{"id":42784,"date":"2023-10-05T10:23:26","date_gmt":"2023-10-05T08:23:26","guid":{"rendered":"https:\/\/horecamagazine.be\/les-meilleurs-traiteurs-de-collectivites-du-pays-selon-gaultmillau\/"},"modified":"2023-10-05T11:14:36","modified_gmt":"2023-10-05T09:14:36","slug":"les-meilleurs-traiteurs-de-collectivites-du-pays-selon-gaultmillau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-meilleurs-traiteurs-de-collectivites-du-pays-selon-gaultmillau\/","title":{"rendered":"Les meilleurs traiteurs de collectivit\u00e9 du pays selon Gault&Millau"},"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][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][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_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/GaultMillau-catering-foto-3.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bbGault&Millau catering foto 3″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

R\u00e9cemment et pour la cinqui\u00e8me fois, Gault&Millau a d\u00e9cern\u00e9 les Catering Awards \u00e0 des cuisines de collectivit\u00e9s qui ont pu se distinguer autour de diff\u00e9rents th\u00e8mes. Et pour la deuxi\u00e8me fois, les traiteurs \u00e9v\u00e9nementiels ont \u00e9galement \u00e9t\u00e9 r\u00e9compens\u00e9s.<\/strong><\/p>\n

\u00ab Nulle part ailleurs dans notre pays, autant de repas ne sont servis quotidiennement que dans les entreprises, les h\u00f4pitaux, les \u00e9coles et les institutions o\u00f9 op\u00e8rent les chefs-traiteurs et leurs collaborateurs \u00bb, d\u00e9clare Marc Declerck, CEO de Gault&Millau.<\/p>\n

Les prix et mentions ont \u00e9t\u00e9 r\u00e9partis en plusieurs cat\u00e9gories, et ce dans le but d’offrir le spectre le plus large possible dans un secteur d\u00e9j\u00e0 tr\u00e8s diversifi\u00e9.<\/p>\n

L\u2019Hospitality Award (hospitalit\u00e9 et engagement envers les clients) a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 PXL Catering de l’Universit\u00e9 de Hasselt (en gestion propre). Le Sustainability Award (bien-\u00eatre futur et responsabilit\u00e9 sociale de l’entreprise) a \u00e9t\u00e9 remis \u00e0 AZ Zeno \u00e0 Knokke (en gestion propre) et au CPAS de Bastogne \u00e0 la R\u00e9sidence Sans Souci (avec Sodexo, en sous-traitance). Le WZC Rustenhove \u00e0 Ledegem (en gestion propre) et Les Cuisines Bruxelloises (en gestion propre) ont re\u00e7u le Health Award (sant\u00e9, nutrition et aspects nutritionnels). Brussels Airlines s\u2019est vu remettre le Innovation in Catering Award (Innovation, caract\u00e8re novateur et originalit\u00e9) avec Aramark (en sous-traitance), tout comme le Sint-Andriesziekenhuis \u00e0 Tielt (en gestion propre) et MSP Les 3 Arbres \u00e0 Uccle (en gestion propre). Le Waste Management Award (gestion, pr\u00e9vention et recyclage des d\u00e9chets) a \u00e9t\u00e9 d\u00e9cern\u00e9 au service de catering de la ville d’Ostende (en gestion propre) et au CRP Les Marronniers de Tournai (en gestion propre).<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/2023-10-05-NEWSLETTER-BEELDEN2-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bb2023-10-05-NEWSLETTER-BEELDEN2″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb41px|||||\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||70px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019h\u00f4pital Sint-Andries de Tielt est l’une des trois entreprises \u00e0 avoir re\u00e7u l’Innovation Catering Award. Pour plus d’informations concernant leur concept, cliquez ici<\/a>.<\/em><\/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]<\/p>\n

Un certain nombre de prix ont \u00e9galement \u00e9t\u00e9 d\u00e9cern\u00e9s aux traiteurs \u00e9v\u00e9nementiels, et ce pour la deuxi\u00e8me fois et dans 4 cat\u00e9gories.<\/p>\n

L\u2019Innovative Catering Concept of the Year r\u00e9compense une cr\u00e9ation De Feestarchitect \u00e0 Destelbergen. Le Healthy Event Caterer of the Year Award a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Elisabeth Catering, by a Room with a ZOO, \u00e0 Anvers. Le Best Catering Event of the Year Award a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 KMSKA avec Seppe Nobels X Instroom, et \u00e0 J&M Catering pour un \u00e9v\u00e9nement qui s’est d\u00e9roul\u00e9 le 22 mai dernier \u00e0 Anvers. Dans la cat\u00e9gorie Event Catering Chef of the Year , l’or a \u00e9t\u00e9 remport\u00e9 par Han Smits de Gastronomie Nicolas \u00e0 Beerse. La deuxi\u00e8me place a \u00e9t\u00e9 attribu\u00e9e \u00e0 Tim Now\u00e9 de Sir Catering \u00e0 Gand, et la m\u00e9daille de bronze \u00e0 Stefaan Urkens de Silverspoon \u00e0 Schelle.<\/p>\n

Pour la prochaine \u00e9dition, Gault&Millau a \u00e9galement annonc\u00e9 la cr\u00e9ation d’un nouveau prix r\u00e9compensant une entreprise ou une institution qui se distingue par sa politique en mati\u00e8re de ressources humaines et de bien-\u00eatre des employ\u00e9s.<\/p>\n

\u00ab\u00a0A une \u00e9poque o\u00f9 trouver et garder du personnel qualifi\u00e9 n’est plus une \u00e9vidence, ce nouveau prix a toute sa place. Il s’agit d\u2019ailleurs d’un \u00e9l\u00e9ment op\u00e9rationnel dans lequel le secteur investit beaucoup d’\u00e9nergie\u00a0\u00bb, d\u00e9clare encore Marc Declerck.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/Scherm\u00adafbeelding-2023-10-05-om-09.39.00.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text=\u00a0\u00bbScherm\u00adafbeelding 2023-10-05 om 09.39.00″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb40px|||||\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

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

R\u00e9cemment et pour la cinqui\u00e8me fois, Gault&Millau a d\u00e9cern\u00e9 les Catering Awards \u00e0 des cuisines de collectivit\u00e9s qui ont pu se distinguer autour de diff\u00e9rents th\u00e8mes. Et pour la deuxi\u00e8me fois, les traiteurs \u00e9v\u00e9nementiels ont \u00e9galement \u00e9t\u00e9 r\u00e9compens\u00e9s. \u00ab Nulle part ailleurs dans notre pays, autant de repas ne sont servis quotidiennement que dans les […]<\/p>\n","protected":false},"author":5,"featured_media":42738,"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-42784","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 meilleurs traiteurs de collectivit\u00e9 du pays selon Gault&Millau | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 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