{"id":36534,"date":"2022-07-11T08:00:45","date_gmt":"2022-07-11T06:00:45","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-tim-boury\/"},"modified":"2022-07-14T10:37:10","modified_gmt":"2022-07-14T08:37:10","slug":"la-cuisine-de-tim-boury","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-tim-boury\/","title":{"rendered":"La cuisine de Tim Boury"},"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 _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_column type=\u00a0\u00bb4_4″ _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_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=3Q76GKtFpSo\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 sticky_enabled=\u00a0\u00bb0″][\/et_pb_video][\/et_pb_column][\/et_pb_row][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][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]

\u2018Boury\u2019 bien plus que Tim Boury<\/b><\/span><\/h4>\r\n

Une villa dans un \u00e9crin de verdure \u00e0 la p\u00e9riph\u00e9rie de Roulers. C\u2019est dans cette maison qu\u2019officie le chef bi-\u00e9toil\u00e9 Tim Boury. Outre le restaurant \u2018Boury\u2019, les chambres d’h\u00f4tes \u00ab\u00a0Caspium\u00a0\u00bb et le \u00ab\u00a0Boury Bottled\u00a0\u00bb ainsi que l’Acad\u00e9mie Boury sont \u00e9galement situ\u00e9s ici. \u00c0 c\u00f4t\u00e9 de la porte scintillent non seulement les \u00e9toiles Michelin, mais tr\u00f4ne aussi le coq des \u2018Grandes Tables du Monde\u2019.<\/p>\r\n\r\n

Qui est Tim Boury<\/b><\/span><\/h4>\r\n

Tim est originaire du Heuvelland, en Flandre occidentale. Enfant, il voulait devenir boulanger, mais ses parents ne le voyaient pas de cet \u0153il et l’inscrivirent au cours de cuisine de l’\u00e9cole h\u00f4teli\u00e8re Ter Duinen \u00e0 Koksijde. En tant que cuisinier, vous pouvez toujours vous r\u00e9orienter ensuite vers la boulangerie ou la boucherie, mais pas l’inverse. Du haut de ses 18 ans, Tim commen\u00e7a \u00e0 travailler au \u2018Comme Chez Soi\u2019 \u00e0 Bruxelles, le contrat stipulait que vous deviez rester deux ans. Au terme de ces deux ann\u00e9es, il partit au \u2018Oud Sluis\u2019 chez Sergio Herman, \u00e0 l\u2019\u00e9poque un restaurant deux \u00e9toiles. Tim\u00a0: \u00ab\u00a0C’\u00e9tait une exp\u00e9rience d’apprentissage difficile, mais magnifique. (rires) On s’est beaucoup amus\u00e9s.\u2019 Tim \u00e9tait sous-chef lorsque la troisi\u00e8me \u00e9toile a \u00e9t\u00e9 d\u00e9cern\u00e9e au restaurant. Apr\u00e8s six ans, il voulut se tourner vers \u2018quelque chose\u2019 de diff\u00e9rent et se fit engager en tant que chef de cuisine au Belga Queen \u00e0 Gand. Mais le d\u00e9sir de cr\u00e9er sa propre entreprise le titillait depuis longtemps et c\u2019est ainsi qu\u2019en 2011 \u2018Boury\u2019 ouvrit ses portes dans le centre de Roulers. Il y a 6 ans, le restaurant a d\u00e9m\u00e9nag\u00e9 pour s\u2019installer dans une villa spacieuse \u00e0 la p\u00e9riph\u00e9rie de la ville.<\/p>\r\n\r\n

Une cuisine de produits<\/b><\/span><\/h4>\r\n

Tim\u00a0: \u00ab\u00a0Dans mes plats, je mets toujours un ingr\u00e9dient principal en vedette, un produit de saison – viande, poisson, l\u00e9gumes – qui est \u00e0 son apog\u00e9e \u00e0 cette p\u00e9riode-l\u00e0. Il est \u2018clairement\u2019 pr\u00e9sent dans l’assiette et est entour\u00e9 de produits qui le soutiennent, ce qui en fait un plat intense, plein de saveurs et de textures. Dans les recettes qui suivent, je travaille avec du thon Balfeg\u00f3, \u00e9lev\u00e9 de mani\u00e8re respectueuse dans une ferme biologique de la M\u00e9diterran\u00e9e. Quant au caviar de Royal Belgian Caviar, celui-ci ne peut \u00eatre conserv\u00e9 que pendant trois mois car il ne contient aucun agent de conservation. Et puis, nous sommes en avril, c\u2019est donc la pleine saison des asperges blanches, un produit d\u00e9licieux.<\/span><\/p>\r\n\r\n

