{"id":55497,"date":"2026-02-05T13:55:55","date_gmt":"2026-02-05T12:55:55","guid":{"rendered":"https:\/\/horecamagazine.be\/koen-somers-de-kristalijn\/"},"modified":"2026-02-11T10:04:57","modified_gmt":"2026-02-11T09:04:57","slug":"koen-somers-de-kristalijn","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/koen-somers-de-kristalijn\/","title":{"rendered":"Koen Somers \u2014 De Kristalijn*"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||3px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

\u00ab Pour mes clients, la premi\u00e8re impression est importante. Tout doit \u00eatre aussi parfait que possible dans les moindres d\u00e9tails, tant en ce qui concerne le F&B que l’ambiance, la musique, etc. \u00bb, explique Koen Somers, chef du restaurant De Kristalijn* \u00e0 Genk, r\u00e9compens\u00e9 d’une \u00e9toile Michelin et d’une note de 17 sur 20 au Gault&Millau.<\/span><\/strong><\/p>\n

Apr\u00e8s avoir suivi une formation en boulangerie au Ceria-Coovi, Koen Somers, qui a grandi dans une famille de boulangers \u00e0 Hoeselt, a offici\u00e9 dans divers restaurants, comme La P\u00e9rouse \u00e0 Anvers, De Barrier \u00e0 Houthalen, etc. Il a ensuite \u00e9t\u00e9 engag\u00e9 comme chef au restaurant De Kristalijn*, qu\u2019abritait alors le b\u00e2timent principal de Stiemerheide. Plus tard, De Kristalijn* \u2018part 2\u2019 a \u00e9t\u00e9 construit sur un terrain situ\u00e9 juste \u00e0 c\u00f4t\u00e9 de l’h\u00f4tel et du terrain de golf.<\/p>\n

Ce b\u00e2timent est un embl\u00e8me en soi\u00a0: bas et g\u00e9om\u00e9trique, il est dot\u00e9 de grandes fen\u00eatres qui s\u2019ouvrent sur la verdure du parc national de la Haute Campine et sur une \u0153uvre d’art de David Oyen qui rappelle l’\u00eele de P\u00e2ques.<\/p>\n

\u00ab Pour le concept, je me suis plus ou moins inspir\u00e9 du chef fran\u00e7ais trois \u00e9toiles Michel Bras, que j’ai eu l’occasion de rencontrer \u00e0 plusieurs reprises dans son restaurant dans l’Aveyron. Il a toujours \u00e9t\u00e9 une source d’inspiration pour moi \u00bb, explique Koen Somers.<\/p>\n

Et en effet, d\u00e8s que vous entrez chez De Kristalijn*, vous ressentez imm\u00e9diatement les good vibes\u00a0: beaucoup d’\u00e9l\u00e9ments lumineux (provenant de Venise) et d’harmonie, une atmosph\u00e8re d\u00e9tendue, beaucoup d’espace entre les tables et une ambiance chaleureuse. Koen Somers travaille \u00e9galement dans une \u2018v\u00e9ritable\u2019 cuisine ouverte, o\u00f9 presque tous les clients attabl\u00e9s dans la salle peuvent observer directement ce qui se fait dans la cuisine, et vice versa. La cuisine et la salle s’int\u00e8grent harmonieusement, ce qui cr\u00e9e une interaction fluide entre les clients et l’\u00e9quipe de cuisine.<\/p>\n

\u00ab En \u00e9t\u00e9, nous pouvons ouvrir les fen\u00eatres, ce qui donne aux clients l\u2019impression d\u2019une v\u00e9randa luxueuse, en pleine nature. Notre int\u00e9rieur est une exp\u00e9rience en soi, et nos clients accordent beaucoup d’importance \u00e0 l’exp\u00e9rience. \u00bb<\/p>\n

\"De<\/h3>\n

Quelle est votre philosophie en cuisine ?<\/span><\/h3>\n

\u00ab Je pars d’une cuisine classique, mais avec des touches modernes. J’aime travailler avec le pigeon d’Anjou et le poulet de Bresse, des produits tr\u00e8s polyvalents dont on peut utiliser pratiquement toutes les parties, ce qui est important \u00e0 mes yeux. Je pr\u00e9pare \u00e9galement diff\u00e9rentes recettes \u00e0 base de veau \u00e9lev\u00e9 localement. J’aime ajouter une touche asiatique \u00e0 mes plats. J’ai toujours beaucoup aim\u00e9 la p\u00e2tisserie, toutes nos p\u00e2tisseries sont donc \u2018maison\u2019. Les produits r\u00e9gionaux occupent \u00e9galement une place importante dans ma cuisine. \u00c9tant situ\u00e9s \u00e0 Genk, nous ne pouvons bien s\u00fbr pas ignorer les nombreux fruits qu\u2019offre le Limbourg, les asperges, etc. Nous travaillons \u00e9galement exclusivement avec des fromages belges. Nous essayons \u00e9galement d’inclure dans chaque menu un vin de la r\u00e9gion de Hesbaye, comme par exemple celui du domaine viticole Aldeneyck \u00e0 Maaseik.<\/span><\/p>\n

