{"id":50314,"date":"2025-03-03T14:47:11","date_gmt":"2025-03-03T13:47:11","guid":{"rendered":"https:\/\/horecamagazine.be\/were-smart-green-guide-2\/"},"modified":"2025-03-03T14:53:48","modified_gmt":"2025-03-03T13:53:48","slug":"were-smart-green-guide-2","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/were-smart-green-guide-2\/","title":{"rendered":"We\u2019re Smart Green Guide"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _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

La plus importante distinction mondiale de gastronomie durable et ax\u00e9e sur les l\u00e9gumes<\/b><\/h4>\n

L\u2019ann\u00e9e derni\u00e8re, Valence en \u00adEspagne avait \u00e9t\u00e9 nomm\u00e9e \u2018capitale verte europ\u00e9enne\u2019. C\u2019est ici qu\u2019ont \u00e9t\u00e9 remises les r\u00e9compenses de cette gastronomie se voulant durable et ax\u00e9e sur les l\u00e9gumes.<\/strong><\/p>\n

A la base de ce concept, le Belge Frank Fol<\/strong> que l\u2019on a connu notamment comme restaurateur \u00e0 Louvain et comme pr\u00e9sident des Mastercooks of Belgium<\/strong>. Connue pour sa grande sp\u00e9cialit\u00e9 culinaire (la pa\u00eblla), cette ville a accueilli plus de 200 chefs internationaux ainsi que des journalistes sp\u00e9cialis\u00e9s pour cette c\u00e9r\u00e9monie qui pr\u00e9senta le nouveau Guide 2024 reprenant 1.300 restaurants du monde entier, class\u00e9s selon la cr\u00e9ativit\u00e9 et l\u2019engagement en mati\u00e8re de durabilit\u00e9. Un Guide qui place le restaurant madril\u00e8ne \u2018El Invernadero<\/strong>\u2019, meilleur restaurant v\u00e9g\u00e9tal du monde<\/strong>. Le chef \u00e9toil\u00e9 (une rouge et une verte) Rodrigo de la Calle<\/strong> propose une cuisine v\u00e9g\u00e9tarienne et v\u00e9g\u00e9talienne, les l\u00e9gumes \u00e9tant la base de ses cr\u00e9ations. Les produits sont locaux et uniquement de saison. Un restaurant omnivore o\u00f9 les prot\u00e9ines animales participent \u00e0 l\u2019assaisonnement. Il pr\u00e9c\u00e8de le c\u00e9l\u00e8bre \u2018Central<\/strong>\u2019 \u00e0 Lima (P\u00e9rou), le \u2018Piazza Duomo\u2019 \u00e0 Alba<\/strong> (Italie), le \u2018Vrijmoed<\/strong>\u2019 \u00e0 Gand et le \u2018Flore<\/strong>\u2019 \u00e0 Amsterdam. A Gand, Micha\u00ebl Vrijmoed, doublement \u00e9toil\u00e9, sugg\u00e8re un menu exclusivement consacr\u00e9 aux l\u00e9gumes en food pairing avec des boissons non alcoolis\u00e9es.<\/p>\n

\"\"<\/p>\n

Pays h\u00f4te de cette c\u00e9r\u00e9monie, l\u2019Espagne recense pas moins de huit restaurants parmi les 100 meilleurs. Valence compte 17 restaurants prim\u00e9s (huit de plus qu\u2019en 2023) dont celui de Ricard Camarena<\/strong> (sixi\u00e8me mondial) et Bego\u00f1a Rodrigo<\/strong> (restaurant \u2018La Salita<\/strong>\u2019) \u00e9lue \u2018cheffe v\u00e9g\u00e9 de l\u2019ann\u00e9e\u2019<\/strong>. Toujours pour l\u2019Espagne, Carito Louren\u00e7o<\/strong> et Germ\u00e1n Carrizo<\/strong> du restaurant \u00e9toil\u00e9 valencien \u2018Fierro<\/strong>\u2019 re\u00e7oivent le prix \u2018Discovery Award<\/strong>\u2019 pour leurs menus 100% v\u00e9g\u00e9tariens.<\/span><\/p>\n

\"\"<\/p>\n

Et la Belgique ? 15 restaurants dans le top 100<\/b><\/span><\/h4>\n

Outre la quatri\u00e8me place de \u2018Vrijmoed\u2019, on retrouve pas moins de quinze \u00e9tablissements belges dans le top 100 du classement de cette importante distinction mondiale de gastronomie durable ax\u00e9e sur les l\u00e9gumes. \u2018Humus x Hortense\u2019 \u00e0 Bruxelles se distingue \u00e0 la neuvi\u00e8me place. \u2018L\u2019Air du Temps\u2019 (\u00e0 Liernu) de San Degeimbre \u00e0 la 17\u1d49, \u2018De Vijf Seizoenen\u2019 (Brakel) \u00e0 la 23\u1d49, Arabelle Meirlaen (Marchin) \u00e0 la 28\u1d49, \u2018Amaranth\u2019 (Merelbeke) \u00e0 33\u1d49, \u2018Menssa\u2019 de Christophe Hardiquest (Woluwe Saint-Pierre) \u00e0 la 37\u1d49, \u2018\u2018tAards Paradijs\u2019 (Merendree) \u00e0 44\u1d49, \u2018Zilte\u2019 (Anvers) \u00e0 la 49\u1d49, \u2018Neon\u2019 (Lier) \u00e0 la 52\u1d49, \u2018L\u2019Air des Sens\u2019 (Zoutleeuw) \u00e0 la 56\u1d49, \u2018Souvenir\u2019 (Gand) \u00e0 la 63\u1d49, \u2018Le Vieux Ch\u00e2teau\u2019 (Flobecq) \u00e0 la 65\u1d49, \u2018Hofke van Bazel\u2019 (Bazel) \u00e0 la 66\u1d49, \u2018De Parterij\u2019 (Dilsen-Stokkem) \u00e0 la 76\u1d49 et Patrick Devos (Bruges) \u00e0 la 95\u1d49.<\/span><\/p>\n

\"\"<\/p>\n

[ Patrick Fi\u00e9vez ]<\/p>\n

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

La plus importante distinction mondiale de gastronomie durable et ax\u00e9e sur les l\u00e9gumes L\u2019ann\u00e9e derni\u00e8re, Valence en \u00adEspagne avait \u00e9t\u00e9 nomm\u00e9e \u2018capitale verte europ\u00e9enne\u2019. C\u2019est ici qu\u2019ont \u00e9t\u00e9 remises les r\u00e9compenses de cette gastronomie se voulant durable et ax\u00e9e sur les l\u00e9gumes. A la base de ce concept, le Belge Frank Fol que l\u2019on a […]<\/p>\n","protected":false},"author":5,"featured_media":50177,"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":[42,77],"tags":[],"class_list":["post-50314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nWe\u2019re Smart Green Guide | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | We\u2019re Smart Green Guide\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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