{"id":41630,"date":"2023-06-14T14:28:43","date_gmt":"2023-06-14T12:28:43","guid":{"rendered":"https:\/\/horecamagazine.be\/elien-verhulst-vlass\/"},"modified":"2023-06-14T14:30:54","modified_gmt":"2023-06-14T12:30:54","slug":"elien-verhulst-vlass","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/elien-verhulst-vlass\/","title":{"rendered":"Elien Verhulst – Vlass"},"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 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\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=i9oJNlNaYoo\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbthumbnail-Elien2″ image_src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/02\/thumbnail-Elien2.jpg\u00a0\u00bb play_icon_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb50px|||||\u00a0\u00bb]<\/p>\n

En novembre de cette ann\u00e9e, Elien Verhulst, cheffe du restaurant Vlass \u00e0 Middelkerke a remport\u00e9 le premier Trophy Pierre Wynants. Pour elle, participer \u00e0 des concours repr\u00e9sente un d\u00e9fi, une confirmation et une exp\u00e9rience d\u2019apprentissage. <\/strong><\/p>\n

Lorsque nous rendons visite \u00e0 Elien, elle est en pleine exp\u00e9rimentation en vue du Chef Challenge europ\u00e9en qui se d\u00e9roulera fin f\u00e9vrier \u00e0 Rimini. Au menu du concours, uniquement des plats v\u00e9g\u00e9taliens. Un d\u00e9fi pour cette jeune cheffe de 24 ans qui travaille dans la cuisine du Vlass depuis six ans.<\/p>\n

Aux fourneaux<\/b><\/span><\/h4>\n

Elien\u00a0: \u00ab\u00a0Toute petite d\u00e9j\u00e0, je raffolais de tout ce qui touchait \u00e0 la cuisine, les \u00e9missions culinaires, les livres de cuisine. Mes parents adoraient recevoir et je les aidais alors avec enthousiasme. Il \u00e9tait donc logique que d\u00e8s que je le pourrais – alors seulement en 3\u00e8me secondaire \u2013 je m\u2019inscrirais \u00e0 l’Ecole h\u00f4teli\u00e8re Ter Duinen \u00e0 Coxyde. Apr\u00e8s la sixi\u00e8me ann\u00e9e, j’ai commenc\u00e9 presque imm\u00e9diatement chez Vlass avec Stefaan Lauwereins. (\u00e9clats de rire) Ils cherchaient un renfort en cuisine et ont laiss\u00e9 le fils et sommelier Kenzo devenir mon ami…<\/p>\n

\u00ab\u00a0J\u2019\u00e9tais en charge des amuse-bouche et des desserts, Stefaan \u00e9tait \u2018aux fourneaux\u2019. Aujourd\u2019hui, nous travaillons ensemble en tant que chefs, et les r\u00f4les se sont invers\u00e9s. Stefaan est d\u2019ailleurs un excellent p\u00e2tissier, quant \u00e0 moi, ce n\u2019est pas ma tasse de th\u00e9. Ma belle-m\u00e8re Tineke Derycke est responsable de salle et Kenzo, sommelier.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Les sauces en signature<\/b><\/span><\/h4>\n

Elien\u00a0: \u00ab\u00a0J\u2019aime exp\u00e9rimenter. Je d\u00e9cide d\u2019abord des techniques que je veux utiliser et puis je travaille en cons\u00e9quence. Les \u2018modes\u2019 sont parfois un probl\u00e8me, si tout le monde commence \u00e0 faire la m\u00eame chose, cela ne m\u2019int\u00e9resse plus. Il ne faut jamais chercher trop loin. Parfois, je pr\u00e9pare quelque chose de spectaculaire, parfois de simple, mais il faut toujours que le go\u00fbt prime et que les produits s’imposent. Comme dans l’un des plats du Taste\u00a0: de bonnes p\u00e2tes maison, du homard et de la sauce. Simple, mais super en tant que combinaison et en termes de saveur. Les p\u00e2tes sont toujours au menu, j’adore \u00e7a. Appelez cela une touche f\u00e9minine, mais j’aime rendre mes assiettes \u00e9l\u00e9gantes et j’utilise des herbes et des fleurs pour ce faire, pas seulement pour la couleur, mais aussi pour la saveur suppl\u00e9mentaire qu\u2019elles procurent au plat.<\/p>\n

\u00ab\u00a0Les sauces sont ma signature, je les trouve indispensables pour conf\u00e9rer de la profondeur et de la finition \u00e0 un plat. Stefaan m\u2019a appris \u00e9norm\u00e9ment, c\u2019est un saucier extraordinaire. Il faut faire preuve de patience dans la cuisine, tout ne r\u00e9ussit pas toujours du premier coup et certainement pas pour les sauces. Je pr\u00e9pare la base \u00e0 l’avance, mais chaque sauce est fra\u00eechement finalis\u00e9e durant le service. Dans mes sauces, j’incorpore toujours le produit qu’elle accompagne pour que la saveur soit bien pr\u00e9sente. La sauce avec les p\u00e2tes et le homard est assez forte en go\u00fbt, mais le homard et les p\u00e2tes ont un go\u00fbt tr\u00e8s doux, la sauce apporte de la puissance au plat.\u00a0\u00bb<\/p>\n

