{"id":48909,"date":"2024-11-21T12:55:07","date_gmt":"2024-11-21T11:55:07","guid":{"rendered":"https:\/\/horecamagazine.be\/marco-santoni-chef-poisson-de-lannee-2025\/"},"modified":"2024-11-21T12:55:08","modified_gmt":"2024-11-21T11:55:08","slug":"marco-santoni-chef-poisson-de-lannee-2025","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/marco-santoni-chef-poisson-de-lannee-2025\/","title":{"rendered":"Marco Santoni Chef Poisson de l\u2019Ann\u00e9e 2025"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Marco Santoni du restaurant Boury a \u00e9t\u00e9 nomm\u00e9 Chef Poisson de l\u2019Ann\u00e9e lors du Concours Horeca national \u00e0 Horeca Expo. Le poisson mis \u00e0 l\u2019honneur \u00e9tait la seiche.<\/strong><\/p>\n<p>Depuis 35 ans, le Concours Horeca national Chef Poisson de l\u2019Ann\u00e9e est le d\u00e9fi par excellence lanc\u00e9 aux chefs professionnels pour se distinguer avec un plat de poisson. Le concours est organis\u00e9 par le VLAM, le Vlaams Centrum voor Agro- en Visserijmarketing.<\/p>\n<p>Le jury d&rsquo;experts, compos\u00e9 de repr\u00e9sentants des principales associations de restaurateurs belges et pr\u00e9sid\u00e9 par le NorthSeaChef Filip Claeys, a proc\u00e9d\u00e9 \u00e0 une pr\u00e9s\u00e9lection parmi les recettes envoy\u00e9es. Cinq finalistes ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s et se sont affront\u00e9s en direct dans les cuisines de d\u00e9monstration d&rsquo;Horeca Expo le 18 novembre pour le titre de \u2018Chef Poisson de l\u2019Ann\u00e9e 2025\u2019. Outre la seiche, les plats devaient \u00e9galement contenir un ou plusieurs produits r\u00e9gionaux flamands. Le plat devait aussi figurer \u00e0 la carte du restaurant o\u00f9 travaillent les chefs.<\/p>\n<p>Les membres du jury ont constat\u00e9 que le niveau des plats lors de la finale \u00e9tait \u00e9lev\u00e9 et que les scores \u00e9taient plus serr\u00e9s que lors des \u00e9ditions pr\u00e9c\u00e9dentes.<\/p>\n<p>Les cinq chefs suivants sont entr\u00e9s en lice :<\/p>\n<ul>\n<li>Pieter Puype &#8211; Barisdam Bistro \u00e0 Werken (Kortemark)<\/li>\n<li>Marco Santoni &#8211; Boury \u00e0 Roulers<\/li>\n<li>An Nelissen &#8211; &lsquo;t Pure Genot \u00e0 Dilsen-Stokkem<\/li>\n<li>William McKinlay &#8211; On S&rsquo;en Fish \u00e0 Namur<\/li>\n<li>Thibo Luca &#8211; Bistro Marron \u00e0 Zulte<\/li>\n<\/ul>\n<h4><img decoding=\"async\" class=\"wp-image-48903 alignnone size-large\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1024x526.jpg\" alt=\"\" width=\"1024\" height=\"526\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1024x526.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-300x154.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-768x395.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1536x789.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1080x555.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1245x640.jpg 1245w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-1254x644.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14-210x108.jpg 210w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/11\/Scherm\u00adafbeelding-2024-11-21-om-12.42.14.jpg 1868w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h4>\n<h4>Seiche et risotto aux champignons des bois<\/h4>\n<p>Les membres du jury ont proclam\u00e9 Marco Santoni vainqueur. Il les a convaincus en leur proposant une seiche accompagn\u00e9e d\u2019un risotto aux champignons des bois, de gremolata et de poivrons confits, ainsi qu&rsquo;un accompagnement compos\u00e9 de seiche, d&rsquo;\u0153uf, de guanciale et de parmesan.<\/p>\n<p>L&rsquo;Italien travaille chez Boury, un restaurant trois \u00e9toiles \u00e0 Roulers. Tim Boury, tr\u00e8s fier, \u00e9tait pr\u00e9sent lors du concours et a f\u00e9licit\u00e9 chaleureusement son collaborateur. <br \/>Outre le fameux titre de Chef Poisson de l\u2019Ann\u00e9e 2025, le laur\u00e9at a re\u00e7u de superbes prix : le troph\u00e9e de Chef Poisson de l\u2019Ann\u00e9e de l&rsquo;artiste Marc Vanhecke, le dipl\u00f4me Laur\u00e9at &#8211; Chef du Poisson 2025, un ch\u00e8que d&rsquo;une valeur de 1.000 euros et un bon pour un d\u00eener pour deux personnes au&#8230; restaurant Boury.<\/p>\n<p>C&rsquo;est la ministre flamande de la P\u00eache en mer, Hilde Crevits, qui a annonc\u00e9 le nom du laur\u00e9at. Elle a aussi expliqu\u00e9 que la seiche avait \u00e9t\u00e9 choisie comme ingr\u00e9dient principal car ce c\u00e9phalopode est de plus en plus r\u00e9pandu dans nos eaux. Les arrivages de seiches ont augment\u00e9 de 23 % en 2023, pour atteindre 1.803 tonnes, soit une valeur de plus de 5,7 millions d&rsquo;euros. Les arrivages de tous les types de c\u00e9phalopodes ont atteint 2.620 tonnes. Avec cette \u00e9dition du Chef Poisson de l\u2019Ann\u00e9e, le VLAM souhaite encourager les professionnels de l\u2019Horeca \u00e0 mettre plus souvent de la seiche au menu.<\/p>\n<p>\u00ab La seiche, un c\u00e9phalopode, est associ\u00e9e \u00e0 des repas conviviaux dans le sud de l&rsquo;Europe, mais ce poisson peut parfaitement \u00eatre au menu de nos restaurants aussi. \u00bb<\/p>\n<p>Enfin, la ministre a plaisant\u00e9 en disant que la seiche l\u2019avait prise pour cible, car l&rsquo;animal aime manger des crevettes, en r\u00e9f\u00e9rence \u00e0 Crevits, un nom de famille qui a la m\u00eame consonance\u00a0\u00bb.<\/p>\n<p><a href=\"http:\/\/www.vlam.be\">www.vlam.be<\/a><\/p>\n<p style=\"text-align: right;\"><em>(RDV)<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marco Santoni du restaurant Boury a \u00e9t\u00e9 nomm\u00e9 Chef Poisson de l\u2019Ann\u00e9e lors du Concours Horeca national \u00e0 Horeca Expo. Le poisson mis \u00e0 l\u2019honneur \u00e9tait la seiche. Depuis 35 ans, le Concours Horeca national Chef Poisson de l\u2019Ann\u00e9e est le d\u00e9fi par excellence lanc\u00e9 aux chefs professionnels pour se distinguer avec un plat de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":48884,"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-48909","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":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Marco Santoni Chef Poisson de l\u2019Ann\u00e9e 2025 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Marco Santoni Chef Poisson de l\u2019Ann\u00e9e 2025\" \/>\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\/marco-santoni-chef-poisson-de-lannee-2025\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marco Santoni Chef Poisson de l\u2019Ann\u00e9e 2025 | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Marco Santoni Chef Poisson de l\u2019Ann\u00e9e 2025\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/marco-santoni-chef-poisson-de-lannee-2025\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta 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