Charles Jeandrain, vous avez ouvert \u2018Attablez-vous\u2019 il y a douze ans. Comment votre cuisine a-t-elle \u00e9volu\u00e9 au fil du temps ?<\/span><\/h3>\nMa cuisine a \u00e9volu\u00e9 au fil des ann\u00e9es avec l\u2019arriv\u00e9e de l\u2019\u00e9quipe. On a construit ensemble, pas \u00e0 pas. On ne s\u2019est jamais dit\u00a0: \u00ab Demain, on doit faire de la grande gastronomie. \u00bb En r\u00e9alit\u00e9, c\u2019est assez paradoxal, parce que pour moi, \u00e9voluer, c\u2019est parfois simplifier. La simplicit\u00e9 en cuisine, c\u2019est ce qu\u2019il y a de plus difficile \u00e0 atteindre.<\/p>\n
Avec le temps, on a appris \u00e0 travailler un seul l\u00e9gume dans un plat, et le pousser le plus loin possible. Je fais tr\u00e8s attention au v\u00e9g\u00e9tal\u00a0: j\u2019ai appris \u00e0 comprendre tout ce qu\u2019on pouvait en faire. Cet aspect de ma cuisine n\u2019\u00e9tait pas aussi d\u00e9velopp\u00e9 il y a deux ou trois ans.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/Scherm\u00adafbeelding-2026-03-13-om-09.41.50.jpg\")
<\/b><\/span><\/h3>\nVous travaillez en cuisine depuis l\u2019\u00e2ge de quinze ans. Qu\u2019est-ce qui vous fait encore vibrer aujourd\u2019hui ?<\/span><\/h3>\nTout, encore aujourd\u2019hui\u00a0! C\u2019est un m\u00e9tier exigeant, qui demande \u00e9norm\u00e9ment de travail et d\u2019investissement personnel. Mais malgr\u00e9 tout, j\u2019aime tout ce qu\u2019il m\u2019apporte. Aucun service ne ressemble \u00e0 un autre, aucune journ\u00e9e n\u2019est pareille. Les saisons reviennent, bien s\u00fbr, mais on a toujours le temps d\u2019oublier certains produits et d\u2019\u00eatre heureux de les retrouver ensuite. C\u2019est \u00e7a, le moteur.<\/p>\n
Vous avez b\u00e2ti votre vie professionnelle et personnelle \u00e0 Namur. Qu\u2019est-ce qui vous inspire dans cette ville ?<\/span><\/h3>\nJe suis n\u00e9 \u00e0 Namur, en plein centre-ville, et j\u2019aime profond\u00e9ment ma ville. J\u2019adore la voir bouger, vivre, se remplir de monde. Vous voyez ce que je veux dire ? C\u2019est inspirant, r\u00e9confortant m\u00eame, de la voir vibrer. Et elle doit vivre encore davantage. En tant que restaurateur et entrepreneur, nous sommes des acteurs de notre ville. On doit tous contribuer \u00e0 la faire rayonner, \u00e0 donner envie aux gens de venir et de s\u2019y sentir bien. C\u2019est dommage que nous n\u2019ayons pas obtenu le titre de capitale europ\u00e9enne de la culture 2030, \u00e7a aurait \u00e9t\u00e9 formidable. Mais ce n\u2019est pas grave\u00a0: on va continuer \u00e0 y travailler.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/Scherm\u00adafbeelding-2026-03-13-om-09.44.22.jpg\")
<\/span><\/p>\nQuelle est votre vision de la transmission ?<\/span><\/h3>\nIci, on donne tout. On ne cache rien. Mon livre de recettes est l\u00e0, ouvert. Demain, je peux vous donner la recette de ma b\u00e9arnaise\u00a0: vous la ferez avec mes proportions, mais elle sera diff\u00e9rente. Chaque recette devient personnelle, c\u2019est ce qui est beau.<\/p>\n
Et moi aussi, je continue d\u2019apprendre\u00a0: je suis encore deux \u00e0 trois formations par an. J\u2019ai suivi des formations sur le v\u00e9g\u00e9tal, la lactofermentation, ou encore sur certaines techniques asiatiques de conservation des fruits et l\u00e9gumes. Il faut rester moderne. Pour moi, la modernit\u00e9, aujourd\u2019hui, c\u2019est ma\u00eetriser les recettes classiques et savoir les r\u00e9interpr\u00e9ter au go\u00fbt du jour.<\/p>\n
Vous avez ouvert un deuxi\u00e8me \u00e9tablissement \u00e0 Namur, le restaurant \u2018Partage\u2019, qui propose une cuisine bistronomique. Comment trouvez-vous l\u2019\u00e9quilibre entre vos deux adresses ?<\/span><\/h3>\nD\u2019abord, j\u2019ai un socle familial tr\u00e8s fort qui me permet d\u2019avancer. Ma femme m\u2019a toujours connu dans ce m\u00e9tier, elle ne m\u2019a jamais reproch\u00e9 mes horaires ou mon engagement. Et puis, la cl\u00e9, c\u2019est de bien s\u2019entourer au fil du temps. J\u2019ai deux anciens, en salle et en cuisine, qui travaillent aujourd\u2019hui chez \u2018Partage\u2019. Je n\u2019aurais jamais cr\u00e9\u00e9 ce deuxi\u00e8me restaurant sans avoir ces personnes de confiance autour de moi.<\/p>\n
Une deuxi\u00e8me \u00e9toile, est-ce un r\u00eave ?<\/span><\/h3>\nOui, bien s\u00fbr que \u00e7a fait r\u00eaver\u00a0! Quel cuisinier \u00e9toil\u00e9 n\u2019en r\u00eaverait pas\u00a0? Mais je ne veux pas que cela paraisse pr\u00e9tentieux. J\u2019ai obtenu ma premi\u00e8re \u00e9toile \u00e0 trente et un ans, et je suis encore au d\u00e9but de ma carri\u00e8re, car j\u2019ai commenc\u00e9 jeune. J\u2019ai besoin de vibrer avec des projets, des d\u00e9fis, des challenges. Mais je ne me l\u00e8ve pas le matin en me disant\u00a0: \u00ab Je veux deux \u00e9toiles. \u00bb Ce n\u2019est pas un objectif. Nous avons d\u00e9j\u00e0 notre \u00e9toile, et notre but est de la faire briller le plus possible. Si, un jour, le travail que nous faisons m\u00e9rite une deuxi\u00e8me \u00e9toile, c\u2019est que nous serons pr\u00eats. Michelin ne distribue pas les \u00e9toiles \u00e0 la l\u00e9g\u00e8re\u00a0; ils savent reconna\u00eetre le bon moment.<\/span><\/p>\n![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/Scherm\u00adafbeelding-2026-03-13-om-09.44.03.jpg\")
