{"id":47554,"date":"2024-09-11T18:19:44","date_gmt":"2024-09-11T16:19:44","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=47554"},"modified":"2024-09-11T18:21:48","modified_gmt":"2024-09-11T16:21:48","slug":"laurence-haegeman-de-vijf-seizoenen-2","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/laurence-haegeman-de-vijf-seizoenen-2\/","title":{"rendered":"Laurence Haegeman –\u00a0De Vijf Seizoenen"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_video src=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=n99_HMGOojQ\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Laurence Haegeman est aux fourneaux du restaurant De Vijf Seizoenen \u00e0 Brakel avec son fr\u00e8re Jonas. Tous deux ont grandi dans le restaurant de leurs parents et avec les sages le\u00e7ons de l\u00e9gumes de grand-m\u00e8re et grand-p\u00e8re Haegeman. Jonas, qui a quatre ans de plus que sa s\u0153ur, est d\u00e9j\u00e0 Mastercook, tandis que Laurence vient de passer Young Master. Pour ce Taste, Laurence a imagin\u00e9 trois plats de l\u00e9gumes qui fleurent bon l\u2019\u00e9t\u00e9.<\/strong><\/p>\n

Laurence Haegeman\u00a0: \u00ab J’ai grandi dans le restaurant de mes parents et petite fille d\u00e9j\u00e0 la cuisine me fascinait. J’ai suivi mon fr\u00e8re \u00e0 l’\u00e9cole h\u00f4teli\u00e8re ter Duinen \u00e0 Coxyde et, ensuite un peu plus pr\u00e8s de chez moi, \u00e0 l’\u00e9cole h\u00f4teli\u00e8re Stella Matutina \u00e0 Michelbeke. \u00c0 Coxyde, j’ai d\u00e9couvert la r\u00e9alit\u00e9 de la cuisine \u2018adulte\u2019, tandis que Michelbeke \u00e9tait un peu plus \u2018convivial\u2019. Mon fr\u00e8re a ensuite travaill\u00e9 dans diff\u00e9rents restaurants, quant \u00e0 moi, j’ai tout de suite voulu commencer dans le bistrot de mes parents. \u00bb<\/span><\/p>\n

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

Miser sur les l\u00e9gumes<\/b><\/span><\/h4>\n

Laurence\u00a0: \u00ab Nos grands-parents \u00adHaegeman<\/span> nous ont toujours sensibilis\u00e9s \u00e0 l\u2019importance d’une alimentation saine et locale. Ils \u00e9taient \u00e9galement passionn\u00e9s par la macrobiotique. Mes parents avaient une cuisine de bistrot classique, mais Jonas et moi avons trouv\u00e9 tr\u00e8s inspirant de travailler avec des l\u00e9gumes, car ils r\u00e9unissent tant d’odeurs et de saveurs. Le menu est \u00e9labor\u00e9 \u00e0 partir des l\u00e9gumes du moment propos\u00e9s par les agriculteurs et producteurs locaux, que l\u2019on compl\u00e8te ensuite par de la viande et du poisson. Nous ne sommes pas un restaurant v\u00e9g\u00e9tarien\u00a0! La transition a \u00e9t\u00e9 tr\u00e8s lente (rires), il nous a fallu deux ans. Nous remarquons que de plus en plus de gens optent pour le menu de l\u00e9gumes. \u00bb<\/p>\n

