{"id":57615,"date":"2026-06-16T10:05:12","date_gmt":"2026-06-16T08:05:12","guid":{"rendered":"https:\/\/horecamagazine.be\/seppe-bleus-over-restaurant-de-fakkels-van-jobstudent-tot-chef\/"},"modified":"2026-06-16T16:18:26","modified_gmt":"2026-06-16T14:18:26","slug":"seppe-bleus-de-fakkels","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/seppe-bleus-de-fakkels\/","title":{"rendered":"Seppe Bleus \u2014 De Fakkels"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||3px|||\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\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

\u00c0 15 ans, Seppe Bleus d\u00e9bute comme jobiste sous la direction de Paul-Luc Meesen. Sa carri\u00e8re restera indissociable du restaurant De Fakkels \u00e0 Saint-Trond, o\u00f9 il gravit les \u00e9chelons jusqu\u2019au poste de sous-chef avant de reprendre d\u00e9finitivement l\u2019\u00e9tablissement en 2023. \u00ab Je qualifie souvent ma cuisine de \u201ccuisine de grand-m\u00e8re\u201d, explique-t-il. Mes grands-parents vivaient avec la n\u00e9cessit\u00e9 naturelle de ne rien gaspiller et de cuisiner uniquement ce que leur offrait la saison. Cette approche sobre et respectueuse des produits, je l\u2019ai traduite en une gastronomie moderne et circulaire. \u00bb<\/strong><\/p>\n

Comment tout a commenc\u00e9 ?<\/h3>\n

L\u2019identit\u00e9 culinaire de Seppe Bleus trouve son origine dans l\u2019artisanat familial. Inspir\u00e9 par la boucherie de son grand-p\u00e8re \u00e0 Wellen, il d\u00e9veloppe tr\u00e8s jeune un profond respect pour les produits bruts et leur transformation artisanale. Cette passion le conduit \u00e0 l\u2019\u00e9cole Sint-Martinus \u00e0 Herk-de-Stad, o\u00f9 il pose les bases de sa carri\u00e8re.<\/p>\n

Son parcours est intimement li\u00e9 au restaurant De Fakkels. \u00c0 15 ans, il y entre comme jobiste sous la houlette de Paul-Luc Meesen. Au fil des ann\u00e9es, il \u00e9volue jusqu\u2019au poste de sous-chef, assimilant dans les moindres d\u00e9tails l\u2019ADN de la maison. En 2023, il reprend d\u00e9finitivement les r\u00eanes avec son \u00e9pouse, Liese Bams.<\/p>\n

Un d\u00e9fi personnel \u2013 une allergie aux crustac\u00e9s et aux coquillages \u2013 devient le catalyseur d\u2019un concept gastronomique unique. L\u00e0 o\u00f9 d\u2019autres verraient un obstacle, Seppe cr\u00e9e sa propre niche. \u00c0 l\u2019exception du traditionnel festival du homard, la carte de De Fakkels propose une cuisine raffin\u00e9e sans crustac\u00e9s ni coquillages, offrant ainsi une exp\u00e9rience surprenante et diff\u00e9renciante.<\/span><\/p>\n

\"\"<\/h2>\n

Quelle est votre philosophie culinaire ?<\/span><\/h3>\n

\u00ab Ma vision repose sur un respect fondamental du produit et de son origine. J\u2019ai eu l\u2019opportunit\u00e9 de d\u00e9velopper pendant des ann\u00e9es une identit\u00e9 propre au sein de De Fakkels, bas\u00e9e sur trois piliers\u00a0: l\u2019ancrage local, la durabilit\u00e9 et un principe strict de z\u00e9ro d\u00e9chet. Je parle souvent de \u201ccuisine de grand-m\u00e8re\u201d. Mes grands-parents vivaient avec la n\u00e9cessit\u00e9 naturelle de ne rien gaspiller et de cuisiner uniquement ce que leur offrait la saison. Cette approche pragmatique et respectueuse des mati\u00e8res premi\u00e8res, je l\u2019ai traduite en une gastronomie moderne et circulaire.<\/span><\/p>\n

Concr\u00e8tement, cela signifie que nous contr\u00f4lons rigoureusement l\u2019origine de chaque ingr\u00e9dient et valorisons au maximum les flux r\u00e9siduels. Les restes de l\u00e9gumes sont par exemple transform\u00e9s en produits de base de qualit\u00e9 comme des pestos. Ce qui n\u2019est plus utilisable en cuisine retourne, via des agriculteurs bio locaux, \u00e0 la nature sous forme d\u2019alimentation animale. Le fumier qui en r\u00e9sulte nourrit ensuite les sols destin\u00e9s \u00e0 nos l\u00e9gumes. Nous bouclons ainsi la boucle et construisons un r\u00e9cit authentique qui d\u00e9passe l\u2019assiette. \u00bb<\/p>\n

