International
Camille DELCROIX
Chef : 1 restaurant Camille Delcroix, winner of Top Chef 2018, has opened his Bacôve restaurant in Saint-Omer. This passionate chef showcases local produce from the Audomarois marshlands and has just been awarded a Gault&Millau prize.
Camille Delcroix's career began in his parents' butchery and delicatessen. "It was a small business, with my brother and sister, helping my mother with the catering side of things," he recalls. In 2009, he took up his first position, working for Emmanuel Hernandez at Le Musigny in Valenciennes. At the age of 21, he set off not far away to learn his trade at the Château de Beaulieu in Busnes. "Monsieur Meurin was self-taught and had his own way of doing things, so it was a refresher course," explains Camille.
From butcher to Top Chef
In 2018, he competed in and won season 9 of "Top Chef"."It gave me another way of thinking as a chef, it made me grow," he confides. This marked the start of a three-year collaboration with the M6 channel, with him taking part in the "Objectif Top Chef" program. In 2019, he publishes his first cookbook, La Popote du Nord,"with all my grandmother's and aunts' recipes".
Northern cuisine revisited
When, in 2020, Marc Meurin decided to sell his restaurant, Camille Delcroix decided to follow his own path. It was to take him to Saint-Omer (Pas-de-Calais), where his wife, Carla Loxemand, is originally from. "We're lucky enough to have France's last marsh market within easy reach, so all my vegetables come from the marsh. In 2021, they founded Bacôve and, a year later, were awarded the Cuisine de la mer, des lacs et des rivières Gault&Millau trophy. His goal now: to become a MOF.
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