{"id":49501,"date":"2024-12-19T14:38:24","date_gmt":"2024-12-19T13:38:24","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=49501"},"modified":"2024-12-19T14:43:26","modified_gmt":"2024-12-19T13:43:26","slug":"alto-huapi-sauvignon-blanc-leyda-valley-raoul-de-koning","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/alto-huapi-sauvignon-blanc-leyda-valley-raoul-de-koning\/","title":{"rendered":"Alto Huapi Sauvignon Blanc Leyda Valley \/\/ Raoul de koning"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_4,3_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#722138″ custom_margin=\u00a0\u00bb20px||20px||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb30px|30px|30px|30px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_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\/12\/Scherm\u00adafbeelding-2024-12-19-om-14.34.02.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

Ce Sauvignon blanc chilien pr\u00e9sente une robe jaune p\u00e2le aux reflets verts. Le nez min\u00e9ral d\u00e9voile des notes de fruits blancs et d’agrumes m\u00fbrs comme le pamplemousse. En bouche, sa fra\u00eecheur vive et son acidit\u00e9 cisel\u00e9e s’ach\u00e8vent sur une finale juteuse et citronn\u00e9e. Parfait avec des fruits de mer, plats v\u00e9g\u00e9tariens ou fromage de ch\u00e8vre.<\/strong><\/span><\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#722138″ custom_margin=\u00a0\u00bb||40px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le chef<\/b><\/span><\/h4>\n

Originaire de Twente, Raoul de koning a fait ses classes aupr\u00e8s de quelques chefs \u00e9toil\u00e9s n\u00e9erlandais, parmi lesquels Cas Spijkers, il a particip\u00e9 au programme t\u00e9l\u00e9vis\u00e9 de la VTM \u2018Mijn restaurant\u2019, a travaill\u00e9 \u00e0 l\u2019Ostend Queen \u00e0 Ostende, a ouvert les portes du plus grand caf\u00e9 de bi\u00e8res belges au monde, a offici\u00e9 en tant que chef \u00e0 l\u2019InterContinental Doha Beach & Spa au Qatar, pour ensuite travailler au restaurant Le Mystique (14,5 points sur 20 au Gault&Millau) \u00e0 l\u2019h\u00f4tel H\u00e9ritage \u00e0 Bruges, membre de la prestigieuse enseigne Relais & Ch\u00e2teaux.<\/p>\n

Outre l’h\u00f4tel H\u00e9ritage, le ch\u00e2teau d’Ordingen, avec son restaurant Aurum du chef Gary Kirchens \u00e0 Saint-Trond, le restaurant Le Chalet de la F\u00f4ret de Pascal Devalkeneer \u00e0 Bruxelles et le restaurant Zilte de Viki Geunes \u00e0 Anvers sont \u00e9galement membres de Relais & Ch\u00e2teaux dans notre pays.<\/p>\n

Fond\u00e9 en 1954, Relais & Ch\u00e2teaux compte plus de 580 h\u00f4tels et restaurants uniques dans le monde. Ils sont exploit\u00e9s par des h\u00f4teliers\/restaurateurs ind\u00e9pendants qui aiment partager leur passion pour l’authenticit\u00e9, la gastronomie et l’hospitalit\u00e9 avec leurs clients, le plus souvent dans le cadre d’une entreprise familiale.<\/p>\n

\"\"<\/p>\n

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

\u00ab Je travaille autant que possible avec des ingr\u00e9dients locaux et de saison provenant de fournisseurs locaux. Ma cuisine est bas\u00e9e sur la cuisine fran\u00e7aise classique, enrichie d’influences du Moyen-Orient et d\u2019Asie, en mettant toujours l’accent sur l’ingr\u00e9dient principal. Toutes les six \u00e0 huit semaines, nous changeons de menu.<\/p>\n

