 Grandhan. Et le soir m\u00eame de la remise de l\u2019Award Michelin, certaines personnes sont venues de Charleroi ou de Rixensart pour le take away. Il faut dire que la presse a bien suivi et que l\u2019on a parl\u00e9 de nous un peu partout depuis. Cela est aussi une fameuse reconnaissance de la part des clients qui reviennent r\u00e9guli\u00e8rement. J\u2019esp\u00e8re juste pouvoir continuer de la sorte mais aussi, comme tous mes confr\u00e8res, pouvoir trouver du personnel pour venir nous aider. Sans quoi il nous faudra r\u00e9duire nos plages horaires et ce serait dommage. Enfin, en attendant, avec David nous continuerons \u00e0 faire un maximum pour pouvoir accueillir les gens curieux ou fid\u00e8les qui aimeront nous suivre.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<p class=\"p1\"><strong><span class=\"s1\">La Table de Manon<\/span><\/strong><br \/>Rue de Givet, 79 \u2013 6940 Grandhan<br \/>T 086 21 10 26<br \/><span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.latabledemanon.com\" target=\"_blank\" rel=\"noopener\">www.latabledemanon.com<\/a><\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb2_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.29.28.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.29.28&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.28.27.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.28.27&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.29.40.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.29.40&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.29.47.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.29.47&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.30.07.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.30.07&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<p style=\"text-align: right;\"><em>JR<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>En 2015, lorsque nous faisons la connaissance de Manon Schenck, elle vient d\u2019installer son restaurant &lsquo;La Table de Manon&rsquo; \u00e0 Durbuy. Au c\u0153ur de la \u2018plus petite ville du monde\u2019, juste en face de l\u2019embl\u00e9matique &lsquo;Sanglier des Ardennes&rsquo;. C\u2019est l\u00e0 que, en Belgique, la jeune cheffe va commencer \u00e0 faire parler d\u2019elle en bien, voire [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":36379,"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-36395","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 Manon Schenck | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Manon 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