{"id":40100,"date":"2023-03-15T15:54:03","date_gmt":"2023-03-15T14:54:03","guid":{"rendered":"https:\/\/horecamagazine.be\/michelin-place-linnovation-et-le-developpement-durable-au-premier-plan\/"},"modified":"2023-03-16T08:52:37","modified_gmt":"2023-03-16T07:52:37","slug":"michelin-place-linnovation-et-le-developpement-durable-au-premier-plan","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/michelin-place-linnovation-et-le-developpement-durable-au-premier-plan\/","title":{"rendered":"Michelin place l’innovation et le d\u00e9veloppement durable au premier plan"},"content":{"rendered":"

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Voici les heureux gagnants<\/em><\/p>\n

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Le restaurant Bozar \u00e0 Bruxelles peut s\u2019enorgueillir d\u2019\u00eatre le vainqueur du Guide Michelin 2023. Le chef Karen Torosyan a en effet \u00e9t\u00e9 le seul \u00e0 recevoir une deuxi\u00e8me \u00e9toile lors de la c\u00e9r\u00e9monie qui s\u2019est d\u00e9roul\u00e9e au Th\u00e9\u00e2tre royal de Mons. Les grands chefs Peter Goossens, Viki Geunes et Tim Boury ont conserv\u00e9 leurs \u00e9toiles, et 16 nouveaux restaurants \u00e9toil\u00e9s ont \u00e9t\u00e9 ajout\u00e9s, ainsi que 4 nouvelles \u00e9toiles vertes et 22 bib gourmands. Tout un programme, donc…<\/strong><\/p>\n

\u00ab La Belgique est devenue une capitale culinaire et c’est pr\u00e9cis\u00e9ment cette passion qui nous a permis de r\u00e9aliser de grandes avanc\u00e9es \u00bb, r\u00e9sume Peter Goossens.<\/strong><\/p>\n

Cette ann\u00e9e, pas moins de 16 restaurants ont obtenu une premi\u00e8re \u00e9toile: 15 en Belgique et 1 au Luxembourg. Fait remarquable : Michelin semble r\u00e9compenser plus rapidement qu’auparavant, les restaurants ouverts depuis moins d’un an.<\/p>\n

En Flandre, six nouveaux restaurants \u00e9toil\u00e9s se sont ajout\u00e9s : Willem Hiele (Oudenburg), De Bakermat (Ninove) de Kevin Graf, Misera (Anvers) de Nicolas Wentein, Sensum (Sint-Denijs Westrem) de Maurice De Jaeger, Table d’Amis (Courtrai) de Matthieu Beudaert et Glass (Anvers) de Wouter Van Tichelen.<\/p>\n

7 des nouveaux restaurants \u00e9toil\u00e9s sont situ\u00e9s en Wallonie. Outre La Grappe d’Or (Autelbas), qui retrouve son \u00e9toile apr\u00e8s l’avoir perdue l’ann\u00e9e derni\u00e8re, il faut citer le Roannay (Francorchamps) du tout nouveau Jeune Chef de l’Ann\u00e9e Mathieu Vande Velde, Le Vieux Ch\u00e2teau (Flobecq) de Tanguy de Turck, La Table de Manon (Grandhan) de Manon Schenck, Le Grand Verre (Durbuy) de Wout Bru, La Grange d’Hamois (Emptinne) de Gr\u00e9gory Gillain et La Table Benjamin Laborie (Ohain).<\/p>\n

Deux restaurants bruxellois obtiennent \u00e9galement une premi\u00e8re \u00e9toile, \u00e0 savoir Barge de Gr\u00e9goire Gillard et Humus x Hortense de Nicolas Decloedt.<\/p>\n

\u00ab Je suis ravi que le \u2018contraire\u2019 qui caract\u00e9rise notre restaurant ait \u00e9t\u00e9 r\u00e9compens\u00e9, ce qui prouve que le Michelin est ouvert aux nouvelles tendances \u00bb, a d\u00e9clar\u00e9 Nicolas Decloedt.<\/p>\n

Un restaurant luxembourgeois compl\u00e8te la liste; l\u2019Eden Rose de Valerian Prade et Caroline Esch \u00e0 Kayl.<\/p>\n

Le chef Karen Torosyan, du restaurant Bozar \u00e0 Bruxelles, a \u00e9t\u00e9 le seul \u00e0 \u00eatre r\u00e9compens\u00e9 d\u2019une deuxi\u00e8me \u00e9toile. Le chef arm\u00e9nien d’origine g\u00e9orgienne, arriv\u00e9 dans notre pays il y a 25 ans, a \u00e9t\u00e9 qualifi\u00e9 d’artisan pur-sang par Michelin, apr\u00e8s quoi le chef \u00e9mu a longuement \u00e9treint \u00a0son mentor, le grand chef fran\u00e7ais David Martin de La Paix (2 \u00e9toiles).<\/p>\n

