{"id":52594,"date":"2025-06-26T17:48:15","date_gmt":"2025-06-26T15:48:15","guid":{"rendered":"https:\/\/horecamagazine.be\/guillaume-gersdorff-le-tailleur-de-pates\/"},"modified":"2025-06-26T17:51:10","modified_gmt":"2025-06-26T15:51:10","slug":"guillaume-gersdorff-le-tailleur-de-pates","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/guillaume-gersdorff-le-tailleur-de-pates\/","title":{"rendered":"Guillaume Gersdorff – Le tailleur de p\u00e2tes"},"content":{"rendered":"

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Form\u00e9 par l\u2019une des plus grandes r\u00e9f\u00e9rences mondiales de la pasta traditionnelle, Guillaume Gersdorff est aujourd\u2019hui le seul sfoglino professionnel du Benelux. \u00c0 Namur, dans son atelier \u2018Tailleur de p\u00e2tes\u2019, il enseigne l\u2019art de la p\u00e2te au rouleau et d\u00e9fend l\u2019artisanat face \u00e0 l\u2019industrialisation. Dans son restaurant \u2018La rue de Demain\u2019, il r\u00eave d\u2019une gastronomie plus responsable et respectueuse des traditions. Rencontre avec un passionn\u00e9 qui taille les p\u00e2tes comme d\u2019autres taillent des costumes\u00a0: sur mesure.<\/span><\/strong><\/p>\n

Un destin trac\u00e9 \u00e0 la fourchette et au rouleau<\/b><\/span><\/h4>\n

Pour Guillaume Gersdorff, la vocation n\u2019est pas n\u00e9e d\u2019un d\u00e9clic soudain. Elle s\u2019est impos\u00e9e comme une \u00e9vidence, d\u00e8s l\u2019enfance\u00a0: \u00ab J\u2019ai commenc\u00e9 l\u2019Horeca parce que je suis tomb\u00e9 dedans quand j\u2019\u00e9tais petit, comme Ob\u00e9lix dans la potion magique \u00bb, sourit-il. A l\u2019\u00e9poque, son p\u00e8re, restaurateur \u00e0 l\u2019Essentiel \u00e0 Temploux, l\u2019a plong\u00e9 d\u00e8s l\u2019\u00e2ge de deux ans dans le quotidien d\u2019un \u00e9tablissement de bouche. Tr\u00e8s vite, le jeune Guillaume se passionne pour le m\u00e9tier, au point de demander \u00e0 int\u00e9grer une \u00e9cole h\u00f4teli\u00e8re. Ses parents l\u2019envoient en Flandre, \u00e0 Koksijde, pour renforcer la rigueur et la ma\u00eetrise des langues. \u00ab J\u2019\u00e9tais un sale gamin avant, plaisante-t-il. Ils m\u2019ont mis \u00e0 l\u2019internat, c\u2019\u00e9tait bien. C\u2019est bien rigoureux en Flandre. \u00bb<\/p>\n

Cette premi\u00e8re formation marque le d\u00e9but d\u2019un long p\u00e9riple. Il sillonne ensuite les cuisines du monde pendant pr\u00e8s de neuf ans\u00a0: Barcelone, Paris, New York, le Br\u00e9sil\u2026 Autant de destinations o\u00f9 il affine son go\u00fbt, son exigence, son art. \u00c0 son retour, il ouvre un premier restaurant \u00e0 Thorembais, puis il cr\u00e9e \u00e0 Namur un lieu unique\u00a0: La rue de Demain, un concept m\u00ealant restauration, production artisanale et transmission.<\/p>\n

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

Le choix des p\u00e2tes, une \u00e9vidence universelle<\/b><\/span><\/h4>\n

Au c\u0153ur de cette aventure, un ingr\u00e9dient principal\u00a0: la p\u00e2te fra\u00eeche, d\u00e9clin\u00e9e sous toutes ses formes, de l\u2019entr\u00e9e au dessert. Pourquoi ce choix ? \u00ab D\u00e9j\u00e0, c\u2019est un peu le plat universel. \u00c0 qui \u00e7a ne pla\u00eet pas, les p\u00e2tes ? \u00bb interroge-t-il, presque rh\u00e9torique. Mais la p\u00e2te selon Gersdorff n\u2019a rien \u00e0 voir avec les productions banales. \u00ab Une tagliatelle al rag\u00f9, \u00e7a a l\u2019air simple, mais pour faire de vraies bonnes tagliatelle al rag\u00f9, c\u2019est tr\u00e8s compliqu\u00e9. Il y a beaucoup de technique derri\u00e8re. \u00bb<\/p>\n

