A la t\u00eate de Gustoworld, soci\u00e9t\u00e9 sp\u00e9cialis\u00e9e dans l\u2019importation de vins non fran\u00e7ais, Christophe Heynen est l\u2019un des quatre Belges \u00e0 avoir d\u00e9croch\u00e9 la distinction supr\u00eame de \u2018Master of wine\u2019.\u00a0 S\u2019il est l\u2019un des entrepreneurs les plus dynamiques dans l\u2019importation de vins en Belgique, il l\u2019est \u00e9galement en France et au Luxembourg. Tout derni\u00e8rement il a acquis un impressionnant b\u00e2timent \u00e0 la sortie de Li\u00e8ge qui lui permet de rassembler bureaux et logistique de ses diff\u00e9rentes soci\u00e9t\u00e9s, et surtout de concr\u00e9tiser un projet qui lui est cher\u00a0: le lancement de la Li\u00e8ge Wine Academy. Apr\u00e8s toutes ces ann\u00e9es de d\u00e9veloppement et d\u2019acquisitions, il y a donc \u00e0 la fois une logique de consolidation du groupe et, doucement, le d\u00e9but d\u2019une nouvelle g\u00e9n\u00e9ration, avec l\u2019arriv\u00e9e de sa fille Juliette, 23 ans.<\/p>\n
O\u00f9 sommes-nous\u00a0?<\/strong><\/h3>\nNous sommes ici \u00e0 la nouvelle Ecole de la Cave des Oblats, qui est en m\u00eame temps le p\u00f4le logistique li\u00e9geois de diff\u00e9rentes soci\u00e9t\u00e9s, dont Gustoworld, qui travaille exclusivement en B2B. J’ai voulu regrouper \u00e0 Li\u00e8ge plusieurs activit\u00e9s pour nous occuper de toutes les \u00e9quipes et ne pas \u00eatre dispers\u00e9 entre diff\u00e9rentes soci\u00e9t\u00e9s. Ce lieu nous permet d’\u00eatre plus efficaces et efficients. On a recr\u00e9\u00e9 un magasin de la Cave des Oblats, avec chaque gamme. Cette v\u00e9ritable institution li\u00e9geoise reste un magasin de destination et non un magasin de passage. Je me devais donc d’\u00eatre \u00e0 un endroit strat\u00e9gique.<\/p>\n
On est juste \u00e0 200 m\u00e8tres de l’autoroute, \u00e0 la sortie Burenville, principale sortie de Li\u00e8ge. Outre la logistique, cette localisation facilite aussi les achats des particuliers. Ici, c’est plut\u00f4t une cave, on va dire, de connaisseurs et d’amateurs. En m\u00eame temps, on a cr\u00e9\u00e9 un espace pour des cours, qui s’appelle la Li\u00e8ge Wine Academy.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/classe-web.jpg\")
<\/p>\n
Que va-t-il s\u2019y passer\u00a0?<\/strong><\/h3>\nOn va commencer \u00e0 donner des cours, dans un format un peu diff\u00e9rent de cours classiques, avec une approche un peu moins acad\u00e9mique, et un peu plus orient\u00e9e sur la d\u00e9gustation, les sensations, l’exp\u00e9rience. Les cours seront destin\u00e9s \u00e0 tous, tant novices que les professionnels qui veulent passer les examens du WSET, car il y a trop peu d\u2019op\u00e9rateurs en Wallonie. Les cours destin\u00e9s \u00e0 l’Horeca et aux professionnels se donneront le lundi, en fin de matin\u00e9e.<\/p>\n
Qu’est-ce qu\u2019un professionnel de l’Horeca pourra trouver ici ? <\/strong><\/h3>\nIl pourra trouver des cours pas uniquement sur la mani\u00e8re de d\u00e9guster un vin, \u00e7a c’est un peu basique, mais aussi comment les vendre, les diff\u00e9rents types de vins, les accords en restauration, pour que les sommeliers soient moins d\u00e9munis pour les vendre.<\/p>\n
