{"id":59394,"date":"2026-09-23T17:09:49","date_gmt":"2026-09-23T15:09:49","guid":{"rendered":"https:\/\/horecamagazine.be\/la-belgique-remporte-la-premiere-alex-koelewijn-cup\/"},"modified":"2026-09-23T19:46:13","modified_gmt":"2026-09-23T17:46:13","slug":"la-belgique-remporte-la-premiere-alex-koelewijn-cup","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-belgique-remporte-la-premiere-alex-koelewijn-cup\/","title":{"rendered":"La Belgique remporte la premi\u00e8re Alex Koelewijn Cup"},"content":{"rendered":"

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Les Belges sont les plus audacieux lorsqu\u2019il s\u2019agit de cuisiner l\u2019anguille au barbecue. C\u2019est ce qui est ressorti de la Journ\u00e9e de l\u2019Anguille organis\u00e9e \u00e0 Almere, aux Pays-Bas. L\u2019\u00e9quipe belge s\u2019est impos\u00e9e tr\u00e8s nettement face \u00e0 son adversaire n\u00e9erlandais et a ainsi d\u00e9croch\u00e9 la toute premi\u00e8re Alex Koelewijn Cup. <\/strong><\/p>\n

Le premier samedi de septembre, l\u2019anguille \u00e9tait \u00e0 l\u2019honneur dans de tr\u00e8s nombreux endroits aux Pays-Bas, avec diverses activit\u00e9s organis\u00e9es chez des fumeurs et des p\u00eacheurs d\u2019anguilles. \u00c0 Almere-Haven se tenait, pour la premi\u00e8re fois, une comp\u00e9tition internationale de BBQ-Outdoor Cooking opposant les Pays-Bas \u00e0 la Belgique, autour de diff\u00e9rentes pr\u00e9parations \u00e0 base d\u2019anguille portant le label ESF.<\/span> <\/span><\/p>\n

\u00c0 la chaleureuse brasserie de plage De Jutter, \u00e0 Almere, les \u00e9quipes nationales de barbecue ont d\u00fb relever une s\u00e9rie de d\u00e9fis culinaires vari\u00e9s, o\u00f9 savoir-faire, cr\u00e9ativit\u00e9, technique et, bien entendu, go\u00fbt devaient faire la diff\u00e9rence. Seules des anguilles portant le logo Eel Stewardship Fund (ESF) ont \u00e9t\u00e9 utilis\u00e9es, garantissant ainsi leur protection et une exploitation durable.<\/span> <\/span><\/p>\n

\"\"<\/p>\n

La comp\u00e9tition a d\u00e9montr\u00e9 de mani\u00e8re convaincante que l\u2019anguille offre bien plus de possibilit\u00e9s que la traditionnelle version fum\u00e9e. Les participants se sont notamment essay\u00e9s au <\/span>fumage de l\u2019anguille, \u00e0 un plat mijot\u00e9, \u00e0 des pr\u00e9parations au barbecue, \u00e0 un classique japonais et \u00e0 un club sandwich moderne \u00e0 l\u2019anguille. <\/strong><\/p>\n

Les plats ont \u00e9t\u00e9 \u00e9valu\u00e9s par un jury professionnel compos\u00e9 \u00e0 parts \u00e9gales d\u2019experts n\u00e9erlandais et belges. Sous la direction de Martin Kruithof<\/strong>, chef doublement \u00e9toil\u00e9 du restaurant De Lindenhof \u00e0 Giethoorn et auteur du livre de recettes <\/span>Ode aan de Paling (Ode \u00e0 l\u2019anguille<\/em>)<\/em>, Patrick De Gendt <\/strong>(vice-pr\u00e9sident pour la Flandre de The Mastercooks of Belgium), le journaliste culinaire <\/span>Felix Wilbrink<\/strong> et votre serviteur ont \u00e9valu\u00e9 les diff\u00e9rentes pr\u00e9parations.<\/span><\/p>\n

\"\"<\/p>\n

Les cr\u00e9ations ont \u00e9t\u00e9 pr\u00e9sent\u00e9es anonymement au jury, de sorte que ses membres ignoraient \u00e0 quelle \u00e9quipe appartenait le plat qu\u2019ils devaient \u00e9valuer. Le jury professionnel s\u2019est notamment pench\u00e9 sur <\/span>le go\u00fbt, la technique, la cuisson, la pr\u00e9sentation, la cr\u00e9ativit\u00e9 et le respect de la mission impos\u00e9e. <\/strong><\/p>\n

