{"id":47230,"date":"2024-08-22T13:31:33","date_gmt":"2024-08-22T11:31:33","guid":{"rendered":"https:\/\/horecamagazine.be\/chef-auguste-escoffier-is-still-alive\/"},"modified":"2024-08-22T13:31:34","modified_gmt":"2024-08-22T11:31:34","slug":"chef-auguste-escoffier-is-still-alive","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/chef-auguste-escoffier-is-still-alive\/","title":{"rendered":"Chef Auguste Escoffier is still alive!"},"content":{"rendered":"

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R\u00e9cemment, le groupement culinaire \u2018Les Disciples Escoffier Benelux\u2019 a intronis\u00e9 cinq nouveaux membres, \u00e0 savoir Frederik Deceuninck du Restaurant Sel Gris (www.selgris.be<\/a>), Dries Huisseune du Bistro JETT (www.bistro-jett.be<\/a>), tous deux situ\u00e9s \u00e0 Knokke-Heist, Joris Mylle du restaurant Landhuis Molenhof (www.molenhof.be<\/a>) \u00e0 Westouter, Thomas et Mathijs Vanheule du B&B Sett (www.bysett.be<\/a>) \u00e0 Horebeke et Wouter Van Hoof du restaurant Hoeve Roosbeek (www.hoeveroosbeek.be<\/a>) \u00e0 Zepperen. Comment cette association se distingue-t-elle en 2024\u00a0? avons-nous demand\u00e9 \u00e0 Dani\u00ebl Lassaut, Pr\u00e9sident \u2018Les Disciples Escoffier Benelux\u2019 et Past \u00a0Vice-Pr\u00e9sident \u2018Les Disciples Escoffier International\u2019 pour l\u2019Europe.<\/strong><\/p>\n

\u00ab Auguste Escoffier (1846-1935) est l\u2019inventeur de plusieurs classiques \u00bb, souligne-t-il. Le plus remarquable est le dessert \u2018P\u00eache Melba\u2019, une recette \u00e0 base de p\u00eache, de glace vanille, de sauce framboise et d\u2019amandes pil\u00e9es qu\u2019il a servie pour la premi\u00e8re fois en 1893, en l\u2019honneur de la chanteuse d\u2019op\u00e9ra mondialement c\u00e9l\u00e8bre Nellie Melba, qui \u00e0 la fin du 19\u00e8 si\u00e8cle se produisait \u00e0 la Royal Opera House \u00e0 Londres, o\u00f9 Escoffier officiait \u00e0 l\u2019H\u00f4tel Savoy, et plus tard aussi au The Ritz London.<\/p>\n

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Escoffier a compil\u00e9 5000 de ses classiques dans son chef d\u2019\u0153uvre \u2018Le Guide Culinaire\u2019. Aujourd\u2019hui, la cuisine de terroir dont il \u00e9tait synonyme \u00e0 l\u2019\u00e9poque, est \u00e0 nouveau totalement en vogue, et les chefs s\u2019en emparent de mani\u00e8re de plus en plus cr\u00e9ative.<\/p>\n

Auguste Escoffier \u00e9tait aussi un chef qui organisait la brigade de cuisine de l\u2019\u00e9tablissement o\u00f9 il travaillait en une machine parfaitement huil\u00e9e, et pour les jeunes chefs en herbe, c’\u00e9tait un honneur de travailler sous son aile \u00bb.<\/p>\n

En 1954, Jean Ducroux, ancien \u00e9l\u00e8ve d\u2019Auguste Escoffier, fonda une association dont l\u2019objectif \u00e9tait de poursuivre l\u2019enseignement d\u2019Escoffier, d\u2019abord en France et ensuite dans le reste du monde. \u2018Les Disciples Escoffier International\u2019 compte quelque 4.000 membres et est aujourd\u2019hui la plus grande association au monde avec, par exemple, une forte pr\u00e9sence au Japon.<\/p>\n

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En 1987, une section fut \u00e9galement cr\u00e9\u00e9e dans notre pays, \u00e0 savoir \u2018Les Disciples d\u2019Auguste Escoffier Benelux\u2019, fond\u00e9e par Luc Huysentruyt, chef de l\u2019ancien restaurant De Snippe* \u00e0 Bruges. 12 ans plus tard, il passa le flambeau \u00e0 l\u2019actuel pr\u00e9sident Dani\u00ebl Lassaut (Salons LASSAUT \u00e0 Holsbeek) qui en collaboration avec le secr\u00e9taire-g\u00e9n\u00e9ral Piet Lecot (ex-Hostellerie Klokhof \u00e0 Courtrai) a fait de l\u2019association ce qu\u2019elle est aujourd\u2019hui, forte d\u2019une soixantaine de membres, parmi lesquels des chefs, des ma\u00eetres-fromagers, des chocolatiers ou des p\u00e2tissiers.<\/p>\n

\u00ab\u00a0Tous partagent la passion de travailler \u00e0 la mani\u00e8re du ma\u00eetre\u00a0\u00bb, d\u00e9clare Dani\u00ebl Lassaut.<\/p>\n

Chaque ann\u00e9e, cette association organise un concours d\u00e9di\u00e9 aux jeunes talents culinaires, sous l\u2019\u0153il attentif du pr\u00e9sident du jury et membre Escoffier Peter Goossens (ex-Restaurant Hof van Cleve *** \u00e0 Kruisem).\u00a0<\/p>\n

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\u00ab\u00a0Nous contactons les \u00e9coles h\u00f4teli\u00e8res dans tout le Benelux et les membres se mobilisent pour aller \u00e0 la recherche du jeune talent culinaire qui participera au concours du \u2018Troph\u00e9e Jeune Talent Auguste Escoffier Benelux\u2019. Cette ann\u00e9e, 5 chefs accompagn\u00e9s chacun d\u2019un commis s\u2019affronteront durant ce concours qui se d\u00e9roulera le lundi 18 novembre 2024 \u00e0 Horeca Expo Gent\u00a0\u00bb, poursuit Dani\u00ebl Lassaut.<\/p>\n

Pour obtenir le r\u00e8glement du concours, envoyez un mail \u00e0 info@escoffier.be<\/a>. Pour plus d\u2019infos, consultez www.escoffier.be<\/a>.\u00a0<\/p>\n

\"\"<\/a><\/p>\n

(dv)<\/p>\n

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R\u00e9cemment, le groupement culinaire \u2018Les Disciples Escoffier Benelux\u2019 a intronis\u00e9 cinq nouveaux membres, \u00e0 savoir Frederik Deceuninck du Restaurant Sel Gris (www.selgris.be), Dries Huisseune du Bistro JETT (www.bistro-jett.be), tous deux situ\u00e9s \u00e0 Knokke-Heist, Joris Mylle du restaurant Landhuis Molenhof (www.molenhof.be) \u00e0 Westouter, Thomas et Mathijs Vanheule du B&B Sett (www.bysett.be) \u00e0 Horebeke et Wouter Van […]<\/p>\n","protected":false},"author":5,"featured_media":47189,"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-47230","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":"\nChef Auguste Escoffier is still alive! 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