{"id":43665,"date":"2023-11-23T10:25:52","date_gmt":"2023-11-23T09:25:52","guid":{"rendered":"https:\/\/horecamagazine.be\/un-discovery-award-pour-le-restaurant-neon-a-lier\/"},"modified":"2023-11-23T10:25:52","modified_gmt":"2023-11-23T09:25:52","slug":"un-discovery-award-pour-le-restaurant-neon-a-lier","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/un-discovery-award-pour-le-restaurant-neon-a-lier\/","title":{"rendered":"Un Discovery Award pour le restaurant Neon \u00e0 Lier"},"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 hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Que les restaurants belges accordent une grande importance aux l\u00e9gumes a r\u00e9cemment \u00e9t\u00e9 prouv\u00e9 par les We’re Smart Awards qui ont \u00e9t\u00e9 d\u00e9cern\u00e9s. Dans le top 10 de cette r\u00e9f\u00e9rence incontestable du monde culinaire des fruits et l\u00e9gumes figurent, en effet, deux restaurants belges, \u00e0 savoir Vrijmoed (Gand) \u00e0 la quatri\u00e8me place et Humus x Hortense (Bruxelles) \u00e0 la neuvi\u00e8me place. Au total, non moins de 16 restaurants de l\u00e9gumes belges apparaissent dans le top 100 de ces prix annuels, ce qui n’est n\u00e9gligeable. Quant au Discovery Award, celui-ci a \u00e9t\u00e9 remport\u00e9 pour notre pays par le restaurant Neon de Lier, qui n’a ouvert ses portes qu’en f\u00e9vrier dernier.<\/strong><\/p>\n

Le meilleur restaurant de l\u00e9gumes du monde est, pour la deuxi\u00e8me ann\u00e9e cons\u00e9cutive, De Nieuwe Winkel du Chef Emile van der Staak situ\u00e9 \u00e0 Nijmegem (www.denieuwewinkel.com<\/a>) aux Pays-Bas.<\/p>\n

Outre les We’re Smart Awards, trois restaurants concourent \u00e9galement chaque ann\u00e9e, par pays, pour le Discovery Award. Ce prix r\u00e9compense les efforts de nouveaux talents et n’est d\u00e9cern\u00e9 que s’il y a au moins trois nouvelles d\u00e9couvertes avec au moins quatre Radis dans le pays. Le laur\u00e9at dans notre pays est Neon, un restaurant situ\u00e9 \u00e0 Lier qui, en plus du Discovery Award, a obtenu la 56e place dans le top 100 global.<\/p>\n

Chaque ann\u00e9e, le guide culinaire et gastronomique en ligne We’re Smart Green Guide \u00e9value quelque 1.200 restaurants dans 50 pays du monde entier et les classe de 1 \u00e0 5 radis, en fonction de l’utilisation de fruits et de l\u00e9gumes dans leurs plats. Le classement est \u00e9tabli par une \u00e9quipe internationale d’experts We’re Smart dirig\u00e9e par Frank Fol, le chef belge avant la lettre lorsqu’il s’agit de faire la promotion de nos l\u00e9gumes.<\/p>\n

Dans ce We\u2019re Smart Green Guide, Neon, situ\u00e9 \u00e0 Lier s\u2019est vu attribuer le score maximum pour son utilisation de fruits et de l\u00e9gumes. L\u2019\u00e9tablissement a ouvert ses portes en f\u00e9vrier 2023 avec en cuisine, le chef Nils Proost et en salle, Annelies Tersago, qui tous deux ont pr\u00e9c\u00e9demment exploit\u00e9 le restaurant Petit Cuistot \u00e0 Lier pendant 10 ans. <\/p>\n

