{"id":41175,"date":"2023-05-16T12:18:06","date_gmt":"2023-05-16T10:18:06","guid":{"rendered":"https:\/\/horecamagazine.be\/les-ambassadeurs-de-goesting-placent-la-flandre-sur-la-carte-du-monde-culinaire\/"},"modified":"2023-05-16T12:21:44","modified_gmt":"2023-05-16T10:21:44","slug":"les-ambassadeurs-de-goesting-placent-la-flandre-sur-la-carte-du-monde-culinaire","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-ambassadeurs-de-goesting-placent-la-flandre-sur-la-carte-du-monde-culinaire\/","title":{"rendered":"Les \u2018Ambassadeurs de GOESTING\u2019 placent la Flandre sur la carte du monde culinaire"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

21 cr\u00e9ateurs culinaires, des grands chefs aux chocolatiers, brasseurs et producteurs divers, unissent leurs forces \u00e0 celles de Toerisme Vlaanderen pour placer la gastronomie flamande sur la carte du monde culinaire. <\/strong>Ensemble, avec les \u2018Ambassadeurs de GOESTING\u2019, ils forment un collectif de cr\u00e9ateurs aux origines et aux m\u00e9tiers divers. <\/strong>Ce qui les unit, c’est leur savoir-faire, leurs normes \u00e9lev\u00e9es et leur volont\u00e9 de hisser la gastronomie flamande \u00e0 un niveau encore plus \u00e9lev\u00e9.<\/strong><\/p>\n

La gastronomie flamande se distingue par une immense richesse de produits locaux de haute qualit\u00e9, un grand amour de la culture flamande de la gastronomie et des boissons, ainsi qu’un savoir-faire artisanal qui associe harmonieusement la tradition et l’innovation. Tout cela est r\u00e9sum\u00e9 dans le terme ‘goesting’, un mot purement flamand.<\/p>\n

\u00ab\u00a0Goesting est en fait l’\u00e9quivalent flamand du Hygge danois\u00a0\u00bb, explique Peter De Wilde, CEO ad interim de Toerisme Vlaanderen. \u00ab\u00a0La nourriture et les boissons savoureuses mais aussi le fait de s\u2019attabler en toute convivialit\u00e9 sont profond\u00e9ment ancr\u00e9s dans notre culture flamande, et nous entendons le faire savoir au monde entier.\u00a0\u00bb<\/p>\n

\u00ab\u00a0La Flandre a \u00e9norm\u00e9ment \u00e0 offrir en termes de gastronomie, mais aujourd’hui elle est encore trop peu consid\u00e9r\u00e9e comme un haut lieu culinaire\u00a0\u00bb, d\u00e9clare Peter Goossens, \u2018Ambassadeur de GOESTING\u2019. En unissant nos forces, nous pouvons d\u00e9velopper et faire \u00e9voluer la gastronomie flamande de mani\u00e8re durable et faire en sorte qu’elle b\u00e9n\u00e9ficie de la publicit\u00e9 qu’elle m\u00e9rite. Le fait que nous r\u00e9unissions un groupe aussi diversifi\u00e9 de cr\u00e9ateurs diff\u00e9rents, chacun avec ses propres connaissances et sp\u00e9cialisations, est unique.\u00a0\u00bb<\/p>\n

Les membres du collectif ne se contenteront pas seulement de se rencontrer r\u00e9guli\u00e8rement pour \u00e9changer leurs id\u00e9es et exp\u00e9rimenter, ils se rendront aussi r\u00e9guli\u00e8rement \u00e0 l’\u00e9tranger dans les ann\u00e9es \u00e0 venir, seuls ou en groupe, pour promouvoir les atouts culinaires flamands sur la sc\u00e8ne internationale.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_5,1_5,1_5,1_5,1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Wim-Ballieu.jpg.jpg\u00a0\u00bb title_text=\u00a0\u00bbWim Ballieu.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Tim-Inge_Sla-en-Bloemkool_small.jpg.jpg\u00a0\u00bb title_text=\u00a0\u00bbTim & Inge_Sla en Bloemkool_small.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Fre\u0301de\u0301ric-portret_0.jpg.jpg\u00a0\u00bb title_text=\u00a0\u00bbFre\u0301de\u0301ric – portret_0.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Nick-Bril-portret.png.png\u00a0\u00bb title_text=\u00a0\u00bbNick Bril – portret.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Caroline-en-Nicolas-Baerten-en-Decloedt-portret.jpg.jpg\u00a0\u00bb title_text=\u00a0\u00bbCaroline en Nicolas Baerten en Decloedt – portret.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Membre des \u2018Ambassadeurs de GOESTING\u2019<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Peter\u00a0\u00a0<\/p>\n<\/td>\n

\n

Goossens\u00a0<\/p>\n<\/td>\n

\n

Hof van Cleve<\/strong>***<\/strong><\/span>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Julius et Alina\u00a0<\/p>\n<\/td>\n

\n

Persoone en Kulinicheva\u00a0<\/p>\n<\/td>\n

\n

The Chocolate Line<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chocolatier\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Wim\u00a0<\/p>\n<\/td>\n