Les r\u00e9sultats du jury ont confirm\u00e9 la supr\u00e9matie belge : dans chacune des \u00e9preuves, les \u00e9quipes belges ont obtenu le meilleur score. La Belgique remporte donc la premi\u00e8re Alex Koelewijn Cup, baptis\u00e9e en l\u2019honneur du pr\u00e9sident de l\u2019Association n\u00e9erlandaise des n\u00e9gociants en anguilles, v\u00e9ritable encyclop\u00e9die vivante lorsqu\u2019il s\u2019agit de ce poisson.<\/span>\u00a0<\/span><\/p>\n

Pourquoi l\u2019anguille est-elle aujourd\u2019hui un produit si int\u00e9ressant pour les chefs ? Nous avons pos\u00e9 la question \u00e0 John van de Ven, organisateur de la comp\u00e9tition.<\/span>\u00a0<\/span><\/h3>\n

\u00ab L\u2019anguille est un tr\u00e8s beau produit, riche d\u2019une longue tradition, qui offre \u00e9galement \u00e9norm\u00e9ment de possibilit\u00e9s en cuisine, explique-t-il. On peut d\u2019ailleurs l\u2019utiliser de la t\u00eate \u00e0 la queue. La peau et les ar\u00eates permettent de r\u00e9aliser d\u2019excellents bouillons, tandis que la chair d\u2019anguille peut servir de garniture pour accompagner un plat de poisson grill\u00e9. On peut aussi proposer un sandwich \u00e0 l\u2019anguille fum\u00e9e ou l\u2019int\u00e9grer dans une salade. Bref, il existe des centaines de fa\u00e7ons de cuisiner l\u2019anguille. Par ailleurs, 90 \u00e0 95 % des civelles proviennent du golfe de Gascogne, avant d\u2019\u00eatre introduites dans les eaux n\u00e9erlandaises, allemandes et danoises. \u00bb<\/span> <\/span><\/p>\n

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Quel bilan tirez-vous de cette premi\u00e8re \u00e9dition de la comp\u00e9tition organis\u00e9e dans le cadre de la Journ\u00e9e de l\u2019Anguille ?<\/span>\u00a0<\/span><\/h3>\n

\u00ab On constate une diff\u00e9rence culturelle entre les approches belge et n\u00e9erlandaise de l\u2019anguille. Aux Pays-Bas, 90 % des anguilles sont fum\u00e9es, tandis qu\u2019en Belgique, 90 % sont pr\u00e9par\u00e9es en plat mijot\u00e9. Les Belges poss\u00e8dent \u00e0 cet \u00e9gard une culture culinaire plus d\u00e9velopp\u00e9e. Pour vous, l\u2019anguille est un v\u00e9ritable <\/span>way of life<\/span><\/i>, alors qu\u2019aux Pays-Bas, elle se r\u00e9sume g\u00e9n\u00e9ralement \u00e0 un sandwich \u00e0 l\u2019anguille fum\u00e9e. L\u2019objectif de cette comp\u00e9tition \u00e9tait donc de montrer au public toute la diversit\u00e9 qu\u2019offre l\u2019anguille et de rappeler qu\u2019il convient de consommer uniquement des anguilles portant le label ESF. Ce label existe depuis treize ans en Europe et de plus en plus de pays vont \u00e9galement l\u2019introduire. J\u2019esp\u00e8re aussi que la Belgique adoptera largement le label ESF. \u00bb<\/span> <\/span><\/p>\n

\"\"<\/p>\n

Le membre du jury Patrick De Gendt confirme lui aussi la polyvalence de l\u2019anguille.<\/span>\u00a0<\/span><\/h3>\n

\u00ab L\u2019anguille se pr\u00eate \u00e0 \u00e9norm\u00e9ment de pr\u00e9parations, qu\u2019elle soit fra\u00eeche, fum\u00e9e ou saumur\u00e9e, explique-t-il. Mon plat pr\u00e9f\u00e9r\u00e9 est une pr\u00e9paration d\u2019anguille \u00e0 la betterave rouge, mais les possibilit\u00e9s sont infinies. \u00bb<\/span>\u00a0<\/span><\/p>\n

