On the occasion of the presentation of the latest guide dedicated to the Hauts-de-France region, Gault&Millau rewarded the chefs and theater actors of this territory on Monday October 14, 2024. The event took place * (‘Orangerie de la Baie, Hippodrome du Touquet-Paris-Plage. The day before, winners and Gault&Millau partners participated in a dinner prepared by chef Alexandre Gauthier from the Anecdote restaurant in Montreuil-sur- Sea.
Gault& Millau has always traveled the roads of France to discover the best restaurants. of the finest products, the best wines and the most beautiful addresses, with a single objective: to promote local gastronomy to the four corners of France. This is how the Gault&Millau Tours were born: regional meetings that celebrate and bring together all the players in local gastronomy and hospitality (chefs, their teams, producers, young people in training, etc.) .
Edouard Chouteau – Godfather
Édouard Chouteau, chef at La Laiterie de Lambersart, has followed a career marked by excellence. After an apprenticeship in 2008 and a victory in the Thierry Marx competition, he left for Japan. His experiences at Bristol, with Pierre Gagnaire and other big names forged his expertise. As chef at the Pavillon de la Reine, he obtained a score of 14.5/20 from Gault&Millau. Today, distinguished Grand de Demain 2022 and 3 toques by Gault&Millau, it favors cuisine focused on local products and respect for the environment.
Benjamin Delpierre – Gault&Millau d’Or
Benjamin Delpierre, Gault&Millau d’Or 2024 in Hauts-de-France, is preparing to transform his establishment La Liégeoise. After joining the family business in 2007 and taking the reins in 2015, he decided to bring together the brasserie and the restaurant into a single entity to better meet customer expectations. It now offers a more flexible offering, open continuously, adapted to simple pleasures and diversity, while remaining faithful to its passion for cooking.
Camille Delcroix – Great of Tomorrow
Camille Delcroix, Grand de Demain Hauts-de-France 2024, made her debut at Musigny, before joining Château de Beaulieu with Marc Meurin. Winner of Top Chef in 2018 he then collaborated with television and published The Meals of the North. In 2021, he founded Bacôve in Saint-Omer, promoting local products from the market gardening marsh. In 2022, he received the Gault&Millau trophy for Cuisine of the sea, lakes and rivers. His next challenge: becoming Meilleur Ouvrier de France (MOF).
Clémence Taillandier – Young Talent
Clémence Taillandier, winner of the Gault&Millau Young Talent trophy, opened the Pulpe restaurant in Lille in 2023, with her partner Philippe Platel. Trained at the Paul Bocuse Institute and passed through prestigious houses such as those of Christopher Coutanceau and Pascal Barbot, she offers friendly, seasonal cuisine. Their concept quickly attracts attention thanks to an accessible, elegant and lively offering, combining gastronomic excellence with a more relaxed approach.
Guillaume Guibet – Techniques d’excellence
Guillaume Guibet, winner of the Hauts-de-France 2024 Techniques of Excellence trophy, revitalized Le Verbois, the family business created in 1971. Trained by renowned chefs, including Kei Kobayashi, he returned in 2017 to modernize the establishment . Under his leadership, Le Verbois won a third Gault&Millau toque. Preparing the opening of guest rooms for 2025, he continues to build the family legacy with the support of his parents.
Sébastien Renard exceptional terroir
Sébastien Renard was able to breathe new life into Marc Meurin’s former restaurant in Béthune. Trained with prestigious chefs like Alain Ducasse and Christophe Saintagne, he then worked with Marc Meurin before participating in “Top Chef”. In 2023, he opened his own establishment in Béthune, after major work, and quickly won two Gault&Millau toques. He offers cuisine focused on fine products and the local area.
Michel Hazebroucq – Tradition of today
Michel Hazebrouck, chef and owner of Soubise since 1984, is a defender of traditional cuisine. Trained by MOF Roger Portugal, he celebrates his 80th birthday in 2024, 65 years of career and 40 years at the head of this institution near Dunkirk. Faithful to its beginnings, it continues to serve emblematic dishes such as “Roger Portugal sole casserole”. His work and respect for culinary traditions have earned him lasting recognition, notably praised by Gault&Millau.
Olivier Lannoy, head chef at Chatillon in Boulogne-sur-Mer since 2015, has forged his career in renowned establishments, notably nearly twenty years at La Matelote under Tony Lestienne. Trained at the Le Touquet hotel high school, he obtained an additional qualification in seafood. After an enriching experience as a culinary trainer, he returned to the restaurant business, where he offers authentic cuisine, highlighting local products. Gault&Millau awards him the Cuisine de la Mer, des Lacs et des Rivières Hauts-de-France 2024 trophy, saluting his authentic approach to cooking and his work with seafood.
Mickaël Braure – Cuisine of meadows and pastures
Mickaël Braure discovered his passion for cooking after giving up his dream of being an electromechanic. Trained in major Lille establishments, he stands out in particular at L’Huîtrière and Monsieur Jean. In 2018, he opened his first restaurant, Le Witloof, an estaminet in Ennevelin, before launching Rillons in 2023, offering more gourmet cuisine. Gault&Millau rewards him in 2024 with 2 toques and the Cuisine des Prairies et des Pâturages Hauts-de-France trophy.
Ludovic Soufflet – Pastry chef
Ludovic Soufflet, pastry chef at Château de Beaulieu since 2013, has stood out with his creativity by combining original flavors such as peas and red fruits. Trained at the Vauban high school and at the Buffet de la Gare, he joined Marc Meurin’s team in 2005, where he worked with chefs Philippe Géniteau, then Christophe Dufossé. Loyal to this house, he is participating in the opening of a pastry shop in Béthune in 2023. Gault&Millau distinguishes him with the Pâtisserie Hauts-de-France 2024 trophy.
Karine Fourdrinier – Home
Karine Fourdrinier, room manager and sommelier, established herself in the world of catering after an atypical career path. Parachuted into this environment by chance, she opened La Salle à Manger in 2010 with her husband Thibaut, without prior experience. Thanks to her determination and on-the-job training, she was able to transform this initial uncertainty into success. Today, she is recognized for her expertise, notably by the Accueil Hauts-de-France 2024 trophy, testifying to her commitment and passion for the art of hosting.
Thibaut Fourdrinier – Home
Thibaut Fourdrinier first followed a course in sports studies before turning to cooking, encouraged by decisive encounters. After a BEP, a CAP and a professional baccalaureate, he began his career at the Hôtel du Golf d’Arras. Between 2000 and 2007, he worked in prestigious establishments such as the Hôtel des Dromonts and Les Moulins de Ramatuelle, learning to promote the product. In 2010, he opened La Salle à Manger in Marcq-en-Barœul, which he runs with his wife Karine.
Emilion Buisset – Sommelier
Émilion Buisset, Sommelier Hauts-de-France 2024, stood out for his atypical career and his growing expertise. After a career change, he trained in cooking and discovered his passion for wine with Florent Ladeyn. He obtained a mention in sommellerie and co-founded Saisons – Cave à Manger. In 2023, he opened his own cellar in La Madeleine, offering 100 to 150 references, mainly natural wines.
Linda Gambart, winner of the Hauts-de-France 2024 Young Talent Room Service Trophy, has forged her career through rich field experience and an innate sense of contact. After various professional experiments, she discovered the catering profession at Quai 42 in Boulogne, then took on several positions in the field. In 2024, his kindness and professionalism at Les Margats de Raoul restaurant, near Cap Gris-Nez, particularly impressed Gault&Millau investigators.