<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\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\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Attablez-vous*<\/b><\/span><\/h2>\nTienne Maquet 16
\n<\/span>5000 Namen
\n<\/span>www.attablezvous.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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Partage<\/b><\/span><\/h2>\nRue des Foss\u00e9s Fleuris 18
\n<\/span>5000 Namen
\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\n[\/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\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 Charles Jeandrain :<\/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\/03\/HM268-WEBSITE-TASTE-recepten.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/truite-dondenval\/\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″]Truite d\u2019Ondenval \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\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/chevreuil-du-pays\/\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″]Chevreuil du Pays \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\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/fraicheur-de-pamplemousse\/\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″]Fra\u00eecheur de Pamplemousse \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\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n[ Ann Vandenplas \u2014 photos : \u00a9 Jan Bellen ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Derri\u00e8re les portes du restaurant \u2018Attablez-vous\u2019, \u00e0 Namur, on d\u00e9couvre l\u2019univers de Charles Jeandrain\u00a0: un chef qui cuisine comme il est, sinc\u00e8re, g\u00e9n\u00e9reux, profond\u00e9ment humain. Sa table, \u00e0 la fois \u00e9l\u00e9gante et accueillante, fait rayonner une gastronomie accessible sans rien c\u00e9der \u00e0 l\u2019exigence. Charles Jeandrain, vous avez ouvert \u2018Attablez-vous\u2019 il y a douze ans. Comment […]<\/p>\n","protected":false},"author":5,"featured_media":55955,"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\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||3px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" header_3_text_color=\"#E09900\" sticky_enabled=\"0\"]\n
Achter de deuren van restaurant \u2018Attablez-vous\u2019 in Namen ontdekt u de wereld van Charles Jeandrain, een chef die kookt zoals hij is: oprecht, gul en diepmenselijk. Zijn tafel, zowel elegant als gastvrij, straalt een toegankelijke gastronomie uit zonder in te boeten aan kwaliteit.<\/strong><\/p>\n\nCharles Jeandrain, u hebt \u2018Attablez-vous\u2019 twaalf jaar geleden geopend. Hoe is uw keuken in de loop der tijd ge\u00ebvolueerd?<\/b><\/span><\/h3>\nMijn keuken is in de loop der jaren ge\u00ebvolueerd met de komst van het team. Stap voor stap hebben we samen iets opgebouwd. We hebben nooit gedacht: \u2018Morgen moeten we haute cuisine maken.\u2019 Eigenlijk is dat nogal paradoxaal, want voor mij betekent evolueren soms vereenvoudigen. Eenvoud in de keuken is het moeilijkst te bereiken.<\/span><\/p>\nMettertijd hebben we geleerd om met met \u00e9\u00e9n groente te werken in een gerecht, en die zo ver mogelijk te brengen. Ik besteed veel aandacht aan groenten: ik heb geleerd te begrijpen wat je er allemaal mee kan doen. Dat aspect van mijn kookkunst was twee of drie jaar geleden nog niet zo ontwikkeld.<\/p>\n\n
<\/b><\/span><\/h3>\nU werkt al in de keuken sinds uw vijftiende. Wat drijft u vandaag nog?<\/b><\/span><\/h3>\nAlles, ook vandaag nog! Het is een veeleisend beroep dat enorm veel werk en persoonlijke inzet vergt. Maar ondanks dat hou ik van alles wat het mij brengt. Geen enkele dienst lijkt op de vorige, geen enkele dag is hetzelfde. De seizoenen keren natuurlijk terug, maar je hebt altijd de tijd om bepaalde producten te vergeten en blij te zijn om ze opnieuw terug te zien. Dat is wat me motiveert.<\/p>\n\n
U heeft uw professionele en persoonlijke leven in \u00adNamen opgebouwd. Wat inspireert u in deze stad?<\/b><\/span><\/h3>\nIk ben in Namen geboren, midden in het centrum, en ik hou enorm veel van mijn stad. Ik vind het heerlijk om de stad te zien bewegen, leven en volstromen met mensen. Begrijpt u wat ik bedoel? Het is inspirerend, zelfs geruststellend om de stad te zien bruisen. En ze moet nog levendiger worden. Als restauranthouder en ondernemer zijn wij actoren van onze stad. Wij moeten allemaal ons steentje bijdragen om de stad te laten schitteren, om mensen zin te geven om langs te komen en er zich goed te voelen. Het is jammer dat we de titel van Europese Culturele Hoofdstad 2030 niet hebben gekregen; dat zou geweldig geweest zijn. Maar dat geeft niet: we blijven eraan werken.<\/span><\/p>\n<\/span><\/p>\n\nWat is uw visie op overdracht?<\/b><\/span><\/h3>\nHier geven we alles. We verbergen niets. Mijn receptenboek ligt daar, open. Morgen kan ik u het recept van mijn bearnaisesaus geven: u bereidt het met mijn verhoudingen, maar het zal anders zijn. Elk recept wordt persoonlijk, dat is het mooie ervan.<\/p>\n