Je constate que la client\u00e8le belge est un peu plus classique que la client\u00e8le n\u00e9erlandaise. Un client belge optera d’abord pour un plat classique et, dans un deuxi\u00e8me temps seulement, pour un plat plus \u2018moderne\u2019. Aux Pays-Bas, les gens sont moins traditionnels dans leurs choix. \u00bb<\/p>\n

\"\"<\/p>\n

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

\u00ab Pour nos arrangements vins-plats, nous nous effor\u00e7ons de proposer une carte des vins \u00e9quilibr\u00e9e, avec des vins fran\u00e7ais et italiens classiques, traditionnellement tr\u00e8s demand\u00e9s par notre client\u00e8le, et des vins surprenants provenant de nouvelles r\u00e9gions viticoles du monde entier. Nous proposons \u00e9galement une s\u00e9lection de vins belges et biologiques.<\/p>\n

Par ailleurs, nous proposons un \u2018wine pairing\u2019 avec le menu \u2018Ballade R\u00e9gionale\u2019 et notre \u2018Menu Vert\u2019, en essayant de tenir compte des souhaits de nos clients, mais avec la volont\u00e9 de continuer \u00e0 les surprendre. Notre objectif est d\u2019ores et d\u00e9j\u00e0 de porter l’offre de vins \u00e0 un niveau encore plus \u00e9lev\u00e9 en 2025 \u00bb.<\/p>\n

LES YEUX OUVERTS\u202f: LE CHEF D\u00c9GUSTE LE VIN ET PROPOSE LE PARFAIT PAIRING<\/b><\/span><\/h4>\n

\u00ab J’ai opt\u00e9 pour un plat oriental de maquereau, hu\u00eetre et kimchi en raison de l’acidit\u00e9 fra\u00eeche du plat, du gras du poisson et du l\u00e9ger piquant de la charmoula qui forment un mariage parfait avec l’Alto Huapi Sauvignon Blanc.<\/p>\n

Je recommanderais \u00e9galement ce vin avec un ceviche de bar, des langoustines au lard gras et d’autres plats de poisson pr\u00e9sentant une acidit\u00e9 fra\u00eeche et un soup\u00e7on de gras.<\/p>\n

\"\"<\/p>\n

DEGUSTATION LES YEUX FERMES : LES SOUVENIRS DU CHEF<\/b><\/span><\/h4>\n

\u00ab Le vin poss\u00e8de un nez magnifique avec des notes d’herbe fra\u00eechement coup\u00e9e, une acidit\u00e9 fra\u00eeche et vive qui s\u2019ach\u00e8vent sur un soup\u00e7on de m\u00e9lisse citronn\u00e9e.<\/p>\n

Cela me fait penser \u00e0 mes jeunes ann\u00e9es, lorsque je traversais \u00e0 v\u00e9lo ma r\u00e9gion natale de Twente au printemps et que les agriculteurs venaient de tondre les pelouses.<\/p>\n

Mais je pense aussi aux plats que je pourrais pr\u00e9parer et qui se marieraient parfaitement avec ce vin \u00bb.<\/p>\n

Pour plus d\u2019infos, consultez\u00a0<\/span>www.lemystique.be<\/a>, <\/span>www.hotel-heritage.com<\/a> et <\/span>www.relaischateaux.com<\/a><\/p>\n

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Huitres, maquereau, kimchi et gel\u00e9e d\u2019huitre<\/b><\/span><\/h3>\n

200 g de jus d\u2019huitres, 20 g de sak\u00e9, 25 g de vinaigre de dashi, 15 g de jus de yuzu, 1,5 g de xanthane, 3,4 g d\u2019agar agar, 12 g de g\u00e9latine tremp\u00e9e, 4 huitres, 150 g de fond de volaille<\/p>\n

Mettez tous les ingr\u00e9dients sauf la g\u00e9latine dans le Thermomix et r\u00e9chauffez pendant 6 min. \u00e0 100\u00b0C. Ajoutez la g\u00e9latine, tamisez le m\u00e9lange et versez en flexiformes. Laissez figer au r\u00e9frig\u00e9rateur. D\u00e9moulez la gel\u00e9e.<\/p>\n

