{"id":51693,"date":"2025-05-19T12:06:04","date_gmt":"2025-05-19T10:06:04","guid":{"rendered":"https:\/\/horecamagazine.be\/jonathan-de-geyseleer-oltra\/"},"modified":"2025-05-19T12:26:39","modified_gmt":"2025-05-19T10:26:39","slug":"jonathan-de-geyseleer-oltra","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/jonathan-de-geyseleer-oltra\/","title":{"rendered":"Jonathan De Geyseleer – Oltra"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_fullwidth_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/05\/Scherm\u00adafbeelding-2025-05-19-om-12.07.19.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_fullwidth_image][\/et_pb_section][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 header_4_text_color=\u00a0\u00bb#E09900″ header_6_text_color=\u00a0\u00bb#e09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

\u00ab La cuisine est pour moi une forme d\u2019expression artistique. Je pars toujours de plats que j\u2019aime et j\u2019essaie de les am\u00e9liorer en cuisine \u00bb, explique Jonathan De Geyseleer, chef depuis 2 ans du restaurant Oltra \u00e0 Ninove.<\/strong><\/p>\n

Oltra. Ce nom a une consonnance latine, et c\u2019est le cas. C\u2019\u00e9tait \u00e9galement la premi\u00e8re d\u00e9nomination de ce qui est aujourd\u2019hui Outer, un hameau de Ninove. Jonathan De Geyseleer a donn\u00e9 ce nom \u00e0 son restaurant. D\u00e9but 2024, il a \u00e9galement rejoint les Mastercooks of Belgium en tant que Young Master.<\/p>\n

\u00ab Rebelle comme je l\u2019\u00e9tais dans ma jeunesse, j\u2019ai tr\u00e8s vite senti que les cours th\u00e9oriques n\u2019\u00e9taient pas mon truc \u00e0 l\u2019\u00e9cole. \u00catre cr\u00e9atif et tourner dans les casseroles \u00e0 la maison me convenait bien mieux, et mes parents m’ont donc permis d’apprendre le m\u00e9tier en tant qu’apprenti en effectuant des stages dans les restaurants Spaans Dak \u00e0 Oud-\u00adHeverlee et Kelderman \u00e0 Alost, tout en suivant les cours de l’\u00e9cole h\u00f4teli\u00e8re Stella Matutina \u00e0 Michelbeke. J’ai aussi toujours beaucoup \u00e9cout\u00e9 mes chefs et j’ai donc beaucoup appris d’eux \u00bb.<\/p>\n

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

Comment d\u00e9crivez-vous votre cuisine ?<\/span><\/h6>\n

Ma cuisine part du produit. Vous avez du pigeon dans l\u2019assiette, vous go\u00fbterez le pigeon. Si je vous donne une langoustine, vous go\u00fbtez la langoustine. Personnellement, j\u2019ai un faible pour tout ce qui est crustac\u00e9s (homard, coquillages) et fruits de mer. La p\u00e2tisserie est ma deuxi\u00e8me passion. Au restaurant \u2018t Overhamme, j\u2019ai d\u2019abord \u00e9t\u00e9 responsable de la p\u00e2tisserie pendant 5 ans, et c\u2019est \u00e9galement moi qui la pr\u00e9pare chez Oltra.<\/p>\n

J\u2019ai \u00e9galement \u00e9t\u00e9 sous-chef au Pand 19, et ensuite chef au \u2018t Oud \u00adNotarishuys et Just M, tous deux \u00e0 Ninove. Ensuite, j\u2019ai d\u00e9cid\u00e9 d\u2019ouvrir mon propre restaurant, ce qui a toujours \u00e9t\u00e9 mon ambition. \u00bb<\/p>\n

\"\"<\/p>\n

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

\u00ab En ce qui concerne le choix des vins, j\u2019ai la chance d\u2019avoir les m\u00eames go\u00fbts que mon sommelier Iwert Van Cauter. Nous sommes un v\u00e9ritable tandem. Nous associons donc ensemble mes plats aux vins, qui sont frais et pr\u00e9sentent une certaine acidit\u00e9. Toutes les 5 \u00e0 6 semaines, nous changeons le menu et de nouveaux vins sont ajout\u00e9s. Ce faisant, nous essayons de recommander un vin du monde (d’Afrique du Sud, d’\u00adArgentine, etc.) comme alternative aux clients qui appr\u00e9cient g\u00e9n\u00e9ralement les vins fran\u00e7ais classiques, et nous y parvenons. D’une mani\u00e8re g\u00e9n\u00e9rale, on peut \u00adaffirmer que les go\u00fbts des clients ont \u00e9volu\u00e9 positivement ces derni\u00e8res ann\u00e9es. Plus qu’avant, les gens sont ouverts aux vins non classiques du nouveau monde \u00bb.<\/p>\n

\"\"<\/p>\n

Il va de soi, et \u00e7a je l\u2019ai appris lorsque j\u2019ai travaill\u00e9 pendant 7 ans au restaurant \u00e9toil\u00e9 \u2018t Overhamme du chef Patrick Bogaert, que le succ\u00e8s d\u2019un restaurant ne d\u00e9pend pas que de sa cuisine. Beaucoup d\u2019autres facteurs l\u2019influencent. C\u2019est ainsi que vous devez absolument prendre le train en marche des r\u00e9seaux sociaux. Personnellement, j\u2019obtiens 4,9 sur Google, et cela m\u2019apporte \u00e0 coup s\u00fbr des clients. \u00bb<\/p>\n

\"\"<\/b><\/span><\/h6>\n
Comment voyez-vous l\u2019avenir de la gastronomie belge ?<\/span><\/h6>\n

\u00ab Je pense qu\u2019elle a de belles ann\u00e9es devant elle. En 2025, les gens aiment beaucoup aller au restaurant. De nombreux amateurs de restaurant avaient \u00e9t\u00e9 rebut\u00e9s par la covid, mais ce n\u2019est plus le cas. Sortir manger et boire reste un exutoire pour le Belge, et cela continuera d\u2019\u00eatre le cas. Les gens appr\u00e9cient encore davantage les sorties au restaurant qu\u2019avant, mais il faut bien s\u00fbr leur offrir de la\u00a0qualit\u00e9. \u00bb<\/span><\/p>\n

Oltra <\/b><\/span><\/h4>\n

Bovenhoekstraat 10, 9406 Ninove
<\/span>T: 0472 90 67 27 \u00a0 \u00a0 <\/span>www.oltra.be<\/a><\/span><\/p>\n

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

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[ Danny Verheyden – photos : \u00a9 Menno de Jong ]<\/p>\n

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\u00ab La cuisine est pour moi une forme d\u2019expression artistique. Je pars toujours de plats que j\u2019aime et j\u2019essaie de les am\u00e9liorer en cuisine \u00bb, explique Jonathan De Geyseleer, chef depuis 2 ans du restaurant Oltra \u00e0 Ninove. Oltra. Ce nom a une consonnance latine, et c\u2019est le cas. C\u2019\u00e9tait \u00e9galement la premi\u00e8re d\u00e9nomination de […]<\/p>\n","protected":false},"author":5,"featured_media":51673,"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-51693","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":"\nJonathan De Geyseleer - Oltra | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Jonathan De Geyseleer - Oltra\" \/>\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\/jonathan-de-geyseleer-oltra\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jonathan De Geyseleer - 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