Le vin est un produit qui est \u00e0 la fois complexe et tr\u00e8s simple. Donc il ne faut pas le complexifier \u00e0 outrance. C’est un discours qui est quelquefois un peu fatigant, mais on peut tr\u00e8s facilement aider les professionnels \u00e0 sortir des clich\u00e9s, \u00e0 sortir des id\u00e9es pr\u00e9con\u00e7ues qu’ils ont peut-\u00eatre plus entendues \u00e0 gauche et \u00e0 droite, et leur montrer une facette du vin qui est peut-\u00eatre plus agr\u00e9able et qui sera peut-\u00eatre aussi plus adapt\u00e9e \u00e0 la nouvelle client\u00e8le, la client\u00e8le plus jeune qu’on voit dans les restaurants.<\/p>\n
Maintenant, dans les restaurants, les jeunes consommateurs vont aussi bien boire un cocktail, qu’un cocktail sans alcool, qu’une infusion, etc., mais du vin aussi, d’une mani\u00e8re diff\u00e9rente qu’avant. En combinant les diff\u00e9rentes soci\u00e9t\u00e9s, nous proposons 2000 \u00e0 2500 r\u00e9f\u00e9rences, ce qui nous donne un choix tr\u00e8s large de vins, aussi bien conventionnels que nature.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/magasin1-web-1024x657.jpg\")
<\/p>\n
Quels seront les formateurs\u00a0?<\/strong><\/h3>\nOutre moi bien s\u00fbr, il y aura Kris Lismont, pr\u00e9sident des Sommeliers de Belgique ou \u00c9ric Dewingaerden<\/em>, Champion de Belgique de d\u00e9gustation \u00e0 l’aveugle<\/strong>. On va donner des cours en fran\u00e7ais, en n\u00e9erlandais et en anglais, m\u00eame si on est \u00e0 Lidje\u2026, mais toujours dans l’objectif de cr\u00e9er une communaut\u00e9, de fa\u00e7on \u00e0 sortir un peu de ces clich\u00e9s ou m\u00eame de ces discours un peu d\u00e9faitistes sur le vin qu’on peut avoir actuellement.<\/p>\nIl y a beaucoup de jeunes qui sont int\u00e9ress\u00e9s \u00e0 travailler dans le vin et la dynamique. On voit que c’est un peu le cas dans certains pays sud-europ\u00e9ens o\u00f9 il y a un renouveau en Espagne, en Italie, au Portugal, dans quelques r\u00e9gions de la France. C’est vrai que l’Horeca souffre \u00e9norm\u00e9ment et que ce n’est pas \u00e9vident pour les jeunes de se lancer, mais nous essayons d’\u00eatre dans la communaut\u00e9 de tous ces jeunes qui font d\u00e9j\u00e0 ou vont faire cela en Belgique.<\/p>\n
Ta fille Juliette a rejoint l\u2019\u00e9quipe\u2026<\/strong><\/h3>\nOui, apr\u00e8s avoir fait un master \u00e0 l’universit\u00e9 de Maastricht, elle a demand\u00e9 \u00e0 rejoindre la soci\u00e9t\u00e9. Elle fait \u00e9norm\u00e9ment de gestion interne, y compris marketing. Ce n’est jamais \u00e9vident de travailler en famille mais jusqu’\u00e0 maintenant, cela se passe tr\u00e8s bien.<\/p>\n
Tu pr\u00e9pares ta succession\u00a0?<\/strong><\/h3>\nPas du tout \u00e0 l’ordre du jour, il y a encore beaucoup d\u2019opportunit\u00e9s \u00e0 d\u00e9velopper, m\u00eame si c\u2019est dur\u2026 Et ce n’est pas mon truc d’aller jouer au golf.<\/p>\n
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(MV)<\/p>\n
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Apr\u00e8s plus de 25 ans dans le domaine du vin, Christophe Heynen MW regroupe les activit\u00e9s de plusieurs de ses soci\u00e9t\u00e9s \u00e0 Li\u00e8ge et lance une nouvelle \u00e9cole de d\u00e9gustation pour tous inaugur\u00e9e les 10-11 octobre dernier en pr\u00e9sence de 60 vignerons\u00a0! A la t\u00eate de Gustoworld, soci\u00e9t\u00e9 sp\u00e9cialis\u00e9e dans l\u2019importation de vins non fran\u00e7ais, […]<\/p>\n","protected":false},"author":5,"featured_media":60152,"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-60156","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":"\n
