\u00ab En fait, je suis arriv\u00e9 l\u00e0 par hasard \u00bb, explique-t-il. \u00c0 l\u2019\u00e2ge de 8-9 ans, je savais d\u00e9j\u00e0 que je voulais devenir chef. Le premier plat que j\u2019ai pr\u00e9par\u00e9 \u00e9tait… un goulash. Par l\u2019interm\u00e9diaire de mon p\u00e8re, j\u2019ai commenc\u00e9, d\u00e8s l\u2019\u00e2ge de 11 ans, \u00e0 donner un coup de main dans un restaurant de quartier \u00e0 Woluw\u00e9, o\u00f9 j\u2019ai appris \u00e0 faire des frites et de la mousse au chocolat. Ensuite, je me suis inscrit au PIVA \u00e0 Anvers. Mon r\u00eave ultime \u00e9tait de cuisiner \u00e0 bord d\u2019un voilier, une opportunit\u00e9 que j\u2019ai saisie pendant mon service militaire dans la marine, o\u00f9, pendant 5 ans, j\u2019ai \u00e9t\u00e9 le seul chef pour 20 \u00e0 25 membres d\u2019\u00e9quipage changeant chaque mois \u00e0 bord du voilier Zenobe Gramme. Ensuite, j\u2019ai travaill\u00e9 comme assistant manager aupr\u00e8s de l\u2019ancien Beefeater pub & grill aux \u00e9tangs Mellaerts \u00e0 Bruxelles \u00bb.<\/p>\n
Comment s\u2019est op\u00e9r\u00e9 le passage \u00e0 Michelin ?<\/span><\/h6>\n\u00ab Ma belle-s\u0153ur avait vu une annonce de Michelin. Je ne cherchais pas de travail \u00e0 l\u2019\u00e9poque, mais je me suis dit\u00a0: pourquoi ne pas essayer ? … \u00c0 ce moment, 450 candidats briguaient deux postes, et tous ont \u00e9t\u00e9 re\u00e7us pour un entretien \u00e0 l\u2019ancien si\u00e8ge de Michelin \u00e0 Leeuw-Saint-Pierre\u00a0; aujourd\u2019hui, le si\u00e8ge de Michelin se trouve \u00e0 Zellik. Chaque candidat a pris part \u00e0 quatre entretiens et pass\u00e9 plusieurs tests, une proc\u00e9dure qui a dur\u00e9 plus de six mois. C\u2019\u00e9tait encore l\u2019\u00e9poque o\u00f9 la grande direction fran\u00e7aise d\u00e9barquait dans notre pays pour v\u00e9rifier quelles \u00e9taient les nouvelles recrues. Je ne parvenais pas \u00e0 y croire lorsque j\u2019ai appris que je faisais partie des 20 derniers retenus. Au cours de ma carri\u00e8re, j\u2019ai particip\u00e9 \u00e0 67 guides et visit\u00e9 tous les \u00e9tablissements \u00e9toil\u00e9s du Benelux, \u00e0 l\u2019exception de ma derni\u00e8re ann\u00e9e, o\u00f9 j\u2019ai surtout travaill\u00e9 \u00e0 l\u2019\u00e9tranger pour Michelin.<\/span><\/p>\nQuel regard portez-vous sur vos d\u00e9buts ?<\/span><\/h6>\n\u00ab Au d\u00e9but, Michelin ne travaillait qu\u2019avec des pictogrammes, et ce n\u2019est que vers l\u2019an 2000 que de petits textes sont venus les compl\u00e9ter. Chaque restaurant \u2018recevait\u2019 \u00e0 l\u2019\u00e9poque 175 caract\u00e8res de texte. Notre travail \u00e9tait et est toujours de juger et non d\u2019\u00e9crire. Nous ne sommes pas des journalistes. Le guide Michelin ne se compare pas non plus \u00e0 un Gault&Millau, qui met surtout l\u2019accent sur les textes promotionnels pour attirer le public dans le restaurant. Nous insistons davantage sur la s\u00e9lection de l\u2019offre de restaurants dans un pays \u00bb.<\/span><\/p>\nEn 2024, le guide est disponible presque exclusivement en version num\u00e9rique, m\u00eame dans notre pays.<\/span><\/h6>\n\u00ab Il existe encore des guides imprim\u00e9s en France, en Allemagne, en Italie et en Espagne, mais je pr\u00e9vois qu\u2019\u00e0 l\u2019avenir, tout sera exclusivement num\u00e9rique. Toutefois, il existe encore des versions imprim\u00e9es \u00e0 la demande de certaines destinations. Ainsi, deux nouvelles villes chinoises et une autre de l\u2019\u00c9tat du Texas seront ajout\u00e9es cette ann\u00e9e. L\u2019objectif est de pr\u00e9senter chaque ann\u00e9e environ huit nouvelles destinations.<\/p>\n
