{"id":48788,"date":"2024-11-06T17:26:31","date_gmt":"2024-11-06T16:26:31","guid":{"rendered":"https:\/\/horecamagazine.be\/la-22e-edition-du-gaultmillau-a-devoile-son-palmares\/"},"modified":"2024-11-06T17:26:33","modified_gmt":"2024-11-06T16:26:33","slug":"la-22e-edition-du-gaultmillau-a-devoile-son-palmares","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-22e-edition-du-gaultmillau-a-devoile-son-palmares\/","title":{"rendered":"La 22e \u00e9dition du Gault&Millau a d\u00e9voil\u00e9 son palmar\u00e8s"},"content":{"rendered":"

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Le 4 novembre 2024, Gault&Millau a d\u00e9voil\u00e9 la 22e \u00e9dition de son guide Belux \u00e0 Brussels Expo. Devant plus de 2.000 professionnels du secteur, le titre prestigieux de \u2018Chef de l\u2019ann\u00e9e 2025\u2019 a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Glenn Verhasselt, chef du restaurant Sir Kwinten \u00e0 Lennik. \u00c2g\u00e9 de 33 ans, Glenn est salu\u00e9 pour sa cuisine \u00e9l\u00e9gante et classique, ainsi que pour son talent exceptionnel en mati\u00e8re de sauces. Les inspecteurs du guide appr\u00e9cient \u00e9galement l\u2019approche du restaurant, qui offre aux clients la libert\u00e9 de choisir entre un menu abordable et des plats \u00e0 la carte.<\/strong><\/p>\n

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Les autres distinctions de cette \u00e9dition incluent les titres de \u2018Jeune chef de l\u2019ann\u00e9e\u2019 attribu\u00e9s \u00e0 Alex Verhoeven (restaurant Hert \u00e0 Turnhout, restaurant Seir \u00e0 Kasterlee et restaurant Bink \u00e0 Turnhout) pour la Flandre, Fran\u00e7ois-Xavier Simon (restaurant Bistrot Blaise \u00e0 Marche-en-Famenne) pour la Wallonie et Elliott Van de Velde (restaurant Entropy \u00e0 Bruxelles) pour la r\u00e9gion bruxelloise. Parmi les nouveaux restaurants remarqu\u00e9s figurent Haut \u00e0 Ostende, Le Beau Rivage \u00e0 Dave et Quartz \u00e0 Bruxelles.<\/p>\n

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Parmi les laur\u00e9ats th\u00e9matiques, Nicolas Campus (Les Gribaumonts, Mons) a \u00e9t\u00e9 \u00e9lu Sommelier de l\u2019ann\u00e9e, tandis que Peter Van den Driesschen (Kelderman, Alost) a re\u00e7u le titre d\u2019H\u00f4te de l\u2019ann\u00e9e. Gault&Millau a \u00e9galement introduit deux nouvelles r\u00e9compenses, dont l’Exp\u00e9rience fromag\u00e8re de l’ann\u00e9e et un Lifetime Achievement Award d\u00e9cern\u00e9 avec \u00e9motion \u00e0 Jean-Pierre Bruneau pour sa carri\u00e8re.<\/p>\n

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En 2024, les inspecteurs du guide ont recens\u00e9 anonymement les meilleurs restaurants du pays afin de composer un guide renfermant plus de 1.400 adresses, dont pas moins de 135 nouveaux venus et 163 progressions. Malgr\u00e9 une forte croissance en ligne, le guide papier reste populaire avec 32.500 exemplaires vendus en pr\u00e9vente.<\/p>\n

Le guide Gault&Millau Belux 2025 est en vente en librairie et peut \u00e9galement \u00eatre command\u00e9 via le site shop.gaultmillau.be<\/a><\/p>\n

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(ML)
photos : \u00a9 Pieter D\u2019Hoop\u00a0<\/em><\/p>\n

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Le 4 novembre 2024, Gault&Millau a d\u00e9voil\u00e9 la 22e \u00e9dition de son guide Belux \u00e0 Brussels Expo. Devant plus de 2.000 professionnels du secteur, le titre prestigieux de \u2018Chef de l\u2019ann\u00e9e 2025\u2019 a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Glenn Verhasselt, chef du restaurant Sir Kwinten \u00e0 Lennik. \u00c2g\u00e9 de 33 ans, Glenn est salu\u00e9 pour sa cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":48739,"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-48788","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":"\nLa 22e \u00e9dition du Gault&Millau a d\u00e9voil\u00e9 son palmar\u00e8s | Horeca 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