Christophe Dufossé's good addresses

Christophe Dufossé is a committed chef. Winner of the Gault&Millau d'Or 2023 for the Hauts-de-France region, he delights his guests at the Château de Beaulieu in Busnes, thanks to his own farm, which supplies around 60% of his menu, as well as a well-developed network of producers. " I work with around thirty breeders and market gardeners to round out the range," explains Christophe Dufossé. The chef is therefore the ideal person to advise us on the best places to buy vegetables, meat or butter.

Busnes Angus beef

For quality Angus beef, Christophe Dufossé buys from Virginie and Denis Soudan, not far from Château de Beaulieu. "I'm lucky enough to have a butcher in the restaurant. So, every two months, we buy a whole animal weighing around 800 kg from them, which we dispatch for both restaurants. We even prepare minced steaks for staff lunches, so there's no waste", explains the chef.

• Where to find us Angus busnoise, 354 rue de la Perrière, 62350 Busnes
• www.facebook.com/LAngus-busnoise

Shallots from Ferme Luc Brévart, Busnes

Christophe Dufossé, who has his own kitchen garden, cooks shallots grown on site. But when supplies run low, he turns to Luc Brévart, a member of the Confrérie de l'échalote de Busnes. This is a planted, not sown, shallot, hand-harvested according to ancestral traditions and of superior quality, ideal for the chef's restaurant.

▶ Where? Ferme Luc Brévart, 284 rue de la Perrière, 62350 Busnes

Vegetables from Ferme du Pont d'Achelles, Nieppe

Christophe Dufossé's team produces around fifty varieties of vegetables around the Château de Beaulieu restaurant. But when harvests are short or late, the chef calls on Thomas Olivier, from Ferme du Pont d'Achelles, in Nieppe. His produce includes tomatoes, cabbages, pulses, potatoes, herbs and fruit.

• Where to buy? Ferme du Pont d'Achelles, 1926 rue de Bailleul, 59850 Nieppe
• www.lafermedupontdachelles.fr

Black garlic from Potdevin-Caron, Cuincy

To spice up some of his recipes, Christophe Dufossé likes to add a touch of black garlic. To obtain it, he goes to Potdevin-Caron in Cuincy, which follows an ancestral recipe for perfect results. The farm also produces white garlic and smoked garlic from Arleux, which benefits from a Protected Geographical Indication (PGI), recognizing the excellence of the product.

• Where to find us Potdevin-Caron, 535 rue Charles Béhague, 59553 Cuincy
• www.potdevin-caron.com

Butter from Ferme de Berlette, Calonne-sur-la-Lys

For Château de Beaulieu's sweet and semi-salted butters, Christophe Dufossé relies on Ferme de Berlette. "They also produce classic cream, heavy cream and, in season, have beautiful strawberries," says the chef.

• Where to buy? La Ferme de Berlette, 2971 rue de Robecq, 62350 Calonne-sur-la-Lys
• www.facebook.com/LaFermeBerlette