{"id":59267,"date":"2026-09-16T16:27:12","date_gmt":"2026-09-16T14:27:12","guid":{"rendered":"https:\/\/horecamagazine.be\/gaultmillau-devoile-les-laureats-des-catering-awards-2026\/"},"modified":"2026-09-17T13:56:08","modified_gmt":"2026-09-17T11:56:08","slug":"gaultmillau-devoile-les-laureats-des-catering-awards-2026","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/gaultmillau-devoile-les-laureats-des-catering-awards-2026\/","title":{"rendered":"Gault&Millau d\u00e9voile les laur\u00e9ats des Catering Awards 2026"},"content":{"rendered":"

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Gault&Millau a d\u00e9cern\u00e9, ce lundi 14 septembre \u00e0 la Maison de la Poste \u00e0 Bruxelles, ses Catering Awards 2026. Pour cette huiti\u00e8me \u00e9dition, le guide a r\u00e9compens\u00e9 les acteurs des cuisines de collectivit\u00e9 et du catering \u00e9v\u00e9nementiel qui se distinguent notamment en mati\u00e8re d\u2019hospitalit\u00e9, de sant\u00e9, d\u2019innovation, de durabilit\u00e9, de gestion des d\u00e9chets et de ressources humaines. Les meilleurs chefs du catering ont \u00e9galement \u00e9t\u00e9 mis \u00e0 l\u2019honneur.<\/strong><\/p>\n

Depuis leur cr\u00e9ation en 2015, les Gault<\/span>&Millau Catering Awards entendent accompagner la mont\u00e9e en qualit\u00e9 du secteur et valoriser son r\u00f4le dans l\u2019alimentation quotidienne. Entre restaurants d\u2019entreprise, h\u00f4pitaux, maisons de repos et de soins, \u00e9coles, institutions et \u00e9v\u00e9nements, le catering repr\u00e9sente en effet un nombre consid\u00e9rable de repas servis chaque jour en Belgique.<\/p>\n

Pour Marc Declerck, CEO de Gault<\/span>&Millau et initiateur du projet, l\u2019impact du secteur sur le bien-\u00eatre quotidien reste encore sous-estim\u00e9. Une importance qui se renforce avec l\u2019attention croissante accord\u00e9e \u00e0 une alimentation \u00e0 la fois savoureuse et saine, mais aussi aux enjeux de durabilit\u00e9.<\/p>\n

\"\"<\/strong><\/h2>\n

Des r\u00e9compenses qui refl\u00e8tent les priorit\u00e9s du secteur<\/strong><\/h2>\n

Gault<\/span>&Millau a une nouvelle fois privil\u00e9gi\u00e9 une approche th\u00e9matique. Les entreprises participantes \u00e9taient invit\u00e9es \u00e0 pr\u00e9senter leurs initiatives et bonnes pratiques dans diff\u00e9rents domaines : hospitalit\u00e9, alimentation saine, innovation, ressources humaines et bien-\u00eatre des collaborateurs, durabilit\u00e9 ou encore pr\u00e9vention et gestion des d\u00e9chets.<\/p>\n

Le prix du Meilleur Plat de Catering de l\u2019Ann\u00e9e<\/strong> revient cette ann\u00e9e au Psychotherapeutisch en Psychiatrisch Centrum de Pittem. Une r\u00e9compense qui illustre \u00e9galement la place croissante accord\u00e9e \u00e0 la qualit\u00e9 culinaire dans les cuisines d\u2019institutions <\/span><\/span>et souligne bien \u00e9videmment le talent et l\u2019enthousiasme incomparable de notre collaborateur Rob Van Rompuy<\/strong> (Tastelab).<\/span><\/p>\n

\"\"<\/span><\/p>\n

Dans la cat\u00e9gorie des cuisines de collectivit\u00e9<\/strong>, la R\u00e9sidence Christalain \u00e0 Jette d\u00e9croche l\u2019Hospitality Award en gestion propre, tandis qu\u2019Aramark et Brussels Airlines s\u2019imposent dans la cat\u00e9gorie de la gestion conc\u00e9d\u00e9e. ISS Foodservice et Nike re\u00e7oivent le Health Award.<\/p>\n

Compass Group remporte pour sa part l\u2019Innovation in Catering Award et partage avec P&G le Waste Management Award. Aramark est distingu\u00e9 par le HR Award pour sa politique en mati\u00e8re de bien-\u00eatre des collaborateurs et de gestion des talents.<\/p>\n

