{"id":49883,"date":"2025-02-14T10:49:33","date_gmt":"2025-02-14T09:49:33","guid":{"rendered":"https:\/\/horecamagazine.be\/gary-kirchens\/"},"modified":"2025-02-14T10:52:51","modified_gmt":"2025-02-14T09:52:51","slug":"gary-kirchens","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/","title":{"rendered":"Gary Kirchens"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bbon\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_fullwidth_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/Scherm\u00adafbeelding-2025-02-14-om-10.38.33.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

A Saint-Trond, c\u2019est au Kasteel van Ordingen que le chef \u00e9toil\u00e9, Gary Kirchens et sa compagne Florence, accueillante h\u00f4tesse, nous ont ouvert les portes du magnifique restaurant ‘Aurum’.<\/strong><\/p>\n

Le temps d\u2019un reportage hautement \u00e9picurien afin d\u2019y glaner trois \u00adrecettes du jeune Mastercook, install\u00e9 ici depuis mars 2020. Une installation faite apr\u00e8s l\u2019impressionnante r\u00e9novation des lieux et l\u2019am\u00e9nagement d\u2019int\u00e9rieur tr\u00e8s r\u00e9ussi que signe le talentueux Pieter Porters.<\/span><\/p>\n

A quelques kilom\u00e8tres d\u2019Hasselt, la magie du raffinement et de l\u2019\u00e9l\u00e9gance op\u00e8re \u00e0 Aurum by Gary Kirchens autant qu\u2019en chacun de ces superbes espaces h\u00f4teliers. Raison pour laquelle le Kasteel van \u00adOrdingen compte parmi les quatre rares adresses des Relais et Ch\u00e2teaux de \u00adBelgique et leur nouveau parcours intitul\u00e9 \u2018La route du bonheur\u2019.<\/span><\/p>\n

Un chef contemporain au parcours \u00e9loquent<\/b><\/span><\/h4>\n

Gary Kirchens, originaire de la r\u00e9gion d\u2019Eupen, a fait ses classes \u00e0 l\u2019ombre de grands noms de la cuisine fran\u00e7aise. A ses d\u00e9buts, dans le sud \u00e0 L’Oustau de Baumani\u00e8re\u2019 l\u2019\u00e9t\u00e9, il travaille avec Jean-\u00adAndr\u00e9 Charial. Et l\u2019hiver, il va rejoindre Pierre Gagnaire aux \u2018Airelles\u2019 \u00e0 Courchevel. L\u00e0, il \u0153uvre ensuite aux c\u00f4t\u00e9s de Sylvestre Wahid pour l\u2019ouverture du \u2018Strato\u2019. Il passe ensuite par Paris et y travaillera au \u2018V\u2019 de l\u2019embl\u00e9matique \u2018Georges V\u2019 avec Eric Briffard d\u2019abord puis avec Christian Le Squer. A 29 ans seulement, quand il revient en Belgique, c\u2019est tout simplement pour succ\u00e9der \u00e0 Alain Bianchin \u00e0 \u2018La Villa Lorraine\u2019. Il y conservera l\u2019\u00e9toile Michelin acquise par cet autre notoire\u00a0Mastercook.<\/span><\/p>\n

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

Un chef \u00e9m\u00e9rite en son palais historique<\/b><\/span><\/h4>\n

D\u00e8s l\u2019interview d\u00e9but\u00e9e, Gary Kirchens \u00e9voque les chefs de son pass\u00e9.<\/p>\n

\u00ab J\u2019ai beaucoup appris de chefs tels Sylvestre Wahid, Eric Briffard et son pithivier de perdreau, son li\u00e8vre \u00e0 la royale, que je cuisine encore mais en le modernisant. J\u2019ai gard\u00e9 les valeurs d\u2019une cuisine de saison et de go\u00fbt de Christian Le Squer. Mais je n\u2019oublierai jamais que mes premi\u00e8res r\u00e9f\u00e9rences culinaires vont \u00e0 mes grands-parents \u00adpaternels qui avaient une ferme en Hautes Fagnes. Et avec celle-ci l\u2019art de cuisiner des produits du terroir local mais aussi des produits moins nobles, tels que des abats (queue de b\u0153uf, rognons, pieds de cochon) que j\u2019aime beaucoup pr\u00e9parer en les modernisant \u00e9galement. Pour moi, ajoute-t-il, tout produit est cuisinable et m\u00e9rite d\u2019\u00eatre anobli dans l\u2019assiette. Et si un merlan est plus fragile qu\u2019un turbot, il faut savoir le cuisiner d\u00e9licatement et lui apporter sa touche personnelle. \u00bb<\/p>\n