En ik blijf zelf ook bijleren: ik volg nog steeds twee tot drie opleidingen per jaar. Zo heb ik opleidingen gevolgd over groenten, lactofermentatie en bepaalde Aziatische technieken voor het conserveren van fruit en groenten. Je moet modern blijven. Voor mij betekent moderniteit vandaag: klassieke recepten beheersen en ze kunnen herinterpreteren naar de smaak van vandaag.<\/p>\n\n
U hebt een tweede zaak geopend in Namen, met name het restaurant \u2018Partage\u2019, dat bistronomische gerechten serveert. Hoe vindt u een evenwicht tussen uw twee adressen?<\/b><\/span><\/h3>\nAllereerst heb ik een heel sterke familiale basis die me vooruithelpt. Mijn vrouw heeft me altijd in dit beroep gekend, ze heeft me nooit mijn werktijden of mijn inzet verweten. En verder is de sleutel: jezelf goed omringen. Ik heb twee oudgedienden, in de zaal en in de keuken, die nu bij \u2018Partage\u2019 werken. Ik zou dat tweede restaurant nooit hebben opgericht zonder die vertrouwde mensen om me heen.<\/span><\/p>\n\nEen tweede ster, is dat een droom?<\/b><\/span><\/h3>\nJa, natuurlijk is dat een droom! Welke sterrenchef zou daar niet van dromen? Maar ik wil niet dat het pretentieus klinkt. Ik heb mijn eerste ster op mijn eenendertigste gekregen en ik sta nog aan het begin van mijn carri\u00e8re, want ik ben jong begonnen. Ik heb projecten nodig die me drijven, uitdagingen, nieuwe doelen. Maar ik sta \u2019s morgens niet op met de gedachte dat ik twee sterren wil; dat is geen doel. We hebben al onze ster, en ons doel is die zo veel mogelijk te laten schitteren. Als op een dag het werk dat we doen een tweede ster verdient, dan is dat zo omdat we er klaar voor zijn. Michelin deelt sterren niet lichtvaardig uit; ze weten het juiste moment te herkennen.<\/span><\/p>\n<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" make_equal=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||60px|||\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\" title_text=\"mastercooks\" url=\"https:\/\/mastercooks.be\/nl\" url_new_window=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"|30px||30px|false|true\" global_colors_info=\"{}\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nAttablez-vous*<\/b><\/span><\/h2>\nTienne Maquet 16\n<\/span>5000 Namen\n<\/span>www.attablezvous.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nPartage<\/b><\/span><\/h2>\nRue des Foss\u00e9s Fleuris 18\n<\/span>5000 Namen\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||0px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nOntdek hier de 3 recepten van Charles Jeandrain:<\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-tarbot\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Forel uit Ondenval \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-duif\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Ree uit de streek \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-freeft\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Verfrissing van pompelmoes \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"60px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"927c31ec-fa95-4524-8ee8-6d96d51a7cc5\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n[ Ann Vandenplas \u2014 foto's: \u00a9 Jan Bellen ]<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-55974","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":"\n
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Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=55974"}],"version-history":[{"count":5,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974\/revisions"}],"predecessor-version":[{"id":56009,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974\/revisions\/56009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/55955"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=55974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=55974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=55974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/b><\/span><\/h3>\nVous travaillez en cuisine depuis l\u2019\u00e2ge de quinze ans. Qu\u2019est-ce qui vous fait encore vibrer aujourd\u2019hui ?<\/span><\/h3>\nTout, encore aujourd\u2019hui\u00a0! C\u2019est un m\u00e9tier exigeant, qui demande \u00e9norm\u00e9ment de travail et d\u2019investissement personnel. Mais malgr\u00e9 tout, j\u2019aime tout ce qu\u2019il m\u2019apporte. Aucun service ne ressemble \u00e0 un autre, aucune journ\u00e9e n\u2019est pareille. Les saisons reviennent, bien s\u00fbr, mais on a toujours le temps d\u2019oublier certains produits et d\u2019\u00eatre heureux de les retrouver ensuite. C\u2019est \u00e7a, le moteur.<\/p>\n
