Benoît BERNARD

Chef : 1 restaurant

Presentation

A true globetrotter, Benoît Bernard travelled the world before taking over Les Toquées in Lille. "I wanted to be an archaeologist, but I didn't do well at school. I was told: you'll either be a milling turner or a cook. I chose the second option."

At first, the teenager took a CAP in pastry-making, but without conviction. He then quickly moved on to a BEP in cookery at the Lycée Michel-Servet in Lille. With his diploma in hand, he multiplied his experiences: "I've had an atypical career. I workedin several restaurants, in France, Prague and New York, but I was also a car salesman in Africa and a canoe-kayak instructor".

At the dawn of the 2000s, Benoît Bernard returned to France and tried his hand at a gourmet restaurant, but the experience proved inconclusive. He then joined the team at a small neighborhood bistro:"We started with four covers and ended up with fifty."Following this success, he set up his own business, 180 in Tourcoing, which enabled him to become the forerunner of bistronomy in the north of France. Building on this success, he took over La Laiterie, in Lambersart, and was awarded four toques in the Gault&Millau guide in 2012. He was also nominated for the title of Chef of the Year, which narrowly escaped his grasp.

Fascinated by Africa, the enfant terrible of gastronomy left for Madagascar to pursue his second passion, scuba diving. He took advantage of the opportunity to open a new establishment in 2016, Le Clair de Lune:"It was a dream of mine to open a restaurant in Africa".

In 2018, Benoît Bernard returned to his native Lille to complete the circle. He took over Les Toquées, where he offers a no-frills cuisine that respects the product, now boasting three toques.

B. G.