{"id":55174,"date":"2025-12-18T12:24:24","date_gmt":"2025-12-18T11:24:24","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=55174"},"modified":"2025-12-19T11:33:09","modified_gmt":"2025-12-19T10:33:09","slug":"268-decembre2025-fr","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/268-decembre2025-fr\/","title":{"rendered":"Horeca Magazine #268 D\u00e9cembre 2025"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; admin_label=\u00a0\u00bbsection\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; custom_margin=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row admin_label=\u00a0\u00bbrow\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb custom_margin=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.16&Prime; custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_code _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<iframe allowfullscreen=\"\" allow=\"fullscreen\" style=\"border:none;width:100%;height:900px;\" src=\"https:\/\/e.issuu.com\/embed.html?d=horeca_magazine_268_december_d_cembre_2025&#038;hideIssuuLogo=true&#038;u=servicespro\"><\/iframe>[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _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\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HM268-video6.gif\u00a0\u00bb alt=\u00a0\u00bbHoreca Magazine 268 december 2025 GIF\u00a0\u00bb title_text=\u00a0\u00bbHM268-video6&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HM268-mailing-socials3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbHoreca Magazine 268 afbeeldingen\u00a0\u00bb title_text=\u00a0\u00bbHM268-mailing-socials3&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&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 link_font=\u00a0\u00bb||||on|||#726fb7|\u00a0\u00bb link_text_color=\u00a0\u00bb#726fb7&Prime; header_2_text_color=\u00a0\u00bb#726fb7&Prime; header_3_font=\u00a0\u00bbOpen Sans|700|||||||\u00a0\u00bb header_3_text_color=\u00a0\u00bb#726fb7&Prime; header_3_font_size=\u00a0\u00bb16px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2>Horeca Magazine nr. 268 (D\u00e9cembre 2025)<\/h2>\n<p><span>La plus belle p\u00e9riode de l\u2019ann\u00e9e approche. Pour vous aider \u00e0 faire de vos menus de fin d\u2019ann\u00e9e un succ\u00e8s retentissant, nous sommes fiers de vous pr\u00e9senter la toute derni\u00e8re \u00e9dition de notre <strong>Horeca Magazine<\/strong>.<\/span><\/p>\n<p><span>Dans ce num\u00e9ro, nous plongerons au c\u0153ur de l\u2019inspiration festive et du savoir-faire :<\/span><\/p>\n<ul>\n<li><strong><span>Vins pour les f\u00eates<\/span><\/strong><span> : Six sommeliers de prestige partagent leurs meilleures recommandations pour des vins exceptionnels qui surprendront \u00e0 coup s\u00fbr vos convives. Des vignobles oubli\u00e9s aux vins biologiques accessibles : nous d\u00e9cryptons les tendances pour vous.<\/span><\/li>\n<li><strong><span>Le luxe \u00e0 la carte<\/span><\/strong><span> : D\u00e9couvrez tout sur les ingr\u00e9dients rares tels que le caviar, les truffes, les hu\u00eetres d\u2019Ostende et le foie gras belge. Nous vous montrons comment ces produits se distinguent par leur tra\u00e7abilit\u00e9 et leur ancrage local.<\/span><\/li>\n<li><strong><span>Boissons maison cr\u00e9atives<\/span><\/strong><span> : Apprenez \u00e0 concocter vos sirops, cocktails et limonades maison non seulement pour stimuler votre cr\u00e9ativit\u00e9 mais aussi pour am\u00e9liorer sensiblement vos marges.<\/span><\/li>\n<li><strong><span>Tendances Nightlife<\/span><\/strong><span> : Danny Verheyden analyse la mont\u00e9e en puissance du whisky, des cocktails raffin\u00e9s et la tendance croissante des \u2018half serves\u2019 dans le monde de la nuit.<\/span><\/li>\n<li><strong><span>Jeune &amp; Brillant<\/span><\/strong><span> : Rencontre avec Curtis Maquet du <em>Beau Rivage by Curtis<\/em>, le jeune chef \u00e9toil\u00e9 qui impressionne par sa cuisine expressive.<\/span><\/li>\n<\/ul>\n<p><span>Du reste, nous vous dressons aussi un compte rendu du prestigieux concours <strong>\u2018Premier Cuisinier de Belgique 2026\u2019<\/strong>, remport\u00e9 par Baptiste Tieberghien du restaurant <em>Lin\u2019eau<\/em>.<\/span><\/p>\n<p>Bref,<span> une \u00e9dition riche d\u2019informations professionnelles, de rencontres inspirantes et de conseils pratiques pour cl\u00f4turer l\u2019ann\u00e9e en beaut\u00e9.<\/span><\/p>\n<p>T\u00e9l\u00e9chargez le PDF du magazine <strong><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HorecaMagazine268_december2025_web.pdf\" target=\"_blank\" rel=\"noopener\">ici<\/a><\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Horeca Magazine nr. 268 (D\u00e9cembre 2025) La plus belle p\u00e9riode de l\u2019ann\u00e9e approche. Pour vous aider \u00e0 faire de vos menus de fin d\u2019ann\u00e9e un succ\u00e8s retentissant, nous sommes fiers de vous pr\u00e9senter la toute derni\u00e8re \u00e9dition de notre Horeca Magazine. Dans ce num\u00e9ro, nous plongerons au c\u0153ur de l\u2019inspiration festive et du savoir-faire : [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55157,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" admin_label=\"section\" _builder_version=\"4.27.4\" custom_margin=\"0px||||false|false\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_row