La disparition du guide imprim\u00e9 est certes regrettable, mais l\u2019impression co\u00fbte de l\u2019argent, le processus de production dure facilement trois mois, les erreurs \u00e9ventuelles dans un guide imprim\u00e9 ne peuvent pas \u00eatre \u00e9limin\u00e9es, la mise en place de canaux de vente est souvent un d\u00e9fi logistique, etc. De plus, le papier n\u2019est pas durable (il faut abattre des arbres pour sa production) et le guide n\u2019est valable qu\u2019un an. Aujourd\u2019hui, nous \u00e9valuons 17.500 restaurants par an et dans le monde entier, et gr\u00e2ce au num\u00e9rique, il est possible d\u2019apporter des adaptations en cours d\u2019ann\u00e9e \u00bb.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/Scherm\u00adafbeelding-2024-10-25-om-14.23.24-1024x940.jpg\")
<\/p>\n
Dans quel d\u00e9lai un avis est-il mis en ligne ?<\/span><\/h6>\n\u00ab Un restaurant peut \u00eatre s\u00e9lectionn\u00e9 tous les deux mois dans le cadre des \u2018Rentr\u00e9es du Trimestre\u2019. Nous en faisons ensuite un article en ligne et, une fois par an, nous offrons une tribune aux restaurants et d\u00e9cernons des bibs gourmands et des \u00e9toiles au cours d\u2019une c\u00e9r\u00e9monie \u00e0 laquelle participent pr\u00e8s de 800 invit\u00e9s. Pour la Belgique, c\u2019est en principe au d\u00e9but du mois de mars\u00a0; pour les Pays-Bas, c\u2019est en g\u00e9n\u00e9ral au mois d\u2019octobre \u00bb.<\/p>\n
Comment viviez-vous le fait de devoir en permanence travailler dans un anonymat presque secret ?<\/span><\/h6>\n\u00ab L\u2019anonymat est notre force. J\u2019ai toujours r\u00e9serv\u00e9 sous un pseudonyme, ce qui m\u2019a permis de travailler dans l\u2019anonymat et d\u2019\u00eatre trait\u00e9 comme tout le monde. De plus, l\u2019avis n\u2019est jamais rendu par une seule personne. Chaque restaurant est visit\u00e9 par 4 \u00e0 5 inspecteurs avant qu\u2019une d\u00e9cision importante soit prise. C\u2019est la diff\u00e9rence entre Michelin et l\u2019opinion d\u2019un journaliste\/critique. En outre, chaque inspecteur change de r\u00e9gion ou de province au bout d\u2019un an, de sorte que le restaurateur ne reverra pas l\u2019inspecteur de sit\u00f4t (et ne risque pas de le reconna\u00eetre). Un \u00e9change international intervient \u00e9galement entre les inspecteurs pour \u00e9valuer les restaurants candidats \u00e0 2 et 3 \u00e9toiles. Moi-m\u00eame, je n\u2019ai jamais subi la moindre pression non plus, et parmi les directeurs en Europe, je me consid\u00e8re \u00e9galement comme le dernier des Mohicans qui n\u2019\u00e9tait plus aussi inconnu en fin de carri\u00e8re, sur mon territoire au Benelux \u00bb.<\/p>\n
Combien y a-t-il en r\u00e9alit\u00e9 d\u2019inspecteurs sur le terrain en Belgique ?<\/span><\/h6>\n\u00ab C\u2019est la seule question \u00e0 laquelle nous ne r\u00e9pondons jamais \u00bb, sourit-il. \u00ab Sachez que chaque inspecteur doit r\u00e9aliser 280 repas par an, et qu\u2019il y a 17.500 \u00e9tablissements \u00e0 \u00e9valuer dans le monde, auxquels il faut ajouter pr\u00e8s d\u2019un tiers d\u2019\u00e9tablissements \u00e0 prospecter. On arrive vite \u00e0 24 \u00e0 25.000 \u00e9tablissements par an, \u00e0 diviser par 280. Mais rassurez-vous\u00a0: il y a plus d\u2019inspecteurs en activit\u00e9 que le r\u00e9sultat que vous obtenez en effectuant ce calcul… \u00bb<\/p>\n
Au fait, comment devient-on inspecteur ?<\/span><\/h6>\n\u00ab G\u00e9n\u00e9ralement, les candidats inspecteurs\/inspectrices sont issus du monde de la restauration et ont suivi une formation en \u00e9cole h\u00f4teli\u00e8re. Leur \u00e2ge se situe entre 35 et 45 ans\u00a0; il s\u2019agit donc d\u2019une deuxi\u00e8me carri\u00e8re. Il\/elle doit avoir une bonne ma\u00eetrise d\u2019au moins trois langues, \u00e0 savoir les langues nationales et l\u2019anglais, ce qui est une exigence absolue.<\/p>\n
Plusieurs entretiens sont ensuite pr\u00e9vus, ainsi qu\u2019un repas au restaurant avec un inspecteur exp\u00e9riment\u00e9. Le candidat doit ensuite r\u00e9diger un rapport \u00e0 ce sujet.<\/p>\n
Apr\u00e8s avoir \u00e9t\u00e9 embauch\u00e9, il est form\u00e9 pendant plusieurs mois par plusieurs coll\u00e8gues tr\u00e8s exp\u00e9riment\u00e9s avant d\u2019\u00eatre l\u00e2ch\u00e9 seul sur le terrain \u00bb.<\/p>\n
