{"id":48191,"date":"2024-10-23T16:47:13","date_gmt":"2024-10-23T14:47:13","guid":{"rendered":"https:\/\/horecamagazine.be\/centre-dexperience-culinaire-smaakhaven-donner-aux-jeunes-le-gout-de-lhoreca\/"},"modified":"2024-10-23T16:47:14","modified_gmt":"2024-10-23T14:47:14","slug":"centre-dexperience-culinaire-smaakhaven-donner-aux-jeunes-le-gout-de-lhoreca","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/centre-dexperience-culinaire-smaakhaven-donner-aux-jeunes-le-gout-de-lhoreca\/","title":{"rendered":"Centre d\u2019exp\u00e9rience culinaire Smaakhaven : donner aux jeunes le go\u00fbt de l\u2019Horeca"},"content":{"rendered":"

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Le chef Peter Goossens et le CEO de Toerisme Vlaanderen Peter De Wilde sont les forces motrices de Smaakhaven, le centre d\u2019exp\u00e9rience culinaire qui ouvrira ses portes en 2029 dans le b\u00e2timent embl\u00e9matique du Loodswezen, situ\u00e9 \u00e0 l’extr\u00e9mit\u00e9 des quais de l’Escaut et en face du MAS \u00e0 Anvers.\u00a0<\/strong>\u00ab L’innovation, la tradition et le savoir-faire seront au c\u0153ur de l’\u00e9v\u00e9nement, et l’objectif est \u00e9galement de donner \u00e0 nos jeunes l’envie de se lancer dans l\u2019Horeca \u00bb, d\u00e9clarent les organisateurs.\u00a0<\/strong><\/p>\n

Au 19\u00e8 si\u00e8cle, le Loodswezen, monument \u00e9clectique situ\u00e9 au Tavernierkaai 3, \u00e9tait le c\u0153ur battant du port d’Anvers. C’est ici que l’orge (ingr\u00e9dient de la bi\u00e8re) et le bl\u00e9 \u00e9taient exp\u00e9di\u00e9s dans le monde entier et que les \u00e9pices exotiques atteignaient les c\u00f4tes anversoises.<\/p>\n

Par le biais de Smaakhaven, Toerisme Vlaanderen entend non seulement mettre en valeur son patrimoine culinaire, mais \u00e9galement d\u00e9montrer que la Belgique est bien plus que le pays de la bi\u00e8re et du chocolat.<\/p>\n

\u00ab Smaakhaven ne sera pas un restaurant de plus parmi d\u2019autres, d\u00e9clare Sofie Van Den Bossche, chef de projet de Toerisme Vlaanderen et en charge du concept Smaakhaven. Il s’agira d’un lieu de rencontre o\u00f9 les visiteurs pourront \u00e9galement se mettre aux fourneaux dans une cuisine de d\u00e9monstration. Au programme \u00e9galement, des ateliers th\u00e9matiques tels que l’alimentation en 2050, la fermentation, les vins flamands et les classiques flamands revisit\u00e9s. Des chefs et des chercheurs internationaux pourront ainsi innover aux c\u00f4t\u00e9s de nos ma\u00eetres cuisiniers. Ce sera \u00e9galement un lieu o\u00f9 l’on pourra s’attabler avec des cultivateurs, des agriculteurs et des horticulteurs, des chocolatiers, des p\u00eacheurs et des brasseurs, dans le but d’apprendre les uns des autres et de d\u00e9couvrir de nouvelles choses. Bref, l’innovation, la tradition et le savoir-faire occuperont une place centrale.\u00a0\u00bb<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/Scherm\u00adafbeelding-2024-10-23-om-16.29.10.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-12px||50px|||\u00a0\u00bb text_font_size=\u00a0\u00bb13px\u00a0\u00bb text_font=\u00a0\u00bb|600|||||||\u00a0\u00bb]<\/p>\n

Smaakhaven sera h\u00e9berg\u00e9 dans le Loodswezen, un b\u00e2timent \u00e0 r\u00e9nover, situ\u00e9 le long de l’Escaut et \u00e0 proximit\u00e9 du MAS.<\/em><\/p>\n

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Par le biais de Smaakhaven, l\u2019objectif est \u00e9galement de donner aux jeunes le go\u00fbt de l\u2019Horeca.<\/p>\n

\u00ab\u00a0 Le secteur Horeca repr\u00e9sente un chiffre d’affaires annuel de 63,2 milliards d’euros et 70.000 emplois, d\u00e9clare Peter De Wilde, CEO de Toerisme Vlaanderen. Cependant, depuis 2021, la part du secteur de l’Horeca et du tourisme dans les postes vacants a d\u00e9pass\u00e9 les 20 % parce qu’il y a trop peu ou pas de candidats. Smaakhaven doit donc \u00eatre en mesure d’inciter nos jeunes \u00e0 se tourner vers l\u2019Horeca \u00bb.<\/p>\n

Smaakhaven repr\u00e9sente un co\u00fbt de 38 millions d\u2019euros, dont 80% sera consacr\u00e9 \u00e0 la r\u00e9novation du Loodswezen (qui en a bien besoin). En effet, depuis que les services maritimes se sont retir\u00e9s du b\u00e2timent en 2016, seules des expositions temporaires y ont \u00e9t\u00e9 organis\u00e9es.<\/p>\n

En principe, les travaux devraient commencer en 2025, mais l’architecte n’a pas encore \u00e9t\u00e9 d\u00e9sign\u00e9. Smaakhaven devrait voir le jour fin 2029. Affaire \u00e0 suivre.<\/p>\n

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(dv)<\/em><\/p>\n

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Le chef Peter Goossens et le CEO de Toerisme Vlaanderen Peter De Wilde sont les forces motrices de Smaakhaven, le centre d\u2019exp\u00e9rience culinaire qui ouvrira ses portes en 2029 dans le b\u00e2timent embl\u00e9matique du Loodswezen, situ\u00e9 \u00e0 l’extr\u00e9mit\u00e9 des quais de l’Escaut et en face du MAS \u00e0 Anvers.\u00a0\u00ab L’innovation, la tradition et le savoir-faire […]<\/p>\n","protected":false},"author":5,"featured_media":48152,"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-48191","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":"\nCentre d\u2019exp\u00e9rience culinaire Smaakhaven : donner aux jeunes le go\u00fbt de l\u2019Horeca | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Centre d\u2019exp\u00e9rience culinaire Smaakhaven : donner aux jeunes le go\u00fbt de l\u2019Horeca\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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