In Lille, Clémence Taillandier receives the 2027 "Grande de Demain" Award

On Monday, October 5, 2026, culinary professionals from the Hauts-de-France region gathered at the Chamber of Trades and Crafts, on Place des Artisans in Lille, for the awards ceremony of the 2027 Gault&Millau Tour Hauts-de-France. Juliette Champion, from Robur, presented the “Grande de Demain” Trophy to Clémence Taillandier, chef at the restaurant Pulpe (2 toques), in Vieux-Lille.

A Journey Across France

Nothing predestined Clémence Taillandier for a career in cooking. After earning a science-focused high school diploma, she envisioned a career in medicine before changing course to attend the Paul Bocuse Institute. There, she discovered a world where rigor, creativity, and a spirit of sharing come together. Her training took her to work with Christopher Coutanceau, then at Troisgros, before moving on toL’Astrance ( 4 toques), where she met Philippe Platel, who would become her husband and culinary partner. For several years, Clémence honed her technique and her appreciation for high-quality ingredients in the demanding kitchens of Quinsou (3 toques) and Les Climats in Paris.

Pulpe, a restaurant that reflects who they are

In 2023, thanks to the Gault&Millau Young Talents Grant, Clémence and Philippe opened Pulpe in Vieux-Lille. Their ambition: to break free from the rigid framework of haute cuisine without compromising on quality. Everything is à la carte, dishes are meant to be shared, and a warm, friendly atmosphere reigns. “We wanted a cuisine centered on ingredients, sincere, with less fuss but just as high a standard, ” explains the chef.

A vibrant, plant-based cuisine

The menu changes every three weeks, following the rhythm of the seasons and the producers. A distinct identity shines through on the plate: controlled acidity, plant-based influences, and Asian touches inherited from her experiences in Paris and her work alongside Diego Delbecq. “Our progress since opening has been incredible, and it shows in the ingredients and the dishes we serve. When we look back at photos from that time, we realize there’s been a real transformation, ” says Clémence Taillandier.