Michelin n\u2019est-il pas devenu plus ouvert et plus accessible au fil des ans, probablement sous la pression des r\u00e9seaux sociaux et des critiques de toutes sortes ?<\/span><\/h6>\n\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Werner Loens - Michelin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Werner Loens - Michelin | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-25T12:38:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-25T12:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"473\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Werner Loens – Michelin\",\"datePublished\":\"2024-10-25T12:38:54+00:00\",\"dateModified\":\"2024-10-25T12:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"wordCount\":1714,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\",\"articleSection\":[\"Metier\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"name\":\"Werner Loens - 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Quel regard portez-vous sur vos d\u00e9buts ?<\/span><\/h6>\n\u00ab Au d\u00e9but, Michelin ne travaillait qu\u2019avec des pictogrammes, et ce n\u2019est que vers l\u2019an 2000 que de petits textes sont venus les compl\u00e9ter. Chaque restaurant \u2018recevait\u2019 \u00e0 l\u2019\u00e9poque 175 caract\u00e8res de texte. Notre travail \u00e9tait et est toujours de juger et non d\u2019\u00e9crire. Nous ne sommes pas des journalistes. Le guide Michelin ne se compare pas non plus \u00e0 un Gault&Millau, qui met surtout l\u2019accent sur les textes promotionnels pour attirer le public dans le restaurant. Nous insistons davantage sur la s\u00e9lection de l\u2019offre de restaurants dans un pays \u00bb.<\/span><\/p>\nEn 2024, le guide est disponible presque exclusivement en version num\u00e9rique, m\u00eame dans notre pays.<\/span><\/h6>\n\u00ab Il existe encore des guides imprim\u00e9s en France, en Allemagne, en Italie et en Espagne, mais je pr\u00e9vois qu\u2019\u00e0 l\u2019avenir, tout sera exclusivement num\u00e9rique. Toutefois, il existe encore des versions imprim\u00e9es \u00e0 la demande de certaines destinations. Ainsi, deux nouvelles villes chinoises et une autre de l\u2019\u00c9tat du Texas seront ajout\u00e9es cette ann\u00e9e. L\u2019objectif est de pr\u00e9senter chaque ann\u00e9e environ huit nouvelles destinations.<\/p>\n
La disparition du guide imprim\u00e9 est certes regrettable, mais l\u2019impression co\u00fbte de l\u2019argent, le processus de production dure facilement trois mois, les erreurs \u00e9ventuelles dans un guide imprim\u00e9 ne peuvent pas \u00eatre \u00e9limin\u00e9es, la mise en place de canaux de vente est souvent un d\u00e9fi logistique, etc. De plus, le papier n\u2019est pas durable (il faut abattre des arbres pour sa production) et le guide n\u2019est valable qu\u2019un an. Aujourd\u2019hui, nous \u00e9valuons 17.500 restaurants par an et dans le monde entier, et gr\u00e2ce au num\u00e9rique, il est possible d\u2019apporter des adaptations en cours d\u2019ann\u00e9e \u00bb.<\/p>\n
<\/p>\n
Dans quel d\u00e9lai un avis est-il mis en ligne ?<\/span><\/h6>\n\u00ab Un restaurant peut \u00eatre s\u00e9lectionn\u00e9 tous les deux mois dans le cadre des \u2018Rentr\u00e9es du Trimestre\u2019. Nous en faisons ensuite un article en ligne et, une fois par an, nous offrons une tribune aux restaurants et d\u00e9cernons des bibs gourmands et des \u00e9toiles au cours d\u2019une c\u00e9r\u00e9monie \u00e0 laquelle participent pr\u00e8s de 800 invit\u00e9s. Pour la Belgique, c\u2019est en principe au d\u00e9but du mois de mars\u00a0; pour les Pays-Bas, c\u2019est en g\u00e9n\u00e9ral au mois d\u2019octobre \u00bb.<\/p>\n