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<\/p>\nOn va commencer \u00e0 donner des cours, dans un format un peu diff\u00e9rent de cours classiques, avec une approche un peu moins acad\u00e9mique, et un peu plus orient\u00e9e sur la d\u00e9gustation, les sensations, l’exp\u00e9rience. Les cours seront destin\u00e9s \u00e0 tous, tant novices que les professionnels qui veulent passer les examens du WSET, car il y a trop peu d\u2019op\u00e9rateurs en Wallonie. Les cours destin\u00e9s \u00e0 l’Horeca et aux professionnels se donneront le lundi, en fin de matin\u00e9e.<\/p>\n
Qu’est-ce qu\u2019un professionnel de l’Horeca pourra trouver ici ? <\/strong><\/h3>\nIl pourra trouver des cours pas uniquement sur la mani\u00e8re de d\u00e9guster un vin, \u00e7a c’est un peu basique, mais aussi comment les vendre, les diff\u00e9rents types de vins, les accords en restauration, pour que les sommeliers soient moins d\u00e9munis pour les vendre.<\/p>\n
Le vin est un produit qui est \u00e0 la fois complexe et tr\u00e8s simple. Donc il ne faut pas le complexifier \u00e0 outrance. C’est un discours qui est quelquefois un peu fatigant, mais on peut tr\u00e8s facilement aider les professionnels \u00e0 sortir des clich\u00e9s, \u00e0 sortir des id\u00e9es pr\u00e9con\u00e7ues qu’ils ont peut-\u00eatre plus entendues \u00e0 gauche et \u00e0 droite, et leur montrer une facette du vin qui est peut-\u00eatre plus agr\u00e9able et qui sera peut-\u00eatre aussi plus adapt\u00e9e \u00e0 la nouvelle client\u00e8le, la client\u00e8le plus jeune qu’on voit dans les restaurants.<\/p>\n
Maintenant, dans les restaurants, les jeunes consommateurs vont aussi bien boire un cocktail, qu’un cocktail sans alcool, qu’une infusion, etc., mais du vin aussi, d’une mani\u00e8re diff\u00e9rente qu’avant. En combinant les diff\u00e9rentes soci\u00e9t\u00e9s, nous proposons 2000 \u00e0 2500 r\u00e9f\u00e9rences, ce qui nous donne un choix tr\u00e8s large de vins, aussi bien conventionnels que nature.<\/p>\n
<\/p>\n
Quels seront les formateurs\u00a0?<\/strong><\/h3>\nOutre moi bien s\u00fbr, il y aura Kris Lismont, pr\u00e9sident des Sommeliers de Belgique ou \u00c9ric Dewingaerden<\/em>, Champion de Belgique de d\u00e9gustation \u00e0 l’aveugle<\/strong>. On va donner des cours en fran\u00e7ais, en n\u00e9erlandais et en anglais, m\u00eame si on est \u00e0 Lidje\u2026, mais toujours dans l’objectif de cr\u00e9er une communaut\u00e9, de fa\u00e7on \u00e0 sortir un peu de ces clich\u00e9s ou m\u00eame de ces discours un peu d\u00e9faitistes sur le vin qu’on peut avoir actuellement.<\/p>\nIl y a beaucoup de jeunes qui sont int\u00e9ress\u00e9s \u00e0 travailler dans le vin et la dynamique. On voit que c’est un peu le cas dans certains pays sud-europ\u00e9ens o\u00f9 il y a un renouveau en Espagne, en Italie, au Portugal, dans quelques r\u00e9gions de la France. C’est vrai que l’Horeca souffre \u00e9norm\u00e9ment et que ce n’est pas \u00e9vident pour les jeunes de se lancer, mais nous essayons d’\u00eatre dans la communaut\u00e9 de tous ces jeunes qui font d\u00e9j\u00e0 ou vont faire cela en Belgique.<\/p>\n
Ta fille Juliette a rejoint l\u2019\u00e9quipe\u2026<\/strong><\/h3>\nOui, apr\u00e8s avoir fait un master \u00e0 l’universit\u00e9 de Maastricht, elle a demand\u00e9 \u00e0 rejoindre la soci\u00e9t\u00e9. Elle fait \u00e9norm\u00e9ment de gestion interne, y compris marketing. Ce n’est jamais \u00e9vident de travailler en famille mais jusqu’\u00e0 maintenant, cela se passe tr\u00e8s bien.<\/p>\n