Une technique qu\u2019il a pouss\u00e9e \u00e0 son paroxysme \u00e0 Bologne, au c\u0153ur de la Vecchia Scuola Bolognese, l\u2019unique \u00e9cole au monde \u00e0 former des sfoglini, ces ma\u00eetres-artisans de la p\u00e2te au rouleau. Il y a \u00e9t\u00e9 form\u00e9 par Alessandra Spisni, figure culinaire embl\u00e9matique de l\u2019\u00c9milie-Romagne. \u00ab Pendant le Covid, j\u2019ai eu la chance de pouvoir int\u00e9grer ce cours professionnel, parce qu\u2019un Australien ne pouvait plus venir. J\u2019ai d\u00fb d\u2019abord suivre des cours amateurs avec la fille d\u2019Alessandra. Pendant ce temps-l\u00e0, elle m\u2019observait pour ensuite d\u00e9cider si elle m\u2019acceptait comme son \u00e9l\u00e8ve. \u00bb<\/p>\n

La suite ressemble \u00e0 un roman\u00a0: trois mois et demi, six jours sur sept, form\u00e9 \u00e0 l\u2019ancienne, \u00e0 la main, \u00e0 la fourchette et au rouleau de 1m10, sans machine. \u00ab Elle ne prend que trois \u00e9l\u00e8ves par an. Actuellement, je suis le seul dipl\u00f4m\u00e9 de son \u00e9cole dans tout le Benelux. \u00bb<\/p>\n

\"\"<\/p>\n

Un savoir-faire artisanal, rare et pr\u00e9cieux<\/b><\/span><\/h4>\n

Dans son atelier namurois Tailleur de p\u00e2tes, Guillaume Gersdorff perp\u00e9tue ces gestes ancestraux. Pas de laminoir ici\u00a0: uniquement de la p\u00e2te \u00e9tal\u00e9e au matarello, pour un r\u00e9sultat inimitable. \u00ab C\u2019est une p\u00e2te tr\u00e8s a\u00e9rienne. On incorpore beaucoup d\u2019air avec la fourchette. Quand on coupe, il faut qu\u2019il y ait des bulles d\u2019air dans la p\u00e2te. M\u00eame tr\u00e8s fine, elle est transparente mais remplie de l\u00e9g\u00e8ret\u00e9. \u00bb<\/span><\/p>\n

Et cette l\u00e9g\u00e8ret\u00e9 a un impact direct sur la digestion. \u00ab On a d\u00e9j\u00e0 fait go\u00fbter nos p\u00e2tes \u00e0 des personnes intol\u00e9rantes au gluten, m\u00eame des c\u0153liaques. Une dame est revenue en disant \u00ab C\u2019est incroyable, je n\u2019ai eu aucune r\u00e9action\u00a0! \u00bb Un atout de plus dans son combat contre l\u2019industrialisation. \u00ab Tout devient trop industriel. Le but, c\u2019est de faire perdurer quelque chose. Les gens sont pr\u00eats \u00e0 payer moins cher pour moins bon. Il faut leur expliquer pourquoi c\u2019est important de revenir \u00e0 l\u2019artisanat. \u00bb<\/span><\/p>\n

Une farine d\u2019exception venue d\u2019Italie<\/b><\/span><\/h4>\n

Cet artisanat ne serait rien sans des mati\u00e8res premi\u00e8res de qualit\u00e9. Pour ses p\u00e2tes, Guillaume fait venir une farine sp\u00e9ciale entre Mod\u00e8ne et Bologne, une farine s\u00e9lectionn\u00e9e pour sa puret\u00e9 et sa constance. \u00ab J\u2019ai essay\u00e9 avec des farines belges. Mais on n\u2019a jamais trouv\u00e9 une farine qui fonctionne comme celle qu\u2019on utilise en Italie. Parfois, la p\u00e2te noircit ou verdit au frigo. Avec celle d\u2019Italie, elle reste parfaite. C\u2019est la Rolls-Royce de la farine \u00e0 p\u00e2tes. \u00bb<\/p>\n