Comment viviez-vous le fait de devoir en permanence travailler dans un anonymat presque secret ?<\/span><\/h6>\n\u00ab L\u2019anonymat est notre force. J\u2019ai toujours r\u00e9serv\u00e9 sous un pseudonyme, ce qui m\u2019a permis de travailler dans l\u2019anonymat et d\u2019\u00eatre trait\u00e9 comme tout le monde. De plus, l\u2019avis n\u2019est jamais rendu par une seule personne. Chaque restaurant est visit\u00e9 par 4 \u00e0 5 inspecteurs avant qu\u2019une d\u00e9cision importante soit prise. C\u2019est la diff\u00e9rence entre Michelin et l\u2019opinion d\u2019un journaliste\/critique. En outre, chaque inspecteur change de r\u00e9gion ou de province au bout d\u2019un an, de sorte que le restaurateur ne reverra pas l\u2019inspecteur de sit\u00f4t (et ne risque pas de le reconna\u00eetre). Un \u00e9change international intervient \u00e9galement entre les inspecteurs pour \u00e9valuer les restaurants candidats \u00e0 2 et 3 \u00e9toiles. Moi-m\u00eame, je n\u2019ai jamais subi la moindre pression non plus, et parmi les directeurs en Europe, je me consid\u00e8re \u00e9galement comme le dernier des Mohicans qui n\u2019\u00e9tait plus aussi inconnu en fin de carri\u00e8re, sur mon territoire au Benelux \u00bb.<\/p>\n
Combien y a-t-il en r\u00e9alit\u00e9 d\u2019inspecteurs sur le terrain en Belgique ?<\/span><\/h6>\n\u00ab C\u2019est la seule question \u00e0 laquelle nous ne r\u00e9pondons jamais \u00bb, sourit-il. \u00ab Sachez que chaque inspecteur doit r\u00e9aliser 280 repas par an, et qu\u2019il y a 17.500 \u00e9tablissements \u00e0 \u00e9valuer dans le monde, auxquels il faut ajouter pr\u00e8s d\u2019un tiers d\u2019\u00e9tablissements \u00e0 prospecter. On arrive vite \u00e0 24 \u00e0 25.000 \u00e9tablissements par an, \u00e0 diviser par 280. Mais rassurez-vous\u00a0: il y a plus d\u2019inspecteurs en activit\u00e9 que le r\u00e9sultat que vous obtenez en effectuant ce calcul… \u00bb<\/p>\n
Au fait, comment devient-on inspecteur ?<\/span><\/h6>\n\u00ab G\u00e9n\u00e9ralement, les candidats inspecteurs\/inspectrices sont issus du monde de la restauration et ont suivi une formation en \u00e9cole h\u00f4teli\u00e8re. Leur \u00e2ge se situe entre 35 et 45 ans\u00a0; il s\u2019agit donc d\u2019une deuxi\u00e8me carri\u00e8re. Il\/elle doit avoir une bonne ma\u00eetrise d\u2019au moins trois langues, \u00e0 savoir les langues nationales et l\u2019anglais, ce qui est une exigence absolue.<\/p>\n
Plusieurs entretiens sont ensuite pr\u00e9vus, ainsi qu\u2019un repas au restaurant avec un inspecteur exp\u00e9riment\u00e9. Le candidat doit ensuite r\u00e9diger un rapport \u00e0 ce sujet.<\/p>\n
Apr\u00e8s avoir \u00e9t\u00e9 embauch\u00e9, il est form\u00e9 pendant plusieurs mois par plusieurs coll\u00e8gues tr\u00e8s exp\u00e9riment\u00e9s avant d\u2019\u00eatre l\u00e2ch\u00e9 seul sur le terrain \u00bb.<\/p>\n
Michelin n\u2019est-il pas devenu plus ouvert et plus accessible au fil des ans, probablement sous la pression des r\u00e9seaux sociaux et des critiques de toutes sortes ?<\/span><\/h6>\n\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Werner Loens - Michelin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Werner Loens - Michelin | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-25T12:38:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-25T12:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"473\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Werner Loens – Michelin\",\"datePublished\":\"2024-10-25T12:38:54+00:00\",\"dateModified\":\"2024-10-25T12:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"wordCount\":1714,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\",\"articleSection\":[\"Metier\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"name\":\"Werner Loens - 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En 2024, le guide est disponible presque exclusivement en version num\u00e9rique, m\u00eame dans notre pays.<\/span><\/h6>\n\u00ab Il existe encore des guides imprim\u00e9s en France, en Allemagne, en Italie et en Espagne, mais je pr\u00e9vois qu\u2019\u00e0 l\u2019avenir, tout sera exclusivement num\u00e9rique. Toutefois, il existe encore des versions imprim\u00e9es \u00e0 la demande de certaines destinations. Ainsi, deux nouvelles villes chinoises et une autre de l\u2019\u00c9tat du Texas seront ajout\u00e9es cette ann\u00e9e. L\u2019objectif est de pr\u00e9senter chaque ann\u00e9e environ huit nouvelles destinations.<\/p>\n
