{"id":56161,"date":"2026-03-26T10:27:55","date_gmt":"2026-03-26T09:27:55","guid":{"rendered":"https:\/\/horecamagazine.be\/trinquons-local-les-boissons-wallonnes-trouvent-leur-place-a-la-carte\/"},"modified":"2026-03-26T10:42:53","modified_gmt":"2026-03-26T09:42:53","slug":"trinquons-local-les-boissons-wallonnes-trouvent-leur-place-a-la-carte","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/trinquons-local-les-boissons-wallonnes-trouvent-leur-place-a-la-carte\/","title":{"rendered":"Trinquons local : les boissons wallonnes trouvent leur place \u00e0 la carte"},"content":{"rendered":"

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Les restaurants sont, \u00e0 leur mani\u00e8re, les ambassadeurs vivants de notre patrimoine culinaire et les vitrines de nos terroirs. \u00c0 travers leurs cartes, leurs choix de produits et leurs collaborations avec les producteurs, vignerons ou brasseurs, ils racontent une histoire : celle d\u2019un territoire, d\u2019un savoir-faire et d\u2019une passion partag\u00e9e pour le go\u00fbt.<\/strong><\/p>\n

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Cette philosophie est au c\u0153ur du r\u00e9seau\u00a0Table de Terroir<\/strong><\/a>,\u00a0relanc\u00e9 en 2021 par l\u2019Agence wallonne pour la Promotion d\u2019une Agriculture de Qualit\u00e9 (Apaq-W). Aujourd\u2019hui, plus d\u2019une centaine d\u2019\u00e9tablissements en Wallonie participent \u00e0 cette dynamique qui vise \u00e0 promouvoir une gastronomie ancr\u00e9e dans le local et \u00e0 valoriser les produits issus de nos fermes, de nos ateliers artisanaux, de nos brasseries et de nos vignobles.<\/p>\n

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Au fil des ann\u00e9es, ce label est devenu un v\u00e9ritable rep\u00e8re de qualit\u00e9 pour les consommateurs comme pour les professionnels. Pour les restaurateurs, rejoindre le r\u00e9seau signifie s\u2019engager en faveur des circuits courts et du terroir. Concr\u00e8tement, les \u00e9tablissements participants proposent en permanence \u00e0 leur carte une s\u00e9lection de produits locaux issus de diff\u00e9rentes cat\u00e9gories – viandes, fruits et l\u00e9gumes, produits laitiers, condiments – ainsi que plusieurs r\u00e9f\u00e9rences de boissons r\u00e9gionales.<\/p>\n

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Au-del\u00e0 d\u2019un simple cahier des charges, cette d\u00e9marche contribue aussi \u00e0 soutenir l\u2019agriculture wallonne. En travaillant directement avec des producteurs locaux, les restaurateurs participent \u00e0 une r\u00e9mun\u00e9ration plus juste des fili\u00e8res agricoles tout en proposant \u00e0 leur client\u00e8le une cuisine authentique, durable et de saison. Une approche qui r\u00e9pond parfaitement aux attentes actuelles des consommateurs, de plus en plus attentifs \u00e0 l\u2019origine des produits, \u00e0 la transparence et \u00e0 l\u2019impact environnemental de leur alimentation.<\/p>\n

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Dans ce contexte, le salon Horecatel<\/em> constitue chaque ann\u00e9e un moment privil\u00e9gi\u00e9 pour rassembler les diff\u00e9rents acteurs de la cha\u00eene alimentaire. Producteurs, restaurateurs, distributeurs et professionnels de la gastronomie s\u2019y rencontrent pour \u00e9changer, partager leurs exp\u00e9riences et imaginer de nouvelles collaborations.<\/p>\n

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L\u2019\u00e9dition 2026 a mis l\u2019accent sur un secteur en plein essor : les boissons locales. Bi\u00e8res artisanales, vins wallons, spiritueux, jus, tisanes ou boissons sans alcool innovantes\u2026 La production r\u00e9gionale ne cesse de se diversifier et de gagner en qualit\u00e9. Aujourd\u2019hui, la Wallonie compte pr\u00e8s de 600 producteurs de boissons, dont une majorit\u00e9 de brasseries mais aussi des vignobles, distilleries, cidreries et producteurs de softs artisanaux.<\/p>\n

