Vous avez travaill\u00e9 huit ans aux c\u00f4t\u00e9s de Ren\u00e9 Mathieu, connu pour sa cuisine enti\u00e8rement v\u00e9g\u00e9tale. Comment vous situez-vous par rapport \u00e0 lui?<\/span><\/h3>\nNotre menu est \u00e0 65 ou 70 % v\u00e9g\u00e9tal. Il y a tous les apports des herbes sauvages, de la cueillette et tout ce que j\u2019ai appris pendant ces huit ann\u00e9es. Cela \u00e9tant, je propose aussi de la viande et du poisson, mais toujours dans la m\u00eame philosophie. Ce n\u2019est pas v\u00e9g\u00e9tal \u00e0 proprement parler, mais on source nos produits avec \u00e9norm\u00e9ment d\u2019attention. On sait d\u2019o\u00f9 ils viennent, on sait ce qu\u2019on met dans l\u2019assiette et surtout on peut l\u2019expliquer aux clients.<\/p>\n
Comment construisez-vous vos menus ? Y a-t-il une narration ?<\/span><\/h3>\nCe qui me guide avant tout, ce sont les saisons. Si un produit est l\u00e0 aujourd\u2019hui et qu\u2019il n\u2019est plus l\u00e0 demain, on change. C\u2019est aussi pour cela que nous n\u2019\u00e9crivons pas le menu. Les gens qui viennent ici ne savent pas ce qu\u2019ils vont manger. C\u2019est un menu unique, \u00e0 185 euros.<\/p>\n
Hier par exemple, on \u00e9tait dans la for\u00eat avec Gr\u00e9goire, notre premier fils. On y a vu du cresson sauvage. On en a ramen\u00e9 et on l\u2019a int\u00e9gr\u00e9 dans un plat. On change beaucoup de choses en fonction de ce qu\u2019on trouve dans la nature ou dans notre jardin aromatique.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/06\/Scherm\u00adafbeelding-2026-06-12-om-17.26.43.jpg\")
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Le fait d\u2019avoir \u00e9t\u00e9 coach au Bocuse d\u2019Or vous aide-t-il dans la gestion de votre \u00e9quipe ?<\/span><\/h3>\nBeaucoup. Et m\u00eame le fait d\u2019avoir concouru moi-m\u00eame au Bocuse d\u2019Or (Archibald \u00e9tait vainqueur de la s\u00e9lection belge en 2024). Cela donne \u00e9norm\u00e9ment de recul sur soi. Je me suis beaucoup calm\u00e9. Avant, j\u2019\u00e9tais plus nerveux. Aujourd\u2019hui, je relativise davantage. Si avant quelqu\u2019un ratait une cuisson, je pouvais m\u2019\u00e9nerver. Maintenant, on explique, on recommence et on avance. Cela change vraiment la fa\u00e7on de travailler avec l\u2019\u00e9quipe.<\/p>\n
Comment voyez-vous l\u2019\u00e9volution de la gastronomie ?<\/span><\/h3>\nJe pense qu\u2019on va vers des structures plus petites. C\u2019est un peu le mod\u00e8le qu\u2019on a ici. \u00c9videmment, c\u2019est un investissement immobilier important, mais c\u2019est un projet qui peut fonctionner m\u00eame avec moins de personnel. Nous sommes quinze employ\u00e9s et \u00e7a tourne tr\u00e8s bien. Mais si un jour il faut r\u00e9duire, on pourrait aussi adapter la structure.<\/p>\n
Aujourd\u2019hui, le vrai probl\u00e8me, ce sont les co\u00fbts de mati\u00e8re et le personnel. L\u2019\u00e9cart va sans doute se creuser entre le tr\u00e8s haut de gamme et les restaurants plus simples. Mais comme dans toutes les p\u00e9riodes de crise, cela pousse aussi les chefs \u00e0 se r\u00e9inventer.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/06\/HMTable\u00a9JanBellen-HorecaMagazine70-scaled.jpeg\")
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La gastronomie est travers\u00e9e par de nombreuses tendances\u2026<\/span><\/h3>\nOui, mais aujourd\u2019hui tout peut fonctionner. Il y a des \u00adrestaurants tr\u00e8s classiques qui marchent tr\u00e8s bien, et des concepts tr\u00e8s modernes aussi. Je pense que ce que les gens recherchent surtout, c\u2019est une personnalit\u00e9. Avant, les clients allaient toujours dans le m\u00eame restaurant. Aujourd\u2019hui, ils ont envie de d\u00e9couvrir plusieurs endroits. L\u2019important, c\u2019est donc d\u2019avoir une vraie\u00a0identit\u00e9.<\/span><\/p>\nSi un jeune cuisinier vous dit qu\u2019il veut ouvrir son restaurant, quel conseil lui donneriez-vous ?<\/span><\/h3>\nDe prendre le temps. \u00c7a ne sert \u00e0 rien d\u2019aller trop vite. Moi, je me suis lanc\u00e9 \u00e0 33 ans. J\u2019ai pris le temps de profiter de ma jeunesse, d\u2019apprendre mon m\u00e9tier et de construire une r\u00e9putation. Parce qu\u2019ouvrir un restaurant, c\u2019est \u00e9norm\u00e9ment de responsabilit\u00e9s\u00a0: il y a les cr\u00e9dits, la gestion, le personnel. Il faut une certaine maturit\u00e9 pour ne pas tout prendre trop personnellement. Beaucoup de jeunes ouvrent trop vite. Certains r\u00e9ussissent, \u00e9videmment, mais ce sont des exceptions. \u00c0 mon avis, il vaut mieux prendre le temps de construire quelque chose de solide.<\/p>\n
