{"id":36417,"date":"2022-06-27T16:48:52","date_gmt":"2022-06-27T16:48:52","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-nicolas-tournay\/"},"modified":"2022-06-28T16:49:32","modified_gmt":"2022-06-28T16:49:32","slug":"la-cuisine-de-nicolas-tournay","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-nicolas-tournay\/","title":{"rendered":"La cuisine de Nicolas Tournay"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Nicolas Tournay<\/span> , est sans aucun doute LE jeune chef wallon ayant, plus que tout autre, le vent en poupe depuis 2020.\u00a0<\/span><\/strong><\/p>\r\n

Et pour cause. A la t\u00eate des cuisines du restaurant Le Mont-\u00e0-Gourmet (Hainaut) depuis une pinc\u00e9e d\u2019ann\u00e9es, il a d\u00e9croch\u00e9 le titre de \u2018Premier Cuisinier de Belgique 2020\u2019 en tant que laur\u00e9at du Concours Prosper Montagn\u00e9.<\/strong><\/p>\r\n\r\n

De l\u2019\u00e9nergie et de l\u2019empathie \u00e0 revendre<\/b><\/span><\/h4>\r\n

Le vent en poupe, il n\u2019est pas seul \u00e0 l\u2019avoir, Nicolas Tournay. Tr\u00f4nant sur la place du petit village de Gouy-lez-Pi\u00e9ton, le Mont-\u00e0-Gourmet, r\u00e9orchestr\u00e9 par Arnaud Hamoline, propri\u00e9taire des lieux, Nicolas orchestre un restaurant affichant bien plus d\u2019un titre \u00e0 son palmar\u00e8s.\u00a0<\/span><\/p>\r\n

Ainsi en 2019, le second de Nicolas, Tom Pierrat, a d\u00e9croch\u00e9 la deuxi\u00e8me place de Meilleur Commis au Bocuse d\u2019Or.\u00a0<\/span><\/p>\r\n

En janvier 2020, Arnaud, Nicolas, Lo\u00efc l\u2019artisan-brasseur voisin lan\u00e7aient une nouvelle bi\u00e8re ambr\u00e9e, typiquement belge, La Gourmette.\u00a0<\/span><\/p>\r\n

En cette fin 2021, l\u2019enseigne a ajout\u00e9 une corde \u00e0 son arc avec une chambre d\u2019h\u00f4tes \u00e9tablie dans un b\u00e2timent du village. Un lieu o\u00f9 passer la nuit, sans devoir reprendre la voiture, apr\u00e8s un bon repas au restaurant qui se situe \u00e0 500 m\u00e8tres de l\u00e0.\u00a0<\/span><\/p>\r\n

Nicolas est \u00e9galement membre de l\u2019Association des Mastercooks en tant que Young Master. Et, c\u2019est tout naturellement que l\u2019un de ses loisirs pr\u00e9f\u00e9r\u00e9s est l\u2019entretien de son potager produisant l\u00e9gumes et aromates qu\u2019il utilise ensuite dans sa cuisine.<\/p>\r\n

Last but not least, celui que rien ne semble plus arr\u00eater, est mont\u00e9 sur la 2e place du podium au concours organis\u00e9 par les Mastercooks, L\u2019Etoile de la Cuisine Belge<\/span>.<\/p>\r\n

Ainsi, le 13 septembre dernier, dans les locaux d\u2019Excellis, c\u2019est des mains du Pr\u00e9sident du Concours, Pierre Wynants, que Nicolas a re\u00e7u la M\u00e9daille d\u2019Argent du Pierre Wynants Trophy, The Belgian Star, nouvelle appellation pour L\u2019Etoile de la Cuisine Belge<\/strong>.<\/p>\r\n\r\n

C\u00f4t\u00e9 cuisine, l\u2019imagination est au pouvoir<\/b><\/span><\/h4>\r\n

Personnalis\u00e9e, originale, aussi abordable que raffin\u00e9e, la cuisine de Nicolas Tournay attire toujours plus de monde au Mont-\u00e0-Gourmet.\u00a0<\/span><\/p>\r\n

