{"id":51487,"date":"2025-04-30T14:59:15","date_gmt":"2025-04-30T12:59:15","guid":{"rendered":"https:\/\/horecamagazine.be\/michelin-opterait-il-pour-une-approche-plus-severe\/"},"modified":"2025-05-02T10:32:02","modified_gmt":"2025-05-02T08:32:02","slug":"michelin-opterait-il-pour-une-approche-plus-severe","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/michelin-opterait-il-pour-une-approche-plus-severe\/","title":{"rendered":"Michelin opterait-il pour une approche plus s\u00e9v\u00e8re ?"},"content":{"rendered":"

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L’arriv\u00e9e d’un nouvel inspecteur en chef semble \u00e9galement conduire Michelin \u00e0 adopter une nouvelle approche, plus stricte, dans notre pays. Le guide semble vouloir \u00eatre moins g\u00e9n\u00e9reux dans l’attribution d’\u00e9toiles suppl\u00e9mentaires et commencer \u00e0 r\u00e9compenser surtout les jeunes talents \u00e9mergents, r\u00e9partis sur les territoires belge et luxembourgeois.<\/strong><\/p>\n

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Au d\u00e9but de la c\u00e9r\u00e9monie, dans le cadre fabuleux du Handelsbeurs d’Anvers, un hommage (et une standing ovation) a d’abord \u00e9t\u00e9 rendu au seul chef trois \u00e9toiles n\u00e9erlandais, Jonnie Boer, de De Librije \u00e0 Zwolle, r\u00e9cemment d\u00e9c\u00e9d\u00e9 \u00e0 l’\u00e2ge de 60 ans.<\/p>\n

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En cette ann\u00e9e o\u00f9 Michelin f\u00eate ses 125 ans, et sous l\u2019\u0153il approbateur du pr\u00e9c\u00e9dent inspecteur en chef Werner Loens (le nouvel inspecteur en chef \u2018ne peut \u00eatre connu de personne\u2019\u2026), Viki Geunes et Tim Boury ont en tout cas vu leur statut trois \u00e9toiles confirm\u00e9. En revanche, le nombre de restaurants deux \u00e9toiles a diminu\u00e9. Pas de quoi g\u00e2cher les festivit\u00e9s, mais la tradition annuelle qui consiste \u00e0 pr\u00e9dire un \u00e9ventuel passage \u00e0 une \u00e9toile suppl\u00e9mentaire ne s’est gu\u00e8re concr\u00e9tis\u00e9e.<\/p>\n

[\/et_pb_text][et_pb_gallery gallery_ids=\u00a0\u00bb51444,51448,51450,51452″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb50px||50px||false|false\u00a0\u00bb auto=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_gallery][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Si le restaurant Colette \u00e0 Tongerlo, situ\u00e9 dans une magnifique ancienne maison de m\u00e9decin, a \u00e9t\u00e9 le seul restaurant belge \u00e0 recevoir une deuxi\u00e8me \u00e9toile, il s’agissait en fait et surtout d’une confirmation de la deuxi\u00e8me \u00e9toile obtenue par le chef Thijs Vervloet dans son \u00e9tablissement pr\u00e9c\u00e9dent d’Averbode. Il n’y a donc pas eu de v\u00e9ritable nouveau restaurant deux \u00e9toiles pour notre pays cette ann\u00e9e, ce qui est un peu d\u00e9cevant. La Villa Lorraine d’Yves Mattagne est m\u00eame pass\u00e9e de deux \u00e0 une \u00e9toile.<\/p>\n

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Dans le segment des restaurants une \u00e9toile, Michelin a \u00e9t\u00e9 un peu plus g\u00e9n\u00e9reux que l\u2019ann\u00e9e pr\u00e9c\u00e9dente, avec 10 restaurants par rapport \u00e0 8 en 2024. Fait frappant : certains d’entre eux ne sont ouverts que depuis l’ann\u00e9e derni\u00e8re, ce qui prouve une fois de plus que Michelin veut \u00eatre plus r\u00e9actif. \u2018Tout\u2019 est \u00e0 pr\u00e9sent digitalis\u00e9 et peut donc aller beaucoup plus vite. Il n’en reste pas moins que le restaurant italien La Botte de Genk, actif depuis 45 ans, n\u2019a re\u00e7u sa premi\u00e8re \u00e9toile que cette ann\u00e9e.<\/p>\n

