Florent Ladeyn's good addresses

Florent Ladeyn is a fervent advocate of local produce. The chef at the Auberge du Vert Mont in Boeschepe, who also runs several restaurants between Lille and Béthune, makes it a point of honor to work exclusively with local ingredients, but above all to showcase his producers. Florent Ladeyn knows each of the people he works with personally, and could talk for hours about the professionals he admires so much. He had to decide to select just five of them for our book of good addresses... Here are a few names to remember!

Flour from La Ferme du Duneleet, Leffrinckoucke

Florent Ladeyn greatly respects the work of Stéphanie Vanderhaeghe of La Ferme du Duneleet. "She's the one who supplies me with seeds, cereals, oils and, above all, flours," explains the chef. "She's a very interesting person who sometimes goes against the grain. I like her freedom and distance... She hasn't ploughed her land since 1999 and works with old, soft and hard wheats, but also makes camelina, rapeseed and sunflower oil, as well as a little quinoa and flax", Florent Ladeyn explains.

• Where to find us? La Ferme du Duneleet, 59495 Route du Pont, 59495 Leffrinckoucke
• www.tresorsdeflandre.fr

Vegetables from Jardins du Nooteboom, Bailleul

Florent Ladeyn relies on Louise and Bertrand Devienne from Jardins du Nooteboom to supply him with quality vegetables. "I've worked with Bertrand since he started. He supplies me mainly with vegetables, but he also does a bit of herbs and flowers, and has planted an orchard. For her part, Louise does some processing with a few syrups, infusions and soups", recommends the chef, who points out that it's possible to find all these products for direct sale at the farm or at markets.

• Where to buy? Les Jardins du Nooteboom, 1785 Maugrestaete, 59270 Bailleul, France
• www.jardins-nooteboom.bio

Beer from Brasserie Thiriez, Esquelbecq

"For me, Daniel is the best brewer in the world. Some professionals come from the ends of the earth to train with him. He started out around 25 years ago as a craft brewer, making hoppy beers that aren't too sweet... He was even one of the first to make an IPA in France. He works with his own fresh yeast and sets trends without even meaning to. If he releases a beer, it immediately becomes a classic, a benchmark. Everything he does is very distinctive! His daughter Clara also works with him today," explains the chef of the Auberge du Vert Mont (3 toques).

• Where to eat? Brasserie Thiriez, 2bis rue du Vert Vallon, 59470 ESquelbecq
• www.brasseriethiriez.com

Meat from Ferme du Beau Pays, Moustier en Fagne

"Grégory Delassus is a super breeder who makes beautiful organic and outdoor meats. He raises beef, Soay sheep and pork, and has a great project called "Arbre en Cow". His animals feed directly on the meadows or even in the forest, but with the droughts of recent years, this has become complicated. So, his wish is to plant 3500 trees on the farm to create a more resilient and beneficial ecosystem. To achieve this, he has launched a crowdfunding campaign, so please support him!"

• Where? You can find Ferme du Beau Pays products at Les Halles de Wazemmes, Place Nouvelle Aventure, 59000 Lille.
• www.fermedubeaupays.com

La chicorée du Nord, in Oye-Plage

Finally, Florent Ladeyn recommends discovering the chicory of Agnès Lutun, based in Oye-Plage. "This family business celebrates its 90th anniversary in 2023. It was even Agnès's grandfather who built the oven used to roast chicory roots. The product is great and good for you. I think it's going to explode in the next few years, because it's a good caffeine-free alternative to coffee. In restaurants, we serve it instead of coffee, but we also use it to brew our beers or in sauces and pastries."

• Where? La chicorée du Nord, 493 route de l'Etoile, 62215 Oye-Plage
• www.chicoreedunord.fr