\n

Ballieu\u00a0<\/p>\n<\/td>\n

\n

Balls & Glory<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Food entrepreneur\/chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Caroline et Nicolas\u00a0<\/p>\n<\/td>\n

\n

Baerten et Decloedt\u00a0<\/p>\n<\/td>\n

\n

humus & hortense*<\/span><\/strong>*<\/strong><\/span>\u00a0<\/p>\n<\/td>\n

\n

Mixologue\/sommelier et chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Hendrik\u202f\u00a0<\/p>\n<\/td>\n

\n

Dierendonck\u00a0<\/p>\n<\/td>\n

\n

Dierendonck<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Boucher\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Nick\u00a0<\/p>\n<\/td>\n

\n

Bril\u00a0<\/p>\n<\/td>\n

\n

The Jane*<\/span>*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Sven\u00a0<\/p>\n<\/td>\n

\n

Dekleermaeker\u00a0<\/p>\n<\/td>\n

\n

Brasserie Duvel Moortgat\u202f<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Brasseur<\/p>\n<\/td>\n<\/tr>\n

\n

Rudi\u00a0<\/p>\n<\/td>\n

\n

Ghequire\u00a0<\/p>\n<\/td>\n

\n

Brasserie Rodenbach<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Manager brasserie\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Anne-Sophie\u202f\u00a0<\/p>\n<\/td>\n

\n

Breysem\u00a0<\/p>\n<\/td>\n

\n

Ansoler<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Martijn\u00a0<\/p>\n<\/td>\n

\n

Defauw\u00a0<\/p>\n<\/td>\n

\n

Rebelle*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Filip\u00a0<\/p>\n<\/td>\n

\n

Claeys\u00a0<\/p>\n<\/td>\n

\n

De Jonkman*<\/span>*<\/span><\/strong>*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef, Fondateur des North Sea Chefs\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Seppe\u00a0<\/p>\n<\/td>\n

\n

Nobels\u00a0<\/p>\n<\/td>\n

\n

Instroom*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Sven et Evelyn\u00a0<\/p>\n<\/td>\n

\n

De Ville\u00a0<\/p>\n<\/td>\n

\n

Friterie Tartaar<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Frituriste\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Joke\u00a0<\/p>\n<\/td>\n

\n

Michiel\u00a0<\/p>\n<\/td>\n

\n

Souvenir*<\/span><\/strong>*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Manager de Restaurant \u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Pieter\u00a0<\/p>\n<\/td>\n

\n

Devolder\u00a0<\/p>\n<\/td>\n

\n

ZUUT<\/strong>\u00a0<\/p>\n<\/td>\n

\n

P\u00e2tissier\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Lien\u00a0<\/p>\n<\/td>\n

\n

Vandeputte\u00a0<\/p>\n<\/td>\n

\n

R\u00e9liva<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Raf\u00a0<\/p>\n<\/td>\n

\n

Van Pottelbergh\u00a0<\/p>\n<\/td>\n

\n

Brasserie 3 fonteinen<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Ambassadeur Brasserie\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Tim et Inge\u00a0<\/p>\n<\/td>\n

\n

Boury\u00a0<\/p>\n<\/td>\n

\n

Restaurant Boury*<\/span>*<\/span>*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef et manager restaurant \u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Thomas\u00a0<\/p>\n<\/td>\n

\n

Cools\u00a0<\/p>\n<\/td>\n

\n

Chicons de pleine terre Familie Cools<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Cultivateur de chicons\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Willem\u00a0<\/p>\n<\/td>\n

\n

Hiele\u00a0<\/p>\n<\/td>\n

\n

Restaurant Willem Hiele*<\/span><\/strong>\u00a0<\/p>\n<\/td>\n

\n

Chef\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

Fr\u00e9d\u00e9ric\u00a0<\/p>\n<\/td>\n

\n

Van Tricht\u00a0<\/p>\n<\/td>\n

\n

Kaasaffineurs Van Tricht<\/strong>\u00a0<\/p>\n<\/td>\n

\n

Ma\u00eetre-fromager\u00a0<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Pour plus d\u2019infos, surfez sur www.visitflanders.com\/goesting<\/a><\/span><\/p>\n

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

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/05\/Culinair-Vlaanderen.png\u00a0\u00bb title_text=\u00a0\u00bbCulinair Vlaanderen\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

21 cr\u00e9ateurs culinaires, des grands chefs aux chocolatiers, brasseurs et producteurs divers, unissent leurs forces \u00e0 celles de Toerisme Vlaanderen pour placer la gastronomie flamande sur la carte du monde culinaire. Ensemble, avec les \u2018Ambassadeurs de GOESTING\u2019, ils forment un collectif de cr\u00e9ateurs aux origines et aux m\u00e9tiers divers. Ce qui les unit, c’est leur […]<\/p>\n","protected":false},"author":5,"featured_media":41150,"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-41175","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":"\nLes \u2018Ambassadeurs de GOESTING\u2019 placent la Flandre sur la carte du monde culinaire | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Les \u2018Ambassadeurs de GOESTING\u2019 placent la Flandre sur la carte du monde culinaire\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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