La disparition du guide imprim\u00e9 est certes regrettable, mais l\u2019impression co\u00fbte de l\u2019argent, le processus de production dure facilement trois mois, les erreurs \u00e9ventuelles dans un guide imprim\u00e9 ne peuvent pas \u00eatre \u00e9limin\u00e9es, la mise en place de canaux de vente est souvent un d\u00e9fi logistique, etc. De plus, le papier n\u2019est pas durable (il faut abattre des arbres pour sa production) et le guide n\u2019est valable qu\u2019un an. Aujourd\u2019hui, nous \u00e9valuons 17.500 restaurants par an et dans le monde entier, et gr\u00e2ce au num\u00e9rique, il est possible d\u2019apporter des adaptations en cours d\u2019ann\u00e9e \u00bb.<\/p>\n
<\/p>\n
Dans quel d\u00e9lai un avis est-il mis en ligne ?<\/span><\/h6>\n\u00ab Un restaurant peut \u00eatre s\u00e9lectionn\u00e9 tous les deux mois dans le cadre des \u2018Rentr\u00e9es du Trimestre\u2019. Nous en faisons ensuite un article en ligne et, une fois par an, nous offrons une tribune aux restaurants et d\u00e9cernons des bibs gourmands et des \u00e9toiles au cours d\u2019une c\u00e9r\u00e9monie \u00e0 laquelle participent pr\u00e8s de 800 invit\u00e9s. Pour la Belgique, c\u2019est en principe au d\u00e9but du mois de mars\u00a0; pour les Pays-Bas, c\u2019est en g\u00e9n\u00e9ral au mois d\u2019octobre \u00bb.<\/p>\n
Comment viviez-vous le fait de devoir en permanence travailler dans un anonymat presque secret ?<\/span><\/h6>\n\u00ab L\u2019anonymat est notre force. J\u2019ai toujours r\u00e9serv\u00e9 sous un pseudonyme, ce qui m\u2019a permis de travailler dans l\u2019anonymat et d\u2019\u00eatre trait\u00e9 comme tout le monde. De plus, l\u2019avis n\u2019est jamais rendu par une seule personne. Chaque restaurant est visit\u00e9 par 4 \u00e0 5 inspecteurs avant qu\u2019une d\u00e9cision importante soit prise. C\u2019est la diff\u00e9rence entre Michelin et l\u2019opinion d\u2019un journaliste\/critique. En outre, chaque inspecteur change de r\u00e9gion ou de province au bout d\u2019un an, de sorte que le restaurateur ne reverra pas l\u2019inspecteur de sit\u00f4t (et ne risque pas de le reconna\u00eetre). Un \u00e9change international intervient \u00e9galement entre les inspecteurs pour \u00e9valuer les restaurants candidats \u00e0 2 et 3 \u00e9toiles. Moi-m\u00eame, je n\u2019ai jamais subi la moindre pression non plus, et parmi les directeurs en Europe, je me consid\u00e8re \u00e9galement comme le dernier des Mohicans qui n\u2019\u00e9tait plus aussi inconnu en fin de carri\u00e8re, sur mon territoire au Benelux \u00bb.<\/p>\n
Combien y a-t-il en r\u00e9alit\u00e9 d\u2019inspecteurs sur le terrain en Belgique ?<\/span><\/h6>\n\u00ab C\u2019est la seule question \u00e0 laquelle nous ne r\u00e9pondons jamais \u00bb, sourit-il. \u00ab Sachez que chaque inspecteur doit r\u00e9aliser 280 repas par an, et qu\u2019il y a 17.500 \u00e9tablissements \u00e0 \u00e9valuer dans le monde, auxquels il faut ajouter pr\u00e8s d\u2019un tiers d\u2019\u00e9tablissements \u00e0 prospecter. On arrive vite \u00e0 24 \u00e0 25.000 \u00e9tablissements par an, \u00e0 diviser par 280. Mais rassurez-vous\u00a0: il y a plus d\u2019inspecteurs en activit\u00e9 que le r\u00e9sultat que vous obtenez en effectuant ce calcul… \u00bb<\/p>\n
Au fait, comment devient-on inspecteur ?<\/span><\/h6>\n\u00ab G\u00e9n\u00e9ralement, les candidats inspecteurs\/inspectrices sont issus du monde de la restauration et ont suivi une formation en \u00e9cole h\u00f4teli\u00e8re. Leur \u00e2ge se situe entre 35 et 45 ans\u00a0; il s\u2019agit donc d\u2019une deuxi\u00e8me carri\u00e8re. Il\/elle doit avoir une bonne ma\u00eetrise d\u2019au moins trois langues, \u00e0 savoir les langues nationales et l\u2019anglais, ce qui est une exigence absolue.<\/p>\n
Plusieurs entretiens sont ensuite pr\u00e9vus, ainsi qu\u2019un repas au restaurant avec un inspecteur exp\u00e9riment\u00e9. Le candidat doit ensuite r\u00e9diger un rapport \u00e0 ce sujet.<\/p>\n
