{"id":46039,"date":"2024-05-07T09:49:26","date_gmt":"2024-05-07T07:49:26","guid":{"rendered":"https:\/\/horecamagazine.be\/pierre-resimont-paul-guenot\/"},"modified":"2024-05-07T09:49:26","modified_gmt":"2024-05-07T07:49:26","slug":"pierre-resimont-paul-guenot","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pierre-resimont-paul-guenot\/","title":{"rendered":"Pierre R\u00e9simont & Paul Gu\u00e9not"},"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

Le prix international de cuisine d\u2019auteur le \u2018Taittinger\u2019 a connu sa 56\u1d49 \u00e9dition ce 30 janvier 2024. Plusieurs gagnants des \u00e9ditions pass\u00e9es sont devenus des l\u00e9gendes comme Jo\u00ebl Robuchon ou encore R\u00e9gis Marcon. Pierre R\u00e9simont, chef propri\u00e9taire de \u2018L\u2019Eau Vive\u2019 avec son \u00e9pouse Anne Jauquet, parraine les candidats Belux du concours depuis plusieurs ann\u00e9es. Il l\u2019avait dit lors de la finale Belux \u00e0 Anvers en Novembre\u00a0: \u00ab\u00a0On ira loin cette ann\u00e9e avec Paul\u00a0!\u00a0\u00bb. Et il ne s\u2019est pas tromp\u00e9 puisque le jeune Paul Gu\u00e9not (24 ans), cuisinier dans le restaurant luxembourgeois \u2018Ma Langue sourit\u2019, a d\u00e9croch\u00e9 une 3\u1d49 place lors de la grande Finale \u00e0 Paris. Ce matin de mars, nous voil\u00e0 r\u00e9unis \u00e0 \u2018L\u2019Eau Vive\u2019. Paul s\u2019appr\u00eate \u00e0 go\u00fbter pour la premi\u00e8re fois la cuisine de son parrain Taittinger\u2026 Mais l\u2019heure est d\u2019abord aux confidences sur la transmission dans leur m\u00e9tier et leurs parcours.<\/strong><\/p>\n

Pierre, qu\u2019est-ce qui vous a donn\u00e9 envie d\u2019entrer dans l\u2019organisation du prix culinaire Taittinger pour endosser ce r\u00f4le de parrain\u00a0? <\/span><\/h6>\n

Il y a pratiquement 10 ans, le parrain pr\u00e9d\u00e9cesseur, le regrett\u00e9 Pierre Fonteyne (co-fondateur des ma\u00eetres-cuisiniers et patron du \u2018Bruegel\u2019) est venu me trouver car il pensait que j\u2019\u00e9tais la personne qui pouvait convenir pour le remplacer. Ce qui m\u2019int\u00e9ressait, c\u2019est \u00eatre aux c\u00f4t\u00e9s des jeunes candidats et les voir \u00e9voluer. Suivre les recettes des candidats, les coacher, partager mes connaissances tout simplement. <\/span><\/p>\n

Et vous Paul, qu\u2019est-ce qui vous a donn\u00e9 envie de participer au concours\u00a0? <\/span><\/h6>\n

J\u2019avais fait des concours quand j\u2019\u00e9tais au lyc\u00e9e h\u00f4telier dans les Vosges. Le concours me semblait un concours haut niveau et j\u2019avais d\u00e9j\u00e0 vu des \u00e9missions qui en parlaient. Il n\u2019y avait pas de panier impos\u00e9 pour les recettes donc c\u2019est tr\u00e8s s\u00e9duisant. Le fait que ce soit \u2018libre\u2019 est une chose rare.<\/span><\/p>\n

\"\"<\/p>\n

Pierre, quel est le premier souvenir fort li\u00e9 \u00e0 la transmission avec un chef dans votre m\u00e9tier\u00a0? <\/span><\/h6>\n

Je pense \u00e0 Eric Lequeu. A l\u2019\u00e9cole h\u00f4teli\u00e8re de Namur, j\u2019ai fait un stage dans le restaurant de ses parents\u00a0; leur fils avait \u00e9galement d\u00e9j\u00e0 son propre restaurant. Durant mes jours de cong\u00e9, j\u2019allais travailler chez lui car je trouvais qu\u2019il avait pas mal de technique niveau cuisine, il avait fait de belles maisons. Et quelques ann\u00e9es plus tard, je suis all\u00e9 le rejoindre pour l\u2019ouverture d\u2019un nouvel \u00e9tablissement \u00e0 St Hubert\u00a0: \u2018Le clos Saint-Michel\u2019. Nous n\u2019\u00e9tions que 2 en cuisine et nous faisions tout ensemble. Nous sommes toujours en contact aujourd\u2019hui. Sa fa\u00e7on de voir les choses et son c\u00f4t\u00e9 humble m\u2019ont apport\u00e9 beaucoup. <\/span><\/p>\n

Et vous Paul, un premier souvenir d\u2019accompagnement et de transmission dans votre m\u00e9tier\u00a0? <\/span><\/h6>\n

Lorsque je travaillais chez le traiteur fran\u00e7ais Len\u00f4tre \u00e0 Paris. Au d\u00e9part, j\u2019\u00e9tais au poste cuisine mais par la suite, j\u2019ai fil\u00e9 des coups de main au poste charcuterie parce que Lo\u00efc Antoine passait le concours \u2018Meilleur Ouvrier de France Charcutier Traiteur\u2019. Du coup, je m\u2019entra\u00eenais avec lui. Par la suite, Len\u00f4tre m\u2019a inscrit au concours \u2018Meilleur Ouvrier de France Cuisine\u2019 et alors Lo\u00efc Antoine me rendait la pareille et m\u2019entra\u00eenait. <\/span><\/p>\n

