{"id":43958,"date":"2023-11-30T09:06:50","date_gmt":"2023-11-30T08:06:50","guid":{"rendered":"https:\/\/horecamagazine.be\/gilles-pauwels-du-vis-ateljee-est-le-chef-poisson-de-lannee-2024\/"},"modified":"2023-11-30T09:06:50","modified_gmt":"2023-11-30T08:06:50","slug":"gilles-pauwels-du-vis-ateljee-est-le-chef-poisson-de-lannee-2024","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/gilles-pauwels-du-vis-ateljee-est-le-chef-poisson-de-lannee-2024\/","title":{"rendered":"Gilles Pauwels du Vis Ateljee est le chef-poisson de l&rsquo;ann\u00e9e 2024"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>C\u2019est dans la cuisine de d\u00e9monstration du salon professionnel Horeca Expo \u00e0 Gand que cinq finalistes se sont affront\u00e9s en live pour le titre de Chef-Poisson de l&rsquo;Ann\u00e9e 2024, un concours r\u00e9serv\u00e9 aux chefs professionnels. Le vainqueur de cette 34e \u00e9dition est Gilles Pauwels du traiteur Vis Ateljee \u00e0 Pittem. Selon le jury, son plat \u00e0 base de cardine, le poisson de l\u2019ann\u00e9e 2023, \u00e9tait le plus d\u00e9licieux et le plus original, \u00e0 savoir : ballotine de cardine, risotto de sarrasin limbourgeois souffl\u00e9, structures de dulse d&rsquo;Ostende, beurre blanc de la Speciale Belge de Poes, girolle et verveine citronn\u00e9e.\u00a0<\/strong><\/p>\n<p>Le VLAM, en collaboration avec le secteur flamand de la p\u00eache, a choisi la cardine comme poisson de l&rsquo;ann\u00e9e 2023. La cardine est un poisson plat apparent\u00e9 au turbot.<\/p>\n<p>La p\u00eache belge \u00e0 la cardine repose sur une longue tradition. Aujourd&rsquo;hui, la cardine est plut\u00f4t p\u00each\u00e9e comme une prise accessoire souhait\u00e9e de la sole, en particulier dans le canal de Bristol, la mer Celtique et le golfe de Gascogne. La plupart des cardines d\u00e9barqu\u00e9es par les p\u00eacheurs flamands sont destin\u00e9es au march\u00e9 espagnol, o\u00f9 ce poisson est tr\u00e8s appr\u00e9ci\u00e9. Le VLAM et le secteur de la p\u00eache voient cependant aussi des opportunit\u00e9s pour ce poisson dans notre pays, o\u00f9 il est encore peu connu.<\/p>\n<p>La cardine est vraiment savoureuse lorsqu&rsquo;elle est po\u00eal\u00e9e sur l&rsquo;ar\u00eate. Les recettes \u00e0 base d&rsquo;autres poissons plats tels que la sole, la limande sole et la plie s&rsquo;appliquent \u00e9galement \u00e0 la cardine.<\/p>\n<p>Le jury d&rsquo;experts du concours \u00e9tait compos\u00e9 de repr\u00e9sentants des principales associations de restaurateurs et pr\u00e9sid\u00e9 par le North Sea Chef, Filip Claeys. Ils ont effectu\u00e9 une pr\u00e9s\u00e9lection parmi les recettes soumises, apr\u00e8s quoi les cinq candidats pour la finale ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s.<\/p>\n<p>Le vainqueur est Gilles Pauwels du Vis Ateljee \u00e0 Pittem. Il s\u2019est impos\u00e9 face aux quatre autres candidats, \u00e0 savoir Yves Aerts du restaurant Amiti\u00e9 \u00e0 Kinrooi, Arnout Desmedt du traiteur A Cook \u00e0 Keerbergen, Jonas Boel du Bar Coupe \u00e0 Temse et Diego De Baets, chef priv\u00e9 de l&rsquo;Atelier D \u00e0 Bruges.<\/p>\n<p><strong>Nous avons demand\u00e9 au laur\u00e9at ce qui avait fait la diff\u00e9rence dans l\u2019\u00e9valuation des plats.