{"id":38401,"date":"2022-11-24T16:31:04","date_gmt":"2022-11-24T15:31:04","guid":{"rendered":"https:\/\/horecamagazine.be\/baptiste-tieberghien-du-restaurant-lineau-est-le-chef-poisson-de-lannee-2023\/"},"modified":"2022-11-24T17:21:09","modified_gmt":"2022-11-24T16:21:09","slug":"baptiste-tieberghien-du-restaurant-lineau-est-le-chef-poisson-de-lannee-2023","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/baptiste-tieberghien-du-restaurant-lineau-est-le-chef-poisson-de-lannee-2023\/","title":{"rendered":"Baptiste Tieberghien du restaurant Lin\u2019eau est le Chef Poisson de l\u2019ann\u00e9e 2023"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p><strong>Le lundi 21 novembre, la finale du concours Chef Poisson de l&rsquo;Ann\u00e9e a eu lieu \u00e0 Horeca Expo \u00e0 Gand. Cinq chefs professionnels ont tent\u00e9 de convaincre le jury avec le plat le plus d\u00e9licieux et le plus original \u00e0 base de crevettes grises, le Poisson de l&rsquo;Ann\u00e9e 2022. Baptiste Tieberghien du restaurant Lin&rsquo;eau \u00e0 Wielsbeke est sorti vainqueur.\u00a0 Son plat : un &lsquo;caviar de la mer du Nord&rsquo; avec des crevettes grises d\u00e9cortiqu\u00e9es \u00e0 la main, du c\u00e9leri-rave et du babeurre \u2018Baliehof\u2019.<\/strong><\/p>\n<p>Chaque ann\u00e9e, en concertation avec le secteur flamand de la p\u00eache, le VLAM s\u00e9lectionne un Poisson de l&rsquo;Ann\u00e9e, autour duquel des activit\u00e9s annexes sont ensuite organis\u00e9es. L&rsquo;objectif est de faire mieux conna\u00eetre une esp\u00e8ce sous-estim\u00e9e aupr\u00e8s des consommateurs et des professionnels du food. Le concours du Chef poisson de l&rsquo;Ann\u00e9e fait partie int\u00e9grante de la campagne du Poisson de l&rsquo;Ann\u00e9e et a d\u00e9j\u00e0 \u00e9t\u00e9 organis\u00e9 pour la 33e fois.<\/p>\n<p>Le jury professionnel, compos\u00e9 de repr\u00e9sentants des principales associations de restaurateurs et pr\u00e9sid\u00e9 par le NorthSeaChef Filip Claeys, a effectu\u00e9 une pr\u00e9s\u00e9lection parmi les recettes soumises. Cinq finalistes ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s et ont pr\u00e9par\u00e9 leur plat <em>en live<\/em>\u00a0dans les cuisines de d\u00e9monstration d&rsquo;Horeca Expo le 21 novembre.<\/p>\n<p>Voici les finalistes<\/p>\n<ul>\n<li>Tuur Mertens du restaurant De Watermolen \u00e0 Kasterlee<\/li>\n<li>Baptiste Tieberghien du restaurant Lin\u2019eau \u00e0 Wielsbeke (Sint-Baafs-Vijve)<\/li>\n<li>Tristan Bauwens du restaurant Maste \u00e0 Gent<\/li>\n<li>Vito Mory du restaurant Sensum \u00e0 Gent<\/li>\n<li>J\u00e9rome Olivier du Vonk Gastrobar \u00e0 Kachtem (Izegem)<\/li>\n<\/ul>\n<p>Baptiste Tieberghien du restaurant Lin&rsquo;eau \u00e0 Wielsbeke a donc remport\u00e9 la victoire, accompagn\u00e9 de son commis Stef Christiaens.<\/p>\n<p><em>\u00ab\u00a0C&rsquo;est un grand honneur pour moi de remporter ce concours\u00a0\u00bb<\/em>, a d\u00e9clar\u00e9 Baptiste. <em>\u00ab\u00a0<\/em><em>Le titre de \u2018Chef Poisson de l&rsquo;Ann\u00e9e\u2019 est en effet un titre prestigieux. La concurrence \u00e9tait rude et nous avons d\u00fb travailler dur. Nous avions 1 heure et 45 minutes pour pr\u00e9parer le plat. Je dois avouer que j&rsquo;\u00e9tais assez nerveux, c&rsquo;\u00e9tait aussi la toute premi\u00e8re fois que je participais \u00e0 un concours.\u00a0\u00bb<\/em><\/p>\n<h4>Les pur\u00e9es au babeurre de grand-m\u00e8re comme inspiration<\/h4>\n<p>Baptiste et Stef ont servi un &lsquo;caviar de la mer du Nord&rsquo;, avec des crevettes grises d\u00e9cortiqu\u00e9es \u00e0 la main, du c\u00e9leri-rave et du babeurre du Baliehof, un produit local reconnu. Pour cr\u00e9er ce plat, ils ont appliqu\u00e9 le principe du &lsquo;z\u00e9ro d\u00e9chet&rsquo;, impliquant qu&rsquo;aucun des ingr\u00e9dients ne soit gaspill\u00e9.<\/p>\n<p>Pourquoi ce plat ? <em>\u00ab\u00a0Cela remonte en fait \u00e0 mon enfance\u00a0\u00bb<\/em>, a expliqu\u00e9 Baptiste. <em>\u00ab\u00a0Tous les samedis, chez ma grand-m\u00e8re, je mangeais de la &lsquo;pur\u00e9e au babeurre&rsquo;, un plat local onctueux \u00e0 base de pur\u00e9e de pommes de terre, de babeurre et d&rsquo;\u0153uf. J&rsquo;en raffolais et aujourd&rsquo;hui encore, c&rsquo;est mon plat pr\u00e9f\u00e9r\u00e9. J&rsquo;ai donn\u00e9 \u00e0 certains \u00e9l\u00e9ments des pur\u00e9es au babeurre de ma grand-m\u00e8re une place dans mon plat pour le Chef Poisson de l&rsquo;Ann\u00e9e, avec un twist gastronomique, bien s\u00fbr.