{"id":48600,"date":"2024-11-04T17:34:50","date_gmt":"2024-11-04T16:34:50","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=48600"},"modified":"2024-11-04T17:34:50","modified_gmt":"2024-11-04T16:34:50","slug":"la-mar-de-aresan-verdejo-bio-2023-dieter-fleurinck","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-mar-de-aresan-verdejo-bio-2023-dieter-fleurinck\/","title":{"rendered":"La Mar de Aresan Verdejo Bio 2023 \/\/ Dieter Fleurinck"},"content":{"rendered":"

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Le vin : La Mar de Aresan Verdejo Bio 2023<\/b><\/span><\/h4>\n

La Mar de Aresan Verdejo Bio 2023, \u00e9labor\u00e9 \u00e0 partir de raisins 100% Verdejo, est un vin biologique espagnol fruit\u00e9 et expressif, bien \u00e9quilibr\u00e9. Il provient de l’IGP Vino de la Tierra de Castilla, un vignoble d\u2019une superficie de 200 hectares \u00e0 750 m\u00e8tres d’altitude, situ\u00e9 dans les champs de Villarrobledo, sur la plaine de Meseta, au c\u0153ur de \u00adCastilla-La Mancha. Le vignoble se caract\u00e9rise par des sols calcaires peu profonds (de 70 \u00e0 90 centim\u00e8tres) et de texture sablonneuse. La vinification comprend l’extraction, la mac\u00e9ration en cuves inox, la pr\u00e9-fermentation, la fermentation, l’extraction des lies, la clarification et la filtration.<\/p>\n

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Le mot de l\u2019\u0153nologue<\/b><\/span><\/h4>\n

En bouche, ce vin se r\u00e9v\u00e8le soyeux et frais, avec une finale persistante et savoureuse. Il s’accorde \u00e0 merveille avec du poulet, des poissons et des fruits de mer, notamment des coquilles Saint-Jacques.<\/strong><\/span><\/p>\n

 <\/p>\n

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LE CHEF\u00a0: Dieter Fleurinck – Silo’s<\/b><\/span><\/h4>\n

\u00ab J\u2019ai suivi l\u2019\u00e9cole Elishout pour l\u2019alimentation \u00e0 Anderlecht pendant 7 ans, et ai effectu\u00e9 mon premier stage au Hof ter Eycken \u00e0 Ninove, le restaurant de Philippe Van Heule \u00e0 l\u2019\u00e9poque, nous raconte Dieter Fleurinck, 46 ans et originaire de Denderleeuw. Ce stage a \u00e9t\u00e9 pour moi une excellente \u00e9cole d\u2019apprentissage. Au bout de 9 mois, j\u2019ai \u00e9t\u00e9 engag\u00e9 au restaurant Les Six Colonnes \u00e0 Waterloo. J\u2019y suis rest\u00e9 pendant 17 ans, d\u2019abord en tant que commis pour finir en tant que copropri\u00e9taire. Ensuite, j\u2019ai remport\u00e9 le concours Cuisson D\u2019Or, et ai obtenu un Bib Gourmand chez Michelin (2016-2017). J\u2019ai ensuite \u00e9t\u00e9 approch\u00e9 par les propri\u00e9taires de Silo\u2019s \u00e0 Boortmeerbeek. Apr\u00e8s un an de n\u00e9gociations, nous sommes parvenu \u00e0 un accord. En d\u00e9cembre prochain, cela fera 9,5 ans que j\u2019y travaille en tant que chef\u00a0; depuis 2 ans, je suis \u00e9galement devenu copropri\u00e9taire de l’\u00e9tablissement, qui a d’ailleurs toujours le m\u00eame look industriel qu\u2019au d\u00e9part. J\u2019ajoute \u00e0 cela que mon fils Louis a toujours \u00e9t\u00e9 ma grande source de motivation tout au long de ma carri\u00e8re dans l\u2019Horeca. \u00bb<\/p>\n

Avec Silo\u2019s, Dieter Fleurinck, membre des Mastercooks of Belgium depuis 3 ans, a obtenu une note de 14 sur 20 au Gault&Millau et 2 fourchettes au Michelin. En 2016, il a remport\u00e9 le titre de Meilleure Brasserie au Gault&Millau, et a gagn\u00e9 le prix Golden Goesting 2016 du magazine Goesting.<\/p>\n