Vous avez b\u00e2ti votre vie professionnelle et personnelle \u00e0 Namur. Qu\u2019est-ce qui vous inspire dans cette ville ?<\/span><\/h3>\nJe suis n\u00e9 \u00e0 Namur, en plein centre-ville, et j\u2019aime profond\u00e9ment ma ville. J\u2019adore la voir bouger, vivre, se remplir de monde. Vous voyez ce que je veux dire ? C\u2019est inspirant, r\u00e9confortant m\u00eame, de la voir vibrer. Et elle doit vivre encore davantage. En tant que restaurateur et entrepreneur, nous sommes des acteurs de notre ville. On doit tous contribuer \u00e0 la faire rayonner, \u00e0 donner envie aux gens de venir et de s\u2019y sentir bien. C\u2019est dommage que nous n\u2019ayons pas obtenu le titre de capitale europ\u00e9enne de la culture 2030, \u00e7a aurait \u00e9t\u00e9 formidable. Mais ce n\u2019est pas grave\u00a0: on va continuer \u00e0 y travailler.<\/p>\n
<\/span><\/p>\nQuelle est votre vision de la transmission ?<\/span><\/h3>\nIci, on donne tout. On ne cache rien. Mon livre de recettes est l\u00e0, ouvert. Demain, je peux vous donner la recette de ma b\u00e9arnaise\u00a0: vous la ferez avec mes proportions, mais elle sera diff\u00e9rente. Chaque recette devient personnelle, c\u2019est ce qui est beau.<\/p>\n
Et moi aussi, je continue d\u2019apprendre\u00a0: je suis encore deux \u00e0 trois formations par an. J\u2019ai suivi des formations sur le v\u00e9g\u00e9tal, la lactofermentation, ou encore sur certaines techniques asiatiques de conservation des fruits et l\u00e9gumes. Il faut rester moderne. Pour moi, la modernit\u00e9, aujourd\u2019hui, c\u2019est ma\u00eetriser les recettes classiques et savoir les r\u00e9interpr\u00e9ter au go\u00fbt du jour.<\/p>\n
Vous avez ouvert un deuxi\u00e8me \u00e9tablissement \u00e0 Namur, le restaurant \u2018Partage\u2019, qui propose une cuisine bistronomique. Comment trouvez-vous l\u2019\u00e9quilibre entre vos deux adresses ?<\/span><\/h3>\nD\u2019abord, j\u2019ai un socle familial tr\u00e8s fort qui me permet d\u2019avancer. Ma femme m\u2019a toujours connu dans ce m\u00e9tier, elle ne m\u2019a jamais reproch\u00e9 mes horaires ou mon engagement. Et puis, la cl\u00e9, c\u2019est de bien s\u2019entourer au fil du temps. J\u2019ai deux anciens, en salle et en cuisine, qui travaillent aujourd\u2019hui chez \u2018Partage\u2019. Je n\u2019aurais jamais cr\u00e9\u00e9 ce deuxi\u00e8me restaurant sans avoir ces personnes de confiance autour de moi.<\/p>\n
Une deuxi\u00e8me \u00e9toile, est-ce un r\u00eave ?<\/span><\/h3>\nOui, bien s\u00fbr que \u00e7a fait r\u00eaver\u00a0! Quel cuisinier \u00e9toil\u00e9 n\u2019en r\u00eaverait pas\u00a0? Mais je ne veux pas que cela paraisse pr\u00e9tentieux. J\u2019ai obtenu ma premi\u00e8re \u00e9toile \u00e0 trente et un ans, et je suis encore au d\u00e9but de ma carri\u00e8re, car j\u2019ai commenc\u00e9 jeune. J\u2019ai besoin de vibrer avec des projets, des d\u00e9fis, des challenges. Mais je ne me l\u00e8ve pas le matin en me disant\u00a0: \u00ab Je veux deux \u00e9toiles. \u00bb Ce n\u2019est pas un objectif. Nous avons d\u00e9j\u00e0 notre \u00e9toile, et notre but est de la faire briller le plus possible. Si, un jour, le travail que nous faisons m\u00e9rite une deuxi\u00e8me \u00e9toile, c\u2019est que nous serons pr\u00eats. Michelin ne distribue pas les \u00e9toiles \u00e0 la l\u00e9g\u00e8re\u00a0; ils savent reconna\u00eetre le bon moment.<\/span><\/p>\n<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\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\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Attablez-vous*<\/b><\/span><\/h2>\nTienne Maquet 16
\n<\/span>5000 Namen
\n<\/span>www.attablezvous.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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Partage<\/b><\/span><\/h2>\nRue des Foss\u00e9s Fleuris 18
\n<\/span>5000 Namen
\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\n[\/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\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 Charles Jeandrain :<\/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\/03\/HM268-WEBSITE-TASTE-recepten.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/truite-dondenval\/\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″]Truite d\u2019Ondenval \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\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/chevreuil-du-pays\/\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″]Chevreuil du Pays \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\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/fraicheur-de-pamplemousse\/\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″]Fra\u00eecheur de Pamplemousse \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\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n[ Ann Vandenplas \u2014 photos : \u00a9 Jan Bellen ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Derri\u00e8re les portes du restaurant \u2018Attablez-vous\u2019, \u00e0 Namur, on d\u00e9couvre l\u2019univers de Charles Jeandrain\u00a0: un chef qui cuisine comme il est, sinc\u00e8re, g\u00e9n\u00e9reux, profond\u00e9ment humain. Sa table, \u00e0 la fois \u00e9l\u00e9gante et accueillante, fait rayonner une gastronomie accessible sans rien c\u00e9der \u00e0 l\u2019exigence. Charles Jeandrain, vous avez ouvert \u2018Attablez-vous\u2019 il y a douze ans. Comment […]<\/p>\n","protected":false},"author":5,"featured_media":55955,"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\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||3px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" header_3_text_color=\"#E09900\" sticky_enabled=\"0\"]\n
