{"id":36490,"date":"2022-07-06T08:00:33","date_gmt":"2022-07-06T08:00:33","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-bert-recour\/"},"modified":"2022-06-29T15:32:37","modified_gmt":"2022-06-29T15:32:37","slug":"la-cuisine-de-bert-recour","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-bert-recour\/","title":{"rendered":"La cuisine de Bert Recour"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _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 _builder_version=\u00a0\u00bb4.14.7&Prime; _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_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=_Ani0QEUqZQ\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _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&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>D\u00e9licieusement houblonn\u00e9!<\/b><\/span><\/h4>\n<p class=\"p2\"><strong>Poperinge est le berceau de la culture du jet de houblon. Bert Recour, chef du restaurant Pegasus \u00e0 Poperinge est super fan de ces petites pousses blanches de la plante de houblon. Il nous concocte 4 plats \u00e0 base de l\u2019or blanc du Westhoek.<\/strong><\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>Qui est Bert Recour<\/b><\/span><\/h4>\n<p class=\"p2\"><span class=\"s2\">Enfant d\u00e9j\u00e0, Bert Recour voulait devenir cuisinier. Ses parents estimaient cependant qu\u2019il devait d\u2019abord fr\u00e9quenter le coll\u00e8ge pendant 3 ans avant de s\u2019inscrire \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re. Ils s\u2019arrang\u00e8rent n\u00e9anmoins pour lui trouver un job de week-end au Rust Roest chez Jean Berquin, un restaurant du quartier. Un monde incroyable s\u2019ouvrit \u00e0 Bert; l&rsquo;homme lui apprit litt\u00e9ralement \u00e0 tenir un couteau. Apr\u00e8s sa formation de cuisinier \u00e0 Ter Duinen \u00e0 Koksijde et de p\u00e2tissier \u00e0 Ter Groene Poorte \u00e0 Bruges, Bert officia chez Bruneau \u00e0 Bruxelles, De Karmeliet \u00e0 Bruges et Hof van Cleve \u00e0 Kruishoutem. Vint ensuite le sud de la France, o\u00f9 il assura la fonction de chef cuisinier &#8211; tout seul en cuisine &#8211; sur un yacht de luxe avec r\u00e9sidence permanente \u00e0 Cannes. En 2002, Bert lan\u00e7a son propre restaurant Pegasus (doubl\u00e9 d\u2019un h\u00f4tel) dans un manoir class\u00e9 du 18e si\u00e8cle au Paardenmarkt \u00e0\u00a0Poperinge.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>De nourriture de mis\u00e8re \u00e0 excellence culinaire<\/b><\/span><\/h4>\n<p class=\"p2\">Pour le moment, les plants de houblon ont l&rsquo;air d\u00e9nud\u00e9s et quelque peu abandonn\u00e9s, mais sous la terre sombre, de petites pousses blanches sortent prudemment des racines noueuses. Les Romains appr\u00e9ciaient d\u00e9j\u00e0 les pousses de houblon pour leur saveur raffin\u00e9e. Alors qu&rsquo;ils \u00e9taient autrefois consid\u00e9r\u00e9s comme des aliments pour les pauvres, ils font depuis quelques d\u00e9cennies partie int\u00e9grante de toute offre culinaire printani\u00e8re.<\/p>\n<p class=\"p2\">Bert\u00a0: \u00ab\u00a0Poperinge est synonyme de houblon depuis le Moyen \u00c2ge. Lorsque les m\u00e9tiers \u00e0 tisser se sont arr\u00eat\u00e9s &#8211; le concurrent Ypres se montrant plus fort &#8211; il a fallu trouver une autre source de revenus. Les moines de l&rsquo;abbaye de Saint-Bertinus \u00e0 Saint-Omer introduisirent alors l\u2019Humulus lupulus ou houblon. Les moines brassent la bi\u00e8re et le houblon est un ingr\u00e9dient essentiel pour la conservation et le go\u00fbt.\u00a0\u00bb<\/p>\n<p class=\"p2\">\u00ab\u00a0Les jets de houblon, les jeunes pousses de la plante de houblon, sont les signes avant-coureurs de toutes les merveilles qu\u2019offre le printemps. Leur saison commence au d\u00e9but du mois de mars et se termine au d\u00e9but du mois d&rsquo;avril.