Concours<\/b><\/span><\/h4>\n

Elien\u00a0: \u00ab\u00a0Les concours repr\u00e9sentent un d\u00e9fi que je rel\u00e8ve volontiers. Vous pouvez y faire vos preuves et y rencontrer de nouvelles personnes \u00e9galement mordues par le m\u00e9tier. Vous d\u00e9couvrez de nouvelles techniques et de nouveaux produits. Mon meilleur souvenir jusqu’\u00e0 pr\u00e9sent a \u00e9t\u00e9 le concours auquel j\u2019ai particip\u00e9 avec l’\u00e9quipe culinaire belge \u00e0 Stuttgart. L’ambiance \u00e9tait incroyable, quelle passion et quel enthousiasme\u00a0!<\/p>\n

Puisque j\u2019ai remport\u00e9 le Trophy Pierre Wynants, une organisation des Mastercooks of Belgium, je suis invit\u00e9e \u00e0 Rimini, \u00e0 la fin du mois de f\u00e9vrier, o\u00f9 je cuisinerai \u00e0 l\u2019occasion du Chef Challenge europ\u00e9en et si j\u2019y suis s\u00e9lectionn\u00e9e, suivra le Global Chef Challenge \u00e0 Singapour (rire). Mais c\u2019est encore loin, Rimini est d\u00e9j\u00e0 un super d\u00e9fi puisque tous les plats devront \u00eatre v\u00e9g\u00e9taliens. Ce d\u00e9fi me sort compl\u00e8tement de ma zone de confort car j’aime beaucoup cuisiner avec (rires) beaucoup de beurre et de cr\u00e8me\u00a0! L’aspect v\u00e9gan m’a d\u00e9j\u00e0 appris beaucoup de nouvelles choses. C\u2019est ainsi que vous pouvez pr\u00e9parer une mayonnaise v\u00e9g\u00e9talienne parfaitement \u00e9paisse et d\u00e9licieuse avec du lait de soja que vous m\u00e9langez avec une huile aux herbes. La mousse de petits pois et de verveine citronn\u00e9e dans les plats du Taste est, d\u2019ailleurs, v\u00e9g\u00e9talienne. Notre menu comprend toujours des plats v\u00e9g\u00e9tariens, et qui sait, peut-\u00eatre pourrons-nous \u00e0 pr\u00e9sent y ajouter quelques plats v\u00e9g\u00e9taliens.\u00a0\u00bb<\/p>\n

\"\"<\/span><\/p>\n

L\u2019avenir<\/b><\/span><\/h4>\n

Elien\u00a0: \u00ab\u00a0Kenzo vient tout juste d\u2019\u00eatre \u00e9lu meilleur sommelier de l\u2019ann\u00e9e pour la Flandre occidentale. Nous sommes jeunes, j\u2019ai 24 ans et Kenzo 28. Il y a les concours et sur le plan professionnel, nous avons encore beaucoup de projets et d\u2019ambitions culinaires. Nous avons donc tout un avenir devant nous.\u00a0\u00bb<\/p>\n

L\u2019argent pour Elien\u00a0!<\/b><\/span><\/h4>\n

Le mardi 21 f\u00e9vrier, Elien a cuisin\u00e9 lors de la finale de l’European Vegan Chef Challenge \u00e0 Rimini. Le vainqueur est qualifi\u00e9 pour le Global Vegan Chef Challenge \u00e0 Singapour. Elien a termin\u00e9 deuxi\u00e8me et emporte la m\u00e9daille d’argent en Belgique\u00a0! F\u00e9licitations Elien\u00a0! Well done\u00a0!<\/p>\n

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Vlass<\/strong>
<\/b><\/span>Leopoldlaan 246, 8430 Middelkerke
www.vlass.be<\/a><\/span><\/p>\n

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(Tine Bral \u2014 photo’s : \u00a9 <\/span>Piet De Kersgieter)<\/em><\/p>\n

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En novembre de cette ann\u00e9e, Elien Verhulst, cheffe du restaurant Vlass \u00e0 Middelkerke a remport\u00e9 le premier Trophy Pierre Wynants. Pour elle, participer \u00e0 des concours repr\u00e9sente un d\u00e9fi, une confirmation et une exp\u00e9rience d\u2019apprentissage. Lorsque nous rendons visite \u00e0 Elien, elle est en pleine exp\u00e9rimentation en vue du Chef Challenge europ\u00e9en qui se d\u00e9roulera […]<\/p>\n","protected":false},"author":5,"featured_media":41619,"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":[45],"tags":[],"class_list":["post-41630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nElien Verhulst - Vlass | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Elien Verhulst - Vlass\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/elien-verhulst-vlass\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elien Verhulst - 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