Tu pr\u00e9pares ta succession\u00a0?<\/strong><\/h3>\nPas du tout \u00e0 l’ordre du jour, il y a encore beaucoup d\u2019opportunit\u00e9s \u00e0 d\u00e9velopper, m\u00eame si c\u2019est dur\u2026 Et ce n’est pas mon truc d’aller jouer au golf.<\/p>\n
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(MV)<\/p>\n
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Apr\u00e8s plus de 25 ans dans le domaine du vin, Christophe Heynen MW regroupe les activit\u00e9s de plusieurs de ses soci\u00e9t\u00e9s \u00e0 Li\u00e8ge et lance une nouvelle \u00e9cole de d\u00e9gustation pour tous inaugur\u00e9e les 10-11 octobre dernier en pr\u00e9sence de 60 vignerons\u00a0! A la t\u00eate de Gustoworld, soci\u00e9t\u00e9 sp\u00e9cialis\u00e9e dans l\u2019importation de vins non fran\u00e7ais, […]<\/p>\n","protected":false},"author":5,"featured_media":60152,"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-60156","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":"\n
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<\/p>\nOutre moi bien s\u00fbr, il y aura Kris Lismont, pr\u00e9sident des Sommeliers de Belgique ou \u00c9ric Dewingaerden<\/em>, Champion de Belgique de d\u00e9gustation \u00e0 l’aveugle<\/strong>. On va donner des cours en fran\u00e7ais, en n\u00e9erlandais et en anglais, m\u00eame si on est \u00e0 Lidje\u2026, mais toujours dans l’objectif de cr\u00e9er une communaut\u00e9, de fa\u00e7on \u00e0 sortir un peu de ces clich\u00e9s ou m\u00eame de ces discours un peu d\u00e9faitistes sur le vin qu’on peut avoir actuellement.<\/p>\n Il y a beaucoup de jeunes qui sont int\u00e9ress\u00e9s \u00e0 travailler dans le vin et la dynamique. On voit que c’est un peu le cas dans certains pays sud-europ\u00e9ens o\u00f9 il y a un renouveau en Espagne, en Italie, au Portugal, dans quelques r\u00e9gions de la France. C’est vrai que l’Horeca souffre \u00e9norm\u00e9ment et que ce n’est pas \u00e9vident pour les jeunes de se lancer, mais nous essayons d’\u00eatre dans la communaut\u00e9 de tous ces jeunes qui font d\u00e9j\u00e0 ou vont faire cela en Belgique.<\/p>\n Oui, apr\u00e8s avoir fait un master \u00e0 l’universit\u00e9 de Maastricht, elle a demand\u00e9 \u00e0 rejoindre la soci\u00e9t\u00e9. Elle fait \u00e9norm\u00e9ment de gestion interne, y compris marketing. Ce n’est jamais \u00e9vident de travailler en famille mais jusqu’\u00e0 maintenant, cela se passe tr\u00e8s bien.<\/p>\n Pas du tout \u00e0 l’ordre du jour, il y a encore beaucoup d\u2019opportunit\u00e9s \u00e0 d\u00e9velopper, m\u00eame si c\u2019est dur\u2026 Et ce n’est pas mon truc d’aller jouer au golf.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n (MV)<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Apr\u00e8s plus de 25 ans dans le domaine du vin, Christophe Heynen MW regroupe les activit\u00e9s de plusieurs de ses soci\u00e9t\u00e9s \u00e0 Li\u00e8ge et lance une nouvelle \u00e9cole de d\u00e9gustation pour tous inaugur\u00e9e les 10-11 octobre dernier en pr\u00e9sence de 60 vignerons\u00a0! A la t\u00eate de Gustoworld, soci\u00e9t\u00e9 sp\u00e9cialis\u00e9e dans l\u2019importation de vins non fran\u00e7ais, […]<\/p>\n","protected":false},"author":5,"featured_media":60152,"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-60156","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":"\nTa fille Juliette a rejoint l\u2019\u00e9quipe\u2026<\/strong><\/h3>\n
Tu pr\u00e9pares ta succession\u00a0?<\/strong><\/h3>\n