©Nohcab An interview with Simon De Ramecourt, chef and manager of La Tablée
A passionate and daring chef, Simon De Ramecourt reinvented himself to bring his vision of local, creative, and socially conscious cuisine to life. Since autumn 2021, he has been running La Tablée in Peuplingues: an intimate restaurant where each dish reflects a deep connection to the land and coastline of the Opal Coast. Through his journey and his cooking, Simon shares what drives him and what he hopes to offer his guests.
At what point did you realize that cooking would be your path?
“I grew up in the Bay of Somme, studied sports and then electrical engineering in Lille, but I quickly realized that it wasn't for me. It was cooking that truly inspired me, the kind I shared with my family. So, at 20, I decided to reorient myself towards the restaurant industry.”
Cooking is what drives him, a passion passed down through countless family meals. So it was only natural that at 20, he decided to reorient himself towards the restaurant industry.
What have your experiences with great chefs brought you?
I was fortunate enough to learn alongside renowned chefs. Clement Marot He shared his experience and his perspective on the profession with me. Florent Ladeyn introduced me to local and committed cuisine, as well as rare techniques such as fermentation or cooking over a wood fire.
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©nohcab “These experiences in fine dining and bistro-style restaurants gave me the rigor and high standards I was looking for. They also confirmed one thing for me: I wanted, one day, to open my own restaurant and offer cuisine that reflected who I am.”
How did the La Tablée adventure begin?
My partner Coline and I had a project to open a restaurant together. After several years in Lille, we wanted to return to the coast. The Opal Coast was the obvious choice: a balance between our professional aspirations and our family ties.
The municipality of Peuplingues launched a call for proposals to create a community space in the heart of the village. We seized the opportunity and embarked on this project, offering a more modern cuisine than what was available locally.
The reception was incredible. Thanks to my participation in a cooking show, the visibility was high from the start. For the first six months, this notoriety attracted customers and filled the restaurant.
How would you describe the spirit of your restaurant?
First of all, a place for sharing and convivialityWe are a small team of five people, including two in the kitchen, which allows us to pay close attention to each dish.
At the opening, the menu changed every five weeks, with three starters, three main courses, and three desserts. Today, we have two approaches:
- noon : bistronomic cuisine, with revisited classics
- le soir : a more gastronomic menu, focused on high-quality products.
Everything is homemade, with priority given to seasonal produce and local producers.
©Nohcab "What I love is surprising people, offering a unique experience, playing with unexpected flavor combinations."
How would you define your kitchen?
My guiding principle is local. Our region abounds with exceptional products: fish, seafood, local vegetables… I draw on this terroir to reinvent traditional recipes and give them a contemporary twist. Sometimes, I challenge myself, for example, incorporating a vegetable into a dessert. I also love to blend land and sea: uniting the bounty of the coast with that of the inland areas, to offer cuisine that reflects our heritage. I associate cooking with discovery and renewal. My ambition is to be daring, to surprise…
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A final word?
Discover the chef's dessert recipeMy cuisine evolves with my customers, but what truly motivates me is taking them somewhere else: towards discovery, creativity, and the pleasure of challenging routines. If you enjoy being surprised or simply eating well, I invite you to my table!
— Simon De Ramecourt