admin_label=\"row\" _builder_version=\"4.27.4\" background_size=\"initial\" background_position=\"top_left\" background_repeat=\"repeat\" custom_margin=\"0px||||false|false\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.16\" custom_padding=\"|||\" global_colors_info=\"{}\" custom_padding__hover=\"|||\"][et_pb_code _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]<iframe allowfullscreen=\"\" allow=\"fullscreen\" style=\"border:none;width:100%;height:900px;\" src=\"https:\/\/e.issuu.com\/embed.html?d=horeca_magazine_268_december_d_cembre_2025&hideIssuuLogo=true&u=servicespro\"><\/iframe>[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HM268-video6.gif\" alt=\"Horeca Magazine 268 december 2025 GIF\" title_text=\"HM268-video6\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HM268-mailing-socials3-scaled.jpg\" alt=\"Horeca Magazine 268 afbeeldingen\" title_text=\"HM268-mailing-socials3\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_3_font=\"Open Sans|700|||||||\" header_3_font_size=\"16px\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\" header_2_text_color=\"#726fb7\" header_3_text_color=\"#726fb7\" link_font=\"||||on|||#726fb7|\" link_text_color=\"#726fb7\"]\n<h2>Horeca Magazine nr. 268 (December 2025)<\/h2>\nHoreca Magazine nr. 268 (december 2025) is d\u00e9 inspiratiebron voor de professionele horecasector aan de vooravond van de feestdagen. In deze editie ligt de focus op culinaire uitmuntendheid, rendabele innovaties en de nieuwste trends in nightlife en gastronomie.\n<h3>Feestelijke Inspiratie en Luxeproducten<\/h3>\nMet het naderen van het eindejaar biedt dit nummer uitgebreide dossiers over ingredi\u00ebnten met een hoge toegevoegde waarde.\n<ul>\n \t<li><strong>Wijnen voor de feestdagen:<\/strong> Zes gerenommeerde sommeliers delen hun aanbevelingen voor uitzonderlijke wijnen, vari\u00ebrend van vergeten wijngaarden tot toegankelijke biologische profielen.<\/li>\n \t<li><strong>Luxedelicatessen:<\/strong> Een diepe duik in de wereld van kaviaar (waaronder Belgische kaviaar), truffels, oesters uit Oostende en ambachtelijke foie gras. Er is speciale aandacht voor traceerbaarheid en lokale bevoorrading.<\/li>\n \t<li><strong>Wijn &amp; Kaas:<\/strong> Tips voor verrassende combinaties tussen terroirproducten om de kwaliteiten van beide optimaal te laten schitteren.<\/li>\n<\/ul>\n<h3>Coaching en Rendement<\/h3>\nNaast inspiratie biedt het magazine praktische handvaten voor ondernemers:\n<ul>\n \t<li><strong>Huisgemaakte dranken:<\/strong> Een dossier over hoe zelfgemaakte limonades, ijsthee en siropen niet alleen bijdragen aan een unieke identiteit en duurzaamheid (zero waste), maar ook de winstmarges aanzienlijk verhogen.<\/li>\n \t<li><strong>HR en Personeel:<\/strong> Experts bespreken het belang van een goede HR-reputatie en hoe slecht beheerd personeelsverloop de sfeerbeleving en klantperceptie negatief kan be\u00efnvloeden.<\/li>\n<\/ul>\n<h3>Ontmoetingen en Wedstrijden<\/h3>\n<ul>\n \t<li><strong>Jong &amp; Briljant:<\/strong> Een portret van <strong>Curtis Maquet<\/strong> (<a href=\"https:\/\/www.curtismaquet.be\/\" target=\"_blank\" rel=\"noopener\"><em>Beau Rivage by Curtis<\/em><\/a>), de jonge sterrenchef die indruk maakt met zijn expressieve keuken.<\/li>\n \t<li><strong>Interviews:<\/strong> Gesprekken met onder meer <strong>Charles Jeandrain<\/strong> (<a href=\"https:\/\/www.attablezvous.be\/fr\/\" target=\"_blank\" rel=\"noopener\"><em>Attablez-vous*<\/em><\/a>) en boordcommissaris <strong>Hans Vereecken<\/strong> over de rol van gastronomie in de cruisesector.<\/li>\n \t<li><strong>Vakwedstrijden:<\/strong> Verslag van de <strong>'Eerste Kok van Belgi\u00eb 2026'<\/strong> en de interscholenwedstrijd <strong>'BeBoeuf'<\/strong>, waar jong culinair talent in de schijnwerpers staat.<\/li>\n<\/ul>\n<h3>Nightlife Trends<\/h3>\nDanny Verheyden analyseert de evoluties in het uitgaansleven, waaronder de opkomst van whisky, geraffineerde cocktails en de trend van 'half serves' (kleinere cocktails om meer te kunnen proeven).\n\n<strong>Lees het volledige magazine voor alle details, vakinformatie en exclusieve interviews om uw zaak klaar te stomen voor een succesvol 2026.<\/strong>\n\nDownload de pdf van het magazine <strong><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/HorecaMagazine268_december2025_web.pdf\" target=\"_blank\" rel=\"noopener\">hier<\/a><\/strong>\n\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[69],"tags":[],"class_list":["post-55174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazines-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Horeca Magazine #268 D\u00e9cembre 2025 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Horeca Magazine #268 D\u00e9cembre 2025 Horeca Magazine nr. 268 d\u00e9cembre 2025. Nightlife special.\" \/>\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\/268-decembre2025-fr\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Horeca Magazine #268 D\u00e9cembre 2025 | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Horeca Magazine #268 D\u00e9cembre 2025 Horeca Magazine nr. 268 d\u00e9cembre 2025. 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