Tom De Jaeger, de la poissonnerie De Jaeger \u00e0 Knesselare, est lui aussi un grand amateur d\u2019anguille. Il dirigeait l\u2019\u00e9quipe belge, \u00e9galement compos\u00e9e d\u2019Els Teerlinck, Chris Coene et Filip Pintelon.<\/span>\u00a0<\/span><\/h3>\n

\u00ab L\u2019anguille est un produit haut de gamme extr\u00eamement polyvalent, et c\u2019est pourquoi je la consid\u00e8re comme l\u2019un des meilleurs poissons qui soient, explique-t-il. Ma pr\u00e9f\u00e9rence va \u00e0 l\u2019anguille fum\u00e9e, d\u00e9gust\u00e9e dans sa forme la plus pure. Mais le plat mijot\u00e9 \u201c\u00e0 la mani\u00e8re de Mieke Garnaal\u201d figure \u00e9galement tr\u00e8s haut dans mon classement. Mieke Garnaal est la figure embl\u00e9matique des p\u00eacheurs de crevettes \u00e0 cheval d\u2019Oostduinkerke. Nous avons r\u00e9alis\u00e9 ce plat dans le cadre de la comp\u00e9tition. Il s\u2019agit d\u2019une pr\u00e9paration mijot\u00e9e avec un fumet r\u00e9alis\u00e9 \u00e0 partir de carapaces de crevettes, de la cr\u00e8me et du fenouil, le tout agr\u00e9ment\u00e9 d\u2019un peu d\u2019\u00e9cume de Ricard et d\u2019une g\u00e9n\u00e9reuse quantit\u00e9 de crevettes d\u00e9cortiqu\u00e9es \u00e0 la main \u00bb, pr\u00e9cise Tom De Jaeger, qui officie \u00e9galement comme chef de l\u2019\u00e9quipe de barbecue r\u00e9put\u00e9e Five Q.<\/span> <\/span><\/p>\n

Pour la prochaine \u00e9dition de la comp\u00e9tition de la Journ\u00e9e de l\u2019Anguille, pr\u00e9vue le 4 septembre 2027, des \u00e9quipes de barbecue venues notamment du Danemark, de Su\u00e8de et d\u2019Allemagne seront \u00e9galement invit\u00e9es.<\/span> <\/span><\/p>\n

Pour faire le plein d\u2019inspiration, le site <\/span>www.dagvandepaling.nl<\/span><\/b><\/a> propose une cinquantaine de recettes, r\u00e9guli\u00e8rement enrichies de vid\u00e9os culinaires et\/ou de nouvelles recettes.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/09\/Koelewijn-Cup-foto-1-crop1280.jpg\u00a0\u00bb title_text=\u00a0\u00bbKoelewijn Cup foto 1-crop1280″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bb50fe6041-2504-45d6-a248-f09f35685578″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L’\u00e9quipe belge a remport\u00e9 haut la main la Koelewijn Cup et a re\u00e7u les f\u00e9licitations de Patrick De Gendt (au centre de la photo), membre du jury et de l’association The Mastercooks of Belgium.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/09\/Paling-foto-1-crop1280.jpg\u00a0\u00bb title_text=\u00a0\u00bbPaling foto 1-crop1280″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bb50fe6041-2504-45d6-a248-f09f35685578″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L’\u00e9quipe belge et n\u00e9erlandaise, avec, au centre de la photo, l’organisateur du concours, John van de Ven.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

(texte : Danny Verheyden)<\/p>\n

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Les Belges sont les plus audacieux lorsqu\u2019il s\u2019agit de cuisiner l\u2019anguille au barbecue. C\u2019est ce qui est ressorti de la Journ\u00e9e de l\u2019Anguille organis\u00e9e \u00e0 Almere, aux Pays-Bas. L\u2019\u00e9quipe belge s\u2019est impos\u00e9e tr\u00e8s nettement face \u00e0 son adversaire n\u00e9erlandais et a ainsi d\u00e9croch\u00e9 la toute premi\u00e8re Alex Koelewijn Cup. Le premier samedi de septembre, l\u2019anguille […]<\/p>\n","protected":false},"author":5,"featured_media":59376,"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-59394","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":"\nLa Belgique remporte la premi\u00e8re Alex Koelewijn Cup | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La Belgique remporte la premi\u00e8re Alex Koelewijn Cup\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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