Entre for\u00eat, jardin aromatique et produits soigneusement sourc\u00e9s, Archibald de Prince trace ainsi le chemin d\u2019une cuisine sinc\u00e8re, pr\u00e9cise et profond\u00e9ment ancr\u00e9e dans son territoire.<\/strong><\/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
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,
\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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":"
Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n
Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\nOns menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\nIk laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\nGisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n
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Helpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\nZeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\nIk denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n
Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n
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De gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\nJa, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\nNeem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n
Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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 Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\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-57401","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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Ce qui me guide avant tout, ce sont les saisons. Si un produit est l\u00e0 aujourd\u2019hui et qu\u2019il n\u2019est plus l\u00e0 demain, on change. C\u2019est aussi pour cela que nous n\u2019\u00e9crivons pas le menu. Les gens qui viennent ici ne savent pas ce qu\u2019ils vont manger. C\u2019est un menu unique, \u00e0 185 euros.<\/p>\n
Hier par exemple, on \u00e9tait dans la for\u00eat avec Gr\u00e9goire, notre premier fils. On y a vu du cresson sauvage. On en a ramen\u00e9 et on l\u2019a int\u00e9gr\u00e9 dans un plat. On change beaucoup de choses en fonction de ce qu\u2019on trouve dans la nature ou dans notre jardin aromatique.<\/p>\n
<\/p>\n
Le fait d\u2019avoir \u00e9t\u00e9 coach au Bocuse d\u2019Or vous aide-t-il dans la gestion de votre \u00e9quipe ?<\/span><\/h3>\nBeaucoup. Et m\u00eame le fait d\u2019avoir concouru moi-m\u00eame au Bocuse d\u2019Or (Archibald \u00e9tait vainqueur de la s\u00e9lection belge en 2024). Cela donne \u00e9norm\u00e9ment de recul sur soi. Je me suis beaucoup calm\u00e9. Avant, j\u2019\u00e9tais plus nerveux. Aujourd\u2019hui, je relativise davantage. Si avant quelqu\u2019un ratait une cuisson, je pouvais m\u2019\u00e9nerver. Maintenant, on explique, on recommence et on avance. Cela change vraiment la fa\u00e7on de travailler avec l\u2019\u00e9quipe.<\/p>\n
Comment voyez-vous l\u2019\u00e9volution de la gastronomie ?<\/span><\/h3>\nJe pense qu\u2019on va vers des structures plus petites. C\u2019est un peu le mod\u00e8le qu\u2019on a ici. \u00c9videmment, c\u2019est un investissement immobilier important, mais c\u2019est un projet qui peut fonctionner m\u00eame avec moins de personnel. Nous sommes quinze employ\u00e9s et \u00e7a tourne tr\u00e8s bien. Mais si un jour il faut r\u00e9duire, on pourrait aussi adapter la structure.<\/p>\n
Aujourd\u2019hui, le vrai probl\u00e8me, ce sont les co\u00fbts de mati\u00e8re et le personnel. L\u2019\u00e9cart va sans doute se creuser entre le tr\u00e8s haut de gamme et les restaurants plus simples. Mais comme dans toutes les p\u00e9riodes de crise, cela pousse aussi les chefs \u00e0 se r\u00e9inventer.<\/p>\n
<\/p>\n
