{"id":56381,"date":"2026-04-09T09:39:26","date_gmt":"2026-04-09T07:39:26","guid":{"rendered":"https:\/\/horecamagazine.be\/ipes-de-wavre-2e-victoire-au-trophee-romeyer\/"},"modified":"2026-04-09T09:52:22","modified_gmt":"2026-04-09T07:52:22","slug":"ipes-de-wavre-2e-victoire-au-trophee-romeyer","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ipes-de-wavre-2e-victoire-au-trophee-romeyer\/","title":{"rendered":"IPES de Wavre : 2e victoire au Troph\u00e9e Romeyer"},"content":{"rendered":"

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Mardi 31 mars, la Sucrerie de Wavre s\u2019est m\u00e9tamorphos\u00e9e pour laisser place au Troph\u00e9e Romeyer. Les \u00e9l\u00e8ves, coachs, professeurs et membres du jury ont vibr\u00e9 au rythme des casseroles, des dressages minutieux et d\u2019une tension palpable. Pendant cinq heures, quinze \u00e9l\u00e8ves issus de cinq \u00e9coles h\u00f4teli\u00e8res de Wallonie et de Flandre se sont affront\u00e9s avec une concentration remarquable \u00e0 l\u2019occasion de la 21e<\/sup> \u00e9dition du Troph\u00e9e Romeyer.<\/strong><\/p>\n

IPES de Wavre : une victoire qui confirme la rel\u00e8ve <\/strong><\/h2>\n

\u00c0 la Sucrerie de Wavre, transform\u00e9e pour l\u2019occasion en v\u00e9ritable cuisine de comp\u00e9tition, la tension \u00e9tait palpable. Pendant cinq heures, les gestes \u00e9taient pr\u00e9cis et les regards concentr\u00e9s. La 21e<\/sup> \u00e9dition du Troph\u00e9e Romeyer a, une fois encore, r\u00e9v\u00e9l\u00e9 toute l\u2019exigence – et la beaut\u00e9 – du m\u00e9tier.<\/p>\n

Cr\u00e9\u00e9 en hommage \u00e0 Pierre Romeyer, ce concours est devenu un rendez-vous incontournable pour les \u00e9coles h\u00f4teli\u00e8res. Organis\u00e9 par l\u2019IPES de Wavre, la Province du Brabant wallon et Euro-Toques, il poursuit un objectif clair : rapprocher l\u2019enseignement du terrain et valoriser les talents de demain.<\/p>\n

Un d\u00e9fi complet, entre technicit\u00e9 et cr\u00e9ativit\u00e9<\/strong><\/h2>\n

Cette ann\u00e9e, cinq \u00e9coles \u00e9taient en lice : l\u2019IPES de Wavre, l\u2019Institut Cardinal Mercier de Waterloo, l\u2019Institut Saint-Joseph de La Louvi\u00e8re, le PISO de Tirlemont et l\u2019Hotelschool de Hasselt. Chaque \u00e9quipe, compos\u00e9e de trois \u00e9l\u00e8ves de la section h\u00f4tellerie (accompagn\u00e9s d\u2019un rempla\u00e7ant), \u00e9tait coach\u00e9e par un professionnel de terrain ou un ma\u00eetre de stage.<\/p>\n

Le d\u00e9fi ? Imaginer et r\u00e9aliser un menu complet en sublimant une s\u00e9lection de produits impos\u00e9s : une entr\u00e9e autour de la joue de thon rouge (On S\u2019en Fish), un plat mettant \u00e0 l\u2019honneur la noix de jambon ou le jambonneau (Imp\u00e9rial) et un dessert \u00e0 base de chocolat (Valrhona). \u00c0 cela s\u2019ajoutait notamment une touche bien de chez nous, avec l\u2019int\u00e9gration de la bi\u00e8re Bush de Charmes, invitant les candidats \u00e0 jouer sur les accords et les contrastes.<\/p>\n

Des produits bruts, exigeants, qui demandaient pr\u00e9cision, cr\u00e9ativit\u00e9 et une vraie compr\u00e9hension des saveurs mais aussi de la d\u00e9coupe, notamment pour la joue de thon.<\/p>\n

\"\"<\/p>\n

Une organisation collective et des nouveaut\u00e9s marquantes<\/strong><\/h2>\n

\u00c0 la Sucrerie, m\u00e9tamorphos\u00e9e en cuisine de concours, tout \u00e9tait pens\u00e9 pour coller au plus pr\u00e8s de la r\u00e9alit\u00e9 professionnelle. Autour des \u00e9l\u00e8ves : des coachs, des professeurs mais aussi toute une \u00e9quipe mobilis\u00e9e en coulisses.<\/p>\n

