Camille Delcroix's good addresses

A committed chef with a deep attachment to his region, Camille Delcroix 's cuisine is sincere, clear and rooted in the Audomarois marshlands. At Le Bacôve, in Saint-Omer (2 toques), he tells the story of the North with accuracy, relying on a network of producers and craftsmen he has known personally, often for a long time. Raw products, obvious seasonality, straightforward tastes: the chef composes his cuisine as he lives it, with exacting standards but without artifice.
here are his good addresses, those that nourish his daily life as a chef... and as a gourmet.

Alexandre Bédague's carrots, in Tilques

"I work with Alexandre Bédague in Tilques, who specializes in Tilques carrots. They're two to three times larger than standard carrots, and above all, they have a taste like no other - very sweet", describes the chef. Alexandre Bédague, a key producer in the Audomarois marshlands, supplies Camille Delcroix with both home and restaurant produce. "He also has fresh herbs, beet, parsnips, leeks... Whatever he makes, I take. In summer, it's artichokes." Local, committed market gardening structures the entire Bacôve kitchen.

• Where? Ferme Bédague, 111 RF 943, 62500 Tilques
• www.facebook.com/CarottedeTilques

Meat from Boucherie Fagoo, Saint-Omer

just a stone's throw from the restaurant, Boucherie Fagoo is an obvious choice for the chef. "I like going there because it's really traceable and totally transparent," says Camille Delcroix. In this family-run business, the owners handle both the sale of meat and the purchase of livestock. "There's real regularity and control from A to Z", says the chef. at home, Camille Delcroix keeps things simple and efficient: "I like to make a pork chop or a rib steak. When the restaurant is closed and we're at home, it has to be quick and simple."

• Where? Boucherie Fagoo, 4 rue Saint-Adrien, 62500 Saint-Omer, France
• www.boucheriefagoo.fr

Sugar tart from Boulangerie Delecroix, Saint-Omer

An absolute classic from the North, the sugar tart finds one of its finest expressions here.
"I love this dessert baked in a wood-fired oven. The bakery is on the square in Saint-Omer", a pleasure the chef admits he finds hard to resist: "Any occasion is a good one to eat it... I'm careful, because I'm capable of eating half of it", he laughs.

• Where to buy them? Boulangerie Delecroix, 40 place du Maréchal Foch, 62500 Saint-Omer, France
• www.boulangerie-delecroix.fr

Houlle jenever from Distillerie Persyn, Houlle

Houlle jenever occupies a special place at Bacôve, the fruit of close collaboration with the Persyn distillery. "We work together and are already on our fourth special cuvée for the restaurant," says a delighted Camille Delcroix. A bespoke creation, conceived as an extension of the kitchen:"With hogweed, rosehip, Tilques carrot, fir bud, matricaria (a wild herb with a pineapple taste), everything is personalized! He makes an initial distillation, then adjusts by adding or removing aromas to balance. But he has carte blanche overall, he's the expert!" Spirits then highlighted by Camille's wife, Carla Loxemand, at the bar, through creative cocktails.

• Where? Distillerie Persyn, 19 route de Watten, 62910 Houlle
• www.genievredehoulle.com

Philippe Olivier's cheeses, in Lille and elsewhere

When it comes to cheese, Camille Delcroix puts her trust in a great Northern house. "All the cheeses come from Philippe Olivier, now run by Romain, the son."The entire Bacôve cart is sourced there, with particular attention to the local: "We always have one side of the cart dedicated to regional cheeses."Among the must-haves: "Four variations of maroilles", even if the chef allows himself a few regional incursions: "I love Saint-Nectaire and Morbier, so there's often some too," he confides.

• Where to buy? Find the addresses of the various stores here.
• www.fromage.philippeolivier.fr