Achter de deuren van restaurant \u2018Attablez-vous\u2019 in Namen ontdekt u de wereld van Charles Jeandrain, een chef die kookt zoals hij is: oprecht, gul en diepmenselijk. Zijn tafel, zowel elegant als gastvrij, straalt een toegankelijke gastronomie uit zonder in te boeten aan kwaliteit.<\/strong><\/p>\n\nCharles Jeandrain, u hebt \u2018Attablez-vous\u2019 twaalf jaar geleden geopend. Hoe is uw keuken in de loop der tijd ge\u00ebvolueerd?<\/b><\/span><\/h3>\nMijn keuken is in de loop der jaren ge\u00ebvolueerd met de komst van het team. Stap voor stap hebben we samen iets opgebouwd. We hebben nooit gedacht: \u2018Morgen moeten we haute cuisine maken.\u2019 Eigenlijk is dat nogal paradoxaal, want voor mij betekent evolueren soms vereenvoudigen. Eenvoud in de keuken is het moeilijkst te bereiken.<\/span><\/p>\nMettertijd hebben we geleerd om met met \u00e9\u00e9n groente te werken in een gerecht, en die zo ver mogelijk te brengen. Ik besteed veel aandacht aan groenten: ik heb geleerd te begrijpen wat je er allemaal mee kan doen. Dat aspect van mijn kookkunst was twee of drie jaar geleden nog niet zo ontwikkeld.<\/p>\n\n
<\/b><\/span><\/h3>\nU werkt al in de keuken sinds uw vijftiende. Wat drijft u vandaag nog?<\/b><\/span><\/h3>\nAlles, ook vandaag nog! Het is een veeleisend beroep dat enorm veel werk en persoonlijke inzet vergt. Maar ondanks dat hou ik van alles wat het mij brengt. Geen enkele dienst lijkt op de vorige, geen enkele dag is hetzelfde. De seizoenen keren natuurlijk terug, maar je hebt altijd de tijd om bepaalde producten te vergeten en blij te zijn om ze opnieuw terug te zien. Dat is wat me motiveert.<\/p>\n\n
U heeft uw professionele en persoonlijke leven in \u00adNamen opgebouwd. Wat inspireert u in deze stad?<\/b><\/span><\/h3>\nIk ben in Namen geboren, midden in het centrum, en ik hou enorm veel van mijn stad. Ik vind het heerlijk om de stad te zien bewegen, leven en volstromen met mensen. Begrijpt u wat ik bedoel? Het is inspirerend, zelfs geruststellend om de stad te zien bruisen. En ze moet nog levendiger worden. Als restauranthouder en ondernemer zijn wij actoren van onze stad. Wij moeten allemaal ons steentje bijdragen om de stad te laten schitteren, om mensen zin te geven om langs te komen en er zich goed te voelen. Het is jammer dat we de titel van Europese Culturele Hoofdstad 2030 niet hebben gekregen; dat zou geweldig geweest zijn. Maar dat geeft niet: we blijven eraan werken.<\/span><\/p>\n<\/span><\/p>\n\nWat is uw visie op overdracht?<\/b><\/span><\/h3>\nHier geven we alles. We verbergen niets. Mijn receptenboek ligt daar, open. Morgen kan ik u het recept van mijn bearnaisesaus geven: u bereidt het met mijn verhoudingen, maar het zal anders zijn. Elk recept wordt persoonlijk, dat is het mooie ervan.<\/p>\n
En ik blijf zelf ook bijleren: ik volg nog steeds twee tot drie opleidingen per jaar. Zo heb ik opleidingen gevolgd over groenten, lactofermentatie en bepaalde Aziatische technieken voor het conserveren van fruit en groenten. Je moet modern blijven. Voor mij betekent moderniteit vandaag: klassieke recepten beheersen en ze kunnen herinterpreteren naar de smaak van vandaag.<\/p>\n\n
U hebt een tweede zaak geopend in Namen, met name het restaurant \u2018Partage\u2019, dat bistronomische gerechten serveert. Hoe vindt u een evenwicht tussen uw twee adressen?<\/b><\/span><\/h3>\nAllereerst heb ik een heel sterke familiale basis die me vooruithelpt. Mijn vrouw heeft me altijd in dit beroep gekend, ze heeft me nooit mijn werktijden of mijn inzet verweten. En verder is de sleutel: jezelf goed omringen. Ik heb twee oudgedienden, in de zaal en in de keuken, die nu bij \u2018Partage\u2019 werken. Ik zou dat tweede restaurant nooit hebben opgericht zonder die vertrouwde mensen om me heen.<\/span><\/p>\n\nEen tweede ster, is dat een droom?<\/b><\/span><\/h3>\nJa, natuurlijk is dat een droom! Welke sterrenchef zou daar niet van dromen? Maar ik wil niet dat het pretentieus klinkt. Ik heb mijn eerste ster op mijn eenendertigste gekregen en ik sta nog aan het begin van mijn carri\u00e8re, want ik ben jong begonnen. Ik heb projecten nodig die me drijven, uitdagingen, nieuwe doelen. Maar ik sta \u2019s morgens niet op met de gedachte dat ik twee sterren wil; dat is geen doel. We hebben al onze ster, en ons doel is die zo veel mogelijk te laten schitteren. Als op een dag het werk dat we doen een tweede ster verdient, dan is dat zo omdat we er klaar voor zijn. Michelin deelt sterren niet lichtvaardig uit; ze weten het juiste moment te herkennen.