Ainsi le chef nous donne son point de vue sur sa cuisine ou sur une cuisine plus simple mais toujours qualitative telle celle qu\u2019il nous propose pour ses trois recettes d\u2019En-cas.\u00a0<\/span><\/p>\r\n

\u00ab\u00a0Je pense que le principal est de veiller \u00e0 garder une grande qualit\u00e9 de ce que nous achetons par ici. Si la qualit\u00e9 n\u2019y est pas sup\u00e9rieure \u00e0 ce que l\u2019on trouve ailleurs, alors je n\u2019h\u00e9site pas \u00e0 m\u2019\u00e9loigner des environs pour trouver plus loin ce qui est meilleur. L\u2019imagination fait le reste pour que l\u2019assiette soit aussi attirante \u00e0 l\u2019\u0153il que pleine de saveurs. C\u2019est ainsi qu\u2019une petite pr\u00e9paration d\u2019une mise en bouche, voire d\u2019un \u2018en-cas\u2019, se doit d\u2019\u00eatre esth\u00e9tique mais aussi avec du go\u00fbt et, si possible, de la cr\u00e9ativit\u00e9.\u00a0<\/span><\/p>\r\n

Il est, \u00e0 mon sens, aussi important de respecter les saisons que les paysans de nos r\u00e9gions. C\u2019est l\u2019objectif que j\u2019ai toujours suivi depuis mes premiers stages et emplois aux c\u00f4t\u00e9s d\u2019excellents cuisiniers tels que Rapha\u00ebl Adam (L\u2019Essentiel), St\u00e9phanie Thunus (Au Gr\u00e9 du Vent) ou encore Vincent Gardinal (Le Prieur\u00e9-Saint-G\u00e9ry). C\u2019est d\u2019ailleurs chez ce dernier, pas bien loin d\u2019ici et donc toujours dans le Hainaut, que je suis retourn\u00e9 faire un \u2018quatre mains\u2019 en emmenant avec moi les produits des artisans locaux que je pr\u00e9f\u00e8re et que nous avons ajout\u00e9 \u00e0 ceux que travaille principalement Vincent.\u00a0<\/span><\/p>\r\n

Ici, pour les recettes des \u2018En-cas\u2019, j\u2019ai travaill\u00e9 des produits qui font gagner du temps mais qui sont de bonne qualit\u00e9 et qui sont rehauss\u00e9s d\u2019un peu d\u2019imagination. Par exemple, la sauce v\u00e9g\u00e9tale de la croquette va parfaitement avec des croquettes aux crevettes comme ici ou encore avec des croquettes v\u00e9gan. Le pain brioch\u00e9 se marie tout aussi bien avec du foie gras po\u00eal\u00e9 et des confits d\u2019oignon et le fait de faire un club sandwich avec de l\u2019anguille fum\u00e9e et du Gruy\u00e8re donnera une petite touche singuli\u00e8re au fameux club sandwich pour les \u2018en-cas\u2019 de la p\u00e9riode des f\u00eates de fin d\u2019ann\u00e9e.\u00a0\u00bb<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le Mont-\u00e0-Gourmet<\/span><\/strong>
Place Communale 12,
6181 Gouy-Lez-Pi\u00e9ton
T +32 (0) 71 84 74 15
www.lemontagourmet.be<\/a><\/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 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-18.43.50.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.43.50″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.44.39.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.44.39″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.45.22.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.45.22″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-28-om-18.45.11.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-28 om 18.45.11″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

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

Nicolas Tournay , est sans aucun doute LE jeune chef wallon ayant, plus que tout autre, le vent en poupe depuis 2020.\u00a0 Et pour cause. A la t\u00eate des cuisines du restaurant Le Mont-\u00e0-Gourmet (Hainaut) depuis une pinc\u00e9e d\u2019ann\u00e9es, il a d\u00e9croch\u00e9 le titre de \u2018Premier Cuisinier de Belgique 2020\u2019 en tant que laur\u00e9at du […]<\/p>\n","protected":false},"author":5,"featured_media":36401,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-36417","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":"\nLa cuisine de Nicolas Tournay | 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