\"\"<\/p>\n

Quelle est votre philosophie en mati\u00e8re de cuisine ?<\/span><\/h6>\n

\u00ab Nous visons une bonne cuisine de brasserie franco-belge \u2018avec un petit plus\u2019, et nous nous en tenons \u00e0 des produits de qualit\u00e9 naturels et saisonniers, tels que les asperges, le coucou de Malines, etc. Je travaille \u00e9galement avec le boucher renomm\u00e9 qu’est Hendrik Dierendonck. Chaque matin, je me rends personnellement \u00e0 la cri\u00e9e de l\u00e9gumes \u00e0 Wavre-Sainte-Catherine, apr\u00e8s avoir pass\u00e9 commande la veille ou bien, je choisis les l\u00e9gumes le jour m\u00eame. Je suis \u00e9galement pr\u00e9sent chaque jour dans la cuisine pour garantir la continuit\u00e9 et la qualit\u00e9, et ce du d\u00e9but \u00e0 la fin de la journ\u00e9e\u00a0; je trouve cela \u00e9galement important vis-\u00e0-vis de la client\u00e8le. Je dis toujours\u00a0: ce que l\u2019on fait soi-m\u00eame, on le fait mieux, mais bien s\u00fbr on ne peut pas le faire sans une bonne \u00e9quipe autour de soi, et c’est ce que j’ai. Nous proposons un concept \u00e0 la carte, donc pas de menus, parce qu\u2019en 2024, chacun opte de toute mani\u00e8re pour un plat diff\u00e9rent. Il y en a d\u00e8s lors pour tous les go\u00fbts sur la carte, allant de la viande au poisson en passant par les plats v\u00e9g\u00e9tariens. Le jeune pigeon d\u2019Anjou Clamart est l\u2019un de mes plats signature. J\u2019accorde \u00e9galement beaucoup d\u2019importance \u00e0 un bon accueil et je sais qu\u2019\u00e0 cet \u00e9gard nos clients sont en de bonnes mains gr\u00e2ce \u00e0 notre h\u00f4te et co-partenaire Dries Van Dijck. \u00bb<\/span><\/p>\n

Quelle est votre politique en mati\u00e8re de vin ?<\/span><\/h6>\n

\u00ab Pour accompagner nos plats, nous proposons, toujours en concertation avec notre sommelier et coassoci\u00e9 Dimitri Cuypers, 45 vins au verre, avec un choix de 2 \u00e0 3 vins par plat. L\u2019\u00e9poque o\u00f9 les clients commandaient 2 \u00e0 3 bouteilles de vin appartient d\u00e9finitivement au pass\u00e9. Nous s\u00e9lectionnons diff\u00e9rents styles de vin, allant de petites \u00e0 de grandes maisons, de sorte que chacun y trouve son bonheur. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

Les yeux ouverts\u00a0: Le chef d\u00e9guste le vin et propose le parfait pairing.<\/b><\/span><\/h4>\n

\u00ab Le vin blanc sec La Mar de Aresan Verdejo Bio 2023 se marie parfaitement avec la fra\u00eecheur du plat de sashimi. Je sugg\u00e8re \u00e9galement ce vin avec un ceviche, ou avec les cuisses de grenouilles, tr\u00e8s appr\u00e9ci\u00e9es dans notre restaurant. Mais ce vin s\u2019harmonise \u00e9galement avec du poisson, des fruits de mer, des coquilles Saint-Jacques en papillotte, de la charcuterie et du poulet aux herbes, et convient tout aussi bien aux salades et aux plats v\u00e9g\u00e9tariens.<\/span><\/p>\n

D\u00e9gustation les yeux ferm\u00e9s\u00a0: les souvenirs du chef<\/b><\/span><\/h4>\n