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\"\"<\/p>\n

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Le vignoble wallon illustre bien cette \u00e9volution. Avec pr\u00e8s de 470 hectares de vignes et plusieurs appellations reconnues – dont les AOP C\u00f4tes de Sambre et Meuse<\/em> et Cr\u00e9mant de Wallonie<\/em> – la production locale gagne progressivement en visibilit\u00e9. Les vins effervescents repr\u00e9sentent d\u2019ailleurs aujourd\u2019hui une large part de cette production, confirmant l\u2019int\u00e9r\u00eat croissant pour les bulles wallonnes.<\/p>\n

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Pour les restaurateurs, int\u00e9grer ces boissons \u00e0 leur carte constitue une opportunit\u00e9 \u00e0 la fois gastronomique et \u00e9conomique. Elles permettent d\u2019enrichir l\u2019exp\u00e9rience propos\u00e9e aux clients, de raconter une histoire coh\u00e9rente entre l\u2019assiette et le verre et de mettre en avant des produits identitaires. Pour les producteurs, ces collaborations repr\u00e9sentent une vitrine pr\u00e9cieuse et un levier de d\u00e9veloppement.<\/p>\n

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Afin de mettre en lumi\u00e8re ces synergies, l\u2019Apaq-W a organis\u00e9 \u00e0 Horecatel<\/em> un Business Club<\/strong> d\u00e9di\u00e9 au secteur Horeca et \u00e0 la presse sp\u00e9cialis\u00e9e, autour du th\u00e8me \u00ab Les boissons locales \u00e0 la carte de nos restaurateurs \u00bb. La rencontre, introduite par le directeur g\u00e9n\u00e9ral de l\u2019Apaq-W Philippe Mattart, a r\u00e9uni plusieurs acteurs engag\u00e9s dans cette dynamique.<\/p>\n

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\"\"<\/p>\n

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Parmi eux, Nino Thomas, du restaurant Le Mont Blanc<\/em> \u00e0 Bouillon, membre du r\u00e9seau Table de Terroir<\/em>, qui propose avec son \u00e9pouse Dina l\u2019une des premi\u00e8res cartes de boissons 100 % belges, allant des softs aux bi\u00e8res\u2026 Mais aussi aux vins. \u00c0 ses c\u00f4t\u00e9s, Michel d\u2019Harveng, vigneron du Clos de Mostombe<\/em>, Franck Mestdagh, directeur de l\u2019enseigne Magasin D\u2019Ici<\/em>, et Jean-Philippe Humblet, brasseur \u00e0 la Brasserie de Bertinchamps<\/em> et lui aussi membre Table de Terroir,<\/em> ont partag\u00e9 leur exp\u00e9rience et leur vision du d\u00e9veloppement des fili\u00e8res locales.<\/p>\n

<\/p>\n

Leurs t\u00e9moignages ont illustr\u00e9 concr\u00e8tement comment restaurateurs et producteurs peuvent travailler main dans la main pour valoriser le terroir. Car au-del\u00e0 des tendances, c\u2019est bien une v\u00e9ritable dynamique collective qui se met en place : celle d\u2019une gastronomie plus locale, plus transparente et plus durable.<\/p>\n

<\/p>\n

Cette dynamique s\u2019inscrit aussi dans une tendance soci\u00e9tale forte. Selon les \u00e9tudes men\u00e9es aupr\u00e8s des Belges francophones, une majorit\u00e9 d\u2019entre eux aspire aujourd\u2019hui \u00e0 une alimentation plus responsable, plus saine et davantage ancr\u00e9e dans le territoire.<\/p>\n

<\/p>\n

Dans ce contexte, les restaurateurs jouent un r\u00f4le essentiel. En s\u00e9lectionnant des produits et des boissons issus de leur r\u00e9gion.<\/p>\n

<\/p>\n

Dans un monde o\u00f9 les questions d\u2019origine, de qualit\u00e9 et d\u2019impact environnemental occupent une place croissante dans les choix alimentaires, les initiatives comme Table de Terroir<\/em> rappellent combien la collaboration entre agriculture et restauration est essentielle. Et si l\u2019avenir de l\u2019Horeca passait tout simplement\u2026 Par le go\u00fbt du local ?<\/p>\n

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photos : \u00a9Apaq-W
(Muriel Lombaerts)<\/p>\n

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Les restaurants sont, \u00e0 leur mani\u00e8re, les ambassadeurs vivants de notre patrimoine culinaire et les vitrines de nos terroirs. \u00c0 travers leurs cartes, leurs choix de produits et leurs collaborations avec les producteurs, vignerons ou brasseurs, ils racontent une histoire : celle d\u2019un territoire, d\u2019un savoir-faire et d\u2019une passion partag\u00e9e pour le go\u00fbt.Cette philosophie est 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