{"id":39488,"date":"2023-02-02T14:27:44","date_gmt":"2023-02-02T13:27:44","guid":{"rendered":"https:\/\/horecamagazine.be\/pillows-hotels-un-concept-de-repas-raffine-combine-a-une-nuitee\/"},"modified":"2023-02-02T14:28:16","modified_gmt":"2023-02-02T13:28:16","slug":"pillows-hotels-un-concept-de-repas-raffine-combine-a-une-nuitee","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pillows-hotels-un-concept-de-repas-raffine-combine-a-une-nuitee\/","title":{"rendered":"Pillows Hotels, un concept de repas raffin\u00e9 combin\u00e9 \u00e0 une nuit\u00e9e"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Pour ce qui est des Pillows Hotels, la cha\u00eene d’h\u00f4tels de l\u2019entrepreneur millionnaire n\u00e9erlandais Alex Mulder (\u00e9galement pr\u00e9sente dans notre pays avec deux h\u00f4tels \u00e0 Bruxelles et \u00e0 Gand), le restaurant Inter Scaldes et son h\u00f4tel-boutique de luxe attenant font \u00e9galement partie du groupe depuis le 1er janvier. Inter Scaldes est situ\u00e9 \u00e0 Kruiningen en Z\u00e9lande, pr\u00e8s de Yerseke, connue pour les moules et les hu\u00eetres qui y sont cultiv\u00e9es.<\/strong><\/p>\n

Le chef Jannis Brevet et sa compagne Claudia restent pour l’instant \u00e0 la t\u00eate du restaurant, qui avec De Librije \u00e0 Zwolle, est le seul tri-\u00e9toil\u00e9 Michelin des Pays-Bas et d\u00e8s lors aussi le premier restaurant Michelin du groupe Pillows. Il assumera \u00e9galement un r\u00f4le de conseiller au sein des restaurants de la cha\u00eene Pillows Hotels. En septembre, il c\u00e9dera Inter Scaldes \u00e0 Jeroen Achtien et sa compagne Sanne, qui dirigent depuis quatre ans le restaurant deux \u00e9toiles Sens \u00e0 Vitznau, en Suisse.\u00a0<\/p>\n

Le restaurant ainsi que l’h\u00f4tel-boutique de luxe qui compte 12 chambres r\u00e9serv\u00e9es exclusivement aux clients du restaurant, font actuellement l’objet d’un restyling.<\/p>\n

La combinaison d’un repas raffin\u00e9 suivi d’une nuit\u00e9e est typique du concept des h\u00f4tels Pillows, comme le prouve \u00e9galement Le Pillows Grand Boutique Hotel Reylof Gent dans lequel on peut s’attabler dans 4 outlets f&b diff\u00e9rents, \u00e0 savoir LOF Restaurant (13 sur 20 au Gault&Millau), Olivier Le Petit Bistro, LOF Caf\u00e9 et The Living Bar.<\/p>\n

Le concept le plus r\u00e9cent, Olivier Le Petit Bistro, un hommage au po\u00e8te et baron Olivier de Reylof pour qui l’h\u00f4tel de ma\u00eetre du XVIIe si\u00e8cle avait \u00e9t\u00e9 construit \u00e0 l’\u00e9poque, est un lieu \u00e9l\u00e9gant et d\u00e9contract\u00e9, semi-ouvert (terrasse en \u00e9t\u00e9) avec de grandes fen\u00eatres, beaucoup de lumi\u00e8re et des tables rondes de style brasserie \u2018parisienne\u2019 en marbre noir et blanc.<\/p>\n

\u00ab\u00a0Avec Olivier Le Petit Bistro, nous optons d\u00e9lib\u00e9r\u00e9ment pour un concept accessible, tandis qu’au restaurant LOF, nous nous engageons invariablement dans la voie d’une cuisine raffin\u00e9e, d\u00e9clare le chef Hannes Vandebotermet. Au bistrot, nous optons pour des plats o\u00f9 les ingr\u00e9dients locaux et de saison sont souvent combin\u00e9s \u00e0 des saveurs exotiques, agr\u00e9ment\u00e9s d’une touche de modernit\u00e9. L’accent \u00e9tant mis sur les plats v\u00e9g\u00e9tariens et v\u00e9g\u00e9taliens, un menu enti\u00e8rement v\u00e9g\u00e9talien est \u00e9galement propos\u00e9 dans le restaurant LOF.\u00a0\u00bb<\/p>\n

D\u2019o\u00f9 vous vient cette philosophie ?<\/strong><\/em><\/p>\n

\u00ab\u00a0Dans les h\u00f4tels, il arrive souvent que, bien qu’ils aient un restaurant principal de qualit\u00e9, l’alternative ne soit pas \u00e0 la hauteur, explique le chef. Trop souvent, le \u2018deuxi\u00e8me\u2019 restaurant propose des classiques comme les hamburgers, une salade c\u00e9sar, etc. Je n’ai rien contre ce type de plats s’ils sont bien pr\u00e9par\u00e9s, mais tout le monde n’en est pas friand et\/ou souhaite peut-\u00eatre une offre \u2018diff\u00e9rente\u2019. Nous voulons prouver avec Olivier Le Petit Bistro que cela peut \u00eatre diff\u00e9rent. Vous devez \u00e9galement tenir compte du fait que vos clients n\u2019ont pas tous les m\u00eames horaires. En tant qu’h\u00f4tel, vous devez \u00eatre en mesure d’offrir des plats de qualit\u00e9 \u00e0 tout moment de la journ\u00e9e \u00e0 vos clients ou aux personnes ext\u00e9rieures \u00e0 l\u2019h\u00f4tel.\u00a0\u00bb<\/p>\n

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L’\u00e9quipe d’Inter Scaldes, de gauche \u00e0 droite : Jannis Brevet, Claudia Brevet, Sanne Achtien et Jeroen Achtien<\/em><\/p>\n

[\/et_pb_text][et_pb_gallery _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb gallery_ids=\u00a0\u00bb39469,39471,39473″ fullwidth=\u00a0\u00bbon\u00a0\u00bb auto=\u00a0\u00bbon\u00a0\u00bb auto_speed=\u00a0\u00bb5000″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_gallery][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_margin=\u00a0\u00bb-18px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

\u00ab\u00a0Olivier Le Petit Bistro\u00a0\u00bb<\/em><\/p>\n

(DV)<\/em><\/p>\n

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

Pour ce qui est des Pillows Hotels, la cha\u00eene d’h\u00f4tels de l\u2019entrepreneur millionnaire n\u00e9erlandais Alex Mulder (\u00e9galement pr\u00e9sente dans notre pays avec deux h\u00f4tels \u00e0 Bruxelles et \u00e0 Gand), le restaurant Inter Scaldes et son h\u00f4tel-boutique de luxe attenant font \u00e9galement partie du groupe depuis le 1er janvier. Inter Scaldes est situ\u00e9 \u00e0 Kruiningen en […]<\/p>\n","protected":false},"author":5,"featured_media":39463,"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-39488","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":"\nPillows Hotels, un concept de repas raffin\u00e9 combin\u00e9 \u00e0 une nuit\u00e9e | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pillows Hotels, un concept de repas raffin\u00e9 combin\u00e9 \u00e0 une nuit\u00e9e\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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