\"\"<\/p>\n

Le catering \u00e9v\u00e9nementiel \u00e0 l\u2019honneur<\/strong><\/h2>\n

Du c\u00f4t\u00e9 de l\u2019event catering<\/strong>, Atelier A Cook \u00e0 Keerbergen re\u00e7oit l\u2019Hospitality Award. Huis Van Dijck, \u00e0 Sint-Katelijne-Waver, est r\u00e9compens\u00e9 pour sa d\u00e9marche en mati\u00e8re de durabilit\u00e9, tandis que Catering Cachette, \u00e0 Zwevezele, d\u00e9croche l\u2019Innovation Idea\/Concept Award.<\/p>\n

\"\"<\/p>\n

Vandersmissen Feestservice \u00e0 Hoogstraten re\u00e7oit le Waste Management Award et Streetfood Architects, \u00e9galement bas\u00e9 \u00e0 Hoogstraten, le HR Award.<\/p>\n

Deux \u00e9v\u00e9nements sont par ailleurs distingu\u00e9s comme Best Catering Event of the Year<\/strong>. Dans la cat\u00e9gorie de moins de 500 invit\u00e9s, le prix revient \u00e0 Nacht van de Pajotse Ondernemer<\/em>, organis\u00e9 au Krekelhof \u00e0 Gooik. Pour les \u00e9v\u00e9nements de plus de 500 personnes, Heart Beats for Partena Professional<\/em>, r\u00e9alis\u00e9 par Zenses, d\u00e9croche la r\u00e9compense.<\/p>\n

\"\"<\/p>\n

Nicolas Gastronomie d\u00e9croche l\u2019or<\/strong><\/h2>\n

Le concours Event Catering Chef of the Year 2026<\/strong> mettait les candidats face \u00e0 un exercice particuli\u00e8rement proche des r\u00e9alit\u00e9s du m\u00e9tier. Outre un plat personnel pr\u00e9par\u00e9 \u00e0 l\u2019avance, ils devaient improviser trois plats de festival raffin\u00e9s \u00e0 partir d\u2019ingr\u00e9dients d\u00e9couverts sur place, mettant ainsi \u00e0 l\u2019\u00e9preuve cr\u00e9ativit\u00e9, ma\u00eetrise technique et r\u00e9sistance au stress.<\/p>\n

\"\"<\/p>\n

Sam Hoskens et Alexander Claes, de Nicolas Gastronomie \u00e0 Wijnegem, remportent l\u2019or.<\/strong> Tom Van Der Eecken et Manu Goevers, de De Feestarchitect \u00e0 Destelbergen, d\u00e9crochent l\u2019argent, tandis que Felix Debleeckere et Bert Messely, de Gourmet Invent \u00e0 Eke, compl\u00e8tent le podium avec le bronze.<\/p>\n

\u00c0 travers ce palmar\u00e8s 2026, Gault<\/span>&Millau met surtout en \u00e9vidence l\u2019\u00e9volution d\u2019un secteur o\u00f9 la qualit\u00e9 de l\u2019assiette ne constitue plus le seul crit\u00e8re de performance. Exp\u00e9rience client, sant\u00e9, cr\u00e9ativit\u00e9, gestion des \u00e9quipes, r\u00e9duction des d\u00e9chets et durabilit\u00e9 s\u2019imposent d\u00e9sormais comme des composantes \u00e0 part enti\u00e8re d\u2019un catering professionnel en pleine \u00e9volution.<\/p>\n

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photo’s : \u00a9Gault&Millau<\/p>\n

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Gault&Millau a d\u00e9cern\u00e9, ce lundi 14 septembre \u00e0 la Maison de la Poste \u00e0 Bruxelles, ses Catering Awards 2026. Pour cette huiti\u00e8me \u00e9dition, le guide a r\u00e9compens\u00e9 les acteurs des cuisines de collectivit\u00e9 et du catering \u00e9v\u00e9nementiel qui se distinguent notamment en mati\u00e8re d\u2019hospitalit\u00e9, de sant\u00e9, d\u2019innovation, de durabilit\u00e9, de gestion des d\u00e9chets et de […]<\/p>\n","protected":false},"author":5,"featured_media":59266,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-59267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGault&Millau d\u00e9voile les laur\u00e9ats des Catering Awards 2026 | 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