\"\"<\/h3>\n

Quelle est votre philosophie en mati\u00e8re de vin ?<\/span><\/h3>\n

Notre sommelier David Aerts a \u00e9t\u00e9 form\u00e9 \u00e0 l’ancienne, ce qui se traduit par une approche assez classique, mais nous sommes \u00e9galement ouverts aux vins naturels et \u00e0 l’innovation en g\u00e9n\u00e9ral.<\/p>\n

L’un des facteurs de r\u00e9ussite d’un \u00e9tablissement haut de gamme est de trouver le personnel ad\u00e9quat, et De Kristalijn* a vis\u00e9 dans le mille \u00e0 cet \u00e9gard. A les voir, on dirait que cette \u00e9quipe bien rod\u00e9e et multilingue travaille ensemble depuis des ann\u00e9es…<\/p>\n

\u00ab J’accorde une grande importance au multilinguisme, car il est important pour nos clients \u00e9trangers de pouvoir \u00eatre abord\u00e9s dans leur langue maternelle. J’aime aussi travailler avec des membres du personnel issus de diff\u00e9rentes cultures, comme par exemple un ma\u00eetre d’h\u00f4tel chilien, etc. Par ailleurs, je trouve important de former une \u00e9quipe soud\u00e9e avec le personnel. C’est pourquoi j’organise tous les trois mois une petite activit\u00e9 motivante, au cours de laquelle ils peuvent \u00e9galement peaufiner leurs connaissances. \u00bb<\/p>\n

\"De<\/span><\/p>\n

Si vous souhaitez passer la nuit, cela est possible dans l’une des 70 chambres de Stiemerheide, un charmant \u00e9tablissement de style cottage anglais, petit fr\u00e8re de La Butte aux Bois \u00e0 Lanaken et \u00e9galement propri\u00e9t\u00e9 du bijoutier Jochen Le\u00ebn. Toutes les chambres du Stiemerheide ont \u00e9t\u00e9 r\u00e9nov\u00e9es il y a deux ans, tout comme le hall d’entr\u00e9e et le bar. Dans un d\u00e9lai plus ou moins long, la salle de petit-d\u00e9jeuner sera \u00e9galement r\u00e9nov\u00e9e.<\/p>\n

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De Kristalijn*
Stiemerheide<\/h2>\n

Wiemesmeerstraat 105,
<\/span>3600 Genk
<\/span>www.dekristalijn.be<\/a>
<\/span>www.stiemerheide.be<\/a><\/span><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

D\u00e9couvrez ici les 3 recettes de Koen Somers :<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/02\/recepten-HM267_TASTE_KoenSomers.jpg\u00a0\u00bb alt=\u00a0\u00bbTurbot & caviar Osci\u00e8tre, chou-fleur, mole, oignon rouge\u00a0\u00bb title_text=\u00a0\u00bbTurbot & caviar Osci\u00e8tre, chou-fleur, mole, oignon rouge\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/turbot-caviar-oscietre-chou-fleur-mole-oignon-rouge\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Turbot & caviar Osci\u00e8tre, chou-fleur, mole, oignon rouge \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/02\/recepten-HM267_TASTE_KoenSomers2.jpg\u00a0\u00bb alt=\u00a0\u00bbPigeon d\u2019\u2019Anjou\u2019 betterave rouge, girolles, m\u00fbres, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbPigeon d\u2019\u2019Anjou\u2019 betterave rouge, girolles, m\u00fbres, pistache, verjus\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/pigeon-danjou-betterave-rouge-girolles-mures-pistache-verjus\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Pigeon d\u2019\u2019Anjou\u2019, betterave rouge, girolles, m\u00fbres, pistache, verjus \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/02\/recepten-HM267_TASTE_KoenSomers3.jpg\u00a0\u00bb alt=\u00a0\u00bbHomard europ\u00e9en c\u00e9leri rave, parmesan, liv\u00e8che\u00a0\u00bb title_text=\u00a0\u00bbHomard europ\u00e9en c\u00e9leri rave, parmesan, liv\u00e8che\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/homard-europeen-celeri-rave-parmesan-liveche\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Homard europ\u00e9en, c\u00e9leri rave, parmesan, liv\u00e8che \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

[ Danny Verheyden – photos : \u00a9 Jan Bellen ]<\/em><\/p>\n

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\u00ab Pour mes clients, la premi\u00e8re impression est importante. Tout doit \u00eatre aussi parfait que possible dans les moindres d\u00e9tails, tant en ce qui concerne le F&B que l’ambiance, la musique, etc. \u00bb, explique Koen Somers, chef du restaurant De Kristalijn* \u00e0 Genk, r\u00e9compens\u00e9 d’une \u00e9toile Michelin et d’une note de 17 sur 20 au […]<\/p>\n","protected":false},"author":5,"featured_media":55448,"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":[45],"tags":[],"class_list":["post-55497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nKoen Somers \u2014 De Kristalijn* | Horeca Magazine<\/title>\n<meta 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