{"id":26446,"date":"2026-10-08T08:34:56","date_gmt":"2026-10-08T06:34:56","guid":{"rendered":"https:\/\/www.inex.be\/?p=26446"},"modified":"2026-10-08T08:43:29","modified_gmt":"2026-10-08T06:43:29","slug":"chef-kenny-bernaerts-remporte-la-3e-edition-du-concours-le-meilleur-vol-au-vent-de-belgique","status":"publish","type":"post","link":"https:\/\/www.inex.be\/fr\/chef-kenny-bernaerts-remporte-la-3e-edition-du-concours-le-meilleur-vol-au-vent-de-belgique\/","title":{"rendered":"Chef Kenny Bernaerts remporte la 3e \u00e9dition du concours \u00ab\u2009Le meilleur vol-au-vent de Belgique\u2009\u00bb"},"content":{"rendered":"\t\t
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Le chef Kenny Bernaerts du restaurant De Vijfhoek \u00e0 Sint-Katelijne-Waver est le laur\u00e9at de la 3e \u00e9dition du concours \u00ab Le Meilleur vol-au-vent de Belgique \u00bb, le concours culinaire national organis\u00e9 par Inex.<\/p>

Lors de la finale, qui s\u2019est d\u00e9roul\u00e9e dans la cuisine professionnelle de De Melkerij, il s\u2019est mesur\u00e9 \u00e0 quatre autres chefs, qui ont chacun propos\u00e9 leur propre interpr\u00e9tation de ce grand classique belge, avec la cr\u00e8me Inex comme base pour la sauce. Le jury professionnel a finalement d\u00e9sign\u00e9 Kenny comme vainqueur, gr\u00e2ce \u00e0 un plat d\u2019une grande profondeur, port\u00e9 par une sauce remarquable et une dimension gustative surprenante gr\u00e2ce \u00e0 l\u2019utilisation de couteaux de mer et de moules.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Kenny\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Un laur\u00e9at \u00e0 l\u2019interpr\u00e9tation innovante<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kenny est parti de la base classique du vol-au-vent, tout en apportant au plat une touche personnelle et raffin\u00e9e. Son association avec des couteaux de mer et des moules a donn\u00e9 au plat davantage de caract\u00e8re et a impressionn\u00e9 le jury.<\/p>

\u00ab J\u2019ai d\u00e9j\u00e0 remport\u00e9 le concours une fois, mais cela ne rendait certainement pas cette \u00e9dition moins importante \u00bb<\/em>, raconte Kenny Bernaerts. \u00ab La premi\u00e8re victoire a eu un impact important sur les r\u00e9servations dans mon restaurant. C\u2019est pourquoi je voulais revenir avec quelque chose d\u2019innovant. Nos clients pourront \u00e9galement bient\u00f4t d\u00e9guster cette recette dans notre \u00e9tablissement. \u00bb<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Un concours qui valorise les chefs<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Avec ce concours, Inex souhaite offrir aux chefs une sc\u00e8ne pour pr\u00e9senter leur propre interpr\u00e9tation du vol-au-vent. Ce plat reste une valeur s\u00fbre de la cuisine belge, tout en laissant une grande place \u00e0 la cr\u00e9ativit\u00e9, \u00e0 la technique et aux accents personnels.
Le fait que Kenny ait \u00e0 nouveau particip\u00e9 illustre bien ce que ce concours peut apporter aux chefs. Il ne s\u2019agit pas seulement de remporter un beau prix, mais aussi de b\u00e9n\u00e9ficier d\u2019une vitrine pour mettre son savoir-faire en avant et toucher de nouveaux clients.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Des finalistes de haut niveau<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La deuxi\u00e8me place a \u00e9t\u00e9 attribu\u00e9e \u00e0 Bert Fichefet de Brasserie Dao \u00e0 Ichtegem. Sam Van Landeghem de Den Silveren Harynck \u00e0 Sint-Niklaas a termin\u00e9 troisi\u00e8me.<\/p>

Mamadou Barry de Les Petits Oignons \u00e0 Bruxelles et Patrick Pollentier de Brasserie Rubens \u00e0 Ostende figuraient \u00e9galement parmi les finalistes et ont chacun propos\u00e9 une version forte et personnelle du vol-au-vent \u00e0 la cr\u00e8me Inex.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Un jury professionnel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les plats ont \u00e9t\u00e9 \u00e9valu\u00e9s par un jury professionnel compos\u00e9 de Christophe Hardiquest<\/strong>, Lode De Roover<\/strong>, Dean Hoebeeck<\/strong> et Michiel Van Colenberghe<\/strong>. Ils ont notamment \u00e9valu\u00e9 les finalistes sur le go\u00fbt, la technique, la texture, l\u2019originalit\u00e9 et la pr\u00e9sentation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Un beau prix \u00e0 la cl\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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En plus du titre de \u00ab Le Meilleur vol-au-vent de Belgique 2026 \u00bb<\/strong>, Kenny Bernaerts remporte \u00e9galement un Thermomix TM7<\/strong>, 1 000 \u20ac de cr\u00e9dit d\u2019achat en produits Inex<\/strong> et la plaque horeca officielle du concours.<\/p>

F\u00e9licitations \u00e0 Kenny et \u00e0 tous les finalistes pour leur belle prestation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tD\u00e9couvrez quel chef a remport\u00e9 le titre en 2025<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Chef Kenny Bernaerts du restaurant De Vijfhoek remporte le titre de \u00ab Meilleur vol-au-vent de Belgique 2026 \u00bb<\/p>\n","protected":false},"author":5,"featured_media":26449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-26446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouveautes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/posts\/26446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/comments?post=26446"}],"version-history":[{"count":4,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/posts\/26446\/revisions"}],"predecessor-version":[{"id":26481,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/posts\/26446\/revisions\/26481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/media\/26449"}],"wp:attachment":[{"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/media?parent=26446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/categories?post=26446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inex.be\/fr\/wp-json\/wp\/v2\/tags?post=26446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}