{"id":43961,"date":"2023-11-30T09:09:42","date_gmt":"2023-11-30T08:09:42","guid":{"rendered":"https:\/\/horecamagazine.be\/maxime-collard-de-la-table-de-maxime-est-elu-chef-de-lannee-au-gaultmillau-2024\/"},"modified":"2023-11-30T09:09:43","modified_gmt":"2023-11-30T08:09:43","slug":"maxime-collard-de-la-table-de-maxime-est-elu-chef-de-lannee-au-gaultmillau-2024","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/maxime-collard-de-la-table-de-maxime-est-elu-chef-de-lannee-au-gaultmillau-2024\/","title":{"rendered":"Maxime Collard de La Table de Maxime est \u00e9lu Chef de l\u2019Ann\u00e9e au Gault&#038;Millau 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>Ce 27 novembre, c\u2019est \u00e0 Brussels Expo que le Guide Gault&amp;Millau Belux a d\u00e9voil\u00e9 ses laur\u00e9ats et les cotations des 1385 restaurants visit\u00e9s cette ann\u00e9e pour l\u2019\u00e9dition 2024 du guide jaune. Lesquels ont \u00e9t\u00e9 pr\u00e9sent\u00e9s \u00e0 un parterre de plus de 1800 personnes. Preuve que les publications \u2018papier\u2019 et les rencontres r\u00e9jouissantes de ce genre ont encore un bel avenir. A tout le moins pour ce guide gastronomique qui reste le seul \u00e0 para\u00eetre en double \u00e9dition, l\u2019une \u2018papier\u2019, l\u2019autre \u2018digitale\u2019.<\/strong><\/p>\n<p><em>\u00ab\u00a0Pour cette 21<sup>e<\/sup> \u00e9dition,<\/em> nous explique Marc Declerck, <em>CEO du guide, nous sommes heureux d\u2019avoir choisi Maxime Collard comme Chef de l\u2019Ann\u00e9e. Il ne faut pas croire que ce titre lui est attribu\u00e9 en fonction des cinq ans qu\u2019il a pass\u00e9 \u00e0 De Karmeliet***. Cela compte \u00e9norm\u00e9ment dans la formation d\u2019un jeune chef, mais c\u2019est surtout son travail personnel, sa volont\u00e9 et sa constance dans sa propre maison qui nous ont convaincus de le d\u00e9signer Chef de l\u2019Ann\u00e9e. Le travail formidable qu\u2019il assure \u00e0 Our-Paliseul avec son \u00e9quipe est \u00e0 remarquer \u00e9galement car il se situe dans une r\u00e9gion, au fond de l\u2019Ardenne, bien plus difficile pour faire venir les clients et les travailleurs que s\u2019il \u00e9tait \u00e0 Bruxelles ou \u00e0 Anvers.\u00a0En plus, nous appr\u00e9cions depuis toujours sa gentillesse et sa modestie. Il m\u00e9ritait vraiment ce titre\u00a0! \u00bb<\/em><\/p>\n<p>Maxime Collard quant \u00e0 lui s\u2019est montr\u00e9 tr\u00e8s heureux d\u2019\u00eatre ainsi reconnu et n\u2019a pas h\u00e9sit\u00e9 de rappeler\u00a0: \u00ab\u00a0<em>C\u2019est une belle reconnaissance. Elle met en avant mon travail mais pas seulement. Il y a aussi celui de mon \u00e9quipe, ils sont d\u2019ailleurs tous pr\u00e9sents ici et tr\u00e8s heureux. C\u2019est aussi une bonne chose pour nos fournisseurs, le plus souvent possible de la r\u00e9gion, et une reconnaissance de la qualit\u00e9 des produits que nous utilisons. J\u2019esp\u00e8re que cela nous aidera \u00e0 faire venir du personnel suppl\u00e9mentaire vu que l\u00e0 o\u00f9 nous sommes, les jeunes viennent plus difficilement. Un titre prestigieux comme celui-ci nous permet de les attirer plus facilement. C\u2019est aussi valorisant pour eux de dire qu\u2019ils ont travaill\u00e9 dans une maison ainsi r\u00e9compens\u00e9e.\u00a0Vous savez, et c\u2019est important de le signaler, m\u00eame avec des titres de ce niveau, nous sommes comme tous les restaurateurs, en constante recherche de personnel. L\u2019\u00e9loignement des grandes villes n\u2019aide pas. Mais, \u00e0 contrario, c\u2019est aussi la localisation et l\u2019environnement de notre maison qui fait notre succ\u00e8s.\u00a0\u00bb<\/em><\/p>\n<p><em><img decoding=\"async\" class=\"wp-image-43949 aligncenter size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1922\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-scaled.jpg 2560w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-300x225.