{"id":48485,"date":"2024-10-29T14:08:27","date_gmt":"2024-10-29T13:08:27","guid":{"rendered":"https:\/\/horecamagazine.be\/vincent-gardinal-le-prieure-saint-gery\/"},"modified":"2024-10-29T14:09:23","modified_gmt":"2024-10-29T13:09:23","slug":"vincent-gardinal-le-prieure-saint-gery","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vincent-gardinal-le-prieure-saint-gery\/","title":{"rendered":"Vincent Gardinal \u2013 Le Prieur\u00e9-Saint-G\u00e9ry"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb1px|||||\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_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/Scherm\u00adafbeelding-2024-10-29-om-13.55.25.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#e09900″ custom_margin=\u00a0\u00bb50px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Dans l\u2019entit\u00e9 de Beaumont, au c\u0153ur du petit village de Solre-Saint-G\u00e9ry, un ancien prieur\u00e9 du XVIII\u1d49 sert d\u2019\u00e9crin, depuis trois d\u00e9cennies, \u00e0 la cuisine de Vincent Gardinal.<\/strong><\/p>\n

Une cuisine signature o\u00f9 la cr\u00e9ativit\u00e9 contemporaine du Mastercook hainuyer s\u2019articule autour de traditions et produits de terroir. Autour de valeurs ancestrales que le chef d\u00e9tient d\u2019une famille d\u2019\u00e9picuriens. Enfant, chez ses grands-parents, il d\u00e9couvre les premi\u00e8res \u00e9missions culinaires t\u00e9l\u00e9vis\u00e9es. Le chef du Grand V\u00e9four, Raymond Olivier, le captivait d\u00e9j\u00e0. Sa grand-m\u00e8re, sa m\u00e8re et sa tante, v\u00e9ritables cordons bleus l\u2019initient et lui donnent le go\u00fbt de la p\u00e2tisserie. En saison, toujours r\u00e9alis\u00e9e avec les fruits du g\u00e9n\u00e9reux verger de sa tante.<\/p>\n

R\u00e9guli\u00e8rement, raconte Vincent Gardinal, nous passions nos vacances en France o\u00f9 mes parents m\u2019emmenaient dans de grands restaurants. Chez des chefs r\u00e9put\u00e9s d\u2019o\u00f9 je ramenais les cartes sign\u00e9es. Alain Chapel, qui marqua toute une g\u00e9n\u00e9ration, Michel Gu\u00e9rard qui malheureusement vient de nous quitter mais qui a su cr\u00e9er une cuisine minceur pas triste du tout\u00a0! Eddie Van Maele, heureusement toujours l\u00e0, qui fut mon mentor et mon premier employeur fin des ann\u00e9es 80. Les ouvrages d\u2019Alain Chapel, de Michel Gu\u00e9rard, de Bernard Loiseau ont toujours \u00e9t\u00e9 mes livres de\u00a0chevet.<\/p>\n

Autant de maisons et de cuisiniers embl\u00e9matiques qui l\u2019initient \u00e0 la rigueur, au go\u00fbt du travail bien fait, \u00e0 la m\u00e9ticulosit\u00e9 et \u00e0 l\u2019amour des bons produits.<\/p>\n

J\u2019ai eu une enfance g\u00e9n\u00e9reuse et j\u2019ai grandi dans une famille aimante, poursuit Vincent. Mon p\u00e8re \u00e9tait tr\u00e8s exigeant et aimait la cuisine classique. Les femmes de ma famille avaient le go\u00fbt de la terre nourrici\u00e8re et des produits hyper locaux, du potager \u00e0 ceux des artisans de la r\u00e9gion. Les fruits du verger de l\u2019une, les potages, les sauces et les p\u00e2tisseries de l\u2019autre, cela a forg\u00e9 ma passion pour les bons produits comme mes valeurs humaines.<\/p>\n

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

De la tradition \u00e0 l\u2019innovation, les \u2018Dimanches chez Vincent\u2019<\/b><\/span><\/h4>\n

A 17 ans, Vincent quitte sa famille pour gagner la Capitale. Ce sera \u00e0 Wemmel, chez Eddie Van Maele qu\u2019il fera son apprentissage. Il y apprendra les bases de ce m\u00e9tier exigeant et les valeurs qui ne le quitteront plus jusqu\u2019\u00e0 ce jour.<\/p>\n

En cuisine, tout est question de bon sens, dit-il. J\u2019emploie le plus de produits d\u2019artisans locaux possible. Comme les viandes et le fabuleux jambon de chez Pierre Molle, meilleur artisan boucher de Belgique. Mais si l\u2019on ne trouve pas dans nos r\u00e9gions du caf\u00e9, de la vanille ou du homard, ce n\u2019est pas une raison de les supprimer de nos cartes. Ici, on trouve les \u00e9crevisses, truites, volailles et charcuteries et les beaux fruits et l\u00e9gumes locaux. Toujours, j’essaie d\u2019\u00eatre cr\u00e9atif et de soigner l\u2019esth\u00e9tique de mes plats. J\u2019essaie de me renouveler et n\u2019h\u00e9site pas \u00e0 faire appel \u00e0 mes clients pour leur demander leurs envies, leurs id\u00e9es, voire m\u00eame, leurs recettes et \u00e0 les adapter \u00e0 ma mani\u00e8re\u00a0! C\u2019est ce que j\u2019ai mis en pratique depuis avril dernier en cr\u00e9ant Les Dimanches chez Vincent. La cuisine du dimanche midi y est g\u00e9n\u00e9reuse et gourmande, cr\u00e9ative et d\u00e9mocratique \u00e0 la fois. Et cette formule, abordable pour tous, rencontre un tr\u00e8s large succ\u00e8s dont je suis particuli\u00e8rement heureux.<\/p>\n

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

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Le Prieur\u00e9 Saint-G\u00e9ry<\/h4>\n

Rue Lambot 9, 6500 Beaumont
+32 71 58 97 00
www.prieurestgery.be<\/a><\/span><\/p>\n

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

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[ Jo\u00eblle Rochette – photos : \u00a9 Jan Bellen ]<\/p>\n

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Dans l\u2019entit\u00e9 de Beaumont, au c\u0153ur du petit village de Solre-Saint-G\u00e9ry, un ancien prieur\u00e9 du XVIII\u1d49 sert d\u2019\u00e9crin, depuis trois d\u00e9cennies, \u00e0 la cuisine de Vincent Gardinal. Une cuisine signature o\u00f9 la cr\u00e9ativit\u00e9 contemporaine du Mastercook hainuyer s\u2019articule autour de traditions et produits de terroir. Autour de valeurs ancestrales que le chef d\u00e9tient d\u2019une famille […]<\/p>\n","protected":false},"author":5,"featured_media":48473,"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-48485","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":"\nVincent Gardinal \u2013 Le Prieur\u00e9-Saint-G\u00e9ry | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Vincent Gardinal \u2013 Le Prieur\u00e9-Saint-G\u00e9ry\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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