Apr\u00e8s avoir \u00e9t\u00e9 embauch\u00e9, il est form\u00e9 pendant plusieurs mois par plusieurs coll\u00e8gues tr\u00e8s exp\u00e9riment\u00e9s avant d\u2019\u00eatre l\u00e2ch\u00e9 seul sur le terrain \u00bb.<\/p>\n
Michelin n\u2019est-il pas devenu plus ouvert et plus accessible au fil des ans, probablement sous la pression des r\u00e9seaux sociaux et des critiques de toutes sortes ?<\/span><\/h6>\n\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/p>\n\u00ab Un restaurant peut \u00eatre s\u00e9lectionn\u00e9 tous les deux mois dans le cadre des \u2018Rentr\u00e9es du Trimestre\u2019. Nous en faisons ensuite un article en ligne et, une fois par an, nous offrons une tribune aux restaurants et d\u00e9cernons des bibs gourmands et des \u00e9toiles au cours d\u2019une c\u00e9r\u00e9monie \u00e0 laquelle participent pr\u00e8s de 800 invit\u00e9s. Pour la Belgique, c\u2019est en principe au d\u00e9but du mois de mars\u00a0; pour les Pays-Bas, c\u2019est en g\u00e9n\u00e9ral au mois d\u2019octobre \u00bb.<\/p>\n
Comment viviez-vous le fait de devoir en permanence travailler dans un anonymat presque secret ?<\/span><\/h6>\n\u00ab L\u2019anonymat est notre force. J\u2019ai toujours r\u00e9serv\u00e9 sous un pseudonyme, ce qui m\u2019a permis de travailler dans l\u2019anonymat et d\u2019\u00eatre trait\u00e9 comme tout le monde. De plus, l\u2019avis n\u2019est jamais rendu par une seule personne. Chaque restaurant est visit\u00e9 par 4 \u00e0 5 inspecteurs avant qu\u2019une d\u00e9cision importante soit prise. C\u2019est la diff\u00e9rence entre Michelin et l\u2019opinion d\u2019un journaliste\/critique. En outre, chaque inspecteur change de r\u00e9gion ou de province au bout d\u2019un an, de sorte que le restaurateur ne reverra pas l\u2019inspecteur de sit\u00f4t (et ne risque pas de le reconna\u00eetre). Un \u00e9change international intervient \u00e9galement entre les inspecteurs pour \u00e9valuer les restaurants candidats \u00e0 2 et 3 \u00e9toiles. Moi-m\u00eame, je n\u2019ai jamais subi la moindre pression non plus, et parmi les directeurs en Europe, je me consid\u00e8re \u00e9galement comme le dernier des Mohicans qui n\u2019\u00e9tait plus aussi inconnu en fin de carri\u00e8re, sur mon territoire au Benelux \u00bb.<\/p>\n
Combien y a-t-il en r\u00e9alit\u00e9 d\u2019inspecteurs sur le terrain en Belgique ?<\/span><\/h6>\n\u00ab C\u2019est la seule question \u00e0 laquelle nous ne r\u00e9pondons jamais \u00bb, sourit-il. \u00ab Sachez que chaque inspecteur doit r\u00e9aliser 280 repas par an, et qu\u2019il y a 17.500 \u00e9tablissements \u00e0 \u00e9valuer dans le monde, auxquels il faut ajouter pr\u00e8s d\u2019un tiers d\u2019\u00e9tablissements \u00e0 prospecter. On arrive vite \u00e0 24 \u00e0 25.000 \u00e9tablissements par an, \u00e0 diviser par 280. Mais rassurez-vous\u00a0: il y a plus d\u2019inspecteurs en activit\u00e9 que le r\u00e9sultat que vous obtenez en effectuant ce calcul… \u00bb<\/p>\n
Au fait, comment devient-on inspecteur ?<\/span><\/h6>\n\u00ab G\u00e9n\u00e9ralement, les candidats inspecteurs\/inspectrices sont issus du monde de la restauration et ont suivi une formation en \u00e9cole h\u00f4teli\u00e8re. Leur \u00e2ge se situe entre 35 et 45 ans\u00a0; il s\u2019agit donc d\u2019une deuxi\u00e8me carri\u00e8re. Il\/elle doit avoir une bonne ma\u00eetrise d\u2019au moins trois langues, \u00e0 savoir les langues nationales et l\u2019anglais, ce qui est une exigence absolue.<\/p>\n
Plusieurs entretiens sont ensuite pr\u00e9vus, ainsi qu\u2019un repas au restaurant avec un inspecteur exp\u00e9riment\u00e9. Le candidat doit ensuite r\u00e9diger un rapport \u00e0 ce sujet.<\/p>\n
Apr\u00e8s avoir \u00e9t\u00e9 embauch\u00e9, il est form\u00e9 pendant plusieurs mois par plusieurs coll\u00e8gues tr\u00e8s exp\u00e9riment\u00e9s avant d\u2019\u00eatre l\u00e2ch\u00e9 seul sur le terrain \u00bb.<\/p>\n
Michelin n\u2019est-il pas devenu plus ouvert et plus accessible au fil des ans, probablement sous la pression des r\u00e9seaux sociaux et des critiques de toutes sortes ?<\/span><\/h6>\n\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