Quelle est votre philosophie du vin ?<\/span><\/h3>\n

\u00ab Elle est tr\u00e8s ouverte, dans le sens o\u00f9 nous cherchons \u00e0 faire d\u00e9guster un maximum de personnes de l\u2019\u00e9quipe. Avant d\u2019op\u00e9rer une s\u00e9lection, je souhaite recueillir le plus d\u2019avis possible. \u00bb<\/p>\n

Participez-vous \u00e9galement au projet Belbul ?<\/span><\/h3>\n

\u00ab Absolument. Nous soutenons pleinement cette initiative, tout en op\u00e9rant une s\u00e9lection tr\u00e8s r\u00e9fl\u00e9chie. Nous mettons particuli\u00e8rement l\u2019accent sur les vins limbourgeois. Non pas par simple chauvinisme, mais pour renforcer l\u2019ancrage local et les circuits courts. La qualit\u00e9 de la viticulture dans notre r\u00e9gion atteint aujourd\u2019hui un niveau qui correspond parfaitement aux standards gastronomiques que nous d\u00e9fendons chez De Fakkels. \u00bb<\/p>\n

\"\"<\/h2>\n

Vous \u00eates encore jeune (32 ans), quel conseil donneriez-vous aux jeunes qui se lancent ?<\/span><\/h3>\n

\u00ab Mon principal conseil est d\u2019investir en soi et d\u2019oser prendre le temps de m\u00fbrir. Dans un secteur souvent ax\u00e9 sur la rapidit\u00e9, j\u2019ai choisi de rester longtemps au m\u00eame endroit. Cela m\u2019a apport\u00e9 la stabilit\u00e9 n\u00e9cessaire pour me d\u00e9velopper en profondeur et comprendre pleinement l\u2019ADN de la maison.<\/p>\n

En parall\u00e8le, il faut rester attentif \u00e0 chaque opportunit\u00e9 d\u2019\u00e9largir ses horizons. J\u2019ai saisi toutes les occasions de faire des pas de c\u00f4t\u00e9, de l\u2019artisanat en boucherie \u00e0 l\u2019efficacit\u00e9 d\u2019une grande cuisine. Ces exp\u00e9riences en dehors du cadre gastronomique classique m\u2019ont permis de construire une expertise polyvalente que j\u2019applique aujourd\u2019hui quotidiennement dans mon \u00e9tablissement. Construisez des bases solides\u00a0: vous en r\u00e9colterez les fruits tout au long de votre carri\u00e8re. Mon credo\u00a0: tout faire avec engagement total et pr\u00e9cision. C\u2019est par une qualit\u00e9 irr\u00e9prochable que l\u2019on d\u00e9passe les attentes. \u00bb<\/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\u00bb4.27.5″ _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

De Fakkels<\/h2>\n

Hasseltsesteenweg 61,
3800 Sint-Truiden
www.defakkels.be<\/a><\/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\u00bb4.27.5″ _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 Seppe Bleus :<\/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\/HM273-INSTAGRAM7-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM273-INSTAGRAM7″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/anguille-de-losterschelde-caviar-oscietra-poireau-ail-des-ours-asperge\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _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″]Anguille de l\u2019Osterschelde
\n& caviar Oscietra \u2013 poireau \u2013 ail des ours \u2013 asperge \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\/HM273-INSTAGRAM8-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM273-INSTAGRAM8″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/wagyu-queensland-8-9-jeune-carotte-oignon-de-roscoff-carvi\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _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″]Wagyu Queensland 8\/9 \u2013 jeune carotte \u2013 oignon de Roscoff \u2013 carvi \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\/HM273-INSTAGRAM9-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM273-INSTAGRAM9″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/rhubarbe-fromage-frais-hibiscus-poivre-de-sichuan\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _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″]Rhubarbe \u2013 fromage frais \u2013 hibiscus \u2013 poivre de Sichuan \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

[ Danny Verheyden \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":"

\u00c0 15 ans, Seppe Bleus d\u00e9bute comme jobiste sous la direction de Paul-Luc Meesen. Sa carri\u00e8re restera indissociable du restaurant De Fakkels \u00e0 Saint-Trond, o\u00f9 il gravit les \u00e9chelons jusqu\u2019au poste de sous-chef avant de reprendre d\u00e9finitivement l\u2019\u00e9tablissement en 2023. \u00ab Je qualifie souvent ma cuisine de \u201ccuisine de grand-m\u00e8re\u201d, explique-t-il. Mes grands-parents vivaient avec […]<\/p>\n","protected":false},"author":5,"featured_media":57616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-57615","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":"\nSeppe Bleus \u2014 De Fakkels | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Seppe Bleus \u2014 De Fakkels\" \/>\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\/seppe-bleus-de-fakkels\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seppe Bleus \u2014 De Fakkels | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Seppe Bleus \u2014 De Fakkels\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/seppe-bleus-de-fakkels\/\" \/>\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=\"2026-06-16T08:05:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-16T14:18:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/06\/HM273-WEBSITE-TASTE-UITGELICHT_2026.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/seppe-bleus-de-fakkels\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/seppe-bleus-de-fakkels\\\/\"},\"author\":{\"name\":\"Jonas 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