{"id":42304,"date":"2023-08-10T13:57:58","date_gmt":"2023-08-10T11:57:58","guid":{"rendered":"https:\/\/horecamagazine.be\/michael-vrijmoed\/"},"modified":"2023-08-10T14:13:08","modified_gmt":"2023-08-10T12:13:08","slug":"michael-vrijmoed","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/","title":{"rendered":"Micha\u00ebl Vrijmoed"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _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_row _builder_version=\u00a0\u00bb4.19.2″ _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″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=D5bCQj62TDI\u00a0\u00bb image_src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/thumbnail-Vrijmoed.jpg\u00a0\u00bb play_icon_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbthumbnail-Vrijmoed\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ custom_margin=\u00a0\u00bb50px|||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Micha\u00ebl Vrijmoed, chef et propri\u00e9taire du restaurant Vrijmoed** \u00e0 Gand, a suivi une formation classique de chef \u00e0 Coxyde et une sp\u00e9cialisation en p\u00e2tisserie \u00e0 Ter Groene Poorte \u00e0 Bruges. Lors de son premier stage dans un restaurant, il a tout de suite su que son avenir serait dans la cuisine. A partir de ce jour, son r\u00eave \u00e9tait d’avoir son propre restaurant. En mars 2013, ce r\u00eave est devenu r\u00e9alit\u00e9\u00a0: \u2018Vrijmoed\u2019 a ouvert ses portes au c\u0153ur du centre historique de Gand. Huit mois plus tard, la premi\u00e8re \u00e9toile Michelin \u00e9tait l\u00e0, suivie quatre ans plus tard par la deuxi\u00e8me.<\/span><\/strong><\/p>\n

Micha\u00ebl\u00a0: \u00ab\u00a0Apr\u00e8s une s\u00e9rie de stages \u00e0 l\u2019\u00e9tranger, je suis arriv\u00e9 dans la cuisine de (feu) Guy Van Cauteren. A partir de ce moment-l\u00e0, la \u2018r\u00e9cr\u00e9ation\u2019 \u00e9tait termin\u00e9e. Guy \u00e9tait un grand professionnel qui ma\u00eetrisait parfaitement l\u2019art de cuisiner. C’\u00e9tait un professeur correct mais tr\u00e8s strict. Dans la cuisine, il fallait toujours \u00eatre pr\u00e9sent \u00e0 100 %, ce qui ne voulait pas dire que nous ne pouvions pas rire. C’est d\u00e9sormais aussi mon principe. En dehors de la cuisine, chacun fait ce qu’il veut, mais dans la cuisine, j\u2019attends de tous qu\u2019ils soient pleinement concentr\u00e9s et qu\u2019ils se donnent \u00e0 fond.<\/p>\n

\u00ab\u00a0En 2003 j\u2019ai commenc\u00e9 au Hof van Cleve chez Peter Goossens. J\u2019y suis rest\u00e9 pendant huit ans en tant que sous-chef, pour en 2013 ouvrir les portes de Vrijmoed.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Je voulais pouvoir suivre ma propre voie, cr\u00e9er ma propre identit\u00e9. Les l\u00e9gumes sont un aspect important de notre cuisine, de m\u00eame que les contrastes en bouche et en temp\u00e9rature, mais c’est avant tout le go\u00fbt qui doit primer. Enfin, la disposition des assiettes n’est pas \u00e0 sous-estimer, car on mange aussi avec les yeux.<\/p>\n

Go\u00fbter est essentiel pour un chef. Je ne cuisine jamais avec ce que je n’aime pas. C\u2019est ainsi que je n’aime pas l’amertume (lorsqu\u2019elle domine), et le cardon, le radis et le chou rouge ne me conviennent pas non plus.<\/p>\n

\u00ab\u00a0Nos menus changent tous les deux mois, un d\u00e9fi qui stimule la cr\u00e9ativit\u00e9. D\u00e8s qu’un menu est au point, nous commen\u00e7ons d\u00e9j\u00e0 \u00e0 tester de nouveaux plats pour le menu suivant. La routine est l’ennemie de la cr\u00e9ativit\u00e9. Je renouvelle toujours l’ensemble de la carte, en partant d’une feuille blanche. Je s\u00e9lectionne les produits qui sont alors \u00e0 leur apog\u00e9e en termes de go\u00fbt. En ce qui concerne les pr\u00e9parations, je suis ouvert \u00e0 tout, c’est un puzzle auquel on travaille pendant deux mois. L’\u00e9quipe go\u00fbte et fait \u00e9galement des suggestions, ce qui permet d’\u00e9voluer en tant qu’\u00e9quipe. Nous avons une semaine de 4 jours, du mardi au vendredi, et donc un bon \u00e9quilibre entre le travail et le temps libre et – ce qui est tr\u00e8s important \u2013 l\u2019envie et la passion demeurent.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Les plats du Taste<\/b><\/span><\/h4>\n

