{"id":56574,"date":"2026-04-23T09:56:14","date_gmt":"2026-04-23T07:56:14","guid":{"rendered":"https:\/\/horecamagazine.be\/david-delmas-remporte-le-titre-de-first-maitre-dhotel-of-belgium-2026\/"},"modified":"2026-04-23T10:38:30","modified_gmt":"2026-04-23T08:38:30","slug":"david-delmas-remporte-le-titre-de-first-maitre-dhotel-of-belgium-2026","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/david-delmas-remporte-le-titre-de-first-maitre-dhotel-of-belgium-2026\/","title":{"rendered":"David Delmas (La table de Manon) remporte le titre de First Ma\u00eetre d\u2019H\u00f4tel of Belgium 2026"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Le lundi 16 mars, l\u2019\u00e9cole h\u00f4teli\u00e8re Spermalie \u00e0 Bruges a accueilli la finale du concours First Ma\u00eetre d\u2019H\u00f4tel of Belgium 2026. Il s\u2019agissait de la dixi\u00e8me \u00e9dition organis\u00e9e par la FETAM, la F\u00e9d\u00e9ration of Table Masters. Cette f\u00e9d\u00e9ration professionnelle se positionne comme une plateforme d\u00e9di\u00e9e aux professionnels de salle, avec pour mission de renforcer, valoriser et professionnaliser le m\u00e9tier.<\/strong><\/p>\n<p><\/p>\n<p>\u00ab \u00c0 la FETAM, tout tourne autour de la valorisation de l\u2019art culinaire et de l\u2019excellence du service. Nous sommes fiers de notre comp\u00e9tition annuelle, connue sous le nom de \u201cPremier Ma\u00eetre d\u2019H\u00f4tel de Belgique\u201d, o\u00f9 les meilleurs professionnels de salle s\u2019affrontent pour ce titre prestigieux \u00bb, explique le pr\u00e9sident Alain Thoon.<\/p>\n<p><\/p>\n<p>Le concours est ouvert \u00e0 tous les professionnels du service exer\u00e7ant sur le territoire belge. Douze candidats se sont inscrits. Chacun a \u00e9t\u00e9 \u00e9valu\u00e9 sur son lieu de travail par une d\u00e9l\u00e9gation de la FETAM. \u00c0 l\u2019issue de cette s\u00e9lection, quatre finalistes ont \u00e9t\u00e9 retenus :<\/p>\n<p><\/p>\n<ul>\n<li>Vincent Collard \u2013 Quai n\u00b04<\/li>\n<li>Davina Declercq \u2013 Le Vieux Ch\u00e2teau<\/li>\n<li>David Delmas \u2013 La Table de Manon<\/li>\n<li>Jonathan Mar\u00e9chal \u2013 L\u2019Empreinte<\/li>\n<\/ul>\n<p><\/p>\n<p><img decoding=\"async\" class=\"wp-image-56560 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1040\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-scaled.jpg 2560w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-300x122.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-1024x416.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-768x312.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-1536x624.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-2048x832.jpg 2048w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-1080x439.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-1280x520.jpg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-1254x509.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/Scherm\u00adafbeelding-2026-04-23-om-09.53.01-210x85.jpg 210w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><\/p>\n<p>Ces quatre ma\u00eetres d\u2019h\u00f4tel se sont affront\u00e9s lors de quatre ateliers pratiques. Ils ont notamment d\u00fb r\u00e9aliser \u00e0 table une r\u00e9interpr\u00e9tation de la cr\u00eape \u00ab Com\u00e9die Fran\u00e7aise \u00bb, incluant le flambage. Ils ont \u00e9galement d\u00e9cortiqu\u00e9 un homard cuit pour le transformer en cocktail de homard, avec une sauce cocktail pr\u00e9par\u00e9e sur place, ainsi que servir un plateau de fromages belges dans les r\u00e8gles de l\u2019art. Les \u00e9l\u00e8ves de Spermalie ont contribu\u00e9 au bon d\u00e9roulement de l\u2019\u00e9v\u00e9nement.<\/p>\n<p><\/p>\n<p>Tous les candidats ont fait preuve d\u2019enthousiasme et de rigueur dans l\u2019ex\u00e9cution des \u00e9preuves. Le jury a finalement d\u00e9sign\u00e9 David Delmas, de La Table de Manon, comme laur\u00e9at.<\/p>\n<p><\/p>\n<p><img decoding=\"async\" class=\"wp-image-56562 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot.jpeg\" alt=\"\" width=\"1280\" height=\"960\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot.jpeg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-300x225.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-1024x768.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-768x576.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-1080x810.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-853x640.jpeg 853w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-1003x752.jpeg 1003w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/20260316_135905-groot-210x158.jpeg 210w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p><\/p>\n<p>Inge Waeles, ma\u00eetresse de maison du restaurant trois \u00e9toiles Boury \u00e0 Roulers, \u00e9tait pr\u00e9sente en tant qu\u2019ambassadrice du concours. \u00ab Les \u00e9coles h\u00f4teli\u00e8res continuent d\u2019enseigner les pr\u00e9parations et d\u00e9coupes en salle, mais celles-ci sont de moins en moins pratiqu\u00e9es dans les restaurants. C\u2019est regrettable. Il est temps de redonner ses lettres de noblesse \u00e0 cet artisanat. J\u2019ai donc imm\u00e9diatement accept\u00e9 de soutenir cette initiative. Chez Boury, nous r\u00e9alisons encore de nombreuses pr\u00e9parations en salle, comme la pomme moscovite, le sabayon ou le caf\u00e9 glac\u00e9. Nous d\u00e9coupons \u00e9galement \u00e0 table un selle d\u2019agneau ou une volaille basque Aradoa. \u00bb<\/p>\n<p><\/p>\n<p><a href=\"http:\/\/www.federation-tablemasters.be\">www.federation-tablemasters.be<\/a><\/p>\n<p><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p>RDV<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le lundi 16 mars, l\u2019\u00e9cole h\u00f4teli\u00e8re Spermalie \u00e0 Bruges a accueilli la finale du concours First Ma\u00eetre d\u2019H\u00f4tel of Belgium 2026. Il s\u2019agissait de la dixi\u00e8me \u00e9dition organis\u00e9e par la FETAM, la F\u00e9d\u00e9ration of Table Masters. Cette f\u00e9d\u00e9ration professionnelle se positionne comme une plateforme d\u00e9di\u00e9e aux professionnels de salle, avec pour mission de renforcer, valoriser [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":56536,"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-56574","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":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>David Delmas (La table de Manon) remporte le titre de First Ma\u00eetre 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