{"id":59711,"date":"2026-10-08T14:18:16","date_gmt":"2026-10-08T12:18:16","guid":{"rendered":"https:\/\/horecamagazine.be\/spermalie-a-la-rencontre-de-la-cuisine-royale-thailandaise\/"},"modified":"2026-10-08T16:24:32","modified_gmt":"2026-10-08T14:24:32","slug":"spermalie-a-la-rencontre-de-la-cuisine-royale-thailandaise","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/spermalie-a-la-rencontre-de-la-cuisine-royale-thailandaise\/","title":{"rendered":"Spermalie \u00e0 la rencontre de la cuisine royale tha\u00eflandaise"},"content":{"rendered":"

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Le gagnant de MasterChef Thailand, Chef Zetrong, et le NorthSeaChef brugeois Bruno Timperman y ont cuisin\u00e9 des poissons de la mer du Nord.<\/strong><\/p>\n

Que se passe-t-il lorsque la cuisine raffin\u00e9e de Tha\u00eflande rencontre les poissons durables de la mer du Nord ? Les \u00e9l\u00e8ves de septi\u00e8me ann\u00e9e de la section Cuisine de l\u2019\u00c9cole h\u00f4teli\u00e8re Spermalie ont pu en faire eux-m\u00eames l\u2019exp\u00e9rience le jeudi 24 septembre. \u00c0 l\u2019occasion d\u2019un atelier exceptionnel, ils se sont initi\u00e9s \u00e0 la cuisine tha\u00eflandaise sous la conduite du gagnant de MasterChef Thailand, Chef Zeetrong, et du NorthSeaChef brugeois Bruno Timperman. Les \u00e9l\u00e8ves de la section Tourisme ont eux aussi eu l\u2019occasion de d\u00e9couvrir la Tha\u00eflande sous un angle plus large, \u00e0 la fois touristique et culturel.<\/p>\n

Cette rencontre ne se limitait pas \u00e0 la cuisine. Elle a surtout montr\u00e9 comment diff\u00e9rentes cultures culinaires peuvent s\u2019enrichir mutuellement. Techniques et saveurs tha\u00eflandaises ont \u00e9t\u00e9 associ\u00e9es \u00e0 des produits de notre r\u00e9gion, avec les poissons de la mer du Nord comme fil rouge.<\/p>\n

De la Tha\u00eflande \u00e0 la mer du Nord<\/h2>\n

Chef Zeetrong a tout d\u2019abord fait d\u00e9couvrir aux \u00e9l\u00e8ves quelques plats issus de la cuisine royale tha\u00eflandaise. Lors d\u2019un atelier pratique, il a pr\u00e9par\u00e9 deux plats tha\u00eflandais, chaque fois \u00e0 base de poisson durable de la mer du Nord.<\/p>\n

La premi\u00e8re pr\u00e9paration consistait en un d\u00e9licat dumpling \u00e0 la roussette, \u00e0 la coriandre et aux cacahu\u00e8tes. Vint ensuite un tom kha kai, la c\u00e9l\u00e8bre soupe tha\u00eflandaise \u00e0 base de lait de coco, de citronnelle et de galanga. Traditionnellement pr\u00e9par\u00e9 avec du poulet, le tom kha kai a re\u00e7u \u00e0 Spermalie une interpr\u00e9tation locale, \u00e0 base de poisson de la mer du Nord et de champignons des bois.<\/p>\n

L\u2019exercice a imm\u00e9diatement mis en \u00e9vidence l\u2019importance de la connaissance des produits et de la ma\u00eetrise technique dans la cuisine tha\u00eflandaise. Herbes aromatiques, \u00e9pices, acidit\u00e9 et noix de coco cr\u00e9ent un \u00e9quilibre gustatif tr\u00e8s diff\u00e9rent de celui auquel les \u00e9l\u00e8ves sont g\u00e9n\u00e9ralement confront\u00e9s dans la cuisine europ\u00e9enne classique. Ils ont \u00e9galement pu constater qu\u2019un produit local peut parfaitement trouver sa place dans une tradition culinaire totalement diff\u00e9rente.<\/p>\n

Bruno Timperman a ensuite pris le relais aux fourneaux. Le chef du restaurant Bruut, situ\u00e9 sur la Groenerei \u00e0 Bruges, est r\u00e9put\u00e9 pour sa cuisine singuli\u00e8re, dans laquelle les produits locaux issus de la mer et des polders occupent une place importante. Dans son restaurant intimiste, il propose un menu unique qui \u00e9volue constamment au fil des saisons. Gault&Millau a attribu\u00e9 la note de 16\/20 \u00e0 Bruut.<\/p>\n

