{"id":48779,"date":"2024-11-06T17:18:10","date_gmt":"2024-11-06T16:18:10","guid":{"rendered":"https:\/\/horecamagazine.be\/les-produits-regionaux-a-lhonneur-lors-de-la-deuxieme-jam-session-kookslag\/"},"modified":"2024-11-08T10:37:52","modified_gmt":"2024-11-08T09:37:52","slug":"les-produits-regionaux-a-lhonneur-lors-de-la-deuxieme-jam-session-kookslag","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/les-produits-regionaux-a-lhonneur-lors-de-la-deuxieme-jam-session-kookslag\/","title":{"rendered":"Les produits r\u00e9gionaux \u00e0 l\u2019honneur lors de la deuxi\u00e8me jam session KOOKSLAG"},"content":{"rendered":"

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C\u2019est \u00e0 l’initiative du Steunpunt Streekproducten VLAM et en collaboration avec Euro-Toques Belgium que s’est d\u00e9roul\u00e9e r\u00e9cemment la deuxi\u00e8me jam session Kookslag, organis\u00e9e comme l’ann\u00e9e derni\u00e8re au Siemens Kitchen Experience Center de Tour & Taxis Bruxelles. Trois duos de chefs ont \u00e9t\u00e9 mis \u00e0 contribution pour cr\u00e9er un plat savoureux en 30 minutes avec deux produits r\u00e9gionaux flamands reconnus impos\u00e9s.<\/em><\/p>\n

Parmi les nombreuses demandes, les chefs suivants, tous ambassadeurs de produits r\u00e9gionaux, ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s : Jan Decan du restaurant De Can \u00e0 Berchem, en duo avec Sam Van Landeghem du restaurant Den Silveren Harynck \u00e0 Sint-Nicolas ; Willem Buekenhoudt de Het Foederhuis \u00e0 Roulers, en duo avec Koen Vangenechten de De Klothoeve \u00e0 Postel ; et Marie Pieters du restaurant Pauline \u00e0 Courtrai, en duo avec Peter De Clercq de Catering Huys De Clercq \u00e0 Geetbets. <\/strong><\/p>\n

Les six chefs ont tous d\u00e9montr\u00e9 les multiples applications de produits r\u00e9gionaux dans la cuisine.<\/strong> En 2024, il existe non moins de 226 produits r\u00e9gionaux flamands reconnus, issus de cat\u00e9gories alimentaires tr\u00e8s diverses. Ils sont tous d\u00e9crits en d\u00e9tail sur www.streekproduct.be<\/a>.<\/p>\n

Les trois jam sessions se sont termin\u00e9es par un mot de cl\u00f4ture de Lieven Demeestere, parrain du concours et d\u00e9fenseur des produits r\u00e9gionaux et chef du restaurant Arenberg \u00e0 Oud-Heverlee.<\/span> Ensuite, chaque ambassadeur de Streekproduct.be a re\u00e7u un dipl\u00f4me et un troph\u00e9e en sp\u00e9culoos con\u00e7u par la boulangerie artisanale de speculoos Vanvuchelen (www.grazensespeculaas.be)<\/a>. Un colis de produits r\u00e9gionaux flamands d’une valeur de 250 euros suivra \u00e9galement afin qu\u2019ils puissent poursuivre leurs exp\u00e9riences. Les ambassadeurs sont \u00e9galement affili\u00e9s gratuitement \u00e0 Euro-Toques Belgique pendant un an.<\/p>\n

\"\"<\/p>\n

\u00ab\u00a0Selon Christophe Baert, ancien pr\u00e9sident national d’Euro-Toques Belgium et g\u00e9rant du Domaine de la Blommerie \u00e0 Mouscron, les produits r\u00e9gionaux flamands pourraient b\u00e9n\u00e9ficier d’une attention encore plus grande, tant dans le cadre de l’enseignement h\u00f4telier que parmi les chefs renomm\u00e9s. Ces produits peuvent en effet influencer positivement l\u2019image du chef. En outre, je remarque que les chefs flamands et wallons connaissent tr\u00e8s peu les produits locaux de l’autre r\u00e9gion. Des efforts encore plus importants peuvent aussi \u00eatre d\u00e9ploy\u00e9s dans ce domaine\u00a0\u00bb.<\/p>\n

Sur le terrain, Euro-Toques continuera \u00e0 suivre les multiples \u00e9volutions de l’alimentation europ\u00e9enne gr\u00e2ce \u00e0 son r\u00e9seau international.<\/p>\n