\u00a0\u00bb<\/em><\/p>\n<p>Travaille-t-il souvent avec des crevettes grises dans son restaurant ? <em>\u00ab\u00a0Oui, bien s\u00fbr. C&rsquo;est un produit magnifique, son go\u00fbt est in\u00e9galable. La capture des crevettes exige beaucoup de travail et c&rsquo;est vraiment un produit qui nous appartient, nous devons donc le ch\u00e9rir. En cr\u00e9ant de beaux plats avec la crevette, nous rendons hommage \u00e0 nos p\u00eacheurs.\u00a0\u00bb<\/em><\/p>\n<h4>Les prix<\/h4>\n<p>En tant que vainqueur, Baptiste Tieberghien est reparti avec le troph\u00e9e &lsquo;Chef Poisson de l&rsquo;Ann\u00e9e&rsquo; de l&rsquo;artiste Marc Vanhecke, le dipl\u00f4me &lsquo;Vainqueur &#8211; Chef Poisson de l&rsquo;Ann\u00e9e 2023&rsquo;, un ch\u00e8que de 750 euros et un ch\u00e8que repas pour deux au restaurant Hof van Cleve \u00e0 Kruisem. Cinq bons d&rsquo;une valeur de 200 euros seront \u00e9galement tir\u00e9s au sort pour un d\u00eener dans le restaurant gagnant.<\/p>\n<p>Les laur\u00e9ats ont re\u00e7u chacun : le dipl\u00f4me de &lsquo;Laur\u00e9at &#8211; Chef Poisson de l&rsquo;Ann\u00e9e 2023&rsquo; et un ch\u00e8que repas pour deux au restaurant De Jonkman \u00e0 Bruges.<\/p>\n<h4>Importance \u00e9conomique de la crevette grise<\/h4>\n<p>Le VLAM, en collaboration avec le secteur flamand de la p\u00eache, a donc choisi la crevette grise comme Poisson de l&rsquo;Ann\u00e9e 2022. Cette fois-ci donc pas un poisson mais un crustac\u00e9 \u00e9lu poisson de l&rsquo;ann\u00e9e.<\/p>\n<p>Pour la flotte de p\u00eache professionnelle belge, la crevette grise est une esp\u00e8ce importante d\u2019un point de vue \u00e9conomique. Notre p\u00eache c\u00f4ti\u00e8re est synonyme de produits frais quotidiens, dont la crevette grise, et fait partie de l&rsquo;ADN de nos villes de p\u00eacheurs telles que Nieuport, Ostende et Zeebruges.<\/p>\n<p>La p\u00eache \u00e0 la crevette grise a lieu pendant la p\u00e9riode o\u00f9 elle atteint sa taille maximale : d&rsquo;ao\u00fbt \u00e0 novembre. Pour ce qui est de la flotte belge (65 navires), environ 30 navires sont \u00e9quip\u00e9s pour la p\u00eache \u00e0 la crevette. Beaucoup d&rsquo;entre eux sont des chalutiers crevettiers, mais les navires qui alternent entre la crevette et les poissons plats tels que la sole et la plie r\u00e9alisent \u00e9galement des captures importantes. Les crevettes sont imm\u00e9diatement cuites dans l&rsquo;eau de mer \u00e0 bord du navire, puis achemin\u00e9es vers les cri\u00e9es ou les entreprises de transformation.<\/p>\n<p><a href=\"http:\/\/www.vlam.be\">www.vlam.be<\/a><br \/><a href=\"http:\/\/www.lekkervanbijons.be\">www.lekkervanbijons.be<\/a><br \/><a href=\"http:\/\/www.bistrolineau.be\">www.bistrolineau.be<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/221121-Viskok2023-wedstrijd-32.jpg\u00a0\u00bb title_text=\u00a0\u00bb221121-Viskok2023-wedstrijd-(32)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/221121-Viskok2023-Winnaar-Baptiste-Tieberghien-6-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bb221121-Viskok2023-Winnaar-Baptiste-Tieberghien-(6)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Vlam-Viskok-2023-\u00a9FrC-Baptiste-Tieberghien-kaviaar-van-de-noordzee-3.jpg\u00a0\u00bb title_text=\u00a0\u00bbVlam-Viskok-2023-\u00a9FrC-Baptiste-Tieberghien-kaviaar-van-de-noordzee-(3)\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/viskok-van-het-jaar-2023-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbviskok-van-het-jaar-2023&Prime; _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.17.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: right;\"><em>RDV<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le lundi 21 novembre, la finale du concours Chef Poisson de l&rsquo;Ann\u00e9e a eu lieu \u00e0 Horeca Expo \u00e0 Gand. Cinq chefs professionnels ont tent\u00e9 de convaincre le jury avec le plat le plus d\u00e9licieux et le plus original \u00e0 base de crevettes grises, le Poisson de l&rsquo;Ann\u00e9e 2022. Baptiste Tieberghien du restaurant Lin&rsquo;eau \u00e0 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":38386,"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":[41],"tags":[],"class_list":["post-38401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","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>Baptiste Tieberghien du restaurant Lin\u2019eau est le Chef Poisson de l\u2019ann\u00e9e 2023 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Baptiste 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