\u00ab A la d\u00e9gustation, je ressens au nez de forts ar\u00f4mes d’abricot et de fleurs blanches. L’attaque est enjou\u00e9e, avec de beaux accents frais et une palette riche avec le fruit n\u00e9cessaire. Ce vin biologique sec mais frais me donne une impression d’\u00e9t\u00e9, me faisant automatiquement penser \u00e0 une belle terrasse et quelques tapas \u00e0 d\u00e9guster. Il s’agit d’un vin biologique fruit\u00e9 et expressif, dot\u00e9 d’un bon \u00e9quilibre et d’une longue finale. \u00bb<\/span><\/p>\n

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Sashimi de thon, teriyaki, edamame, agrume, sorbet au gingembre et mayonnaise \u00e0 la coriandre<\/b><\/span><\/h3>\n

360 g de thon frais (80 g pp) \/ 80 g d\u2019\u00e9damame \/ 80 g de petits pois frais \/ 4 morceaux de radis \/ Nori s\u00e9ch\u00e9 \/ Crispy onions<\/span><\/p>\n

Laque
<\/span><\/strong>50 g de soja \/ 50 g de sak\u00e9 \/ 50 g de mirin \/ 1 cc de ma\u00efzena \/ 1 chili \u00e9minc\u00e9 \/ 30 g de gingembre \u00e9minc\u00e9 \/ 2 tiges de sereh <\/span><\/p>\n

Faire bouillir le tout et tamiser.<\/span><\/p>\n

Gel d\u2019agrumes
<\/span><\/strong>100 ml de jus de citron vert \/ 100 ml de jus de kalamansi \/ 100 ml de jus de citron\u00a0 <\/span>\/ 7 g d\u2019agar \/ 200 ml d\u2019eau \/ 200 g de sucre s2<\/span><\/p>\n

Faire bouillir le tout, laisser figer et tourner au thermomix.<\/span><\/p>\n

Mayonnaise \u00e0 la coriandre
<\/span><\/strong>100 g de blancs d\u2019\u0153ufs \/ 50 g de vinaigre de sushi \/ 2 g de xanthane \/ 250 ml d\u2019huile de tournesol \/ 300 g de coriandre \/ 50 g d\u2019\u00e9pinards<\/span><\/p>\n

Battre le tout au thermomix<\/span><\/p>\n

Sorbet au gingembre
<\/span><\/strong>100 g de jus de citron vert \/ 50 ml de gingembre \/ 100 g de sucre \/ 100 g d\u2019eau \/ 50 g de pro sorbet<\/span><\/p>\n

Porter le tout \u00e0 \u00e9bullition, puis mettre au cong\u00e9lateur. Ensuite, tourner dans le pacojet.<\/span><\/p>\n

Dresser
<\/span><\/strong>D\u00e9tailler le thon en fines tranches (2 mm) et laquer avec la laque. R\u00e2per les radis, pr\u00e9parez les petits pois et les haricots edamame avec du sel, du poivre et de l\u2019huile d\u2019olive.<\/p>\n

Disposer le thon au fond de l\u2019assiette et compl\u00e9ter avec les l\u00e9gumes, le gel d\u2019agrumes, la mayonnaise \u00e0 la coriandre et le sorbet de\u00a0gingembre.<\/span><\/p>\n

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[ Danny Verheyden ]<\/span><\/p>\n

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Contact\u00a0<\/span><\/h4>\n

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

Gilles Descamps<\/strong> :\u00a0 <\/span>gilles.descamps@lgcf.fr<\/a><\/p>\n

www.groupegcf.com<\/a><\/p>\n

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Le vin : La Mar de Aresan Verdejo Bio 2023 La Mar de Aresan Verdejo Bio 2023, \u00e9labor\u00e9 \u00e0 partir de raisins 100% Verdejo, est un vin biologique espagnol fruit\u00e9 et expressif, bien \u00e9quilibr\u00e9. Il provient de l’IGP Vino de la Tierra de Castilla, un vignoble d\u2019une superficie de 200 hectares \u00e0 750 m\u00e8tres d’altitude, […]<\/p>\n","protected":false},"author":5,"featured_media":48536,"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":[77,104],"tags":[],"class_list":["post-48600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa Mar de Aresan Verdejo Bio 2023 \/\/ Dieter Fleurinck | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La Mar de Aresan Verdejo Bio 2023 \/\/ Dieter Fleurinck\" \/>\n<meta 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