Notre pays compte \u00e0 pr\u00e9sent 22 restaurants bi-\u00e9toil\u00e9s et 3 tri-\u00e9toil\u00e9s, \u00e0 savoir Viki Geunes (Zilte \u00e0 Anvers), Peter Goossens (Hof van Cleve \u00e0 Kruisem) et Tim Boury (Boury \u00e0 Roulers).<\/p>\n

Mathieu Vande Velde, chef du restaurant Le Roannay qui a r\u00e9cemment rouvert ses portes \u00e0 Francorchamps, s\u2019est vu remettre, non seulement sa premi\u00e8re \u00e9toile, mais \u00e9galement le prix du Jeune Chef de l\u2019Ann\u00e9e. Le jeune chef de 24 ans, ancien candidat de l’\u00e9mission \u2018Top Chef\u2019 et supervis\u00e9 par David Martin, a ainsi \u00e9t\u00e9 la deuxi\u00e8me \u00e9toile de l’apr\u00e8s-midi, apr\u00e8s Karen Torosyan.<\/p>\n

Depuis 2020, Michelin met \u00e9galement l’accent sur la durabilit\u00e9, par le biais d’\u00e9toiles vertes d\u00e9cern\u00e9es aux restaurants qui se distinguent par leur engagement en faveur d’une gastronomie plus durable et de choix \u00e9coresponsables. Cette ann\u00e9e, il y a quatre heureux \u00e9lus.<\/p>\n

Le premier gagnant est Instroom de Seppe Nobels \u00e0 Anvers. Dans son restaurant, il sert une cuisine multiculturelle concoct\u00e9e par de nouveaux arrivants de langue \u00e9trang\u00e8re. Tous les sous-chefs ont fui leur pays \u00e0 la recherche d’un avenir meilleur. Nobels les s\u00e9lectionne lui-m\u00eame aupr\u00e8s de Fedasil et de la Croix-Rouge. Au terme de 18 mois, 72 d\u2019entre eux ont d\u00e9j\u00e0 \u00e9t\u00e9 form\u00e9s. Bart De Pooter, du restaurant Wildn \u00e0 Anvers, obtient \u00e9galement une \u00e9toile verte, tout comme La Grappe D’or \u00e0 Autelbas (Luxembourg), Simone Catalane \u00e0 Anvers et Barge \u00e0 Bruxelles.<\/p>\n

Le Prix du Sommelier a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Yanick Dehandschutter du restaurant Sir Kwinten (1 \u00e9toile)<\/strong> \u00e0 Sint-Kwintens-Lennik, qui a \u00e9galement d\u00e9velopp\u00e9 sa propre \u2018Vineuze\u2019, un m\u00e9lange de 25% de lambic de la brasserie 3 Fonteinen et de 75% d’auxerrois.<\/p>\n

\u00ab\u00a0La gueuze est incontestablement devenue un produit gastronomique\u00a0\u00bb, d\u00e9clare-t-il.<\/p>\n

La troisi\u00e8me \u00e9dition cons\u00e9cutive \u00e9tait-elle aussi la derni\u00e8re c\u00e9r\u00e9monie de remise des prix \u00e0 se d\u00e9rouler au Th\u00e9\u00e2tre royal de Mons ? Cela pourrait bien \u00eatre le cas, maintenant que la ville d’Anvers s\u2019est port\u00e9e candidate pour l’organisation de l’\u00e9dition 2024.<\/p>\n

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

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Peter et Lieve Goossens :
\u00ab La Belgique est devenue une capitale culinaire \u00bb
<\/em><\/p>\n

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Voici les heureux gagnantsLe restaurant Bozar \u00e0 Bruxelles peut s\u2019enorgueillir d\u2019\u00eatre le vainqueur du Guide Michelin 2023. Le chef Karen Torosyan a en effet \u00e9t\u00e9 le seul \u00e0 recevoir une deuxi\u00e8me \u00e9toile lors de la c\u00e9r\u00e9monie qui s\u2019est d\u00e9roul\u00e9e au Th\u00e9\u00e2tre royal de Mons. Les grands chefs Peter Goossens, Viki Geunes et Tim Boury ont […]<\/p>\n","protected":false},"author":5,"featured_media":40089,"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-40100","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":"\nMichelin place l'innovation et le d\u00e9veloppement durable au premier plan | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Michelin place l'innovation et le d\u00e9veloppement durable au premier plan\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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