{"id":45078,"date":"2024-03-15T13:18:47","date_gmt":"2024-03-15T12:18:47","guid":{"rendered":"https:\/\/horecamagazine.be\/fitou-jan-verhaert\/"},"modified":"2024-03-15T13:18:47","modified_gmt":"2024-03-15T12:18:47","slug":"fitou-jan-verhaert","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/fitou-jan-verhaert\/","title":{"rendered":"Fitou \/\/ Jan Verhaert"},"content":{"rendered":"

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Le vin<\/b><\/span><\/h4>\n

Situ\u00e9e pr\u00e8s du village de Tuchan, la cave de Mont Tauch a \u00e9t\u00e9 cr\u00e9\u00e9e en 1913. Ce groupement de vignerons locaux produit et commercialise des vins de plusieurs appellations d\u2019origine prot\u00e9g\u00e9e (AOP) du Languedoc, notamment celle de Fitou. Leur cuv\u00e9e des vignes centenaires rend hommage aux anc\u00eatres qui cultivent la vigne depuis pr\u00e8s d\u2019un si\u00e8cle. Avec ses notes de m\u00fbre et de prune, ce vin, vieilli en f\u00fbt de ch\u00eane, b\u00e9n\u00e9ficie de tanins soyeux avec une belle \u00e9l\u00e9gance en fin de bouche. Une bouteille \u00e9veillant un moment \u00e9mouvant chez le chef du restaurant Monsieur V.<\/p>\n

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Le mot de l\u2019\u0153nologue<\/b><\/span><\/h4>\n

\u00ab Mont Tauch – Fitou vignes centenaires 2020, issu de carignan et de grenache noir\u00a0: un h\u00e9ritage hors du commun qui se transmet de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration et qui rend hommage \u00e0 ces hommes et femmes qui cultivent la vigne depuis 1913. Fiers de leurs racines, ils se battent pour la reconnaissance <\/span>
du Fitou ! \u00bb<\/span><\/p>\n

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Le chef\u00a0: Jan Verhaert <\/b><\/span><\/h4>\n

Jan Verhaert a b\u00e2ti un parcours remarquable au cours de sa carri\u00e8re avant de prendre les r\u00eanes de Monsieur\u00a0V, distingu\u00e9 comme le meilleur gastro-bistro de l\u2019ann\u00e9e par le Gault & Millau en 2024. Passionn\u00e9 de vin, il associe le Fitou \u00e0 un souvenir inoubliable.<\/span><\/strong><\/p>\n

\u00c0 Linkebeek, chez Monsieur V, l\u2019harmonie entre la simplicit\u00e9 du d\u00e9cor et la justesse des saveurs des plats est manifeste. \u00c0 la t\u00eate de ce lieu gourmand, la petite cuisine occupe le devant de la sc\u00e8ne, dirig\u00e9e de mani\u00e8re experte par le chef Jan Verhaert. Apr\u00e8s avoir exerc\u00e9 ses talents dans des \u00e9tablissements tels que celui de Bernard Loiseau ou la regrett\u00e9e Maison du Cygne, son restaurant Le Repos de la Montagne \u00e0 Uccle, sa collaboration avec un importateur de vin bruxellois et celle avec Rougi\u00e9, ce grand chef est retourn\u00e9 en 2020 \u00e0 sa premi\u00e8re passion\u00a0: la cuisine.<\/p>\n

R\u00e9compens\u00e9 en 2024 par le Gault&Millau en tant que meilleur gastro-bistro de l\u2019ann\u00e9e, Monsieur V a conquis les \u00e9picuriens. La d\u00e9marche culinaire du chef repose sur la cr\u00e9ation de plats d\u2019une lisibilit\u00e9 remarquable, tout en pr\u00e9servant scrupuleusement la qualit\u00e9 des ingr\u00e9dients. Il revisite les classiques de la cuisine fran\u00e7aise avec une attention particuli\u00e8re port\u00e9e \u00e0 la pr\u00e9cision des cuissons et aux saveurs intenses. En cuisinant ce qu\u2019il aime d\u00e9guster, Jan Verhaert privil\u00e9gie la saisonnalit\u00e9 et les fournisseurs locaux, tels que le mara\u00eecher Cycle Farm ou la ferme Cuvry pour la viande de porc.<\/span><\/p>\n

