{"id":50418,"date":"2025-03-05T12:10:10","date_gmt":"2025-03-05T11:10:10","guid":{"rendered":"https:\/\/horecamagazine.be\/jose-romero-pepes-glacier-remporte-le-belgium-gelato-festival-challenge\/"},"modified":"2025-03-05T12:21:29","modified_gmt":"2025-03-05T11:21:29","slug":"jose-romero-pepes-glacier-remporte-le-belgium-gelato-festival-challenge","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/jose-romero-pepes-glacier-remporte-le-belgium-gelato-festival-challenge\/","title":{"rendered":"Jos\u00e9 Romero (Pepe\u2019s Glacier) remporte le Belgium Gelato Festival Challenge"},"content":{"rendered":"

[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 hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Avec sa cr\u00e9ation \u2018Comme une ruche\u2019<\/i>, Jos\u00e9 Romero de Pepe\u2019s Glacier \u00e0 Bruxelles, a remport\u00e9 le titre de meilleur artisan glacier de Belgique 2025. Il s’est impos\u00e9 face \u00e0 24 autres candidats lors du Belgium Gelato Festival Challenge, organis\u00e9 par Carpigiani Ambachtelijk Benelux et Ranson.\u00a0<\/strong><\/p>\n

C\u2019est dans les locaux de Carpigiani Ambachtelijk Benelux \u00e0 Pulderbos que les 25 candidats disposaient d\u2019une demi-heure pour cr\u00e9er, tourner puis pr\u00e9senter la saveur de leur pr\u00e9paration glac\u00e9e.\u00a0<\/span>Avec \u2018Comme une ruche\u2019 Jose Romero a opt\u00e9 pour un gelato de cire d’abeille, nougatine d’amande et de pollen, finalis\u00e9 par un coulis de yuzu.<\/span>\u00a0<\/span><\/p>\n

\u00ab Je souhaitais combiner plusieurs saveurs originales, le coulis de yuzu apportant \u00e9l\u00e9gance et finesse \u00e0 la recette, d\u00e9clare l\u2019artisan glacier d’origine \u00e9quatorienne, qui a \u00e9galement termin\u00e9 troisi\u00e8me de ce concours l’ann\u00e9e derni\u00e8re. Je pense que l’harmonie des ar\u00f4mes et la succession des saveurs ont \u00e9t\u00e9 d\u00e9terminantes lors de la cotation par le jury \u00bb.<\/span>\u00a0<\/span><\/p>\n

Jos\u00e9 Romero a suivi une formation de chocolatier \u00e0 l\u2019EFP school (Centre de formation de m\u00e9tiers en alternance) \u00e0 la rue de Stalle \u00e0 Uccle.<\/span>\u00a0<\/span><\/p>\n

\u00ab\u202fEnsuite, je suis parti en Italie pour d\u00e9couvrir de nouvelles tendance, raconte-t-il. Je m\u2019inspire aussi beaucoup de la pr\u00e9paration de g\u00e2teau et du chocolat.\u202f\u00bb<\/span>\u00a0<\/span><\/p>\n

Quelle est votre philosophie en tant qu\u2019artisan glacier\u202f?<\/span>\u00a0<\/span><\/h6>\n

\u00ab Il est essentiel de rompre la monotonie. Il faut sans cesse sortir de sa zone de confort pour d\u00e9couvrir de nouveaux parfums et de nouvelles saveurs \u00bb.\u00a0<\/span>\u00a0<\/span><\/p>\n

Avec Jasper Braeckman de Beervelde, qui s’est distingu\u00e9 avec une glace au pesto d\u2019orties, et Peter Roman de Pecq, qui a opt\u00e9 pour une glace fum\u00e9e, Jos\u00e9 Romero d\u00e9fendra les couleurs belges lors des prochains championnats d’Europe, qui se d\u00e9rouleront en octobre au si\u00e8ge de Carpigiani, \u00e0 Bologne.<\/span><\/p>\n