Micha\u00ebl\u00a0: \u00ab\u00a0Ce sont trois plats \u00e0 base de veau du Limousin. Le produit est important et pour le veau, c’est de la viande de jeunes veaux qui ont pass\u00e9 au moins six mois avec leur m\u00e8re dans les p\u00e2turages. Nous avons pr\u00e9par\u00e9 un tartare de veau envelopp\u00e9 dans une raviole de betterave cuite en cro\u00fbte de sel. Le s\u00e9same, le dashi et le wasabi rel\u00e8vent le tout. Le ris de veau est, \u00e0 mon avis, l’un des meilleurs morceaux qui soient, cuit de mani\u00e8re tr\u00e8s classique et croustillant. Le cacao et le caf\u00e9 apportent une touche d’amertume. J’accompagne les c\u00f4tes de veau cuites sur l\u2019os, de spaghettis frais aux coques et couteaux de mer et d’\u00e9pinards \u00e0 la saveur saline.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Gin & Geni\u00e8vre Vrijmoed<\/b><\/span><\/h4>\n

Micha\u00ebl\u00a0: \u00ab\u00a0En 2014, Benjamin De Buck, mon sommelier de l\u2019\u00e9poque et moi-m\u00eame avons mis au point notre propre gin et geni\u00e8vre Vrijmoed, en respectant l’artisanat et la tradition s\u00e9culaires de la distillation, mais en y apportant une touche moderne et insolite. Ce faisant, j’ai insuffl\u00e9 une nouvelle vie \u00e0 une vieille tradition familiale. Mon grand-p\u00e8re avait des oncles qui \u00e9taient distillateurs de geni\u00e8vre depuis de nombreuses g\u00e9n\u00e9rations dans la ville n\u00e9erlandaise de Schiedam. Nos distillateurs sont Hildegard et Bas Van Ostaden de la distillerie Bassets Craft Distillery \u00e0 Ruiselede.<\/p>\n

\u00ab\u00a0Le geni\u00e8vre Vrijmoed est tr\u00e8s particulier. Distill\u00e9 quatre fois de mani\u00e8re traditionnelle dans un alambic, il garantit une douceur ultime et un large \u00e9ventail de saveurs et d’ar\u00f4mes. Le geni\u00e8vre Vrijmoed vous ram\u00e8ne sur les quais de l’ancienne ville du geni\u00e8vre de Schiedam, o\u00f9 les bateaux s’amarraient pour livrer les mati\u00e8res premi\u00e8res du \u2018Vrijmoeds beste borrel\u2019.<\/p>\n

\u00ab\u00a0Le gin est distill\u00e9 trois fois. Il est plein de saveur et doux en fin de bouche. Un gin qui, \u00e0 mon avis, se d\u00e9guste mieux avec un tonic pur et un zeste de citron vert.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb||50px||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Restaurant Vrijmoed<\/strong>
<\/b><\/span>Vlaanderenstraat 22, 9000 Gent
T\u00e9l. 09 279 99 77
www.vrijmoed.be<\/a><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n

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

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Micha\u00ebl Vrijmoed, chef et propri\u00e9taire du restaurant Vrijmoed** \u00e0 Gand, a suivi une formation classique de chef \u00e0 Coxyde et une sp\u00e9cialisation en p\u00e2tisserie \u00e0 Ter Groene Poorte \u00e0 Bruges. Lors de son premier stage dans un restaurant, il a tout de suite su que son avenir serait dans la cuisine. A partir de ce […]<\/p>\n","protected":false},"author":5,"featured_media":42317,"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-42304","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":"\nMicha\u00ebl Vrijmoed | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Micha\u00ebl Vrijmoed\" \/>\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\/michael-vrijmoed\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Micha\u00ebl Vrijmoed | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Micha\u00ebl Vrijmoed\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-10T11:57:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-10T12:13:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Micha\u00ebl Vrijmoed\",\"datePublished\":\"2023-08-10T11:57:58+00:00\",\"dateModified\":\"2023-08-10T12:13:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/\"},\"wordCount\":1066,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg\",\"articleSection\":[\"Les Chefs\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/\",\"name\":\"Micha\u00ebl Vrijmoed | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg\",\"datePublished\":\"2023-08-10T11:57:58+00:00\",\"dateModified\":\"2023-08-10T12:13:08+00:00\",\"description\":\"Horeca Magazine | Micha\u00ebl Vrijmoed\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg\",\"width\":1223,\"height\":733},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/michael-vrijmoed\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Micha\u00ebl Vrijmoed\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Micha\u00ebl Vrijmoed | Horeca Magazine","description":"Horeca Magazine | Micha\u00ebl Vrijmoed","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/","og_locale":"fr_FR","og_type":"article","og_title":"Micha\u00ebl Vrijmoed | Horeca Magazine","og_description":"Horeca Magazine | Micha\u00ebl Vrijmoed","og_url":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2023-08-10T11:57:58+00:00","article_modified_time":"2023-08-10T12:13:08+00:00","og_image":[{"width":1223,"height":733,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Micha\u00ebl Vrijmoed","datePublished":"2023-08-10T11:57:58+00:00","dateModified":"2023-08-10T12:13:08+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/"},"wordCount":1066,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg","articleSection":["Les Chefs"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/","url":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/","name":"Micha\u00ebl Vrijmoed | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg","datePublished":"2023-08-10T11:57:58+00:00","dateModified":"2023-08-10T12:13:08+00:00","description":"Horeca Magazine | Micha\u00ebl Vrijmoed","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/08\/HM237WEBSITE-TASTE-UITGELICHT_20232.jpg","width":1223,"height":733},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/michael-vrijmoed\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Micha\u00ebl Vrijmoed"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/42304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=42304"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/42304\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/42317"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=42304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=42304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=42304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}