\"\"<\/p>\n

\u00ab\u00a0Les fruits et l\u00e9gumes de saison, cultiv\u00e9s chez les agriculteurs du coin, sont l\u2019ADN de notre cuisine, nous explique le chef Nils Proost. Bien que nous servions \u00e9galement du poisson (de notre mer du Nord) et de la viande (chaque animal provenant de nos riches prairies est travaill\u00e9 de la t\u00eate \u00e0 la queue), les fruits et les l\u00e9gumes repr\u00e9sentent 80% de nos menus. Ils permettent une infinit\u00e9 de combinaisons, gr\u00e2ce aussi aux techniques de conservation et de pr\u00e9paration que nous appliquons ici dans notre cuisine (fumer, s\u00e9cher, fermenter, saumurer, etc.) Nous veillons \u00e9galement \u00e0 \u00e9viter le gaspillage. Les feuilles de poireau, les fanes de c\u00e9leri, les pelures de carottes et les trognons de pommes ne sont que quelques exemples de ce que l’on jette sans r\u00e9fl\u00e9chir dans la cuisine familiale, et c\u2019est l\u00e0 que commence notre processus cr\u00e9atif. Non seulement parce qu\u2019il est tout simplement dommage de gaspiller, mais aussi parce que de nombreuses saveurs peuvent encore en \u00eatre extraites. Nous cultivons \u00e9galement notre propre jardin potager. Dans les ann\u00e9es \u00e0 venir, et d\u00e8s que l’ensemble du site sur lequel se trouve notre restaurant sera pr\u00eat, nous installerons une ferme urbaine derri\u00e8re notre cuisine. On peut, en effet, encore surprendre les amateurs de cuisine chevronn\u00e9s avec des pr\u00e9parations originales \u00e0 base de fruits et de l\u00e9gumes, et je continuerai \u00e0 me distinguer en ce sens \u00e0 l’avenir.\u00a0\u00bb\u00a0<\/p>\n

TOP 10<\/strong> WE\u2019RE SMART AWARDS<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

1<\/p>\n<\/td>\n

\n

DE NIEUWE WINKEL<\/p>\n<\/td>\n

\n

Pays-Bas<\/p>\n<\/td>\n<\/tr>\n

\n

2<\/p>\n<\/td>\n

\n

EL INVERNADERO<\/p>\n<\/td>\n

\n

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

\n

3<\/p>\n<\/td>\n

\n

PIAZZA DUOMO<\/p>\n<\/td>\n

\n

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

\n

4<\/p>\n<\/td>\n

\n

VRIJMOED<\/p>\n<\/td>\n

\n

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

\n

5<\/p>\n<\/td>\n

\n

L\u2019OUSTAU DE BAUMANIERE<\/p>\n<\/td>\n

\n

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

\n

6<\/p>\n<\/td>\n

\n

FLORE<\/p>\n<\/td>\n

\n

Pays-Bas<\/p>\n<\/td>\n<\/tr>\n

\n

7<\/p>\n<\/td>\n

\n

RICARD CAMARENA<\/p>\n<\/td>\n

\n

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

\n

8<\/p>\n<\/td>\n

\n

GERANIUM<\/p>\n<\/td>\n

\n

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

\n

9<\/p>\n<\/td>\n

\n

HUMUSxHORTENSE<\/p>\n<\/td>\n

\n

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

\n

10<\/p>\n<\/td>\n

\n

VILLA AIDA<\/p>\n<\/td>\n

\n

Japon<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

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Que les restaurants belges accordent une grande importance aux l\u00e9gumes a r\u00e9cemment \u00e9t\u00e9 prouv\u00e9 par les We’re Smart Awards qui ont \u00e9t\u00e9 d\u00e9cern\u00e9s. Dans le top 10 de cette r\u00e9f\u00e9rence incontestable du monde culinaire des fruits et l\u00e9gumes figurent, en effet, deux restaurants belges, \u00e0 savoir Vrijmoed (Gand) \u00e0 la quatri\u00e8me place et Humus x […]<\/p>\n","protected":false},"author":5,"featured_media":43608,"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-43665","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":"\nUn Discovery Award pour le restaurant Neon \u00e0 Lier | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Un Discovery Award pour 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