La farine qu\u2019il utilise est aussi celle d\u2019Evan Funke, autre sfoglino r\u00e9put\u00e9 form\u00e9 par Spisni, aujourd\u2019hui chef star \u00e0 Los Angeles. Une communaut\u00e9 discr\u00e8te, mais redoutablement exigeante, qui pr\u00f4ne un retour aux fondamentaux.<\/p>\n

\"\"<\/p>\n

Transmettre\u00a0: un engagement profond<\/b><\/span><\/h4>\n

Si Guillaume fa\u00e7onne les p\u00e2tes avec passion, il fa\u00e7onne aussi les hommes. Il a d\u00e9j\u00e0 form\u00e9 Cyril, son bras droit, qui donne aujourd\u2019hui les cours amateurs dans l\u2019atelier. \u00ab Je l\u2019ai form\u00e9 tous les jours pendant quatre mois. Il sait faire des p\u00e2tes comme moi maintenant. Je n\u2019ai pas encore d\u2019enfants, alors je transmets autrement. \u00bb<\/p>\n

Et il ne compte pas s\u2019arr\u00eater l\u00e0. \u00ab J\u2019ai contact\u00e9 Horeca Formation pour proposer des cours aux professionnels. C\u2019est important de transmettre, de ne pas laisser ce savoir-faire se perdre. \u00bb Une id\u00e9e qu\u2019il caresse aussi pour un avenir proche\u00a0: ouvrir une boutique de p\u00e2tes fra\u00eeches. \u00ab Mais il faut une client\u00e8le pr\u00eate \u00e0 payer pour de la qualit\u00e9. En Italie, les tagliatelles, c\u2019est 18 euros le kilo. Les tortellinis, jusqu\u2019\u00e0 40 euros. Ici, \u00e0 Namur, ce n\u2019est pas toujours \u00e9vident. Mais j\u2019y crois. \u00bb<\/p>\n

Un artisan de demain dans la Rue de Demain<\/b><\/span><\/h4>\n

Le nom de son \u00e9tablissement ne doit rien au hasard. \u2018La rue de Demain\u2019 incarne un r\u00eave\u00a0: celui d\u2019une gastronomie plus humaine, plus lente, plus juste. A la carte de ce \u2018fast food gastronomique\u2019, on retrouve des boulettes sauce tomate, du vol-au-vent mais aussi des rolls au pastrami et des recettes issues de grand-m\u00e8res bolonaises. Si Guillaume enseigne aujourd\u2019hui des gestes oubli\u00e9s, d\u00e9fend une vision du m\u00e9tier faite de rigueur, il aime y m\u00ealer avant tout le plaisir et la gourmandise. \u00ab Le plus beau compliment qu\u2019on peut nous faire ? Ce n\u2019est pas n\u00e9cessairement de dire que \u201cc\u2019est bon\u201d, c\u2019est quand les Italiens nous disent qu\u2019ils se sentent chez leur grand-m\u00e8re. \u00bb<\/p>\n

En ces temps d\u2019uniformisation culinaire, ce tailleur de p\u00e2tes taille dans le vif de la tradition pour redonner de l\u2019\u00e2me \u00e0 l\u2019assiette. Une le\u00e7on pour l\u2019Horeca tout entier.<\/p>\n

[ Muriel Lombaerts – photos : \u00a9 Tailleur de p\u00e2tes ]<\/p>\n

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Form\u00e9 par l\u2019une des plus grandes r\u00e9f\u00e9rences mondiales de la pasta traditionnelle, Guillaume Gersdorff est aujourd\u2019hui le seul sfoglino professionnel du Benelux. \u00c0 Namur, dans son atelier \u2018Tailleur de p\u00e2tes\u2019, il enseigne l\u2019art de la p\u00e2te au rouleau et d\u00e9fend l\u2019artisanat face \u00e0 l\u2019industrialisation. Dans son restaurant \u2018La rue de Demain\u2019, il r\u00eave d\u2019une gastronomie […]<\/p>\n","protected":false},"author":5,"featured_media":52560,"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":[95],"tags":[],"class_list":["post-52594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGuillaume Gersdorff - Le tailleur de p\u00e2tes | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Guillaume Gersdorff - Le tailleur de p\u00e2tes\" \/>\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\/guillaume-gersdorff-le-tailleur-de-pates\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guillaume Gersdorff - 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