La section h\u00f4tellerie, \u00e9paul\u00e9e par l\u2019option informatique, a d\u2019ailleurs contribu\u00e9 \u00e0 faire de cette \u00e9dition une r\u00e9ussite, notamment gr\u00e2ce \u00e0 des outils facilitant le suivi et l\u2019\u00e9valuation. Autre nouveaut\u00e9 sign\u00e9e par Curtis Mulpas, professeur \u00e0 l\u2019IPES : l\u2019introduction de parrains et marraines, renfor\u00e7ant encore les liens entre formation et monde professionnel.<\/p>\n

\u00ab Une exp\u00e9rience proche du r\u00e9el \u00bb<\/strong><\/h2>\n

Comme le souligne Damien Huylebroeck, impliqu\u00e9 dans l\u2019organisation : \u00ab L\u2019objectif est de rapprocher les \u00e9l\u00e8ves du terrain et de valoriser tout le travail r\u00e9alis\u00e9 avec les \u00e9coles et les partenaires. \u00bb Une philosophie que l\u2019on ressent \u00e0 chaque \u00e9tape du concours.<\/p>\n

\"\"<\/p>\n

Un jury d\u2019experts et un palmar\u00e8s r\u00e9v\u00e9lateur<\/strong><\/h2>\n

Sous la pr\u00e9sidence de Maxime Van Bellingen (restaurant Le Destin \u00e0 Waterloo), le jury en cuisine, \u00e9paul\u00e9 par un jury en salle, a \u00e9valu\u00e9 les candidats avec exigence : cuisson, \u00e9quilibre des saveurs, dressage, cr\u00e9ativit\u00e9, organisation\u2026 Rien n\u2019a \u00e9t\u00e9 laiss\u00e9 au hasard.<\/p>\n

Et le verdict confirme une dynamique d\u00e9j\u00e0 bien install\u00e9e : pour la deuxi\u00e8me ann\u00e9e cons\u00e9cutive, l\u2019IPES de Wavre remporte le Troph\u00e9e Romeyer avec un score de 67,7 %. L\u2019Institut Cardinal Mercier de Waterloo\/Braine d\u00e9croche la deuxi\u00e8me place et repart \u00e9galement avec le Troph\u00e9e Euro-Toques, tandis que la Hotelschool de Hasselt compl\u00e8te le podium et se voit attribuer le Troph\u00e9e du Brabant wallon.
D\u2019autres distinctions sont venues saluer des performances sp\u00e9cifiques : le Prix du Meilleur Dessert pour Hasselt et le Prix du Coach de l\u2019Ann\u00e9e pour l\u2019Institut Saint-Joseph de La Louvi\u00e8re, r\u00e9compensant un accompagnement exemplaire.<\/p>\n

Une comp\u00e9tition\u2026 Et une v\u00e9ritable \u00e9cole de vie<\/strong><\/h2>\n

Au-del\u00e0 des r\u00e9sultats, le Troph\u00e9e Romeyer reste une exp\u00e9rience profond\u00e9ment formatrice. Travailler sous pression, g\u00e9rer un minutage serr\u00e9, collaborer efficacement, d\u00e9fendre ses choix culinaires\u2026 Autant de comp\u00e9tences essentielles pour ces futurs professionnels.<\/p>\n

Mais surtout, ce concours met en lumi\u00e8re des valeurs fondamentales : la transmission du savoir-faire, le respect des produits, l\u2019esprit d\u2019\u00e9quipe. Des piliers essentiels dans un secteur en constante \u00e9volution.
Dans cette cuisine \u00e9ph\u00e9m\u00e8re, il n\u2019y avait pas seulement des \u00e9l\u00e8ves. Il y avait d\u00e9j\u00e0 des chefs en devenir, une \u00e9nergie collective, une passion sinc\u00e8re.<\/p>\n

Et une certitude : la gastronomie belge peut compter sur une rel\u00e8ve inspir\u00e9e et engag\u00e9e.<\/p>\n

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Mardi 31 mars, la Sucrerie de Wavre s\u2019est m\u00e9tamorphos\u00e9e pour laisser place au Troph\u00e9e Romeyer. Les \u00e9l\u00e8ves, coachs, professeurs et membres du jury ont vibr\u00e9 au rythme des casseroles, des dressages minutieux et d\u2019une tension palpable. Pendant cinq heures, quinze \u00e9l\u00e8ves issus de cinq \u00e9coles h\u00f4teli\u00e8res de Wallonie et de Flandre se sont affront\u00e9s avec […]<\/p>\n","protected":false},"author":5,"featured_media":56333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-56381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nIPES de Wavre : 2e victoire au Troph\u00e9e Romeyer | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | IPES de Wavre : 2e victoire au Troph\u00e9e Romeyer\" \/>\n<meta name=\"robots\" content=\"index, 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