Team Boury<\/b><\/span><\/h4>\r\n

Tim\u00a0: \u00ab\u00a0‘Boury’ ne se limite pas \u00e0 Tim, c\u2019est une \u2018team\u2019. Ma femme Inge d\u00e9termine l’atmosph\u00e8re, con\u00e7oit l’int\u00e9rieur et, avec son personnel, assure un accueil et un service chaleureux aux clients. Elle est \u00e9galement responsable des quatre \u2018chambres d’h\u00f4tes\u2019 o\u00f9 les convives peuvent s\u00e9journer apr\u00e8s le d\u00eener. Mon fr\u00e8re Ben s’occupe de l’administration, et ce de la comptabilit\u00e9 \u00e0 la gestion du personnel en passant par les m\u00e9dias sociaux, bref tout ce qu’un chef n’aime pas faire (large sourire). Tous deux font en sorte que je puisse me concentrer pleinement sur ma cuisine.<\/p>\r\n

\u00ab\u00a0Mais Boury est \u00e9galement devenu une marque. Ben et moi avons d\u00e9velopp\u00e9 \u2018Boury Bottled\u2019, une ligne de boissons originales comprenant gins, liqueurs, yugocello, vermouth et bi\u00e8res. Tr\u00e8s chouette \u00e0 servir dans le restaurant, mais \u00e9galement en vente dans notre boutique en ligne et c\u2019est tout simplement g\u00e9nial de contribuer \u00e0 son \u00e9volution.\u00a0<\/span><\/span><\/p>\r\n\r\n

Boury Academy<\/b><\/span><\/h4>\r\n

Tim\u00a0: \u00ab\u00a0Ben et moi avons commenc\u00e9 il y a quatre ans. Nous recevions beaucoup de demandes de stages et avons donc con\u00e7u un cadre de travail pour ces personnes. Nous accueillons des stagiaires – en cuisine comme en salle – du monde entier. Des Europ\u00e9ens, mais aussi des Am\u00e9ricains, des Indiens et r\u00e9cemment, une Chinoise a rejoint l\u2019\u00e9quipe de salle. Ce multiculturalisme permet de d\u00e9velopper une connaissance mutuelle des cultures (culinaires). Nous leur donnons l\u2019occasion de d\u00e9couvrir la Belgique, de visiter les cultivateurs et les villes, mais nous apprenons aussi d’eux. Ils restent chez nous pendant 3 mois, mais il existe toujours la possibilit\u00e9 d’obtenir un contrat fixe apr\u00e8s un bon stage.\u00a0\u00bb<\/p>\r\n\r\n

Depuis janvier, l\u2019embl\u00e8me des \u2018Grandes Tables du Monde\u2019 est affich\u00e9 sur la porte\u00a0<\/span><\/b><\/span><\/h4>\r\n

Tim\u00a0: \u00ab\u00a0Cette organisation est l\u2019un des clubs gastronomiques les plus prestigieux au monde et c\u2019est donc un grand honneur de pouvoir en \u00eatre membre. Un aspect int\u00e9ressant est que par le biais de celle-ci, vous pouvez rencontrer certains de vos coll\u00e8gues du monde entier. Ils organisent r\u00e9guli\u00e8rement des r\u00e9unions \u00e0 Paris. Ces r\u00e9unions vous font prendre conscience que tous les chefs partagent en fait les m\u00eames passions, mais aussi les m\u00eames probl\u00e8mes, et les \u00e9changes d\u2019id\u00e9es avec les autres se font rapidement et sans langue de bois. Notre adh\u00e9sion \u00e0 cette organisation apporte \u00e9galement une valeur ajout\u00e9e \u00e0 la \u2018Boury Academy\u2019.<\/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]

Restaurant Boury
<\/strong>Rumbeeksesteenweg 300,
8800 Roeselare
www.restaurantboury.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-2022-06-29-om-17.47.16.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 2022-06-29 om 17.47.16″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-29-om-17.48.11.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 2022-06-29 om 17.48.11″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-29-om-17.47.52.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 2022-06-29 om 17.47.52″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/06\/Schermafbeelding-2022-06-29-om-17.48.41.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 2022-06-29 om 17.48.41″ 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″]

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

\u2018Boury\u2019 bien plus que Tim Boury Une villa dans un \u00e9crin de verdure \u00e0 la p\u00e9riph\u00e9rie de Roulers. C\u2019est dans cette maison qu\u2019officie le chef bi-\u00e9toil\u00e9 Tim Boury. Outre le restaurant \u2018Boury\u2019, les chambres d’h\u00f4tes \u00ab\u00a0Caspium\u00a0\u00bb et le \u00ab\u00a0Boury Bottled\u00a0\u00bb ainsi que l’Acad\u00e9mie Boury sont \u00e9galement situ\u00e9s ici. \u00c0 c\u00f4t\u00e9 de la porte scintillent non […]<\/p>\n","protected":false},"author":5,"featured_media":36521,"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-36534","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 Tim Boury | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La cuisine de 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