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Le Luxembourg a \u00e9t\u00e9 bien servi par Michelin, avec trois nouveaux restaurants une \u00e9toile, et une deuxi\u00e8me \u00e9toile pour le restaurant L\u00e9a Linster situ\u00e9 \u00e0 Frisange, dont le fils Louis a pris sa place derri\u00e8re les fourneaux depuis quelques ann\u00e9es. Le Luxembourg a \u00e9galement \u00e9t\u00e9 r\u00e9compens\u00e9 d\u2019une nouvelle \u00e9toile verte, notamment pour le restaurant Fields by Ren\u00e9 Mathieu \u00e0 Findel.<\/span><\/p>\n

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Michelin s’engage \u00e9galement de plus en plus dans une d\u00e9marche th\u00e9matique. Il le prouve depuis 2020 avec l’\u00e9toile verte, d\u00e9cern\u00e9e cette ann\u00e9e dans notre pays \u00e0 Seppe Nobels de ‘t Gasthuis by InstroomArt \u00e0 Malines, ainsi qu\u2019au restaurant Sophie & Nicolas \u00e0 Comblain-la-Tour.<\/span><\/p>\n

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Le prix pour le Jeune Chef de l\u2019Ann\u00e9e a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 Quentin Gallopyn (27 ans) du restaurant Vicomt\u00e9 au Ch\u00e2teau d\u2019Arondeau \u00e0 Rocourt. Il a \u00e9galement obtenu sa premi\u00e8re \u00e9toile, ce qui fait de lui l’une des vedettes de cette \u00e9dition 2025.<\/p>\n

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Le Sommelier Award est all\u00e9 \u00e0 Laurenz Dierickx du restaurant Les Fr\u00e8res Louise \u00e0 Ellezelles, qui affectionne particuli\u00e8rement les vins allemands.<\/p>\n

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Un nouveau prix, le Service Award, qui vise \u00e0 r\u00e9compenser le bon service dans un restaurant, a \u00e9t\u00e9 remport\u00e9 par l’\u00e9quipe de salle du restaurant Bozar \u00e0 Bruxelles.<\/p>\n

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\u00ab Nous avons le plus beau m\u00e9tier du monde, et tous ceux qui travaillent dur ont \u00e9t\u00e9 r\u00e9compens\u00e9s ici aujourd’hui \u00bb, a r\u00e9sum\u00e9 Viki Geunes, chef triplement \u00e9toil\u00e9, pour r\u00e9sumer l’esprit de l’\u00e9v\u00e9nement. Rendez-vous donc en 2026.<\/p>\n

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Pour plus d\u2019infos, consultez www.guide.michelin.com<\/a><\/p>\n

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photos : \u00a9 Ridderhof Fotografie BV
<\/em>(dv)<\/em><\/p>\n

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

L’arriv\u00e9e d’un nouvel inspecteur en chef semble \u00e9galement conduire Michelin \u00e0 adopter une nouvelle approche, plus stricte, dans notre pays. Le guide semble vouloir \u00eatre moins g\u00e9n\u00e9reux dans l’attribution d’\u00e9toiles suppl\u00e9mentaires et commencer \u00e0 r\u00e9compenser surtout les jeunes talents \u00e9mergents, r\u00e9partis sur les territoires belge et luxembourgeois.Au d\u00e9but de la c\u00e9r\u00e9monie, dans le cadre fabuleux […]<\/p>\n","protected":false},"author":5,"featured_media":51428,"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-51487","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":"\nMichelin opterait-il pour une approche plus s\u00e9v\u00e8re ? | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Michelin opterait-il pour une approche plus s\u00e9v\u00e8re ?\" \/>\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\/michelin-opterait-il-pour-une-approche-plus-severe\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Michelin opterait-il pour une approche plus s\u00e9v\u00e8re ? 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