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Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Werner Loens - Michelin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Werner Loens - Michelin | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-25T12:38:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-25T12:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"473\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Werner Loens – Michelin\",\"datePublished\":\"2024-10-25T12:38:54+00:00\",\"dateModified\":\"2024-10-25T12:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"wordCount\":1714,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\",\"articleSection\":[\"Metier\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"name\":\"Werner Loens - 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\u00ab C\u2019est la seule question \u00e0 laquelle nous ne r\u00e9pondons jamais \u00bb, sourit-il. \u00ab Sachez que chaque inspecteur doit r\u00e9aliser 280 repas par an, et qu\u2019il y a 17.500 \u00e9tablissements \u00e0 \u00e9valuer dans le monde, auxquels il faut ajouter pr\u00e8s d\u2019un tiers d\u2019\u00e9tablissements \u00e0 prospecter. On arrive vite \u00e0 24 \u00e0 25.000 \u00e9tablissements par an, \u00e0 diviser par 280. Mais rassurez-vous\u00a0: il y a plus d\u2019inspecteurs en activit\u00e9 que le r\u00e9sultat que vous obtenez en effectuant ce calcul… \u00bb<\/p>\n
Au fait, comment devient-on inspecteur ?<\/span><\/h6>\n\u00ab G\u00e9n\u00e9ralement, les candidats inspecteurs\/inspectrices sont issus du monde de la restauration et ont suivi une formation en \u00e9cole h\u00f4teli\u00e8re. Leur \u00e2ge se situe entre 35 et 45 ans\u00a0; il s\u2019agit donc d\u2019une deuxi\u00e8me carri\u00e8re. Il\/elle doit avoir une bonne ma\u00eetrise d\u2019au moins trois langues, \u00e0 savoir les langues nationales et l\u2019anglais, ce qui est une exigence absolue.<\/p>\n
Plusieurs entretiens sont ensuite pr\u00e9vus, ainsi qu\u2019un repas au restaurant avec un inspecteur exp\u00e9riment\u00e9. Le candidat doit ensuite r\u00e9diger un rapport \u00e0 ce sujet.<\/p>\n
Apr\u00e8s avoir \u00e9t\u00e9 embauch\u00e9, il est form\u00e9 pendant plusieurs mois par plusieurs coll\u00e8gues tr\u00e8s exp\u00e9riment\u00e9s avant d\u2019\u00eatre l\u00e2ch\u00e9 seul sur le terrain \u00bb.<\/p>\n
Michelin n\u2019est-il pas devenu plus ouvert et plus accessible au fil des ans, probablement sous la pression des r\u00e9seaux sociaux et des critiques de toutes sortes ?<\/span><\/h6>\n\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
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Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Werner Loens - Michelin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Werner Loens - Michelin | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-25T12:38:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-25T12:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"473\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Werner Loens – Michelin\",\"datePublished\":\"2024-10-25T12:38:54+00:00\",\"dateModified\":\"2024-10-25T12:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"wordCount\":1714,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\",\"articleSection\":[\"Metier\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"name\":\"Werner Loens - 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\u00ab Pendant longtemps, nous avons \u00e9t\u00e9 per\u00e7us comme un mouton noir dans notre secteur mais cette perception n\u2019est pas tout \u00e0 fait exacte. Auparavant, nous pouvions encore recevoir des chefs au si\u00e8ge de Michelin – ce qui n\u2019est plus possible aujourd\u2019hui – pour discuter de leur dossier et\/ou leur demander des informations compl\u00e9mentaires. Les r\u00e9seaux sociaux n\u2019existaient pas non plus \u00e0 l\u2019\u00e9poque. Du reste\u00a0: la critique de notre s\u00e9lection est super importante, la concurrence l\u2019est tout autant et nous rend meilleurs \u00bb.<\/p>\n
