{"id":53002,"date":"2025-07-18T13:12:10","date_gmt":"2025-07-18T11:12:10","guid":{"rendered":"https:\/\/horecamagazine.be\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\/"},"modified":"2025-07-18T14:59:32","modified_gmt":"2025-07-18T12:59:32","slug":"podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\/","title":{"rendered":"PODCAST : &lsquo;Le fil&rsquo; avec Christophe Hardiquest \/ David Martin \/ Sang Degeimbre"},"content":{"rendered":"\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Un podcast sur l\u2019h\u00e9ritage et le partage dans la gastronomie. Trois grands chefs belges racontent l\u2019art de la transmission.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ces deux derni\u00e8res ann\u00e9es, j\u2019ai eu la chance de rencontrer de nombreux chefs et de r\u00e9aliser leur portrait. Je les ai \u00e9cout\u00e9s me raconter leur parcours \u2014 des moments pr\u00e9cieux, profond\u00e9ment inspirants. Je garde notamment un souvenir marquant de l\u2019interview de Christophe Pauly (Le Coq aux Champs), r\u00e9alis\u00e9e il y a quelques ann\u00e9es pour Horeca Magazine. Il m\u2019avait confi\u00e9 avoir quitt\u00e9 l\u2019\u00e9cole pour \u00eatre form\u00e9 pendant trois ans par le chef Daniel Van Lint, qui l\u2019avait pris sous son aile.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Et presque toujours, derri\u00e8re un grand chef ou une grande cheffe, il y a un autre cuisinier ou cuisini\u00e8re qui a accept\u00e9 de prendre le temps de transmettre. Quelqu\u2019un qui a su poser un regard bienveillant, parfois d\u00e9terminant. Ce temps de transmission peut s\u2019\u00e9tendre sur des ann\u00e9es. Et puis un jour, ce jeune chef \u2014 devenu moins jeune \u2014 s\u2019en va. Il ne vous doit rien. Mais il part avec quelque chose de vous. Et d\u00e9j\u00e0, il faut songer \u00e0 transmettre \u00e0 nouveau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette question de la transmission me touche particuli\u00e8rement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans quels m\u00e9tiers prend-on encore le temps de former, de transmettre, hormis ceux de l\u2019artisanat ? Dans une soci\u00e9t\u00e9 o\u00f9 tout va vite, o\u00f9 chacun prot\u00e8ge jalousement les secrets de sa r\u00e9ussite, il est devenu rare qu\u2019on vous offre g\u00e9n\u00e9reusement du temps et du savoir. Pourtant, j\u2019ai la conviction que notre soci\u00e9t\u00e9 a besoin de ces liens tiss\u00e9s d\u2019humain \u00e0 humain. Aider l\u2019autre \u00e0 apprendre, n\u2019est-ce pas l\u2019une des plus nobles expressions de l\u2019humanit\u00e9 ?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enseigner est un m\u00e9tier \u00e0 part enti\u00e8re. Pour cela, il faut comprendre profond\u00e9ment le sens de ce que l\u2019on fait, et apprendre \u00e0 le traduire en mots. Certains chefs, naturellement taiseux, ont d\u00fb faire cet effort&nbsp;: nommer leurs gestes, expliquer leur art, avant d\u2019accepter de laisser partir celles et ceux \u00e0 qui ils ont tant donn\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Top Chef et autres \u00e9missions culinaires font le show. Avec ce podcast, j\u2019ai eu envie de vous emmener dans les coulisses, dans le silence des cuisines, au c\u0153ur du quotidien. Et de rendre hommage \u00e0 cet autre talent que les chefs exercent dans l\u2019ombre, jour apr\u00e8s jour&nbsp;: celui de la transmission.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Merci \u00e0 eux de continuer \u00e0 tisser le fil.<br><br><em><strong>Merci particuli\u00e8rement aux 3 merveilleux chefs qui ont accept\u00e9 de parler transmission avec moi.<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Ann Vandenplas<\/em><\/p>\n\n\n\n<div style=\"height:60px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-1024x576.jpeg\" alt=\"\" class=\"wp-image-53010\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-1024x576.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-300x169.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-768x432.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-1080x608.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-1138x640.jpeg 1138w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-1254x705.jpeg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot-210x118.jpeg 210w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/christoff-groot.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Christophe Hardiquest<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><em>\u00ab Menssa \u00bb<\/em><br><em>\u00ab Le petit bonbon \u00bb<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><a href=\"http:\/\/www.menssa.be\">www.menssa.be<\/a><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-1024x576.jpeg\" alt=\"\" class=\"wp-image-53012\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-1024x576.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-300x169.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-768x432.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-1080x608.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-1138x640.jpeg 1138w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-1254x705.jpeg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot-210x118.jpeg 210w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/David-Martin-groot.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>David Martin<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><em>\u00ab La paix \u00bb<\/em><br><em>\u00ab Palais Royal by David Martin \u00bb<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><a href=\"http:\/\/www.lapaix.eu\">www.lapaix.eu<\/a><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-1024x576.jpeg\" alt=\"\" class=\"wp-image-53014\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-1024x576.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-300x169.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-768x432.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-1080x608.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-1138x640.jpeg 1138w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-1254x705.jpeg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot-210x118.jpeg 210w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Sang-Hoon-Degeimbre-groot.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Sang Hoon Degeimbre<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><em>\u00ab L\u2019air du temps \u00bb <br>\u00ab Bistro Air du Temps \u00bb <br>\u00ab Anju \u00bb<br>\u00ab Brasserie Correspondance \u00bb <br>\u00ab Jayu \u00bb<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><a href=\"http:\/\/www.airdutemps.be\">www.airdutemps.be<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un podcast sur l\u2019h\u00e9ritage et le partage dans la gastronomie. Trois grands chefs belges racontent l\u2019art de la transmission. Ces deux derni\u00e8res ann\u00e9es, j\u2019ai eu la chance de rencontrer de nombreux chefs et de r\u00e9aliser leur portrait. Je les ai \u00e9cout\u00e9s me raconter leur parcours \u2014 des moments pr\u00e9cieux, profond\u00e9ment inspirants. Je garde notamment un [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":53000,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[86],"tags":[],"class_list":["post-53002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-video-taste-fr","et_post_format-et-post-format-video","et-has-post-format-content"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PODCAST : &#039;Le fil&#039; avec Christophe Hardiquest \/ David Martin \/ Sang Degeimbre | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | PODCAST : &#039;Le fil&#039; avec Christophe Hardiquest \/ David Martin \/ Sang Degeimbre\" \/>\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\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PODCAST : &#039;Le fil&#039; avec Christophe Hardiquest \/ David Martin \/ Sang Degeimbre | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | PODCAST : &#039;Le fil&#039; avec Christophe Hardiquest \/ David Martin \/ Sang Degeimbre\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-18T11:12:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-18T12:59:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/07\/Scherm\u00adafbeelding-2025-07-04-om-11.55.57-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/podcast-le-fil-avec-christophe-hardiquest-david-martin-sang-degeimbre\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"PODCAST : &lsquo;Le fil&rsquo; 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