{"id":36621,"date":"2022-07-13T08:00:27","date_gmt":"2022-07-13T08:00:27","guid":{"rendered":"https:\/\/horecamagazine.be\/la-cuisine-de-matthias-van-eenoo\/"},"modified":"2022-07-13T10:00:40","modified_gmt":"2022-07-13T08:00:40","slug":"la-cuisine-de-matthias-van-eenoo","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-cuisine-de-matthias-van-eenoo\/","title":{"rendered":"La cuisine de Matthias Van Eenoo"},"content":{"rendered":"<p>[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 column_structure=\u00a0\u00bb3_5,2_5&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_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; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p class=\"p1\"><strong>Chef belgo-fran\u00e7ais, c\u2019est au c\u0153ur de l\u2019Avenue Brugmann que Matthias Van Eenoo d\u00e9posait, en 2015, armes et bagages pour redonner vie \u00e0 l\u2019un des plus majestueux h\u00f4tels particuliers bruxellois. Sept ans plus tard, le \u2018Brugmann\u2019 est devenu l\u2019une des plus belles maisons de bouche de la Capitale.<span class=\"Apple-converted-space\">\u00a0<\/span><\/strong><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Un antre de bons go\u00fbts et de belles \u00e9nergies<\/b><\/span><\/h4>\n<p class=\"p1\">Lorsqu\u2019il choisit de quitter l\u2019Hexagone pour ouvrir sa maison \u00e0 Bruxelles, le chef Van Eenoo cherche une demeure de caract\u00e8re. Le Brugmann deviendra ce lieu empreint de prestige et d\u2019esth\u00e9tisme. Une architecte d\u2019int\u00e9rieur fran\u00e7aise s\u2019occupe de cet aspect et d\u00e9core, dans un esprit contemporain, les salons du rez-de-chauss\u00e9e, le bar et les salons de l\u2019\u00e9tage. La vaste terrasse arri\u00e8re sera prim\u00e9e \u2018Plus belle terrasse de l\u2019ann\u00e9e au Gault&amp;Millau 2021\u2019.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Quant au chef, Van Eenoo, qui vient d\u2019\u00eatre intronis\u00e9 \u00e0 l\u2019Acad\u00e9mie Culinaire de France, r\u00f4d\u00e9 au sein de grandes maisons fran\u00e7aises \u00e9toil\u00e9es (Luca Carton, Le Mas Candille, L\u2019Op\u00e9ra Garnier), il fera du Brugmann un \u2018vrai restaurant\u2019 dans le sens le plus prestigieux du terme.<\/p>\n<p class=\"p1\">\u00ab\u00a0Je n\u2019ai pas voulu ouvrir un bistrot mode de plus, explique-t-il. Je voulais faire un restaurant dans les r\u00e8gles de la tradition gastronomique. Le d\u00e9cor est aussi soign\u00e9 que les tables napp\u00e9es et le service se doit d\u2019\u00eatre irr\u00e9prochable. La cuisine ouverte offre un autre regard sur notre \u00e9quipe. Celle-ci est tr\u00e8s dynamique et chacun a le sens de la valeur du travail. Il nous faut travailler dur pour y arriver et c\u2019est sans doute pour cette raison que le Brugmann est toujours l\u00e0 aujourd\u2019hui.\u00a0\u00bb<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Une cuisine personnalis\u00e9e et des produits de proximit\u00e9<\/b><\/span><\/h4>\n<p class=\"p1\">\u00ab\u00a0Il est primordial actuellement de travailler en circuits courts, poursuit le chef. Je vais aussi bien en Flandre pour me procurer du veau qu\u2019en Wallonie pour les fraises, les escargots ou les asperges. Au-del\u00e0 des produits, il faut veiller \u00e0 ce que le personnel soit bien outill\u00e9. Nous travaillons avec des professionnels, il faut donc les aider avec du mat\u00e9riel ad\u00e9quat. Et, dans l\u2019ensemble de l\u2019Horeca haut de gamme, ne jamais oublier que ce sont les d\u00e9tails qui font la perfection\u00a0!\u00a0\u00bb<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Au menu des 7 ans\u00a0: une soir\u00e9e festive et une BD<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<p class=\"p1\">Nous voulions imaginer quelque chose de peu commun, d\u2019original. Comme la Belgique est le pays de la bande dessin\u00e9e, nous avons pens\u00e9 cr\u00e9er une BD. Nous avons alors propos\u00e9 au sc\u00e9nariste Gilles Dal et au dessinateur Fr\u00e9d\u00e9ric Jannin d\u2019imaginer cette BD qui se passerait dans un restaurant, au Brugmann. Ils ont vite dit oui et, pour finir, notre BD sortira en juin en Belgique et ensuite en France. Parall\u00e8lement, nous organiserons une grande soir\u00e9e le 17 juin et l\u00e0 ce sera le vrai retour de la F\u00eate\u00a0!\u00a0\u00bb<\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Fr\u00e9d\u00e9ric Jannin et Gilles Dal \u00e0 la man\u0153uvre<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<p class=\"p1\"><span class=\"s2\">Les auteurs de la BD nous ont racont\u00e9 les d\u00e9buts de cette originale collaboration. Fr\u00e9d\u00e9ric Jannin au dessin et Gilles Dal au sc\u00e9nario\u00a0: \u00ab\u00a0Nous avons cherch\u00e9 un axe qui nous amuse. Nous avions envie d\u2019\u00e9voquer au \u2018second degr\u00e9 et demi\u2019 (sic\u00a0!) ces petits malentendus, ces clients d\u00e9sagr\u00e9ables ou dithyrambiques, ces situations cocasses en cuisine ou en salle que l\u2019on rencontre dans un restaurant. Dont les fameux d\u00e9jeuner et d\u00eener de Saint Valentin avec le client invitant, dans le m\u00eame restaurant, sa ma\u00eetresse le midi et son \u00e9pouse le soir\u00a0; vous connaissez la suite\u00a0! Nous sommes d\u00e9j\u00e0 euphoriques \u00e0 l\u2019id\u00e9e de la sortie imminente de l\u2019album\u00a0! Regardez, voici d\u00e9j\u00e0 un aper\u00e7u de la couverture et du contenu \u2026 mais patience, il sortira pour la f\u00eate du 17 juin\u00a0!\u00a0\u00bb<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/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>Brugmann<br \/>\n<\/strong>Brugmannlaan 52\/54 \u2013 1190 Bruxelles<br \/>\nT 02 880 55 54<br \/>\n<a href=\"www.brugmann.com\">www.brugmann.com<\/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\/07\/Schermafbeelding-2022-07-01-om-09.39.25.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 2022-07-01 om 09.39.25&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-09.39.55.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 2022-07-01 om 09.39.55&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-09.39.36.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 2022-07-01 om 09.39.36&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/07\/Schermafbeelding-2022-07-01-om-09.39.44.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 2022-07-01 om 09.39.44&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>JR<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef belgo-fran\u00e7ais, c\u2019est au c\u0153ur de l\u2019Avenue Brugmann que Matthias Van Eenoo d\u00e9posait, en 2015, armes et bagages pour redonner vie \u00e0 l\u2019un des plus majestueux h\u00f4tels particuliers bruxellois. Sept ans plus tard, le \u2018Brugmann\u2019 est devenu l\u2019une des plus belles maisons de bouche de la Capitale.\u00a0 Un antre de bons go\u00fbts et de belles [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":36608,"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-36621","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 Matthias Van Eenoo | Horeca Magazine<\/title>\n<meta name=\"description\" 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