<br \/><\/strong>\u00ab\u00a0Je pense qu&rsquo;il y avait peu de diff\u00e9rences entre les 5 candidats, mais apparemment l&rsquo;originalit\u00e9 du plat, l&rsquo;organisation de la cuisine et la bonne combinaison de saveurs ont finalement \u00e9t\u00e9 les facteurs d\u00e9cisifs\u00a0\u00bb, d\u00e9clare Gilles Pauwels, dont c\u2019\u00e9tait la deuxi\u00e8me participation \u00e0 ce concours.<\/p>\n<p><strong>Pourquoi la cardine est-elle un beau produit \u00e0 travailler ?<br \/><\/strong>\u00ab\u00a0C&rsquo;est un poisson durable que nous devons encourager, comme tous les autres poissons ramen\u00e9s de la mer du Nord par nos p\u00eacheurs d\u2019ailleurs. La cardine a une belle texture ferme et une saveur assez grasse.\u00a0\u00bb\u00a0<\/p>\n<p><strong>Comment votre carri\u00e8re s&rsquo;est-elle d\u00e9roul\u00e9e jusqu&rsquo;\u00e0 pr\u00e9sent et comment la voyez-vous \u00e9voluer ?<br \/><\/strong>\u00ab\u00a0Apr\u00e8s mes \u00e9tudes \u00e0 Ter Groene Poorte \u00e0 Bruges, j&rsquo;ai acquis de l&rsquo;exp\u00e9rience dans divers restaurants, tels que Julien, Horseele, Boury, etc. Ensuite, je suis devenu ind\u00e9pendant\/consultant. Depuis deux ans, je g\u00e8re avec ma femme notre poissonnerie Vis Ateljee \u00e0 Pittem, en combinaison avec notre entreprise de catering Ateljee G. Peut-\u00eatre qu&rsquo;un jour, dans le futur, je reviendrai \u00e0 la vie de restaurateur, mais pour l&rsquo;instant, j&rsquo;ai suffisamment de d\u00e9fis \u00e0 relever avec notre poissonnerie et notre entreprise de catering.\u00a0\u00bb\u00a0\u00a0<\/p>\n<p>Le gagnant du concours s\u2019est vu remettre le troph\u00e9e \u2018Chef-poisson de l\u2019Ann\u00e9e\u2019 de l&rsquo;artiste Marc Vanhecke, le dipl\u00f4me \u2018Vainqueur \u2013 Chef-Poisson de l\u2019Ann\u00e9e 2024\u2019, un ch\u00e8que d&rsquo;une valeur de 750 euros et une ch\u00e8que-cadeau pour un d\u00eener deux personnes au restaurant Boury \u00e0 Roulers. Cinq bons d&rsquo;une valeur de 200 euros seront \u00e9galement tir\u00e9s au sort pour remporter un d\u00eener dans le restaurant gagnant.<\/p>\n<p>Les laur\u00e9ats ont re\u00e7u chacun le dipl\u00f4me \u2018Laur\u00e9at \u2013 Chef-Poisson de l&rsquo;ann\u00e9e 2024\u2019 et un ch\u00e8que-cadeau pour un d\u00eener deux personnes au restaurant De Jonkman \u00e0 Bruges.<\/p>\n<p>\u00ab\u00a0Gr\u00e2ce \u00e0 la mer du Nord, nous avons les meilleurs poissons du monde et, en tant que Belges, nous devrions \u00eatre un peu plus chauvins \u00e0 ce sujet\u00a0\u00bb, a r\u00e9sum\u00e9 le pr\u00e9sident du jury, Flip Claeys, pour r\u00e9sumer la philosophie du concours.<\/p>\n<p style=\"text-align: right;\"><em>(DV)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>C\u2019est dans la cuisine de d\u00e9monstration du salon professionnel Horeca Expo \u00e0 Gand que cinq finalistes se sont affront\u00e9s en live pour le titre de Chef-Poisson de l&rsquo;Ann\u00e9e 2024, un concours r\u00e9serv\u00e9 aux chefs professionnels. Le vainqueur de cette 34e \u00e9dition est Gilles Pauwels du traiteur Vis Ateljee \u00e0 Pittem. Selon le jury, son plat [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":43938,"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-43958","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":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gilles Pauwels du Vis Ateljee est le chef-poisson de l&#039;ann\u00e9e 2024 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Gilles Pauwels du Vis Ateljee est le chef-poisson de 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