La gastronomie est travers\u00e9e par de nombreuses tendances\u2026<\/span><\/h3>\nOui, mais aujourd\u2019hui tout peut fonctionner. Il y a des \u00adrestaurants tr\u00e8s classiques qui marchent tr\u00e8s bien, et des concepts tr\u00e8s modernes aussi. Je pense que ce que les gens recherchent surtout, c\u2019est une personnalit\u00e9. Avant, les clients allaient toujours dans le m\u00eame restaurant. Aujourd\u2019hui, ils ont envie de d\u00e9couvrir plusieurs endroits. L\u2019important, c\u2019est donc d\u2019avoir une vraie\u00a0identit\u00e9.<\/span><\/p>\nSi un jeune cuisinier vous dit qu\u2019il veut ouvrir son restaurant, quel conseil lui donneriez-vous ?<\/span><\/h3>\nDe prendre le temps. \u00c7a ne sert \u00e0 rien d\u2019aller trop vite. Moi, je me suis lanc\u00e9 \u00e0 33 ans. J\u2019ai pris le temps de profiter de ma jeunesse, d\u2019apprendre mon m\u00e9tier et de construire une r\u00e9putation. Parce qu\u2019ouvrir un restaurant, c\u2019est \u00e9norm\u00e9ment de responsabilit\u00e9s\u00a0: il y a les cr\u00e9dits, la gestion, le personnel. Il faut une certaine maturit\u00e9 pour ne pas tout prendre trop personnellement. Beaucoup de jeunes ouvrent trop vite. Certains r\u00e9ussissent, \u00e9videmment, mais ce sont des exceptions. \u00c0 mon avis, il vaut mieux prendre le temps de construire quelque chose de solide.<\/p>\n
Entre for\u00eat, jardin aromatique et produits soigneusement sourc\u00e9s, Archibald de Prince trace ainsi le chemin d\u2019une cuisine sinc\u00e8re, pr\u00e9cise et profond\u00e9ment ancr\u00e9e dans son territoire.<\/strong><\/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
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,
\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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":"
Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n
Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\nOns menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\nIk laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\nGisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n
<\/p>\n\n
Helpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\nZeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\nIk denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n
Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n
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De gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\nJa, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\nNeem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n
Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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 Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\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-57401","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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Je pense qu\u2019on va vers des structures plus petites. C\u2019est un peu le mod\u00e8le qu\u2019on a ici. \u00c9videmment, c\u2019est un investissement immobilier important, mais c\u2019est un projet qui peut fonctionner m\u00eame avec moins de personnel. Nous sommes quinze employ\u00e9s et \u00e7a tourne tr\u00e8s bien. Mais si un jour il faut r\u00e9duire, on pourrait aussi adapter la structure.<\/p>\n
Aujourd\u2019hui, le vrai probl\u00e8me, ce sont les co\u00fbts de mati\u00e8re et le personnel. L\u2019\u00e9cart va sans doute se creuser entre le tr\u00e8s haut de gamme et les restaurants plus simples. Mais comme dans toutes les p\u00e9riodes de crise, cela pousse aussi les chefs \u00e0 se r\u00e9inventer.<\/p>\n
<\/p>\n
La gastronomie est travers\u00e9e par de nombreuses tendances\u2026<\/span><\/h3>\nOui, mais aujourd\u2019hui tout peut fonctionner. Il y a des \u00adrestaurants tr\u00e8s classiques qui marchent tr\u00e8s bien, et des concepts tr\u00e8s modernes aussi. Je pense que ce que les gens recherchent surtout, c\u2019est une personnalit\u00e9. Avant, les clients allaient toujours dans le m\u00eame restaurant. Aujourd\u2019hui, ils ont envie de d\u00e9couvrir plusieurs endroits. L\u2019important, c\u2019est donc d\u2019avoir une vraie\u00a0identit\u00e9.<\/span><\/p>\nSi un jeune cuisinier vous dit qu\u2019il veut ouvrir son restaurant, quel conseil lui donneriez-vous ?<\/span><\/h3>\nDe prendre le temps. \u00c7a ne sert \u00e0 rien d\u2019aller trop vite. Moi, je me suis lanc\u00e9 \u00e0 33 ans. J\u2019ai pris le temps de profiter de ma jeunesse, d\u2019apprendre mon m\u00e9tier et de construire une r\u00e9putation. Parce qu\u2019ouvrir un restaurant, c\u2019est \u00e9norm\u00e9ment de responsabilit\u00e9s\u00a0: il y a les cr\u00e9dits, la gestion, le personnel. Il faut une certaine maturit\u00e9 pour ne pas tout prendre trop personnellement. Beaucoup de jeunes ouvrent trop vite. Certains r\u00e9ussissent, \u00e9videmment, mais ce sont des exceptions. \u00c0 mon avis, il vaut mieux prendre le temps de construire quelque chose de solide.<\/p>\n
