{"id":40286,"date":"2023-04-04T14:46:50","date_gmt":"2023-04-04T12:46:50","guid":{"rendered":"https:\/\/horecamagazine.be\/premiere-dans-le-benelux-laz-groeninge-est-le-premier-hopital-a-recevoir-le-label-gaultmillau-pour-les-repas-des-patients\/"},"modified":"2023-04-04T14:46:52","modified_gmt":"2023-04-04T12:46:52","slug":"premiere-dans-le-benelux-laz-groeninge-est-le-premier-hopital-a-recevoir-le-label-gaultmillau-pour-les-repas-des-patients","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/premiere-dans-le-benelux-laz-groeninge-est-le-premier-hopital-a-recevoir-le-label-gaultmillau-pour-les-repas-des-patients\/","title":{"rendered":"Premi\u00e8re dans le Benelux: l&rsquo;AZ Groeninge est le premier h\u00f4pital \u00e0 recevoir le label Gault&#038;Millau pour les repas des patients"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; link_font=\u00a0\u00bb||||on||||\u00a0\u00bb]<\/p>\n<h4><strong>Inspections et sessions de d\u00e9gustation approfondies<\/strong><\/h4>\n<p>Le 7 mars 2023, le guide gastronomique Gault&amp;Millau a d\u00e9cern\u00e9 \u00e0 l&rsquo;AZ Groeninge un label de qualit\u00e9 pour les repas des patients. En 2022, les inspecteurs de Gault&amp;Millau ont go\u00fbt\u00e9 16 repas et leurs variantes di\u00e9t\u00e9tiques \u00e0 huit moments diff\u00e9rents. Il s&rsquo;agit des plats chauds servis le midi aux patients.<\/p>\n<h4><strong>En pratique<\/strong><\/h4>\n<p>Les repas chauds servis \u00e0 midi ont \u00e9t\u00e9 analys\u00e9s et \u00e9valu\u00e9s syst\u00e9matiquement sur la base d&rsquo;une dizaine de crit\u00e8res. Outre les aspects \u00e9vidents tels que le go\u00fbt, les ar\u00f4mes, la texture et la consistance des composants du repas (ingr\u00e9dient principal, garniture v\u00e9g\u00e9tale, f\u00e9culent et sauce), l&rsquo;\u00e9quilibre et la coh\u00e9rence des saveurs, la temp\u00e9rature de service des repas, la fra\u00eecheur et la saisonnalit\u00e9 des ingr\u00e9dients utilis\u00e9s, mais aussi la finition et la pr\u00e9sentation du repas et la conformit\u00e9 entre la description sur le menu et la r\u00e9alit\u00e9 dans l&rsquo;assiette ont \u00e9galement \u00e9t\u00e9 examin\u00e9s.<\/p>\n<p><em>\u00ab\u00a0Nos patients ont \u00e9galement \u00e9t\u00e9 impliqu\u00e9s dans l&rsquo;ensemble du processus car leur opinion est tr\u00e8s importante pour nous. Ils ont \u00e9t\u00e9 interrog\u00e9s \u00e0 plusieurs reprises entre les diff\u00e9rents audits. Cela s&rsquo;applique \u00e0 tous les services, de la g\u00e9riatrie \u00e0 la maternit\u00e9\u00a0\u00bb, <\/em>pr\u00e9cise Philip Dupont de l&rsquo;AZ Groeninge.<\/p>\n<p>Marc Declerck, CEO de Gault&amp;Millau: <em>\u00ab\u00a0Depuis quelques ann\u00e9es, Gault&amp;Millau est actif en Belgique dans la consultance et l&rsquo;audit des repas dans le secteur de la restauration. Ceci tant dans les restaurants d&rsquo;entreprise que dans les restaurants des h\u00f4pitaux et autres collectivit\u00e9s. La reconnaissance de la haute qualit\u00e9 des repas servis aux \u200b patients \u00e0 l&rsquo;AZ Groeninge est le r\u00e9sultat d&rsquo;un engagement accru du secteur hospitalier pour mettre en lumi\u00e8re, trois fois par jour, cet aspect important de la prestation des soins de sant\u00e9.\u00a0\u00bb \u200b <\/em><\/p>\n<h4><strong>Une \u00e9quipe de cuisiniers passionn\u00e9s et motiv\u00e9s<\/strong><\/h4>\n<p>Et Marc Declerck de souligner l&rsquo;importance du travail d&rsquo;\u00e9quipe: \u00ab\u00a0<em>Sans la collaboration de l&rsquo;\u00e9quipe enthousiaste de la cuisine de l&rsquo;AZ Groeninge et sans la motivation de la direction qui a fourni les ressources n\u00e9cessaires pour y parvenir, nous n&rsquo;aurions jamais pu mener ce projet \u00e0 bien.\u00a0\u00bb<\/em><\/p>\n<p>L&rsquo;agr\u00e9ment de qualit\u00e9 remis \u00e0 l&rsquo;AZ Groeninge est valable pour une p\u00e9riode d&rsquo;un an et est soumis \u00e0 des contr\u00f4les p\u00e9riodiques par la suite.<\/p>\n<p>Un r\u00e9sum\u00e9 du dossier d&rsquo;audit peut \u00eatre consult\u00e9 sur le site Internet du Gault&amp;Millau: <u>catering.gaultmillau.be<\/u> \u00a0<em>\u00a0<\/em><\/p>\n<h4><strong><em>A propos de Gault&amp;Millau Belux<\/em><\/strong><em>:<\/em><\/h4>\n<p><em>Pour Marc Declerck, CEO de Gault&amp;Millau, ce projet s&rsquo;inscrit parfaitement dans le cadre de la diversification que l&rsquo;entreprise d\u00e9fend depuis plus d&rsquo;une d\u00e9cennie.<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb2_5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/04\/s_full__c0ZVLWhCHGaJ873hm1HF15w07xOsadwm86FC0CU8.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbs_full__c0ZVLWhCHGaJ873hm1HF15w07xOsadwm86FC0CU8&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/04\/Schermafbeelding-2023-04-04-om-14.28.25.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2023-04-04 om 14.28.25&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/04\/s_full__sYfodCZrSvNLkDKcP295FNcxtcicbKPR3WNZ56A0.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbs_full__sYfodCZrSvNLkDKcP295FNcxtcicbKPR3WNZ56A0&Prime; hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspections et sessions de d\u00e9gustation approfondies Le 7 mars 2023, le guide gastronomique Gault&amp;Millau a d\u00e9cern\u00e9 \u00e0 l&rsquo;AZ Groeninge un label de qualit\u00e9 pour les repas des patients. En 2022, les inspecteurs de Gault&amp;Millau ont go\u00fbt\u00e9 16 repas et leurs variantes di\u00e9t\u00e9tiques \u00e0 huit moments diff\u00e9rents. Il s&rsquo;agit des plats chauds servis le midi aux [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":40233,"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-40286","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>Premi\u00e8re dans le Benelux: l&#039;AZ Groeninge est le premier h\u00f4pital \u00e0 recevoir le label Gault&amp;Millau pour les repas des patients | Horeca Magazine<\/title>\n<meta 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