International
Benjamin DELPIERRE
Chef : 1 restaurant Benjamin Delpierre, Gault&Millau d'Or 2024, revolutionizes La Liégeoise. The chef offers a new culinary experience, more accessible and convivial, while retaining his passion and exacting standards.
" Our profession is changing, and we have to adapt. "So says Benjamin Delpierre, Gault&Millau d'Or 2024 in Hauts-de-France who, since returning to the family home in 2007, has learned a lot, thought a lot, to arrive at this year's big decision: to usher in a new era for La Liégeoise and Hôtel Atlantic. At present, the site houses the brasserie L'Aloze on the first floor and the gourmet restaurant La Liégeoise on the second floor, facing the sea. In a few months' time, there will be just one entity, on the first floor, and new rooms on the second floor.
A new concept for a legendary address
We' re going to propose a new offer that better matches the desires of our customers, as well as our own and those of our staff," explains the chef. We'll be able to avoid interruptions, run continuous days and adapt our offerings. An offer that's neither brasserie nor gastro. For a long time, our catering was a celebration - customers came here for a party, a birthday, a special occasion - and now they want more diversity."
In 2007, Benjamin Delpierre joined his father, Alain, before taking sole charge in 2015. Ten years to fully understand needs and requirements. His classical training has opened up all horizons: Jean-Michel Lorain in Joigny, Pierre Gagnaire in Paris, Michel Roth at the Ritz, the West Indies... Enough to forge a champion's CV and, above all, a real knowledge of large units. La Liégeoise has been the jewel in the crown of the Côte d'Albâtre for forty years. Things are about to change, but that doesn't mean the chef is going to give up.
A new gastronomic experience
" We won't have three people setting a plate, we'll work differently, but we'll still do quality. "We'll be open all day, from breakfast onwards, with a coherent offer for all pleasures, and we'll liven up afternoons with a good pastry. "Today, spending 150 to 200 euros on a meal doesn't really make sense anymore. People want to be able to come back several times and eat a seafood platter one time, a nice fish the next... they'll simply come to indulge themselves. "
Following in the footsteps of Alexandre Gauthier, who has understood all about these issues with his "Sur Mer", a little further south, in Merlimont, Benjamin Delpierre is going to broaden the spectrum to offer a lively, committed, joyful catering experience, which suits him perfectly. " Some people say to me "Ah, you're going to do bistronomy?", others ask me "But aren't you going to miss the toques, the awards, all that?I answer, "I'm going to cook, the best I know how, in complete freedom, with the same passion. """
It's not so often that a chef accepts to be challenged, sees things through, and always strives to please. " We're going to offer beautiful pieces, dishes for sharing. We'll be able to let our regular brasserie customers take advantage of La Liégeoise's fine cellar, with its great references. We're going to do things differently, perhaps better. But one thing's for sure, I'll always be a chef! "
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