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-1024x769.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-768x577.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-1536x1153.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-2048x1538.jpg 2048w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-1080x811.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-852x640.jpg 852w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-1001x752.jpg 1001w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/GM2024-\u00a9Joe\u0308lle-Rochette-107-210x158.jpg 210w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/em><\/p>\n<p>Citons encore les 3 <strong>Jeunes Chefs de l\u2019Ann\u00e9e<\/strong>, \u00e0 suivre sans h\u00e9siter\u00a0:<\/p>\n<ul>\n<li><em><strong>En Flandre\u00a0: Niels Brants <\/strong><\/em>(Restaurant EssenCiel &#8211; Louvain)<\/li>\n<li><strong><em>En Wallonie\u00a0: Marius Bosmans<\/em><\/strong> (Restaurant Arden \u2013 Rochefort)<\/li>\n<li><em><strong>A Bruxelles\u00a0: Georges Athanassopoulos <\/strong><\/em>(Restaurant M\u00e0loma Comptoir Culinaire &#8211; Schaerbeek) <\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"wp-image-43947 aligncenter size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-scaled.jpg\" alt=\"\" width=\"2560\" height=\"633\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-scaled.jpg 2560w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-300x74.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-1024x253.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-768x190.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-1536x380.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-2048x507.jpg 2048w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-1080x267.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-1280x317.jpg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-1254x310.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Scherm\u00adafbeelding-2023-11-29-om-17.24.05-210x52.jpg 210w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p>Ou encore, et entre autres, les <strong>Nouveaut\u00e9s Remarquables<\/strong> que sont :<\/p>\n<ul>\n<li>\n<p><em><strong>Otoro <\/strong><\/em>\u00e0 Hasselt pour la Flandre<\/p>\n<\/li>\n<li>\n<p><em><strong>La Table Benjamin Laborie<\/strong><\/em> \u00e0 Lasne pour la Wallonie<\/p>\n<\/li>\n<li>\n<p><em><strong>Menssa<\/strong><\/em> (ex BonBon \u2013 Chef Christophe Hardiquest) pour la r\u00e9gion bruxelloise<\/p>\n<\/li>\n<\/ul>\n<p>Bien d\u2019autres infos, cotations ou enseignes remarquables et remarqu\u00e9es, sont encore \u00e0 d\u00e9couvrir sur le site du Gault&amp;Millau : <a href=\"http:\/\/www.gault&amp;millau.be\">www.gault&amp;millau.be<\/a><\/p>\n<p><strong>Gault&amp;Millau Belux 2024 <\/strong>est vendu en librairie (34\u20ac) ou en ligne : <a href=\"http:\/\/www.gault&amp;millau.be\">www.gault&amp;millau.be<\/a> ou sur <a href=\"https:\/\/shop.gaultmillau.be\/nl\/\" target=\"_blank\" rel=\"noopener\">shop.gaultmillau.be<\/a><\/p>\n<p style=\"text-align: right;\"><em>(JR)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce 27 novembre, c\u2019est \u00e0 Brussels Expo que le Guide Gault&amp;Millau Belux a d\u00e9voil\u00e9 ses laur\u00e9ats et les cotations des 1385 restaurants visit\u00e9s cette ann\u00e9e pour l\u2019\u00e9dition 2024 du guide jaune. Lesquels ont \u00e9t\u00e9 pr\u00e9sent\u00e9s \u00e0 un parterre de plus de 1800 personnes. Preuve que les publications \u2018papier\u2019 et les rencontres r\u00e9jouissantes de ce genre [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":43944,"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-43961","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>Maxime Collard de La Table de Maxime est \u00e9lu Chef de l\u2019Ann\u00e9e au Gault&amp;Millau 2024 | Horeca Magazine<\/title>\n<meta name=\"description\" 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