Jos\u00e9 Romero, qui succ\u00e8de \u00e0 Christian Wu (Gelateria Giotto), \u00e9galement Bruxellois, comme vainqueur du Belgium Gelato Festival Challenge, exploite actuellement trois Pepe’s Glacier \u00e0 Woluwe-Saint-Lambert et \u00e0 Etterbeek, et a \u00e9galement plusieurs demandes de franchises en cours.<\/span><\/p>\n

 <\/p>\n

Le top 4 du Concours belge d\u2019Artisan Glacier 2025<\/span><\/b>\u00a0<\/span><\/h4>\n
    \n
  1. Jos\u00e9 Romero, Pepe\u2019s Glacier (Bruxelles)\u202f<\/strong>:<\/strong> \u2018Comme une Ruche\u2019 = un gelato \u00e0 la cire d\u2019abeille avec une nougatine d\u2019amande et de pollen, finalis\u00e9 par un coulis de yuzu<\/span><\/li>\n
  2. Jasper Braekman, De Petrushoeve (Beervelde)\u202f<\/strong>:<\/strong> \u2018Pasta pesto d\u2019orties\u2019 = gelato de pesto d\u2019orties, servi avec des pignons de pin grill\u00e9s et du parmesan<\/span><\/li>\n
  3. Peter Roman, Atelier Du Trieu (Pecq)\u202f<\/strong>:<\/strong> \u2018Gelato Affumicato\u2019 = gelato de fior di latte fum\u00e9e avec un soup\u00e7on de sel fum\u00e9 de l\u2019Himalaya et un filet du jus de citron<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

    [\/et_pb_text][et_pb_gallery _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb gallery_ids=\u00a0\u00bb50392,50394,50396,50398,50400,50402,50404,50408,50406″ fullwidth=\u00a0\u00bbon\u00a0\u00bb auto=\u00a0\u00bbon\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_gallery][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb text_font_size=\u00a0\u00bb12px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-13px||50px|||\u00a0\u00bb]<\/p>\n

    \u00a9 Carpigiani Ambachtelijk Benelux<\/em><\/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″]<\/p>\n

    La wild card suppl\u00e9mentaire pour le Gelato Festival World Masters (Jos\u00e9 Romero avait d\u00e9j\u00e0 cette carte, puisqu’il a remport\u00e9 le bronze l’ann\u00e9e derni\u00e8re) revient \u00e0 Gert Verschilde de ‘t Zoet Gemoed (Zomergem), et ce pour son \u2018Chicon, pas de bleu et Doyenn\u00e9 Rouge\u2019 = gelato au fromage bleu, poire et chicon.\u00a0<\/p>\n

    Pour plus d\u2019infos, consultez<\/span>\u00a0<\/span>www.pepes.be<\/span><\/a>, <\/span>www.carpigianibenelux.com<\/span><\/a> et www.ranson.be<\/a><\/span><\/p>\n

    (dv)\u00a0<\/em><\/p>\n

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

    Avec sa cr\u00e9ation \u2018Comme une ruche\u2019, Jos\u00e9 Romero de Pepe\u2019s Glacier \u00e0 Bruxelles, a remport\u00e9 le titre de meilleur artisan glacier de Belgique 2025. Il s’est impos\u00e9 face \u00e0 24 autres candidats lors du Belgium Gelato Festival Challenge, organis\u00e9 par Carpigiani Ambachtelijk Benelux et Ranson.\u00a0 C\u2019est dans les locaux de Carpigiani Ambachtelijk Benelux \u00e0 Pulderbos […]<\/p>\n","protected":false},"author":5,"featured_media":50375,"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-50418","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":"\nJos\u00e9 Romero (Pepe\u2019s Glacier) remporte le Belgium Gelato Festival Challenge | Horeca Magazine<\/title>\n<meta name=\"description\" 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