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

Paul, Cyril Mollard, votre chef chez \u2018Ma langue sourit\u2019, vous a \u00e9norm\u00e9ment \u00e9paul\u00e9 et soutenu dans ce concours. C\u2019est ce type de chef que vous vous voyez devenir dans 20 ans\u00a0? <\/span><\/h6>\n

Oui, clairement. Comme j\u2019ai d\u00e9j\u00e0 occup\u00e9 tous les postes au sein de la brigade, je briefe chaque nouveau qui arrive sur son poste. C\u2019est important d\u2019accompagner. J\u2019ai crois\u00e9 certains chefs qui ne pensaient qu\u2019\u00e0 eux. Je ne veux pas \u00eatre ce type de chef. Il y a longtemps, je m\u2019\u00e9tais inscrit \u00e0 un premier concours et je n\u2019ai m\u00eame jamais vu mon chef pour me soutenir. <\/span><\/p>\n

Pierre, beaucoup de jeunes chefs talentueux ont fait avec vous l\u2019histoire de \u2018L\u2019Eau Vive\u2019 depuis 1990\u2026 Que sont-ils devenus ? <\/span><\/h6>\n

Je pense \u00e0 Pierre Massint, il est maintenant chef au \u2018Chai Gourmand\u2019 \u00e0 Gembloux. Et j\u2019ai m\u00eame eu son fils par la suite, \u00e7a ne nous rajeunit pas (rire)\u2026Il y a Denis Simon qui est maintenant chef chez moi au \u2018Comptoir de l\u2019Eau Vive\u2019. Stephane Lefevre, actuellement chef \u2018aux Petits Oignons\u2019 \u00e0 Jodoigne. Et \u00e9videmment Maxime Massart qui sera chef de cuisine dans mon nouveau projet\u00a0: \u2018La table du Tribeca\u2019 \u00e0 Gerpinnes. <\/span><\/p>\n

\"\"<\/p>\n

Vous \u00eates aujourd\u2019hui multi-entrepreneur. Apr\u00e8s \u2018l\u2019Eau Vive\u2019, \u2018Le Comptoir de l\u2019Eau Vive\u2019 et de nombreux projets en tant que consultant, vous allez bient\u00f4t d\u00e9marrer \u2018La Table du Tribeca\u00a0\u00bb \u00e0 Gerpinnes. Est-ce que c\u2019est un conseil que vous donneriez \u00e0 Paul pour son avenir, d\u00e9velopper le multi-entreprenariat dans la restauration\u00a0? <\/span><\/h6>\n

Pour multi-entreprendre, il faut imp\u00e9rativement s\u2019appuyer sur des personnes de confiance. Ce n\u2019est pas \u00e9vident de faire plusieurs choses. Moi j\u2019ai toujours l\u2019envie d\u2019avancer, mais les \u00e9tablissements portent notre nom donc c\u2019est essentiel d\u2019assurer une qualit\u00e9. J\u2019ai connu des maisons qui cartonnaient au d\u00e9but et puis les choses s\u2019essoufflent. Il faut toujours se remettre en question. Je vais beaucoup au restaurant, j\u2019observe ce qui se passe au niveau de l\u2019accueil, la d\u00e9co, l\u2019assiette, j\u2019analyse ce qui fait le succ\u00e8s d\u2019un \u00e9tablissement. <\/span><\/p>\n

Paul, vous avez appris \u00e0 conna\u00eetre Pierre \u00e0 travers le concours et vous avez b\u00e9n\u00e9fici\u00e9 de ses conseils. Comment imaginez-vous sa cuisine que vous allez d\u00e9couvrir\u00a0? <\/span><\/h6>\n

Une cuisine g\u00e9n\u00e9reuse au niveau du go\u00fbt. Je pense qu\u2019il travaille surtout avec des produits d\u2019ici. Une identit\u00e9 marqu\u00e9e \u00e0 ici, sa r\u00e9gion natale.
<\/i><\/span><\/p>\n

\"\"<\/p>\n

Les champagnes Taittinger sont distribu\u00e9s pour le BeLux par www.vascogroup.com<\/a><\/em>
Partenaire e-shop\u00a0: www.e-wines.com<\/a><\/em><\/p>\n

Photos by Michel Verpoorten<\/em><\/p>\n

[ Ann Vandenplas ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le prix international de cuisine d\u2019auteur le \u2018Taittinger\u2019 a connu sa 56\u1d49 \u00e9dition ce 30 janvier 2024. Plusieurs gagnants des \u00e9ditions pass\u00e9es sont devenus des l\u00e9gendes comme Jo\u00ebl Robuchon ou encore R\u00e9gis Marcon. Pierre R\u00e9simont, chef propri\u00e9taire de \u2018L\u2019Eau Vive\u2019 avec son \u00e9pouse Anne Jauquet, parraine les candidats Belux du concours depuis plusieurs ann\u00e9es. Il […]<\/p>\n","protected":false},"author":5,"featured_media":45996,"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":[67],"tags":[],"class_list":["post-46039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-people-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nPierre R\u00e9simont & Paul Gu\u00e9not | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pierre R\u00e9simont & Paul Gu\u00e9not\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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