Culinary Heritage: The Great Tables of the Channel

Can you tell us about your career path and what led you to Les Grandes Tables du Channel?

I started at 16 in an inn near Hazebrouck, with the Bechu brothers where I learned the basics of gastronomy: meats, sauces, terrines, freshwater fish… It was a very complete training.

Next, I worked at the Ministry of Defence in Paris, then in Lille at Place Rihour where I learned the rigor and organization of large establishments. I continued in Saint-Omer in a Michelin-starred restaurant before becoming head chef at only 23 years old when the George V on Rue Royale opened, where I stayed for 24 years.

I arrived at Les Grandes Tables 17 years ago, at the request of Alexandre Gauthier. I discovered a very inventive cuisine there which I then developed here.

How would you define the cuisine you have shaped here over the years?

The idea was to offer cuisine close to a Michelin star at an affordable price. A radical cuisine, full of flavor, but also simple and refined.

The location is also unique: we are in a cultural space. For me, cooking is an art, just like any other discipline. We have therefore forged connections with artists and writers focused on food.

Local production is at the heart of your approach. How was this relationship with the producers built?

This has been a goal of Les Grandes Tables from the start, but also something that deeply aligns with my way of working. The menu changes regularly depending on the available produce. I adapt to the producers, not the other way around.

For the past two years, we have also been organizing a farmers' market every month, with workshops and meet-and-greets. The objective is twofold: to help producers gain visibility and to show the public how to cook their products.

Over time, the producers became friends. The relationship was built on trust, by meeting them one by one, understanding their constraints, and finding a balance that suited everyone.

Looking back, what are you most proud of and what do you wish to pass on today?

I am particularly proud of this close relationship with local producers. It's something I hadn't managed to establish before in my career.

What I want to pass on is precisely this spirit: to continue the meetings, the workshops, the events, to maintain this connection between cuisine, the public, and culture. And then to mentor young people, to share the experience… Passing on knowledge has always been important to me, and it still is today.

Can you tell us about your background and what made you want to join Les Grandes Tables du Channel?

I've been a cook for 13 years following a career change: I was an educator for 18 years. Ultimately, I'm still doing the same job, taking care of people, but in a different way.

I worked as a freelance chef and catering chef in a concert hall for several years, then I created a bistro for five to six years.

I was looking for new horizons and I responded to an advertisement. This is my fourth season here. What attracted me was the dual identity of the place — bistro and gastronomy — but also the cultural dimension, which resonates with me greatly.

What does the legacy left by Alain Moitel represent for you?

I gradually took over from him. For two years, we worked side by side, then he stepped back. Since spring 2025, I've been running the show on my own, while still continuing some of his recipes.

What I appreciate about his work is his respect for the product, especially vegetables, by altering them as little as possible. This approach resonates strongly with my own sensibilities.

How do you envision your culinary identity and future developments?

My distinctive style stems from my Asian influences: I use a lot of spices and more pronounced sauces. Where Alain works with lighter sauces, I like to bring bolder, sometimes surprising, flavors. The idea is to stay true to the raw ingredients while taking them in a new direction.

We already have a strong working relationship with local producers here, and I want to strengthen it even further. In particular, we're considering changing the menu to a weekly schedule, reflecting the seasons and what's available.

Do you have any projects you would like to pursue within the restaurant?

I would like to further develop the transmissionUltimately, why not create a genuine culinary learning center open to the public: teaching people to cook, not necessarily to make them professionals, but for their own enjoyment? to inspire people to cook and to better understand the products.