<\/span><\/p>\n<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" make_equal=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||60px|||\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\" title_text=\"mastercooks\" url=\"https:\/\/mastercooks.be\/nl\" url_new_window=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"|30px||30px|false|true\" global_colors_info=\"{}\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nAttablez-vous*<\/b><\/span><\/h2>\nTienne Maquet 16\n<\/span>5000 Namen\n<\/span>www.attablezvous.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nPartage<\/b><\/span><\/h2>\nRue des Foss\u00e9s Fleuris 18\n<\/span>5000 Namen\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||0px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nOntdek hier de 3 recepten van Charles Jeandrain:<\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-tarbot\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Forel uit Ondenval \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-duif\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Ree uit de streek \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-freeft\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Verfrissing van pompelmoes \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"60px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"927c31ec-fa95-4524-8ee8-6d96d51a7cc5\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n[ Ann Vandenplas \u2014 foto's: \u00a9 Jan Bellen ]<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-55974","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":"\n
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Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=55974"}],"version-history":[{"count":5,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974\/revisions"}],"predecessor-version":[{"id":56009,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/55974\/revisions\/56009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/55955"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=55974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=55974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=55974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Je suis n\u00e9 \u00e0 Namur, en plein centre-ville, et j\u2019aime profond\u00e9ment ma ville. J\u2019adore la voir bouger, vivre, se remplir de monde. Vous voyez ce que je veux dire ? C\u2019est inspirant, r\u00e9confortant m\u00eame, de la voir vibrer. Et elle doit vivre encore davantage. En tant que restaurateur et entrepreneur, nous sommes des acteurs de notre ville. On doit tous contribuer \u00e0 la faire rayonner, \u00e0 donner envie aux gens de venir et de s\u2019y sentir bien. C\u2019est dommage que nous n\u2019ayons pas obtenu le titre de capitale europ\u00e9enne de la culture 2030, \u00e7a aurait \u00e9t\u00e9 formidable. Mais ce n\u2019est pas grave\u00a0: on va continuer \u00e0 y travailler.<\/p>\n
Ici, on donne tout. On ne cache rien. Mon livre de recettes est l\u00e0, ouvert. Demain, je peux vous donner la recette de ma b\u00e9arnaise\u00a0: vous la ferez avec mes proportions, mais elle sera diff\u00e9rente. Chaque recette devient personnelle, c\u2019est ce qui est beau.<\/p>\n Et moi aussi, je continue d\u2019apprendre\u00a0: je suis encore deux \u00e0 trois formations par an. J\u2019ai suivi des formations sur le v\u00e9g\u00e9tal, la lactofermentation, ou encore sur certaines techniques asiatiques de conservation des fruits et l\u00e9gumes. Il faut rester moderne. Pour moi, la modernit\u00e9, aujourd\u2019hui, c\u2019est ma\u00eetriser les recettes classiques et savoir les r\u00e9interpr\u00e9ter au go\u00fbt du jour.<\/p>\n D\u2019abord, j\u2019ai un socle familial tr\u00e8s fort qui me permet d\u2019avancer. Ma femme m\u2019a toujours connu dans ce m\u00e9tier, elle ne m\u2019a jamais reproch\u00e9 mes horaires ou mon engagement. Et puis, la cl\u00e9, c\u2019est de bien s\u2019entourer au fil du temps. J\u2019ai deux anciens, en salle et en cuisine, qui travaillent aujourd\u2019hui chez \u2018Partage\u2019. Je n\u2019aurais jamais cr\u00e9\u00e9 ce deuxi\u00e8me restaurant sans avoir ces personnes de confiance autour de moi.<\/p>\n Oui, bien s\u00fbr que \u00e7a fait r\u00eaver\u00a0! Quel cuisinier \u00e9toil\u00e9 n\u2019en r\u00eaverait pas\u00a0? Mais je ne veux pas que cela paraisse pr\u00e9tentieux. J\u2019ai obtenu ma premi\u00e8re \u00e9toile \u00e0 trente et un ans, et je suis encore au d\u00e9but de ma carri\u00e8re, car j\u2019ai commenc\u00e9 jeune. J\u2019ai besoin de vibrer avec des projets, des d\u00e9fis, des challenges. Mais je ne me l\u00e8ve pas le matin en me disant\u00a0: \u00ab Je veux deux \u00e9toiles. \u00bb Ce n\u2019est pas un objectif. Nous avons d\u00e9j\u00e0 notre \u00e9toile, et notre but est de la faire briller le plus possible. Si, un jour, le travail que nous faisons m\u00e9rite une deuxi\u00e8me \u00e9toile, c\u2019est que nous serons pr\u00eats. Michelin ne distribue pas les \u00e9toiles \u00e0 la l\u00e9g\u00e8re\u00a0; ils savent reconna\u00eetre le bon moment.