\"\"<\/p>\n

D\u00e9gustation en pleine conscience : le chef d\u00e9guste le vin et nous propose un parfait pairing\u00a0:<\/b><\/span><\/h4>\n

Ce Fitou vieilli en f\u00fbt de ch\u00eane a inspir\u00e9 au chef une recette de saison. \u00ab\u00a0C\u2019est un vin avec beaucoup de caract\u00e8re, de charme et de finesse. Ces vieilles vignes d\u00e9veloppent des notes de caf\u00e9, de prune. Ce vin a besoin de r\u00e9pondant et je lui ai donc associ\u00e9 un chevreuil mais du li\u00e8vre lui conviendrait tout aussi bien. Vin d\u2019hiver et d\u2019automne, cet assemblage typique de l\u2019appellation serait \u00e9galement parfait en \u00e9t\u00e9 avec une c\u00f4te de b\u0153uf. Dans ma recette, j\u2019ai associ\u00e9 le c\u00e9leri rave avec une pointe de caf\u00e9 pour relever ces notes pr\u00e9sentes dans le vin.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

D\u00e9gustation les yeux ferm\u00e9s : les souvenirs du chef<\/b><\/span><\/h4>\n

Le chef voue une affection particuli\u00e8re aux vins de la vall\u00e9e du Rh\u00f4ne, de la Bourgogne et de la Loire, ainsi qu\u2019\u00e0 ceux du Languedoc, notamment le Fitou, qui \u00e9voque en lui un souvenir inoubliable. \u00ab\u00a0L\u2019ann\u00e9e o\u00f9 mon p\u00e8re est d\u00e9c\u00e9d\u00e9, mes deux oncles m\u2019ont convi\u00e9 \u00e0 des vacances dans la r\u00e9gion des C\u00e9vennes. Nous avons explor\u00e9 des vignobles de Ch\u00e2teauneuf-du-Pape, du Rh\u00f4ne jusqu\u2019au Languedoc. Une discussion anim\u00e9e opposait les deux fr\u00e8res. L\u2019un pr\u00e9tendait que le Fitou \u00e9tait un modeste vin de tous les jours, peu remarquable, tandis que l\u2019autre affirmait au contraire que dans quelques ann\u00e9es, ce vin figurerait parmi les grands. J\u2019avais 19 ans, et ce vin demeure particuli\u00e8rement \u00e9mouvant pour moi.\u00a0\u00bb<\/p>\n

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Filet de chevreuil, sauce poivrade au Fitou, carottes blanches & c\u00e9leri-rave<\/b><\/span><\/h3>\n

Ingr\u00e9dients <\/b><\/span> <\/b>(6 personnes)<\/h4>\n

Filet de chevreuil par\u00e9 900 g \/ <\/span>Parures de chevreuil 400 g \/ <\/span>Carotte 150 g \/ <\/span>Oignon 150 g \/ <\/span>Ail, thym, laurier \/ <\/span>Fitou 40 cl \/ <\/span>Vinaigre de X\u00e9r\u00e8s 4 cl \/ <\/span>Cognac 4 cl \/ <\/span>Baies de geni\u00e8vre 4 pi\u00e8ces \/ <\/span>Poivre mignonnette noir 5 g \/ <\/span>Huile de tournesol 2 cl \/ <\/span>Beurre 30 g \/ <\/span>Fond de gibier 50 cl \/ <\/span>Carottes blanches Chantenay 500 gr \/ <\/span>Thym \/ <\/span>Cumin en poudre \/ <\/span>C\u00e9leri-rave \/ <\/span>Lait entier \/ <\/span>Beurre<\/p>\n