\u00ab\u00a0En effet, des propositions de loi sont souvent pr\u00e9sent\u00e9es par de grands groupes agro-alimentaires qui, en g\u00e9n\u00e9ral, ne tiennent gu\u00e8re compte de la qualit\u00e9 r\u00e9elle, poursuit Christophe Baert. Les propositions seront discut\u00e9es au sein du European Food Forum et peuvent aller des d\u00e9veloppements dans l\u2019industrie alimentaire et dans l’agriculture, \u00e0 la logistique en passant par les emballages. Dans chaque \u00c9tat membre europ\u00e9en, Euro-Toques est en contact avec les d\u00e9put\u00e9s europ\u00e9ens par son fonctionnement \u00e0 l\u2019\u00e9chelle nationale afin de les alerter sur les questions importantes et de leur signaler les dangers et les probl\u00e8mes qui pourraient survenir s’ils votaient une mesure europ\u00e9enne\u00a0\u00bb.\u00a0<\/p>\n

Et c\u2019est n\u00e9cessaire, car les hommes politiques et les consommateurs sont souvent incapables d’\u00e9valuer correctement les cons\u00e9quences de la l\u00e9gislation.<\/p>\n

\u00ab\u00a0Nous nous situons entre le producteur et le consommateur final et nous sommes donc bien plac\u00e9s pour d\u00e9finir ce contexte suppl\u00e9mentaire et apporter prudence et nuance\u00a0\u00bb.<\/p>\n

Le Nutri-Score, les appellations d’origine et la protection des appellations sont autant de sujets qui nous tiennent \u00e0 c\u0153ur, chez Euro-Toques.\u00a0<\/p>\n

\u00ab\u00a0Ils sont les gardiens du go\u00fbt ainsi que de la composition et de la qualit\u00e9 des produits alimentaires, ajoute Christophe Baert. Bref, nous devons \u00eatre et rester vigilants, m\u00eame dans notre pays\u00a0\u00bb.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Kookslag_2024_Sfeerbeelden_0012_ThomasVandeWater_DSCF2908-1024×683.jpg\u00a0\u00bb title_text=\u00a0\u00bbKookslag_2024_Sfeerbeelden_0012_ThomasVandeWater_DSCF2908″ _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb50px||0px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb13px\u00a0\u00bb custom_margin=\u00a0\u00bb10px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Jan Decan du restaurant De Can \u00e0 Berchem et Sam Van Landeghem du restaurant Den Silveren Harynck \u00e0 Saint-Nicolas<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Kookslag_2024_Sfeerbeelden_0039_ThomasVandeWater_DSCF3065-1024×683.jpg\u00a0\u00bb title_text=\u00a0\u00bbKookslag_2024_Sfeerbeelden_0039_ThomasVandeWater_DSCF3065″ _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||0px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb13px\u00a0\u00bb custom_margin=\u00a0\u00bb10px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Willem Buekenhoudt du restaurant Het Foederhuis \u00e0 Roulers et Koen Vangenechten du restaurant De Klothoeve \u00e0 Postel<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Kookslag_2024_Sfeerbeelden_0051_ThomasVandeWater_DSCF3231-1024×683.jpg\u00a0\u00bb title_text=\u00a0\u00bbKookslag_2024_Sfeerbeelden_0051_ThomasVandeWater_DSCF3231″ _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||0px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb13px\u00a0\u00bb custom_margin=\u00a0\u00bb10px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Marie Pieters du Restaurant Pauline \u00e0 Courtrai et Peter De Clercq de Catering Huys De Clercq \u00e0 Geetbets<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/foto-Christophe-Baert-1024×768.jpg\u00a0\u00bb title_text=\u00a0\u00bbfoto Christophe Baert\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||0px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font_size=\u00a0\u00bb13px\u00a0\u00bb custom_margin=\u00a0\u00bb10px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Christophe Baert : \u00ab Les produits r\u00e9gionaux flamands pourraient b\u00e9n\u00e9ficier d’un peu plus d’attention, que ce soit dans le cadre de l’enseignement Horeca ou chez les chefs \u00e9tablis \u00bb<\/em><\/p>\n

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

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C\u2019est \u00e0 l’initiative du Steunpunt Streekproducten VLAM et en collaboration avec Euro-Toques Belgium que s’est d\u00e9roul\u00e9e r\u00e9cemment la deuxi\u00e8me jam session Kookslag, organis\u00e9e comme l’ann\u00e9e derni\u00e8re au Siemens Kitchen Experience Center de Tour & Taxis Bruxelles. Trois duos de chefs ont \u00e9t\u00e9 mis \u00e0 contribution pour cr\u00e9er un plat savoureux en 30 minutes avec deux […]<\/p>\n","protected":false},"author":5,"featured_media":48735,"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-48779","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":"\nLes produits r\u00e9gionaux \u00e0 l\u2019honneur lors de la deuxi\u00e8me jam session KOOKSLAG | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Les produits r\u00e9gionaux \u00e0 l\u2019honneur lors de la deuxi\u00e8me jam 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