{"id":54777,"date":"2025-11-13T10:30:10","date_gmt":"2025-11-13T09:30:10","guid":{"rendered":"https:\/\/horecamagazine.be\/elise-de-waele-sacree-master-of-port-benelux\/"},"modified":"2025-11-13T10:35:17","modified_gmt":"2025-11-13T09:35:17","slug":"elise-de-waele-sacree-master-of-port-benelux","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/elise-de-waele-sacree-master-of-port-benelux\/","title":{"rendered":"Elise De Waele sacr\u00e9e Master of Port Benelux"},"content":{"rendered":"

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De gauche \u00e0 droite : Daphne van den Hoven (Guilde des Sommeliers Pays-Bas), Ruben Struyve (membre de la Guilde des sommeliers de Belgique et sommelier \u00e0 La Table de Maxime) et la laur\u00e9ate Elise De Waele, membre de l’Association des Sommeliers Flamands et g\u00e9rante de la Brasserie Ruisl\u00e9 \u00e0 Ruiselede.<\/p>\n

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Elise De Waele, membre de la Vereniging van Vlaamse Sommeliers et exploitante de la Brasserie Ruisl\u00e9 \u00e0 Ruiselede, a remport\u00e9 la comp\u00e9tition Master of Port Benelux, organis\u00e9e par le Port & Douro Wine Institute, qui s\u2019est tenue au Pestana Amsterdam Riverside Hotel. Daphne van den Hoven (Gilde van Sommeliers Nederland) et Ruben Struyve (membre de la Guilde des Sommeliers de Belgique et travaillant \u00e0 La Table de Maxime) ont d\u00e9croch\u00e9 respectivement les deuxi\u00e8me et troisi\u00e8me places.<\/strong><\/p>\n

Pendant la finale de deux jours, cinq sommeliers ont concouru pour le titre de Master of Port Benelux. En plus des trois participants d\u00e9j\u00e0 mentionn\u00e9s, Yoerik Depraetere de la Vereniging van Vlaamse Sommeliers et Dennis Van Veen de la Gilde van Sommeliers Nederland \u00e9taient \u00e9galement de la partie. Tous ont d\u00fb passer une s\u00e9rie d\u2019\u00e9preuves th\u00e9oriques et pratiques.<\/p>\n

\u00ab Personnellement, je trouvais que mes deux premi\u00e8res \u00e9preuves ne s\u2019\u00e9taient pas tr\u00e8s bien pass\u00e9es, donc je n\u2019\u00e9tais pas tr\u00e8s optimiste quant au r\u00e9sultat\u2026 mais heureusement, le jury en a d\u00e9cid\u00e9 autrement \u00bb, confie une Elise De Waele heureuse, qui a d\u00e9j\u00e0 remport\u00e9 quelques autres concours par le pass\u00e9.<\/p>\n

\u00ab Apr\u00e8s l\u2019\u00e9cole h\u00f4teli\u00e8re Ter Groene Poorte \u00e0 Bruges, j\u2019ai \u00e9galement suivi une formation de bachelier en gestion h\u00f4teli\u00e8re \u00e0 Bruxelles et j\u2019ai pu effectuer des stages en tant que sommeli\u00e8re aux The Ritz London et The Savoy \u00e0 Londres, ainsi qu\u2019\u00e0 l\u2019H\u00f4tel & Spa Royal Champagne \u00e0 Champillon, d\u2019o\u00f9 vous avez une vue splendide sur la r\u00e9gion champenoise. \u00bb<\/p>\n

\"\"<\/p>\n

Quelle est votre vision du porto dans l’Horeca ?<\/h6>\n

\u00ab\u00a0Le porto avait, et a encore, une image assez ringarde, mais les master classes organis\u00e9es ont d\u00e9j\u00e0 beaucoup contribu\u00e9 \u00e0 changer cela. En \u00e9t\u00e9, j\u2019utilise souvent le porto dans mes cocktails, et je pense m\u00eame y consacrer une master class dans mon \u00e9tablissement. Du reste, mes clients aiment pouvoir d\u00e9couvrir des nouveaut\u00e9s. Il faut innover, car les clients sont devenus plus exigeants, surtout depuis le Covid.\u00a0\u00bb<\/p>\n

Les membres du jury comptaient notamment Pieter Verheyde de la Guilde des Sommeliers de Belgique.<\/h6>\n

\u00ab Le march\u00e9 belge est un m\u00e9lange de portos haut-de-gamme et standard \u00bb, explique-t-il. \u00ab Cela nous positionne entre la France, o\u00f9 les portos bon march\u00e9 dominent, et les pays anglo-saxons (Grande-Bretagne, \u00c9tats-Unis et Canada), qui ont davantage une tradition de portos haut de gamme. Cela tient certes au pouvoir d\u2019achat mais surtout \u00e0 la culture. \u00bb<\/p>\n

\u00ab Dans notre pays, nous devrions en tout cas viser davantage les portos haut de gamme. Le porto reste en effet un march\u00e9 int\u00e9ressant pour les sommeliers ayant un peu de \u2018bagage\u2019 \u2014 il faut une certaine maturit\u00e9 pour le proposer. Ce n\u2019est pas \u00e9vident de positionner le porto dans une carte des vins, mais la qualit\u00e9 est ind\u00e9niable. Une bonne connaissance de base du porto est et reste indispensable dans chaque restaurant de standing. \u00bb<\/p>\n

\"\"<\/p>\n

Le concours Master of Port est organis\u00e9 par l\u2019Instituto dos Vinhos do Douro e do Porto, I.P. (IVDP) et a pour objectif de mettre en valeur l\u2019excellence du porto et de renforcer sa pr\u00e9sence aupr\u00e8s des professionnels et leaders d\u2019opinion dans le Benelux. 269 ans apr\u00e8s la cr\u00e9ation de la plus ancienne appellation d\u2019origine contr\u00f4l\u00e9e au monde, la premi\u00e8re \u00e9dition du Master of Port Benelux a vu le jour en 2025, en collaboration et avec le soutien de la Guilde des Sommeliers de Belgique, de la Vlaamse Sommeliersvereniging et de la Gilde van de Sommeliers Nederland \u00bb.<\/p>\n

Pour plus d\u2019informations, rendez-vous sur le site www.ivdp.pt<\/a><\/p>\n

(dv)<\/em><\/p>\n

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De gauche \u00e0 droite : Daphne van den Hoven (Guilde des Sommeliers Pays-Bas), Ruben Struyve (membre de la Guilde des sommeliers de Belgique et sommelier \u00e0 La Table de Maxime) et la laur\u00e9ate Elise De Waele, membre de l’Association des Sommeliers Flamands et g\u00e9rante de la Brasserie Ruisl\u00e9 \u00e0 Ruiselede.Elise De Waele, membre de la […]<\/p>\n","protected":false},"author":5,"featured_media":54766,"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-54777","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":"\nElise De Waele sacr\u00e9e 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