Entre for\u00eat, jardin aromatique et produits soigneusement sourc\u00e9s, Archibald de Prince trace ainsi le chemin d\u2019une cuisine sinc\u00e8re, pr\u00e9cise et profond\u00e9ment ancr\u00e9e dans son territoire.<\/strong><\/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
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,
\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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":"
Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n
Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\nOns menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\nIk laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\nGisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n
<\/p>\n\n
Helpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\nZeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\nIk denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n
Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n
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De gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\nJa, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\nNeem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n
Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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 Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\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-57401","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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Si un jeune cuisinier vous dit qu\u2019il veut ouvrir son restaurant, quel conseil lui donneriez-vous ?<\/span><\/h3>\nDe prendre le temps. \u00c7a ne sert \u00e0 rien d\u2019aller trop vite. Moi, je me suis lanc\u00e9 \u00e0 33 ans. J\u2019ai pris le temps de profiter de ma jeunesse, d\u2019apprendre mon m\u00e9tier et de construire une r\u00e9putation. Parce qu\u2019ouvrir un restaurant, c\u2019est \u00e9norm\u00e9ment de responsabilit\u00e9s\u00a0: il y a les cr\u00e9dits, la gestion, le personnel. Il faut une certaine maturit\u00e9 pour ne pas tout prendre trop personnellement. Beaucoup de jeunes ouvrent trop vite. Certains r\u00e9ussissent, \u00e9videmment, mais ce sont des exceptions. \u00c0 mon avis, il vaut mieux prendre le temps de construire quelque chose de solide.<\/p>\n
Entre for\u00eat, jardin aromatique et produits soigneusement sourc\u00e9s, Archibald de Prince trace ainsi le chemin d\u2019une cuisine sinc\u00e8re, pr\u00e9cise et profond\u00e9ment ancr\u00e9e dans son territoire.<\/strong><\/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
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,
\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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":"
Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n
Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\nOns menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\nIk laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\nGisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n
<\/p>\n\n
Helpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\nZeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\nIk denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n
Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n
<\/p>\n\n
De gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\nJa, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\nNeem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n
Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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 Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\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-57401","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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[\/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
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,
\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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":"
Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n
Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\nOns menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\nIk laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\nGisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n
<\/p>\n\n
Helpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\nZeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\nIk denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n
Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n
<\/p>\n\n
De gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\nJa, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\nNeem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n
Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n
Archibald De Prince<\/b><\/span><\/h2>\nLauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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 Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\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-57401","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
Archibald De Prince* | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Archibald De Prince*\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/archibald-de-prince\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Archibald De Prince* | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Archibald De Prince*\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/archibald-de-prince\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-12T15:33:42+00:00\" \/>\n<meta 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\n6562 Echternach, Luxemburg
\n<\/span>www.archibalddeprince.lu<\/a><\/span><\/span><\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
D\u00e9couvrez ici les 3 recettes de Archibald De Prince :<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/lhistoire-de-la-maison-truite-de-la-vallee-de-lour-gin-lait-fermente-herbes\/\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″]L\u2019Histoire de la Maison : Truite de la vall\u00e9e de l\u2019Our \u2014 Gin \u2014 Lait ferment\u00e9 \u2014 Herbes \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\/06\/HM274-INSTAGRAM3-scaled.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":" Pour cette rubrique Taste d\u2019Avril, cap sur le Luxembourg. \u00c0 l\u2019or\u00e9e d\u2019une for\u00eat de trente hectares, le chef belge Archibald De Prince et son \u00e9pouse Rachel ont ouvert, il y a \u00e0 peine un an, une table gastronomique qui fait d\u00e9j\u00e0 beaucoup parler d\u2019elle. Avant de se lancer, le chef a pris le temps de […]<\/p>\n","protected":false},"author":5,"featured_media":57384,"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\" header_3_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n Voor de Taste-rubriek van april gaan we naar Luxemburg. Aan de rand van een bos van dertig hectare hebben de Belgische chef Archibald De Prince en zijn vrouw Rachel amper een jaar geleden een gastronomisch restaurant geopend dat nu al veel aandacht krijgt. Voordat hij zich in dit avontuur stortte, nam de chef de tijd om zijn project te laten rijpen en zijn talent te verfijnen. Dat geduld wordt vandaag beloond: zijn precieze en diep in de natuur gewortelde kookkunst heeft al een Michelinster opgeleverd, en Archibald werd door Gault & Millau Luxembourg uitgeroepen tot Jonge Chef van het Jaar 2026.<\/strong><\/p>\n\n Ons menu is voor 65 tot 70% plantaardig. Het bevat wilde kruiden, wildpluk en alles wat ik in die acht jaar heb geleerd. Daarnaast bied ik ook vlees en vis aan, maar altijd volgens dezelfde filosofie. Het is dus niet strikt plantaardig, maar we besteden enorm veel aandacht aan de herkomst van onze producten. We weten waar ze vandaan komen, we weten wat we op het bord leggen en vooral: we kunnen het ook aan onze gasten uitleggen.<\/p>\n\n Ik laat me vooral leiden door de seizoenen. Als een product er vandaag is en morgen niet meer, dan veranderen we het menu. Daarom schrijven we het menu ook niet op. Mensen die hier komen, weten niet op voorhand wat ze gaan eten. Het is \u00e9\u00e9n enkel menu, voor 185 \u20ac.<\/span><\/p>\n Gisteren waren we bijvoorbeeld met Gr\u00e9goire, onze oudste zoon, in het bos en zagen we wilde waterkers. We hebben die geplukt en meteen in een gerecht verwerkt. We passen veel dingen aan, afhankelijk van wat we in de natuur of in onze kruidentuin vinden.<\/p>\n Zeker. En ook het feit dat ik zelf aan de Bocuse d\u2019Or heb deelgenomen (Archibald won de Belgische selectie van de Bocuse d\u2019Or 2024). Dat geeft enorm veel zelfreflectie. Ik ben veel rustiger geworden. Vroeger was ik nerveuzer. Nu relativeer ik meer. Vroeger kon ik boos worden als iemand iets verkeerd kookte. Nu leg ik het uit, proberen we opnieuw en gaan we verder. Dat verandert echt de manier waarop je met een team werkt.