{"id":40226,"date":"2023-03-28T11:38:31","date_gmt":"2023-03-28T09:38:31","guid":{"rendered":"https:\/\/horecamagazine.be\/un-nouveau-guide-et-trois-nouveaux-membres-pour-les-jre\/"},"modified":"2023-03-28T11:38:31","modified_gmt":"2023-03-28T09:38:31","slug":"un-nouveau-guide-et-trois-nouveaux-membres-pour-les-jre","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/un-nouveau-guide-et-trois-nouveaux-membres-pour-les-jre\/","title":{"rendered":"Un nouveau guide et trois nouveaux membres pour les JRE"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb23px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&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\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&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\u00bb4.19.2&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>Les trois nouveaux membres avec leur partenaire, flanqu\u00e9s \u00e0 droite d&rsquo;Olivier Bauche, pr\u00e9sident des JRE en Belgique.<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; _builder_version=\u00a0\u00bb4.19.2&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\u00bb4.19.2&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><strong>Trois nouveaux membres en Belgique, un nouveau guide des membres belges et l\u2019ann\u00e9e prochaine, un congr\u00e8s europ\u00e9en \u00e0 Paris pour marquer le 50\u00e8me anniversaire de l\u2019association. Tels sont les Jeunes Restaurateurs pour l\u2019ann\u00e9e 2023.<\/strong><\/p>\n<p>Cette ann\u00e9e, la section belge des Jeunes Restaurateurs, dirig\u00e9e par Olivier Bauche du restaurant La Gloriette \u00e0 Marche-en-Famenne, accueille trois nouveaux membres, \u00e0 savoir Stefaan De Proft du restaurant Pacht 26 \u00e0 Gijzegem, Benjamin Fontaine du restaurant L\u2019Inattendu \u00e0 Ath et Seppe Bleus du restaurant De Fakkels \u00e0 Saint-Trond. Le nouveau guide des membres 2023 est \u00e9galement fraichement sorti des presses. \u00a0<\/p>\n<p>Les JRE sont une association de jeunes restaurateurs qui ont tous l\u2019envie de partager leur talent et leur passion pour leur m\u00e9tier. Un processus interne de s\u00e9lection de qualit\u00e9 garantit que ces chefs ambitieux font partie du gratin de la gastronomie europ\u00e9enne.<\/p>\n<p>\u00ab\u00a0Pour devenir membre, le chef doit \u00eatre co-propri\u00e9taire \u00e0 au moins 50% de l\u2019\u00e9tablissement, explique Olivier Bauche, pr\u00e9sident des JRE dans notre pays. Les chefs peuvent adh\u00e9rer jusqu&rsquo;\u00e0 l&rsquo;\u00e2ge de 42 ans, \u00e0 partir de 49 ans, ils deviennent membres honoraires.\u00a0\u00bb \u00a0<\/p>\n<p>Aujourd\u2019hui le label Jeunes Restaurateurs est \u00e9galement synonyme de. Joining Innovation &amp; Imagination, Respecting Sources &amp; Sustainability, Evoking Emotion &amp; Inspiration<\/p>\n<p>L\u2019association compte quelque 25 membres actifs en belgique et non moins de 350 \u00e0 travers le monde. Les Pays-Bas comptent une quarantaine de membres.<\/p>\n<p>En avril prochain, un nouveau congr\u00e8s des membres europ\u00e9ens aura lieu \u00e0 Paris, et sera ainsi le premier congr\u00e8s depuis 2019. L\u2019association des Jeunes Restaurateurs, fond\u00e9e en 1974, aura alors exactement 50 ans d&rsquo;existence.<\/p>\n<p>Pour plus d\u2019infos, surfez sur <span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.jre.eu\" target=\"_blank\" rel=\"noopener\">www.jre.eu<\/a><\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&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\/2023\/03\/Stefaan-De-Proft-met-partner-van-restaurant-Pacht-26-uit-Gijzegem-Aalst-waar-de-nieuwe-leden-en-de-nieuwe-gids-2023-voorgesteld-werden.jpg\u00a0\u00bb title_text=\u00a0\u00bbStefaan-De-Proft-(met-partner)-van-restaurant-Pacht-26-uit-Gijzegem-(Aalst),-waar-de-nieuwe-leden-en-de-nieuwe-gids-2023-voorgesteld-werden\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||4px|||\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;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2&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>Stefaan De Proft (et sa partenaire) du restaurant Pacht 26 \u00e0 Gijzegem (Alost), o\u00f9 les nouveaux membres et le nouveau guide 2023 ont \u00e9t\u00e9 pr\u00e9sent\u00e9s.<\/em><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/03\/Benjamin-Fontaine-met-partner-van-restaurant-LInattenddu-uit-Ath.jpg\u00a0\u00bb title_text=\u00a0\u00bbBenjamin-Fontaine-(met-partner)-van-restaurant-L&rsquo;Inattenddu-uit-Ath\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&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; custom_margin=\u00a0\u00bb||4px|||\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2&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>Benjamin Fontaine (et sa partenaire) du restaurant L\u2019Inattendu \u00e0 Ath.<\/em><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/03\/Seppe-Bleus-met-partner-van-restaurant-De-Fakkels-in-Sint-Truiden.jpg\u00a0\u00bb title_text=\u00a0\u00bbSeppe-Bleus-(met-partner)-van-restaurant-De-Fakkels-in-Sint-Truiden\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&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;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2&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>Seppe Bleux (et sa partenaire) du restaurant De Fakkels \u00e0 Saint-Trond.<\/em><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p style=\"text-align: right;\"><em>(DV)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les trois nouveaux membres avec leur partenaire, flanqu\u00e9s \u00e0 droite d&rsquo;Olivier Bauche, pr\u00e9sident des JRE en Belgique.Trois nouveaux membres en Belgique, un nouveau guide des membres belges et l\u2019ann\u00e9e prochaine, un congr\u00e8s europ\u00e9en \u00e0 Paris pour marquer le 50\u00e8me anniversaire de l\u2019association. Tels sont les Jeunes Restaurateurs pour l\u2019ann\u00e9e 2023. Cette ann\u00e9e, la section belge [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":40195,"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-40226","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>Un nouveau guide et trois nouveaux membres pour les JRE | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Un nouveau guide et trois nouveaux membres pour les JRE\" \/>\n<meta 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