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\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\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n Tienne Maquet 16 [\/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_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n Rue des Foss\u00e9s Fleuris 18 [\/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\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 [\/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\/03\/HM268-WEBSITE-TASTE-recepten.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/truite-dondenval\/\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″]Truite d\u2019Ondenval \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\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif [ Ann Vandenplas \u2014 photos : \u00a9 Jan Bellen ]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Derri\u00e8re les portes du restaurant \u2018Attablez-vous\u2019, \u00e0 Namur, on d\u00e9couvre l\u2019univers de Charles Jeandrain\u00a0: un chef qui cuisine comme il est, sinc\u00e8re, g\u00e9n\u00e9reux, profond\u00e9ment humain. Sa table, \u00e0 la fois \u00e9l\u00e9gante et accueillante, fait rayonner une gastronomie accessible sans rien c\u00e9der \u00e0 l\u2019exigence. Charles Jeandrain, vous avez ouvert \u2018Attablez-vous\u2019 il y a douze ans. Comment […]<\/p>\n","protected":false},"author":5,"featured_media":55955,"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\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||3px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" header_3_text_color=\"#E09900\" sticky_enabled=\"0\"]\n Achter de deuren van restaurant \u2018Attablez-vous\u2019 in Namen ontdekt u de wereld van Charles Jeandrain, een chef die kookt zoals hij is: oprecht, gul en diepmenselijk. Zijn tafel, zowel elegant als gastvrij, straalt een toegankelijke gastronomie uit zonder in te boeten aan kwaliteit.<\/strong><\/p>\n\n Mijn keuken is in de loop der jaren ge\u00ebvolueerd met de komst van het team. Stap voor stap hebben we samen iets opgebouwd. We hebben nooit gedacht: \u2018Morgen moeten we haute cuisine maken.\u2019 Eigenlijk is dat nogal paradoxaal, want voor mij betekent evolueren soms vereenvoudigen. Eenvoud in de keuken is het moeilijkst te bereiken.<\/span><\/p>\n Mettertijd hebben we geleerd om met met \u00e9\u00e9n groente te werken in een gerecht, en die zo ver mogelijk te brengen. Ik besteed veel aandacht aan groenten: ik heb geleerd te begrijpen wat je er allemaal mee kan doen. Dat aspect van mijn kookkunst was twee of drie jaar geleden nog niet zo ontwikkeld.<\/p>\n\n Alles, ook vandaag nog! Het is een veeleisend beroep dat enorm veel werk en persoonlijke inzet vergt. Maar ondanks dat hou ik van alles wat het mij brengt. Geen enkele dienst lijkt op de vorige, geen enkele dag is hetzelfde. De seizoenen keren natuurlijk terug, maar je hebt altijd de tijd om bepaalde producten te vergeten en blij te zijn om ze opnieuw terug te zien. Dat is wat me motiveert.<\/p>\n\n Ik ben in Namen geboren, midden in het centrum, en ik hou enorm veel van mijn stad. Ik vind het heerlijk om de stad te zien bewegen, leven en volstromen met mensen. Begrijpt u wat ik bedoel? Het is inspirerend, zelfs geruststellend om de stad te zien bruisen. En ze moet nog levendiger worden. Als restauranthouder en ondernemer zijn wij actoren van onze stad. Wij moeten allemaal ons steentje bijdragen om de stad te laten schitteren, om mensen zin te geven om langs te komen en er zich goed te voelen. Het is jammer dat we de titel van Europese Culturele Hoofdstad 2030 niet hebben gekregen; dat zou geweldig geweest zijn. Maar dat geeft niet: we blijven eraan werken.<\/span><\/p>\n Hier geven we alles. We verbergen niets. Mijn receptenboek ligt daar, open. Morgen kan ik u het recept van mijn bearnaisesaus geven: u bereidt het met mijn verhoudingen, maar het zal anders zijn. Elk recept wordt persoonlijk, dat is het mooie ervan.<\/p>\n En ik blijf zelf ook bijleren: ik volg nog steeds twee tot drie opleidingen per jaar. Zo heb ik opleidingen gevolgd over groenten, lactofermentatie en bepaalde Aziatische technieken voor het conserveren van fruit en groenten. Je moet modern blijven. Voor mij betekent moderniteit vandaag: klassieke recepten beheersen en ze kunnen herinterpreteren naar de smaak van vandaag.<\/p>\n\n Allereerst heb ik een heel sterke familiale basis die me vooruithelpt. Mijn vrouw heeft me altijd in dit beroep gekend, ze heeft me nooit mijn werktijden of mijn inzet verweten. En verder is de sleutel: jezelf goed omringen. Ik heb twee oudgedienden, in de zaal en in de keuken, die nu bij \u2018Partage\u2019 werken. Ik zou dat tweede restaurant nooit hebben opgericht zonder die vertrouwde mensen om me heen.