<\/p>\n<p class=\"p2\"><span class=\"s3\">Il s&rsquo;agit d&rsquo;un produit r\u00e9gional typique qui, jusqu&rsquo;au milieu du si\u00e8cle dernier, \u00e9tait principalement consomm\u00e9 par les producteurs de houblon eux-m\u00eames. D\u2019ailleurs, seules trois pousses peuvent germer \u00e0 partir de chaque racine de houblon. Les autres finissent dans l&rsquo;assiette .\u00a0\u00bb<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">\u00ab\u00a0Les jets de houblon sont un pur produit bio et r\u00e9gional que l&rsquo;on ne peut consommer que frais. Plus il y a de pousses sur la racine, plus elles sont fines. Leur go\u00fbt est frais et terreux comme la truffe ou le salsifis et plus les pousses sont fines, plus leur saveur est intense. Bien que la racine de houblon soit de belle taille, elle produit relativement peu de pousses. Chaque type de houblon a un go\u00fbt et un rendement diff\u00e9rents. Comme la culture demande beaucoup de travail, les jets de houblon ont un prix, mais ils le valent\u00a0largement.\u00a0\u00bb<\/span><\/p>\n<p class=\"p2\">\u00ab\u00a0De jets de houblon vraiment frais, il suffit de retirer la partie inf\u00e9rieure, un peu plus dure, et de les rincer bri\u00e8vement. Il est important de les pr\u00e9parer de mani\u00e8re aussi naturelle que possible. Crus, ils accompagnent parfaitement les carpaccios de poisson, les coquilles Saint-Jacques et le b\u0153uf. M\u00e9langez une bonne huile d&rsquo;olive avec les jets crus et assaisonnez-les de poivre et de sel, mais ne les laissez pas mariner car ils deviendraient durs. Bri\u00e8vement frits dans du beurre clarifi\u00e9 avec un peu de poivre, de sel et de noix de muscade, ils sont d\u00e9licieux avec des \u0153ufs de ferme poch\u00e9s et des crevettes grises. R\u00e9chauff\u00e9s bri\u00e8vement dans de la cr\u00e8me d\u00e9j\u00e0 partiellement r\u00e9duite, ils accompagnent \u00e0 merveille le cabillaud et le saumon.\u00a0\u00bb<\/p>\n<p class=\"p2\"><span class=\"s3\">Vous trouverez les jets de houblon en saison dans les commerces de l\u00e9gumes sp\u00e9cialis\u00e9s. Plus amusant et int\u00e9ressant\u00a0: se rendre dans le Westhoek et les acheter \u00e0 un producteur de houblon qui r\u00e9colte des pousses.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p class=\"p3\">Pour les noms\u00a0:<br \/>\n<a href=\"http:\/\/www.toerismepoperinge.be\/nl\/hopscheuten-kopen-\">www.toerismepoperinge.be\/nl\/hopscheuten-kopen-<\/a><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Restaurant Pegasus<\/span><\/strong><br \/>Guido Gezellestraat 7, 8970 Poperinge<br \/><a href=\"www.pegasusrestaurant.be\">www.pegasusrestaurant.be<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _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-2022-06-29-om-17.01.47.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-29 om 17.01.47&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-29-om-17.01.13.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-29 om 17.01.13&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-29-om-17.01.26.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-06-29 om 17.01.26&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 hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>TB<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9licieusement houblonn\u00e9! Poperinge est le berceau de la culture du jet de houblon. Bert Recour, chef du restaurant Pegasus \u00e0 Poperinge est super fan de ces petites pousses blanches de la plante de houblon. Il nous concocte 4 plats \u00e0 base de l\u2019or blanc du Westhoek. Qui est Bert Recour Enfant d\u00e9j\u00e0, Bert Recour voulait [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":36480,"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-36490","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 Bert Recour | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de Bert Recour\" \/>\n<meta name=\"robots\" content=\"index, follow, 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