Meeting with Filipine Leroy, head of Aquar'Aile
Can you tell us about what inspired you to become a chef?
“I have always been passionate about cooking, a real immersion from a very young age. Initially, I did not think I was destined to become a chef, for me, cooking was above all a passion and a hobby. It was only after completing my studies in management and accounting that I decided to devote myself fully to the culinary arts, deepening my knowledge in cooking and pastry, and obtaining additional mentions in sommellerie and plated desserts.
It was always in the back of my mind to take over the family restaurant and it was only very recently, last year, that I said to myself that I had lived and grown up here, with an incredible view, it became obvious.”
Can you share with us the history of your restaurant and tell us more about its cuisine?
“In July 1992, my father opened the restaurant where I grew up, tasting my first sole meunière and my first dishes. The kitchen is a real family affair: my parents work there, my brother was in the wine business, and I helped out from time to time with the service. Today, our team, made up of 16 people, still maintains this warm atmosphere. It is a young and dynamic team with strong cohesion. We favor learning on the job, because, in my opinion, it is the best training.”
To describe my cuisine, I would currently call it classic with a touch of modernity. I am gradually adding my own signature so as not to disturb our customers. My goal is to develop the Aquar'Aile towards a version 2.0, where we can clearly observe a transformation of our restaurant.
“My goal is also to introduce new flavors and Little-consumed and surprising foods on our plates. Seasonality is key for me, which is why our menu changes about every month and a half.”
What are your culinary inspirations and the values that are important to you?
“I really admire Anne-Sophie Pic, Hélène Darroze and Manon Fleury, renowned female chefs. Girl power is particularly close to my heart, because cooking has long been a domain reserved for men.
I am passionate about French cuisine, but I like to revisit it in a contemporary way, adapting it to current trends. I am very interested in street food and I think there is an interesting link to create with gastronomy, which could represent a new challenge.
My goal is also to introduce new flavors and little-consumed and surprising foods to our plates. Seasonality is essential to me, which is why our menu changes about every month and a half. I also favor local producers, collaborating with those in the region: pigs from Warcove in Audembert, poultry from Licques, fish from the coast, as well as local vegetables and cheeses.”
How do you manage to combine tradition and innovation in your menu?
“We have a loyal clientele, and I would like to introduce a touch of modernity to break the traditional image of the gourmet restaurant, which can sometimes not attract young customers. I like to use the term “Aquar'Aile 2.0” to symbolize this evolution: modernizing the image of the restaurant while preserving its reputation as a place where you eat well, with refined dishes and quality products.
I started this transition gently, for example by adding vegetarian dishes to the menu, such as the vegetable tartine as a starter. I always make sure to offer “at least two vegetarian options.”
Is there a memorable memory from the beginning of your career that you would like to share?
I always feel a great sense of pride when I receive compliments on my new dishes. My cooking is strongly influenced by my family, especially my grandmother's recipes. Polish and by my brother, who is very involved in organic farming and permaculture. I feel like I share a little bit of myself and my family through every dish I prepare.
I love my city and the beach, it's beautiful. We are lucky to have a property with a sea view on the Opal Coast.
What are your plans for the future of your restaurant?
“I have lots of projects in mind! I would like to bring a Michelin star to the region, or even try out for the Top Chef show. But above all, I want to settle here, develop the menu and consolidate my team.
I would also like to develop sommellerie. My father and I are sommeliers, and I would like to perpetuate this tradition by promoting this discipline, by hiring one or two sommeliers, and why not a beer expert to offer tastings.”
A final word?
"THANKS ! Thanks to my team, because without them we would be nothing. This is my interview, but without them, I wouldn't have such a beautiful restaurant. I think we don't thank them enough, so a huge thank you to them!”
— Filipine Leroy