Pr\u00e9paration<\/b><\/h4>\n

Sauce poivrade
<\/strong>Coupez les parures de chevreuil en petits morceaux. Epluchez la carotte et l\u2019oignon, puis taillez-les. Laissez la viande mariner toute une nuit avec les l\u00e9gumes, les aromates et les \u00e9pices dans un m\u00e9lange de Fitou, de vinaigre de x\u00e9r\u00e8s et de cognac. Le lendemain, dans une casserole tr\u00e8s chaude, colorez les parures de chevreuil de chaque c\u00f4t\u00e9 avec un filet d\u2019huile de tournesol. Ajoutez le beurre, les l\u00e9gumes et les aromates de la marinade, puis faites suer \u00e0 feu moyen pendant 5 min. Ajoutez ensuite la marinade et grattez les sucs au fond de la casserole. Faites r\u00e9duire aux 2\/3, puis ajoutez le fond de gibier et laissez r\u00e9duire de nouveau jusqu\u2019\u00e0 obtenir une consistance sirupeuse. Passez alors la sauce au chinois.<\/p>\n

Carottes Chantenay
<\/strong>Epluchez les carottes et mettez-les sous-vide avec une noix de beurre, le thym, le cumin, du sel et du poivre. Faites cuire au four vapeur \u00e0 85\u00b0 pendant 60 minutes.<\/p>\n

Pur\u00e9e de c\u00e9leri-rave
<\/strong>Epluchez et coupez la boule de c\u00e9leri-rave en d\u00e9s. Mettez dans une casserole et couvrez \u00e0 hauteur avec du lait. Salez, poivrez et ajoutez un peu de noix de muscade r\u00e2p\u00e9e. Faites cuire \u00e0 feu moyen pendant environ 20 minutes, ensuite \u00e9gouttez les morceaux de c\u00e9leri-rave en conservant le lait de cuisson. Mixez la pur\u00e9e en ajoutant un peu de lait de cuisson jusqu\u2019\u00e0 la consistance souhait\u00e9e. Ajoutez une belle noisette de beurre, une pinc\u00e9e de caf\u00e9 moulu et rectifiez \u00e9ventuellement l\u2019assaisonnement.<\/p>\n

Cuisson du chevreuil & dressage
<\/strong>Assaisonnez le filet de chevreuil et colorez dans une po\u00eale avec du beurre. Terminez la cuisson au four. Dressez le filet de chevreuil, la pur\u00e9e de c\u00e9leri-rave et les carottes glac\u00e9es.<\/p>\n

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[ Muriel Lombaerts ]<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,1_4,1_4,1_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/11\/Unknown-3.jpeg\u00a0\u00bb title_text=\u00a0\u00bbUnknown\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb25px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n

Contact\u00a0<\/span><\/h4>\n

<\/span><\/p>\n

Gilles Descamps<\/strong> :\u00a0 <\/span>gilles.descamps@lgcf.fr<\/a><\/p>\n

www.groupegcf.com<\/a><\/p>\n

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Le vin Situ\u00e9e pr\u00e8s du village de Tuchan, la cave de Mont Tauch a \u00e9t\u00e9 cr\u00e9\u00e9e en 1913. Ce groupement de vignerons locaux produit et commercialise des vins de plusieurs appellations d\u2019origine prot\u00e9g\u00e9e (AOP) du Languedoc, notamment celle de Fitou. Leur cuv\u00e9e des vignes centenaires rend hommage aux anc\u00eatres qui cultivent la vigne depuis pr\u00e8s […]<\/p>\n","protected":false},"author":5,"featured_media":45047,"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":[77,104],"tags":[],"class_list":["post-45078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nFitou \/\/ Jan Verhaert | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Fitou \/\/ Jan Verhaert\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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