{"id":52131,"date":"2025-06-05T12:42:16","date_gmt":"2025-06-05T10:42:16","guid":{"rendered":"https:\/\/horecamagazine.be\/chaga-transmettre-une-emotion\/"},"modified":"2025-06-05T12:51:03","modified_gmt":"2025-06-05T10:51:03","slug":"chaga-transmettre-une-emotion","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/chaga-transmettre-une-emotion\/","title":{"rendered":"Chaga : transmettre une \u00e9motion"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Le chef \u00e9toil\u00e9 Kevin Lejeune vient d\u2019avoir 37 ans et il affiche d\u00e9j\u00e0 plus de 23 ann\u00e9es de formation et d\u2019exp\u00e9rience dans plusieurs restaurants bruxellois et wallons. Dernier projet en date : Chaga, discr\u00e8tement inaugur\u00e9 le 27 mai dernier.<\/strong><\/p>\n<p>Ce restaurant flambant neuf est situ\u00e9 avenue Marnix face \u00e0 la place du Tr\u00f4ne, sur la Petite ceinture de Bruxelles, au dernier \u00e9tage de Faubourg 21, un h\u00f4tel particulier de 20 chambres et suites, comprenant \u00e9galement un second restaurant au rez-de-chauss\u00e9e, un bar, un spa et une salle de sport.\u00a0 <em>\u00ab Je suis arriv\u00e9 ici un peu par hasard, explique le chef, je ne connaissais pas du tout le projet men\u00e9 depuis sept ans par des propri\u00e9taires ind\u00e9pendants qui voulaient faire un endroit assez luxueux de Bruxelles avec un tr\u00e8s beau service. \u00bb<\/em><\/p>\n<p>Mais que signifie \u2018chaga\u2019\u00a0? <em>\u2018Chaga\u2019, c&rsquo;est un champignon tr\u00e8s dense et tr\u00e8s dur, explique le Chef, que peu connaissent. Il pousse surtout dans certaines r\u00e9gions du Canada ou d\u2019Europe sur les bouleaux o\u00f9 il joue un r\u00f4le de pansement lorsqu\u2019il y a blessure. C&rsquo;est un gros champignon, surtout consomm\u00e9 pour soulager les sympt\u00f4mes de d\u00e9sordre intestinal. Le chaga arrive en Europe. Ceux qui veulent arr\u00eater le caf\u00e9 et la caf\u00e9ine passent l\u00e0-dessus. C&rsquo;est une question de choix, je pense. Ce sont des petites modes et nous l\u2019avons int\u00e9gr\u00e9 dans un dessert et dans la menu. \u00bb<\/em><br \/><em><img decoding=\"async\" class=\"wp-image-52118 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25.jpg\" alt=\"\" width=\"2196\" height=\"854\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25.jpg 2196w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-300x117.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-1024x398.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-768x299.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-1536x597.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-2048x796.jpg 2048w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-1080x420.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-1280x498.jpg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-1254x488.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.40.25-210x82.jpg 210w\" sizes=\"(max-width: 2196px) 100vw, 2196px\" \/><\/em><\/p>\n<h4><strong>Contrastes<\/strong><\/h4>\n<p>Le restaurant gastronomique se d\u00e9coupe en deux grandes zones. Un long comptoir et une salle lat\u00e9rale, sobre et confortable, le tout pouvant accueillir une trentaine de couverts. C\u00f4t\u00e9 concept, Kevin Lejeune joue avec les contrastes. <em>\u00ab C\u2019est toujours un peu le contraste classique noir et blanc. On retrouve le bois br\u00fbl\u00e9 sur les murs, ch\u00eane massif et lave \u00e9maill\u00e9e d\u2019un c\u00f4t\u00e9, et le velours de l\u2019autre. On va retrouver le m\u00eame contraste sur la table avec de la vaisselle brute r\u00e9alis\u00e9e par des petits artisans \u00e0 Gand et qui a \u00e9t\u00e9 br\u00fbl\u00e9e dans la braise, et \u00e0 c\u00f4t\u00e9 de cela, de la porcelaine tr\u00e8s fine et tr\u00e8s \u00e9l\u00e9gante.<\/em><\/p>\n<p><em>La cuisson se fait sur un robatayaki, un barbecue japonais traditionnel, mais pas compl\u00e8tement, ce serait lassant. Dans le menu, il y a dans chaque plat un lien avec ce barbecue. On joue avec cette chaleur, avec ces parfums, avec ces diff\u00e9rents charbons aussi. M\u00eame les amuse-bouche et les mignardises. \u00bb<\/em><\/p>\n<p>Les plats se d\u00e9gustent \u00e0 la carte (sauf vendredi et samedi r\u00e9serv\u00e9s aux menus) ou sous forme de menu 5 ou 7 services, omnivore (160\/195\u20ac) ou v\u00e9g\u00e9tarien (130\/150\u20ac) avec les accords vins, ou, sans alcool, o\u00f9 un vrai travail avec des jus, des infusions, des fermentations, a \u00e9t\u00e9 men\u00e9 par le sommelier et le ma\u00eetre d\u2019h\u00f4tel.<br \/><img decoding=\"async\" class=\"wp-image-52120 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17.jpg\" alt=\"\" width=\"1340\" height=\"754\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17.jpg 1340w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-300x169.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-1024x576.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-768x432.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-1080x608.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-1137x640.jpg 1137w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-1254x706.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/Scherm\u00adafbeelding-2025-06-05-om-12.41.17-210x118.jpg 210w\" sizes=\"(max-width: 1340px) 100vw, 1340px\" \/><br \/><em>\u00ab Je n\u2019ai jamais eu la chance d&rsquo;avoir une cuisine ouverte comme \u00e7a, conclut Kevin, c&rsquo;\u00e9tait un r\u00eave de partager plus de moments avec les gens, de vraiment \u00e9changer. Ceux qui mangent ici, passeront cinq \u00e0 dix minutes au comptoir avec l&rsquo;\u00e9quipe, avec une petite d\u00e9gustation, une boisson, et cela nous permet de tous passer un moment avec les clients. \u00bb<\/em><\/p>\n<p>Avenue Marnix 21, 1000 Bruxelles<br \/>Ouvert du mardi au samedi en soir\u00e9e. Infos :\u00a0<a href=\"http:\/\/www.chagarestaurant.com\">www.chagarestaurant.com<\/a><\/p>\n<p style=\"text-align: right;\"><em>(MV)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le chef \u00e9toil\u00e9 Kevin Lejeune vient d\u2019avoir 37 ans et il affiche d\u00e9j\u00e0 plus de 23 ann\u00e9es de formation et d\u2019exp\u00e9rience dans plusieurs restaurants bruxellois et wallons. Dernier projet en date : Chaga, discr\u00e8tement inaugur\u00e9 le 27 mai dernier. Ce restaurant flambant neuf est situ\u00e9 avenue Marnix face \u00e0 la place du Tr\u00f4ne, sur la [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":52101,"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-52131","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":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chaga : transmettre une \u00e9motion | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Chaga : transmettre une 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