<\/span><\/p>\n\n Ja, natuurlijk is dat een droom! Welke sterrenchef zou daar niet van dromen? Maar ik wil niet dat het pretentieus klinkt. Ik heb mijn eerste ster op mijn eenendertigste gekregen en ik sta nog aan het begin van mijn carri\u00e8re, want ik ben jong begonnen. Ik heb projecten nodig die me drijven, uitdagingen, nieuwe doelen. Maar ik sta \u2019s morgens niet op met de gedachte dat ik twee sterren wil; dat is geen doel. We hebben al onze ster, en ons doel is die zo veel mogelijk te laten schitteren. Als op een dag het werk dat we doen een tweede ster verdient, dan is dat zo omdat we er klaar voor zijn. Michelin deelt sterren niet lichtvaardig uit; ze weten het juiste moment te herkennen.<\/span><\/p>\n Tienne Maquet 16\n<\/span>5000 Namen\n<\/span>www.attablezvous.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n Rue des Foss\u00e9s Fleuris 18\n<\/span>5000 Namen\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||0px|||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n [ Ann Vandenplas \u2014 foto's: \u00a9 Jan Bellen ]<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-55974","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":"\n<\/span><\/p>\nQuelle est votre vision de la transmission ?<\/span><\/h3>\n
Vous avez ouvert un deuxi\u00e8me \u00e9tablissement \u00e0 Namur, le restaurant \u2018Partage\u2019, qui propose une cuisine bistronomique. Comment trouvez-vous l\u2019\u00e9quilibre entre vos deux adresses ?<\/span><\/h3>\n
Une deuxi\u00e8me \u00e9toile, est-ce un r\u00eave ?<\/span><\/h3>\n
<\/span><\/p>\nAttablez-vous*<\/b><\/span><\/h2>\n
\n<\/span>5000 Namen
\n<\/span>www.attablezvous.be<\/a><\/span><\/span><\/p>\nPartage<\/b><\/span><\/h2>\n
\n<\/span>5000 Namen
\n<\/span>www.restaurantpartage.be<\/a><\/span><\/span><\/p>\nD\u00e9couvrez ici les 3 recettes de Charles Jeandrain :<\/h2>\n
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/chevreuil-du-pays\/\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″]Chevreuil du Pays \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\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbCharles Jeandrain \u2014 Attablez-vous*\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/fraicheur-de-pamplemousse\/\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″]Fra\u00eecheur de Pamplemousse \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\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\nCharles Jeandrain, u hebt \u2018Attablez-vous\u2019 twaalf jaar geleden geopend. Hoe is uw keuken in de loop der tijd ge\u00ebvolueerd?<\/b><\/span><\/h3>\n
<\/b><\/span><\/h3>\nU werkt al in de keuken sinds uw vijftiende. Wat drijft u vandaag nog?<\/b><\/span><\/h3>\n
U heeft uw professionele en persoonlijke leven in \u00adNamen opgebouwd. Wat inspireert u in deze stad?<\/b><\/span><\/h3>\n
<\/span><\/p>\n\nWat is uw visie op overdracht?<\/b><\/span><\/h3>\n
U hebt een tweede zaak geopend in Namen, met name het restaurant \u2018Partage\u2019, dat bistronomische gerechten serveert. Hoe vindt u een evenwicht tussen uw twee adressen?<\/b><\/span><\/h3>\n
Een tweede ster, is dat een droom?<\/b><\/span><\/h3>\n
<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" make_equal=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"||60px|||\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\" title_text=\"mastercooks\" url=\"https:\/\/mastercooks.be\/nl\" url_new_window=\"on\" _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"|30px||30px|false|true\" global_colors_info=\"{}\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" header_2_text_color=\"#E09900\" custom_padding=\"50px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\nAttablez-vous*<\/b><\/span><\/h2>\n
Partage<\/b><\/span><\/h2>\n
Ontdek hier de 3 recepten van Charles Jeandrain:<\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-tarbot\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Forel uit Ondenval \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten2.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-duif\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Ree uit de streek \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/03\/HM268-WEBSITE-TASTE-recepten3.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"Charles Jeandrain \u2014 Attablez-vous*\" url=\"https:\/\/horecamagazine.be\/koen-somers-recept-freeft\/\" _builder_version=\"4.27.4\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" text_font=\"Open Sans|500|||||||\" custom_margin=\"-10px||||false|false\" custom_padding=\"0px||||false|false\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]Verfrissing van pompelmoes \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.27.4\" _module_preset=\"default\" custom_padding=\"60px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.27.4\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"927c31ec-fa95-4524-8ee8-6d96d51a7cc5\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n