Quelle est votre position \u00e0 l\u2019\u00e9gard des avis de toutes sortes sur les r\u00e9seaux sociaux ?<\/span><\/h6>\n\u00ab Pour nous, c\u2019est une tr\u00e8s bonne chose, en ce sens que, les arbres cachent souvent la for\u00eat. C\u2019est \u00e9galement la raison pour laquelle, contrairement \u00e0 d\u2019autres guides, nous s\u00e9lectionnons peut-\u00eatre moins d\u2019\u00e9tablissements, mais uniquement les meilleurs. Il en va de m\u00eame pour la s\u00e9lection d\u2019h\u00f4tels que nous avons aussi lanc\u00e9e sur la plateforme num\u00e9rique depuis 2023, en d\u00e9cernant aussi une distinction pour les meilleurs h\u00f4tels par l\u2019attribution d\u2019une, deux ou trois cl\u00e9s. \u00bb<\/p>\n
Comment ces chefs ont-ils \u00e9volu\u00e9 au cours de ces ann\u00e9es ?<\/span><\/h6>\n\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n
Que nous r\u00e9serve l\u2019avenir ?<\/span><\/h6>\n\u00ab D\u00e9sormais, je peux aller au restaurant comme un client ordinaire sans avoir \u00e0 penser sp\u00e9cifiquement \u00e0 tous les d\u00e9tails, mais juger sera toujours une passion et restera dans mon ADN… \u00bb.<\/p>\n
[ Danny Verheyden ]<\/p>\n
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Werner Loens revient sur ses 37 ann\u00e9es chez Michelin Benelux En 2024, notre pays compte un nombre record de 141 \u00e9toiles \u00adMichelin. Le Bruxellois Werner Loens, aujourd\u2019hui \u00e2g\u00e9 de 62 ans, a \u00e9t\u00e9 associ\u00e9 au guide Michelin pendant non moins de 37 ans, d\u2019abord comme inspecteur pendant 20 ans, puis comme inspecteur en chef\/directeur g\u00e9n\u00e9ral […]<\/p>\n","protected":false},"author":5,"featured_media":48414,"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":[95],"tags":[],"class_list":["post-48449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
Werner Loens - Michelin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Werner Loens - Michelin | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Werner Loens - Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/werner-loens-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-25T12:38:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-25T12:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"473\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Werner Loens – Michelin\",\"datePublished\":\"2024-10-25T12:38:54+00:00\",\"dateModified\":\"2024-10-25T12:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\"},\"wordCount\":1714,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/HM253-WEBSITE-VIDEO-INSPIRING-BEROEP-20232.jpg\",\"articleSection\":[\"Metier\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/werner-loens-michelin\\\/\",\"name\":\"Werner Loens - 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\u00ab La cuisine a de toute fa\u00e7on \u00e9volu\u00e9, tout comme la fa\u00e7on de former nos chefs. La motivation des jeunes n\u2019est plus la m\u00eame non plus qu\u2019il y a 30 ans. Du reste, la restauration est \u00e9galement un secteur qui a toujours d\u00fb surmonter de nombreux obstacles, et c\u2019est encore le cas aujourd\u2019hui.<\/p>\n
On remarque \u00e9galement que de plus en plus de restaurants se lancent et que de plus en plus de concepts se d\u00e9veloppent. En ce qui me concerne, le nombre de restaurants peut continuer d\u2019augmenter. Les gens passent moins de temps qu\u2019avant \u00e0 concocter des petits plats dans leur cuisine et les clients des restaurants sont de plus en plus jeunes.<\/p>\n
Pour ce qui est de l\u2019avenir, la haute gastronomie peut rester ch\u00e8re. Le luxe et la qualit\u00e9 ont un prix, et les gens auront bien toujours quelque chose \u00e0 f\u00eater. Mais je pense que le segment interm\u00e9diaire va conna\u00eetre des difficult\u00e9s. Comment ces \u00e9tablissements peuvent-ils rester attractifs pour le consommateur\u00a0? Je pense aussi qu\u2019ils auront de plus en plus de mal \u00e0 trouver du personnel \u00bb.<\/p>\n