\u00ab Jonas et moi sommes propri\u00e9taires depuis 2013. Le fait qu’un fr\u00e8re et une s\u0153ur reprennent le restaurant de leurs parents n’est pas si \u00e9vident. Mais nous avons une bonne r\u00e9partition des t\u00e2ches\u00a0: \u00adJonas s’occupe du c\u00f4t\u00e9 chaud, moi du c\u00f4t\u00e9 froid. Lorsque nous \u00e9laborons le menu, nous mettons nos id\u00e9es sur la table, nous travaillons ensemble et nous go\u00fbtons aussi ensemble. Jonas est tr\u00e8s cr\u00e9atif, moi un peu plus r\u00e9aliste, mais nous nous compl\u00e9tons tr\u00e8s bien. Pendant le service, nous sommes une machine bien huil\u00e9e. En cuisine, nous travaillons actuellement \u00e0 quatre, mais une cinqui\u00e8me personne serait la bienvenue. Je suis maman d\u2019une petite fille depuis d\u00e9cembre – un r\u00eave devenu r\u00e9alit\u00e9 – et j’aurais bien besoin d’un coup de main suppl\u00e9mentaire pour avoir plus de temps \u00e0 lui consacrer. Mais trouver une personne motiv\u00e9e n\u2019est vraiment pas facile. Nous recherchons quelqu’un qui a la m\u00eame passion que nous pour le m\u00e9tier, une formation h\u00f4teli\u00e8re n’est pas indispensable. \u00bb<\/p>\n

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

\u00ab Il est vrai que je suis particuli\u00e8rement g\u00e2t\u00e9e du fait que nous sommes un restaurant familial tr\u00e8s uni. Tout le monde se donne \u00e0 fond pour l’autre et c’est une vraie force. Ma m\u00e8re et ma belle-s\u0153ur accueillent et servent les clients, mon p\u00e8re est sommelier. (rires) Et il est aussi notre boulanger\u00a0! Un hobby incontr\u00f4lable\u00a0: faire du pain au levain. Il a sa propre petite boulangerie au fond du parking. Nous nous entendons tr\u00e8s bien, nous avons la m\u00eame vision et nous sommes tous tr\u00e8s passionn\u00e9s. (rires) Mon mari est arboriculteur, donc rien \u00e0 voir avec l\u2019Horeca, mais il aime manger. Et, une fois sortis du restaurant, nous parlons tous d’autres choses passionnantes\u00a0!<\/span> \u00bb<\/p>\n

Young Master<\/b><\/span><\/h4>\n

Laurence\u00a0: \u00ab Jonas \u00e9tait d\u00e9j\u00e0 Mastercook et je l’ai suivi. Je pense qu’il est important d\u2019\u00eatre un exemple pour les \u00e9tudiants et les jeunes chefs. (R\u00e9flechit) Il y a encore peu de femmes parmi les Mastercooks, j’esp\u00e8re \u00eatre un exemple dans ce domaine \u00e9galement. En tant que Young Master, nous devrions peut-\u00eatre communiquer davantage, \u00e9changer des id\u00e9es, cr\u00e9er des quatre mains en dehors des Masters, faire simplement \u2018ce qu\u2019on aime\u2019 et en pr\u00e9senter le r\u00e9sultat \u00e0 la
Belgique culinaire\u00a0!<\/span> \u00bb<\/p>\n

\"\"<\/p>\n

De Vijf Seizoenen
<\/span><\/strong><\/p>\n

Laurence en Jonas Haegeman
Kasteelstraat 5, 9660 Brakel
www.devijfseizoenen.be<\/a><\/span><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

 <\/p>\n

[ Tine Bral \u2014 photos & video : \u00a9 Piet De Kersgieter ]<\/p>\n

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Laurence Haegeman est aux fourneaux du restaurant De Vijf Seizoenen \u00e0 Brakel avec son fr\u00e8re Jonas. Tous deux ont grandi dans le restaurant de leurs parents et avec les sages le\u00e7ons de l\u00e9gumes de grand-m\u00e8re et grand-p\u00e8re Haegeman. Jonas, qui a quatre ans de plus que sa s\u0153ur, est d\u00e9j\u00e0 Mastercook, tandis que Laurence vient […]<\/p>\n","protected":false},"author":5,"featured_media":47570,"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":[45],"tags":[],"class_list":["post-47554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLaurence Haegeman -\u00a0De Vijf Seizoenen | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Laurence Haegeman -\u00a0De Vijf Seizoenen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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