{"id":43886,"date":"2023-11-24T12:53:47","date_gmt":"2023-11-24T11:53:47","guid":{"rendered":"https:\/\/horecamagazine.be\/vocation-gastronomie-le-coq-aux-champs\/"},"modified":"2023-11-24T12:53:48","modified_gmt":"2023-11-24T11:53:48","slug":"vocation-gastronomie-le-coq-aux-champs","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vocation-gastronomie-le-coq-aux-champs\/","title":{"rendered":"Vocation Gastronomie : Le Coq aux Champs"},"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][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\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_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

En 20 ans d\u2019existence, Christophe Pauly<\/strong>, dans son restaurant \u2018Le Coq aux Champs<\/strong>\u2019, a vu d\u00e9filer un grand nombre de talents qu\u2019il a pris le temps de former et d\u2019accompagner. Un peu comme lui-m\u00eame avait \u00e9t\u00e9 pris sous l\u2019aile de Daniel Van Lint au \u2018Pr\u00e9 Mondain\u2019 \u00e0 Somme-Leuze en 1994, le premier \u00e0 lui avoir donn\u00e9 une chance dans le monde de la gastronomie. La transmission d\u2019un m\u00e9tier passion, un essentiel pour Christophe aujourd\u2019hui, c\u2019est pourquoi il a d\u00e9cid\u00e9 de f\u00eater les 20 ans d\u2019existence de son restaurant avec un concours\u00a0: \u2018Vocation \u00adGastronomie\u2019. Ce concours donnait la possibilit\u00e9 \u00e0 des passionn\u00e9s de gastronomie de rencontrer Christophe, de manger \u00e0 sa table et surtout d\u2019entendre son histoire, sa vision du m\u00e9tier et ses pr\u00e9cieux conseils. Le principe \u00e9tait simple\u00a0: \u00e9crire une lettre de motivation et les 4 auteurs des meilleures lettres auraient la possibilit\u00e9 de le rencontrer. Ce mardi 29 ao\u00fbt, 4 gagnants aux profils totalement diff\u00e9rents se sont attabl\u00e9s. Le jeune Maxime Stas, 17 ans, qui a bluff\u00e9 le chef avec l\u2019une de ses p\u00e2tisseries. Ce jeune homme d\u2019une maturit\u00e9 surprenante a commenc\u00e9 \u00e0 p\u00e2tisser pendant les confinements et aujourd\u2019hui, il ne se passe pas une journ\u00e9e sans qu\u2019il s\u2019adonne \u00e0 cette passion en autodidacte. Prescillia Colyns, 17 ans \u00e9galement, qui envisage de se former dans l\u2019excellente \u00e9cole h\u00f4teli\u00e8re de Coxyde. D\u2019autres profils atypiques mais tout aussi int\u00e9ressants comme Marie Jacot, 38 ans, qui a d\u00e9velopp\u00e9 son propre service traiteur \u00e0 c\u00f4t\u00e9 de son m\u00e9tier d\u2019agent de police ou encore Camille Giambra, 30 ans, passionn\u00e9e de gastronomie et qui alimente son blog de ses d\u00e9couvertes.<\/p>\n

\"\"<\/p>\n

Une journ\u00e9e sous le signe de la transmission <\/b><\/span><\/p>\n

Cette journ\u00e9e sp\u00e9ciale d\u00e9marre autour d\u2019un caf\u00e9 d\u2019accueil avant de nous donner la possibilit\u00e9 de suivre le chef en cuisine. \u00c0 c\u00f4t\u00e9 de nous, la brigade s\u2019active pour pr\u00e9parer le service du midi. Une \u00e9nergie tr\u00e8s contagieuse qui met nos papilles en effervescence. Christophe Pauly nous montre rapidement une partie de la pr\u00e9paration de son plat \u2018signature\u2019\u00a0: la fameuse langoustine de Guilvinec. Et aussi le petit truc magique pour pr\u00e9parer ce qu\u2019il appelle une \u2018mayonnaise chocolat minute\u2019. Un vrai d\u00e9lice. Ensuite, nous prenons place dans une pi\u00e8ce au fond de la b\u00e2tisse, un lieu qui ne nous coupe pas pour autant totalement de l\u2019ambiance de la salle. Et l\u00e0, c\u2019est une histoire passionnante qui commence autour d\u2019un lunch d\u2019exception servi par une \u00e9quipe attentive \u00e0 nos moindres besoins. Christophe Pauly \u00e9voque tout d\u2019abord ses d\u00e9buts comme \u00e9tudiant dans l\u2019enseigne\u00a0:\u2019L\u2019H\u00f4tellerie de la Poste\u2019 \u00e0 Havelange. Il n\u2019y fait que la plonge mais il aime d\u00e9j\u00e0 cette atmosph\u00e8re vibrante qui caract\u00e9rise le monde de la \u00adrestauration. \u00c0 force de nouvelles t\u00e2ches, il d\u00e9barque un jour devant ses parents, s\u00fbr de lui, pour leur annoncer qu\u2019il veut embrasser le m\u00e9tier de chef cuisinier. Mais le jeune Christophe n\u2019a pas vraiment sa langue dans sa poche et ne fait pas long feu \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re. Son grand-oncle lui conseille de se rendre chez un des meilleurs restaurateurs pour se former. C\u2019est comme \u00e7a que Christophe se retrouve chez Daniel Van Lint. 3 ann\u00e9es tr\u00e8s intenses mais cet \u00e9pisode de vie est sans aucun doute la fondation de son m\u00e9tier passion.<\/p>\n