\u0152ufs de hareng fum\u00e9s<\/strong>
R\u00e9partissez des \u0153ufs de hareng sur un plateau. Disposez le plateau sur de la glace, recouvrez d\u2019une feuille fraicheur et fumez trois fois \u00e0 l\u2019aide d\u2019un fumoir Aladin.<\/p>\n

Dressing Miso<\/strong>
10 g de miso, 1 cs de vinaigre de sushi, 1 cs de mirin, 1 cs de vinaigre de dashi, 1 cs de sauce soja, 2 gouttes de tabasco, 4 cs d\u2019huile d\u2019olive extra vierge, 4 cs d\u2019huile de p\u00e9pins de raisin<\/p>\n

Gel tofu
<\/strong>300 g de tofu soyeux, Zeste et jus d\u20191 citron vert et d\u20191 citron, 2 cs de vinaigre de sushi, 1 cs d\u2019huile de s\u00e9same, 2 cs de sauce citrus ponzu<\/p>\n

M\u00e9langez tous les ingr\u00e9dients au mixer plongeant jusqu\u2019\u00e0 obtention d\u2019une masse lisse et r\u00e9servez dans une poche \u00e0 douille au r\u00e9frig\u00e9rateur.<\/span><\/p>\n

Marinade de Ceviche
<\/strong>2 \u00e9chalotes \u00e9minc\u00e9es, \u00bd botte de coriandre, \u00bc de menthe sauvage, 2 tiges de sereh, 1 chili hach\u00e9 finement, 3 cm de gingembre frais, finement hach\u00e9, 6 feuilles de citron vert, 100 g de vinaigre de sushi, 200 g de vinaigre de dashi, Jus et zeste de 4 citrons verts, 100 g d\u2019huile d\u2019olive<\/p>\n

M\u00e9langez tous les ingr\u00e9dients dans un bol et laissez infuser pendant 3 heures \u00e0 temp\u00e9rature ambiante. Tamisez et r\u00e9servez au r\u00e9frig\u00e9rateur.<\/p>\n

Huitres
<\/strong>Ouvrez les huitres et faites-les mariner dans la marinade de ceviche pendant 5 minutes avant de servir.<\/p>\n

Charmoula
<\/strong>2 ct de graines de cumin, 1 ct de gros sel marin, 2 ct de poudre de paprika, 1,5 ct de graines de poivre noir, 1 ct de graines de coriandre<\/p>\n

R\u00e9duisez en poudre dans un mortier. Ajoutez le jus et le zeste d\u20191 citron, 1 cs de coriandre hach\u00e9e, 1 cs de persil hach\u00e9 et 50 g d\u2019huile d\u2019olive. R\u00e9servez au r\u00e9frig\u00e9rateur.<\/p>\n

Kimchi (propre recette) et maquereau
<\/strong>Tirez les filets et retirez les ar\u00eates du maquereau, pratiquez de petites incisions c\u00f4t\u00e9 peau et br\u00fblez l\u00e9g\u00e8rement au bec Bunsen.<\/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 mot de l\u2019\u0153nologue Ce Sauvignon blanc chilien pr\u00e9sente une robe jaune p\u00e2le aux reflets verts. Le nez min\u00e9ral d\u00e9voile des notes de fruits blancs et d’agrumes m\u00fbrs comme le pamplemousse. En bouche, sa fra\u00eecheur vive et son acidit\u00e9 cisel\u00e9e s’ach\u00e8vent sur une finale juteuse et citronn\u00e9e. Parfait avec des fruits de mer, plats v\u00e9g\u00e9tariens […]<\/p>\n","protected":false},"author":5,"featured_media":49189,"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-49501","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":"\nAlto Huapi Sauvignon Blanc Leyda Valley \/\/ Raoul de koning | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Alto Huapi Sauvignon Blanc Leyda Valley \/\/ Raoul de koning\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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