\"\"<\/p>\n

Des produits moins nobles et des techniques pointues<\/b><\/span><\/h4>\n

\u00ab Je souhaite faire red\u00e9couvrir des produits qui ne sont plus pr\u00e9sent\u00e9s aujourd\u2019hui, poursuit le jeune Mastercook. Baisser les co\u00fbts est aussi un objectif, quitte \u00e0 faire travailler davantage l\u2019imagination. C\u2019est ainsi que le dimanche nous proposons un brunch reflet de ma cuisine simplifi\u00e9e. Il a beaucoup de succ\u00e8s et permet de retrouver la tradition familiale de la table dominicale. J\u2019essaie aussi d\u2019avoir au moins une surprise par menu, de travailler les produits locaux avec quelques touches d\u2019ailleurs pour puncher le plat. Avec de l\u2019imagination, des ingr\u00e9dients de qualit\u00e9, de bonnes techniques, dont celles des sauces, on parvient \u00e0 \u00eatre accessibles \u00e0 tous. Malgr\u00e9 tout, nos clients sont tr\u00e8s amateurs du grand menu en 7 services. Pour ce menu, je fais d\u00e9couvrir des pr\u00e9parations maison \u00e9labor\u00e9es, actuelles et raffin\u00e9es.<\/span><\/p>\n

Pour ne pas \u00eatre d\u00e9pass\u00e9, il faut toujours \u00e9voluer, \u00eatre curieux des nouvelles techniques et travailler un savoir-faire personnel attentif \u00e0 l\u2019\u00e9volution de notre monde et des demandes de nos clients. \u00bb<\/p>\n

Un ch\u00e2teau-h\u00f4tel de r\u00eave pour les \u00e9picuriens<\/b><\/span><\/h4>\n

Outre la superbe table de \u2018Aurum\u2019, le Kasteel van Ordingen fourmille d\u2019attraits en tous genres\u00a0: restaurant-bistrot, bar, chambres magnifiques, spa et salles de r\u00e9ception, parc-jardin et autres belles balades \u00e0 faire dans les environs.<\/span><\/p>\n

\"\"<\/p>\n

Restaurant Aurum by Gary Kirchens
Kasteel van Ordingen<\/b><\/span><\/h4>\n

Ordingen-Dorp 50, 3800 Sint-Truiden
T 011 58 68 18\u00a0 <\/span>\u2013\u00a0 <\/span>www.restaurant-aurum.be<\/a>
<\/span>www.kasteelvanordingen.be<\/a><\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb70px|||||\u00a0\u00bb]<\/p>\n

[ Jo\u00eblle Rochette – photos : \u00a9 Jan Bellen ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

A Saint-Trond, c\u2019est au Kasteel van Ordingen que le chef \u00e9toil\u00e9, Gary Kirchens et sa compagne Florence, accueillante h\u00f4tesse, nous ont ouvert les portes du magnifique restaurant ‘Aurum’. Le temps d\u2019un reportage hautement \u00e9picurien afin d\u2019y glaner trois \u00adrecettes du jeune Mastercook, install\u00e9 ici depuis mars 2020. Une installation faite apr\u00e8s l\u2019impressionnante r\u00e9novation des lieux […]<\/p>\n","protected":false},"author":5,"featured_media":49869,"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":[45],"tags":[],"class_list":["post-49883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGary Kirchens | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Gary Kirchens\" \/>\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\/gary-kirchens\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gary Kirchens | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Gary Kirchens\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T09:49:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-14T09:52:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"587\" \/>\n\t<meta property=\"og:image:height\" content=\"352\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Gary Kirchens\",\"datePublished\":\"2025-02-14T09:49:33+00:00\",\"dateModified\":\"2025-02-14T09:52:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/\"},\"wordCount\":852,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg\",\"articleSection\":[\"Les Chefs\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/\",\"name\":\"Gary Kirchens | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg\",\"datePublished\":\"2025-02-14T09:49:33+00:00\",\"dateModified\":\"2025-02-14T09:52:51+00:00\",\"description\":\"Horeca Magazine | Gary Kirchens\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg\",\"width\":587,\"height\":352},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/gary-kirchens\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gary Kirchens\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gary Kirchens | Horeca Magazine","description":"Horeca Magazine | Gary Kirchens","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/","og_locale":"fr_FR","og_type":"article","og_title":"Gary Kirchens | Horeca Magazine","og_description":"Horeca Magazine | Gary Kirchens","og_url":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2025-02-14T09:49:33+00:00","article_modified_time":"2025-02-14T09:52:51+00:00","og_image":[{"width":587,"height":352,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Gary Kirchens","datePublished":"2025-02-14T09:49:33+00:00","dateModified":"2025-02-14T09:52:51+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/"},"wordCount":852,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg","articleSection":["Les Chefs"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/","url":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/","name":"Gary Kirchens | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg","datePublished":"2025-02-14T09:49:33+00:00","dateModified":"2025-02-14T09:52:51+00:00","description":"Horeca Magazine | Gary Kirchens","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/gary-kirchens\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/02\/hm258-WEBSITE-TASTE-UITGELICHT_2023.jpg","width":587,"height":352},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/gary-kirchens\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Gary Kirchens"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/49883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=49883"}],"version-history":[{"count":4,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/49883\/revisions"}],"predecessor-version":[{"id":49887,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/49883\/revisions\/49887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/49869"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=49883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=49883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=49883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}