<\/p>\n\n Ik denk dat we naar kleinere structuren evolueren. Dat is een beetje het model dat we hier hebben. Het vereist natuurlijk een grote \u00adinvestering in vastgoed, maar het is een project dat ook met minder personeel kan draaien. We zijn met vijftien medewerkers, en dat loopt heel goed. Maar als we ooit moeten inkrimpen, kunnen we de structuur ook aanpassen.<\/p>\n Vandaag zijn vooral de kosten van de ingredi\u00ebnten en van het personeel het grote probleem. De kloof tussen het topsegment en eenvoudigere restaurants zal waarschijnlijk groter worden. Maar zoals bij elke crisis dwingt dat chefs ook om te vernieuwen.<\/p>\n Ja, maar tegenwoordig kan eigenlijk alles werken. Er zijn heel klassieke restaurants die het erg goed doen, en ook heel moderne concepten. Ik denk dat mensen vooral op zoek zijn naar persoonlijkheid. Vroeger gingen klanten altijd naar hetzelfde restaurant. Tegenwoordig willen ze verschillende restaurants ontdekken. Het belangrijkste is dus een echte identiteit te hebben.<\/p>\n\n Neem de tijd. Het heeft geen zin om te snel te gaan. Ik ben zelf pas op mijn 33ste begonnen. Ik heb eerst de tijd genomen om van mijn jeugd te genieten, mijn vak te leren en een reputatie op te bouwen. Want: een restaurant openen brengt enorm veel verantwoordelijkheden met zich mee: leningen, management, personeel... Je hebt een zekere maturiteit nodig om niet alles te persoonlijk op te vatten. Veel jongeren openen te snel. Sommigen slagen natuurlijk, maar dat zijn uitzonderingen. Naar mijn mening is het beter om de tijd te nemen om iets degelijks op te bouwen.<\/p>\n Tussen bos, kruidentuin en zorgvuldig geselecteerde producten baant Archibald De Prince zich een weg naar een oprechte, precieze keuken die diep geworteld is in zijn regio.<\/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\"]\n Lauterborn 6,\n6562 Echternach, Luxemburg\n<\/span>www.archibalddeprince.lu<\/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_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-57401","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
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/bouchee-de-pleurotes-volaille-ris-de-veau-poire-noisette\/\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″]Bouch\u00e9e de Pleurotes : Volaille \u2014 Ris de veau \u2014 Poire \u2014 Noisette \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\/06\/HM274-INSTAGRAM4-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAM4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/tarte-au-chocolat-noix-de-pecan-orange-epices\/\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″]Tarte au Chocolat : Noix de p\u00e9can \u2014 Orange \u2014 \u00c9pices \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||5px|||\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>\nU werkte acht jaar aan de zijde van Ren\u00e9 Mathieu, bekend om zijn volledig plantaardige keuken. Hoe positioneert u zich hiertegenover?<\/b><\/span><\/h3>\n
Hoe stelt u uw menu\u2019s samen? Zit er een verhaal achter?<\/b><\/span><\/h3>\n
<\/p>\n\nHelpt uw ervaring als coach bij de Bocuse d\u2019Or u bij het leiden van uw team?<\/b><\/span><\/h3>\n
Hoe ziet u de evolutie van de gastronomie?<\/b><\/span><\/h3>\n
<\/p>\n\nDe gastronomie kent veel trends\u2026<\/b><\/span><\/h3>\n
Als een jonge kok zegt dat hij zijn eigen restaurant wil openen: welk advies zou u dan geven?<\/b><\/span><\/h3>\n
Archibald De Prince<\/b><\/span><\/h2>\n
Ontdek hier de 3 recepten van Archibald De Prince:<\/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\/06\/HM274-INSTAGRAM2-scaled.jpg\" alt=\"Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui \" title_text=\"HM274-INSTAGRAM2\" _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\"]Het Verhaal van het Huis : Forel uit het Ourdal \u2014 Gin \u2014 Gefermenteerde melk \u2014 Kruiden \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\/06\/HM274-INSTAGRAM3-scaled.jpg\" alt=\"\u2018Anjou\u2019 duif\nrode biet, girollen, bramen, pistache, verjus\" title_text=\"HM274-INSTAGRAM3\" _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\"]Hapje van oesterzwammen : Gevogelte \u2014 Kalfszwezerik \u2014 Peer \u2014 Hazelnoot \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\/06\/HM274-INSTAGRAM4-scaled.jpg\" alt=\"Europese kreeft,\nknolselder, parmezaan, lavas\" title_text=\"HM274-INSTAGRAM4\" _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\"]Chocoladetaart : Pecannoot \u2014 Sinaasappel \u2014 Specerijen \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||5px|||\" 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\" global_colors_info=\"{}\"]\n