{"id":55148,"date":"2022-07-06T06:48:18","date_gmt":"2022-07-06T04:48:18","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/fr\/?p=55148"},"modified":"2022-07-04T10:20:06","modified_gmt":"2022-07-04T08:20:06","slug":"bavet-x-nick-bril-la-collab-gastronomique-a-tester","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/bavet-x-nick-bril-la-collab-gastronomique-a-tester","title":{"rendered":"BAVET x Nick Bril : la collab\u2019 gastronomique \u00e0 tester !"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p>Avec pas moins de 16 restaurants en Belgique, <strong>BAVET<\/strong> s\u2019impose comme le sp\u00e9cialiste du spaghetti belge avec ses recettes de grand-m\u00e8re allant de la simple bolognaise \u00e0 des variations aussi d\u00e9licieuses les unes que les autres. <strong>Nick Bril,<\/strong> c\u2019est le propri\u00e9taire du restaurant doublement \u00e9toil\u00e9 The Jane, o\u00f9 toute la Belgique se presse des semaines \u00e0 l\u2019avance pour avoir une table. Mixez les deux, on d\u00e9couvre un plat alliant plaisir de la simplicit\u00e9 et qualit\u00e9 \u00e9toil\u00e9e. C\u2019est d\u2019ailleurs la toute premi\u00e8re collaboration avec un chef ext\u00e9rieur pour l\u2019enseigne.<\/p>\n<p>\u00ab\u00a0J\u2019ai d\u00e9j\u00e0 accompli beaucoup de choses et particip\u00e9 \u00e0 de nombreux projets, mais il me restait une envie : cr\u00e9er une recette de spaghettis en collaboration avec <a href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/bavet-le-temple-du-spaghetti\" target=\"_blank\" rel=\"noopener\">BAVET<\/a>, bien loin des prix \u00e9lev\u00e9s et du c\u00f4t\u00e9 \u00ab\u00a0guind\u00e9\u00a0\u00bb des restaurants \u00e9toil\u00e9s. Juste un bon spaghet\u2019, \u00e0 manger de pr\u00e9f\u00e9rence avec une bavette.(\u2026) Dans l\u2019assiette : des produits de qualit\u00e9 pr\u00e9sent\u00e9s de mani\u00e8re \u00e0 former un plat convivial, accessible \u00e0 tous. Pas d\u2019\u00e9toiles, juste du plaisir\u00a0\u00bb explique le Chef.<\/p>\n<h2><strong>On a test\u00e9 le \u00ab\u00a0Legends of the smoked ft. Nick Bril &amp; Hendrik Dierendonck\u00a0\u00bb<\/strong><\/h2>\n<p>Pastrami fum\u00e9 provenant de chez le boucher Dierendonck, buratta, roquette, piment, cro\u00fbtons et basilic forment le m\u00e9lange unique de ce partenariat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-55150 aligncenter\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2022\/06\/4_BAVET_Legends-of-the-smoked-ft.-Nick-Bril-Hendrik-Dierendonck.jpg\" alt=\"nick bril\" width=\"497\" height=\"372\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2022\/06\/4_BAVET_Legends-of-the-smoked-ft.-Nick-Bril-Hendrik-Dierendonck.jpg 1420w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2022\/06\/4_BAVET_Legends-of-the-smoked-ft.-Nick-Bril-Hendrik-Dierendonck-768x575.jpg 768w\" sizes=\"auto, (max-width: 497px) 100vw, 497px\" \/><\/p>\n<p>En bouche, une explosion de saveurs. Les textures diff\u00e9rentes ajoutent un plus ind\u00e9niable et la qualit\u00e9 des ingr\u00e9dients cl\u00f4ture le tout en beaut\u00e9 ! C&rsquo;est gourmand, un v\u00e9ritable d\u00e9lice qu\u2019on s\u2019empressera vite de recommander.<\/p>\n<p>On ajoute une assiette de nachos en entr\u00e9e et c\u2019est le combo parfait.<\/p>\n<p>Legends of the smoked ft. Nick Bril &amp; Hendrik Dierendonck , disponible dans tous les restaurants BAVET en \u00e9dition limit\u00e9e.<\/p>\n<p><a href=\"https:\/\/www.bavet.eu\/fr\/bavet-restaurants?gclid=Cj0KCQjw8O-VBhCpARIsACMvVLMIKaZodx65PqSlTEIzXfmjZiQD-H1s8BILMeSzqFgj9fU04l5BO7AaAuBoEALw_wcB\" target=\"_blank\" rel=\"noopener\">bavet.eu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Avec pas moins de 16 restaurants en Belgique, BAVET s\u2019impose [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":55152,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1124],"tags":[],"class_list":["post-55148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonnes-adresses"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>BAVET x Nick Bril : la collab\u2019 gastronomique \u00e0 tester ! 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