\"\"<\/p>\n

Poissons durables de la mer du Nord<\/h2>\n

Timperman est \u00e9galement membre des NorthSeaChefs, une organisation qui encourage les chefs \u00e0 inscrire davantage de poissons durables, parfois moins connus, de la mer du Nord \u00e0 leur carte. Cette philosophie \u00e9tait \u00e9galement au c\u0153ur de l\u2019atelier.<\/p>\n

Avec les \u00e9l\u00e8ves, il a tout d\u2019abord pr\u00e9par\u00e9 un plat \u00e0 base de vive, accompagn\u00e9e de carottes travaill\u00e9es en diff\u00e9rentes textures. Il a ensuite propos\u00e9 du cabillaud avec un jus puissant de moules, de plancton et de persil, du chou-fleur et une sauce meuni\u00e8re.<\/p>\n

Pour le directeur Philip Curvers, cet atelier s\u2019inscrit parfaitement dans la vision de Spermalie. \u00ab Nous voulons bien entendu apprendre \u00e0 cuisiner \u00e0 nos \u00e9l\u00e8ves, mais notre ambition va plus loin. Aujourd\u2019hui, un bon cuisinier doit aussi \u00eatre curieux, ouvert aux autres cultures et conna\u00eetre les influences internationales. C\u2019est pr\u00e9cis\u00e9ment ce qui se passe ici. Nos \u00e9l\u00e8ves apprennent aux c\u00f4t\u00e9s d\u2019un chef tha\u00eflandais et d\u00e9couvrent d\u2019autres techniques et saveurs, tout en partant d\u2019un produit bien de chez nous : le poisson de la mer du Nord. De plus, ils ne travaillent pas aujourd\u2019hui dans une situation scolaire simul\u00e9e. Ils c\u00f4toient des chefs et cuisinent pour des invit\u00e9s internationaux. \u00bb<\/p>\n

\"\"<\/p>\n

La Tha\u00eflande, destination touristique internationale<\/h2>\n

La collaboration allait par ailleurs bien au-del\u00e0 de la cuisine. Les \u00e9l\u00e8ves de la section Tourisme ont eux aussi \u00e9t\u00e9 associ\u00e9s \u00e0 l\u2019\u00e9v\u00e9nement. Car outre sa dimension gastronomique, la Tha\u00eflande est \u00e9galement une importante destination touristique internationale. Aux c\u00f4t\u00e9s de professionnels du secteur du tourisme, ils ont d\u00e9couvert le pays sous ses aspects touristiques et culturels.<\/p>\n

La pr\u00e9sence de l\u2019ambassadrice de Tha\u00eflande, Kanchana Patarachoke, et du bourgmestre de Bruges, Dirk De Fauw, a par ailleurs conf\u00e9r\u00e9 une dimension internationale suppl\u00e9mentaire \u00e0 cette rencontre.<\/p>\n

L\u2019ambassadrice Mme Patarachoke s\u2019est, elle aussi, r\u00e9jouie de cette collaboration. \u00ab Il est tr\u00e8s beau de voir nos deux cultures se rencontrer ici. La Tha\u00eflande et la Belgique diff\u00e8rent \u00e0 bien des \u00e9gards, mais nous avons une chose en commun : l\u2019amour de la bonne cuisine. \u00bb<\/p>\n

Selon l\u2019ambassadrice, cette rencontre ne doit pas n\u00e9cessairement rester sans lendemain. \u00ab Ce magnifique \u00e9v\u00e9nement m\u00e9rite une suite. Nous sommes d\u00e9j\u00e0 en discussion avec l\u2019\u00e9cole h\u00f4teli\u00e8re et envisageons d\u2019inviter des \u00e9tudiants de Spermalie en Tha\u00eflande, par exemple dans le cadre d\u2019une collaboration avec une \u00e9cole h\u00f4teli\u00e8re de Bangkok. \u00bb<\/a><\/p>\n

www.spermalie.be<\/a><\/p>\n

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RDV<\/p>\n

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Le gagnant de MasterChef Thailand, Chef Zetrong, et le NorthSeaChef brugeois Bruno Timperman y ont cuisin\u00e9 des poissons de la mer du Nord. Que se passe-t-il lorsque la cuisine raffin\u00e9e de Tha\u00eflande rencontre les poissons durables de la mer du Nord ? Les \u00e9l\u00e8ves de septi\u00e8me ann\u00e9e de la section Cuisine de l\u2019\u00c9cole h\u00f4teli\u00e8re Spermalie […]<\/p>\n","protected":false},"author":5,"featured_media":59729,"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-59711","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":"\nSpermalie \u00e0 la rencontre de la cuisine royale tha\u00eflandaise | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Spermalie \u00e0 la rencontre de la cuisine royale tha\u00eflandaise\" \/>\n<meta name=\"robots\" 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