La naissance du \u2018Coq aux Champs\u2019 et l\u2019aboutissement des recettes <\/b><\/span><\/h4>\n

Apr\u00e8s plusieurs passages dans diff\u00e9rentes maisons, Christophe fonde avec son \u00e9pouse Catherine le \u2018Coq aux Champs\u2019 en juin 2003. Au jeune Maxime qui n\u2019aime pas faire la m\u00eame p\u00e2tisserie deux fois, Christophe expliquera que certains plats sont ma\u00eetris\u00e9s et propos\u00e9s r\u00e9guli\u00e8rement depuis 10 ans au sein de son restaurant et gagnent souvent en maturit\u00e9 si on poursuit la recherche et le travail d\u2019aboutissement n\u00e9cessaires. Cela peut d\u00e9pendre de la saisonnalit\u00e9 ou se ressentira \u00e0 la profondeur de la sauce ou encore \u00e0 sa texture. \u00adChristophe \u00e9voque aussi sa d\u00e9couverte de la cuisine d\u2019Alain Passard vers 2013\u00a0: une rencontre qui a chang\u00e9 sa mani\u00e8re de travailler. Il y a eu alors la recherche permanente de la simplicit\u00e9 dans sa conception de la cuisine.<\/p>\n

Quelques mots sur \u2018Le Coq aux Champs\u2019 <\/b><\/span><\/h4>\n

Le Coq aux Champs ouvre en 2003 et obtient une premi\u00e8re \u00e9toile \u00adMichelin 1 an \u00e0 peine apr\u00e8s son ouverture. Christophe Pauly est \u00e9galement nomm\u00e9 chef de l\u2019ann\u00e9e en 2021 par Gault&Millau. Son \u00e9pouse Catherine Pauly, longtemps en salle, est tout aussi investie dans l\u2019enseigne. Marc Declerck, CEO Gault&Millau, a eu ces mots sur le travail de Christophe\u00a0: \u00abLa finesse et l\u2019\u00e9quilibre parfait des plats sont deux caract\u00e9ristiques r\u00e9currentes de son style\u00bb. Daniel Van Lint, \u00e0 la retraite, passe encore voir Christophe de temps \u00e0 autre. Ce grand chef \u00e0 l\u2019ancienne pose un regard tendre sur lui. Former une personne et voir que votre enseignement lui a donn\u00e9 des ailes est d\u00e9finitivement la plus belle chose qui soit.<\/p>\n

\"\"<\/p>\n

Le Coq aux Champs\u00a0<\/b><\/span><\/h4>\n

71 rue du Montys,
4557 Soheit Tinlot
www.lecoqauxchamps.be<\/a><\/p>\n

[ Ann Vandenplas ]<\/p>\n

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En 20 ans d\u2019existence, Christophe Pauly, dans son restaurant \u2018Le Coq aux Champs\u2019, a vu d\u00e9filer un grand nombre de talents qu\u2019il a pris le temps de former et d\u2019accompagner. Un peu comme lui-m\u00eame avait \u00e9t\u00e9 pris sous l\u2019aile de Daniel Van Lint au \u2018Pr\u00e9 Mondain\u2019 \u00e0 Somme-Leuze en 1994, le premier \u00e0 lui avoir […]<\/p>\n","protected":false},"author":5,"featured_media":43878,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-43886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nVocation Gastronomie : Le Coq aux Champs | Horeca 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