Charles BRUNEVAL

Chef : Renée Nothing seemed to point Clémence Taillandier toward a career in cooking. Born in Lyon in 1997, she had envisioned a career in the medical field after earning her science-track high school diploma, before changing course to attend the Institut Paul Bocuse. There, she discovered a world where precision, creativity, and a spirit of sharing intertwine, and decided to make it her career. L’Astrance, Quinsou, Les Climats: Training Under Great Chefs Her training took her to work with Christopher Coutanceau, then with Michel Troisgros. In Paris, Clémence Taillandier worked at Les Climats, then at Pascal Barbot’s L’Astrance, where she met the man who would become her husband and partner, Philippe Platel, before becoming sous chef to Antonin Bonnet at Quinsou. “I was fortunate to work exclusively with chefs who are deeply committed to the quality of ingredients, rigorous sourcing, and techniques that are respectful and bring out the best in these exceptional products. And I learned a great deal about various influences—particularly Asian ones—from Pascal Barbot, who specializes in Japanese cuisine, and Antonin Bonnet, whose wife is Korean.” Philippe Platel, for his part, trained as a sommelier after studying at Ferrandi and worked at David Toutain’s restaurant. From Paris to Lille: the Rozó chapter, alongside Diego Delbecq and Camille Pailleau In 2022, the couple left Paris to join Diego Delbecq and Camille Pailleau, who were opening Rozó (4 toques) in Marcq-en-Barœul. “They already knew Philippe, whom they’d met at David Toutain’s, and they offered him a sommelier position to build and develop the wine cellar for their new restaurant. As for me, I had already started looking for a place to settle down in the region, and then, luckily, a position in the kitchen also opened up at Rozó, which allowed us to be together again. ” A pivotal year-and-a-half-long chapter: there, they discovered the complexities of running a restaurant and reaffirmed their desire to start a business together. Pulpe, the restaurant by Clémence Taillandier and Philippe Platel in Old Lille In 2024, Clémence Taillandier and Philippe Platel opened Pulpe on Rue Saint-André in Old Lille, thanks to the Gault&Millau Young Talents Grant. “Philippe and I were looking for a name that would bring together our two worlds—wine for him, ingredients for me. We settled on fruit, and thus ‘pulpe’…” Their ambition: to break free from the rigid framework of haute cuisine without compromising on quality. Here, everything is à la carte; dishes are meant to be shared, and a warm, friendly atmosphere reigns. “We wanted a cuisine centered on ingredients—sincere, with less fuss but just as high a standard,” says the chef. Local sourcing—often organic—is at the heart of the project: fruits and vegetables from a CSA, regional flours, artisanal dairy products, and meat and fish sourced directly from producers. A vibrant, plant-based cuisine, recognized by Gault&Millau The menu changes every three weeks, following the rhythm of the seasons and the producers. On the plate, a distinct identity emerges: controlled acidity, plant-based influences, and Asian touches drawn from her experiences in Paris and her work alongside Diego Delbecq. Clémence Taillandier loves dishes that make an impact—“the ones that leave no one indifferent.” In the dining room, Philippe Platel curates a selection of vibrant and precise wines, echoing the restaurant’s name. Awarded two toques, Pulpe has won over a loyal clientele. Named “Young Talent 2025” for the Hauts-de-France region and nominated in the “Young Talent of the Year 2026” category, Clémence Taillandier is today receiving the “Grand de Demain” award.

Presentation

AFlemish man, proud of his heritage and committed to championing both his roots and the region’s finest products, Charles Bruneval wasn’t necessarily destined to become a chef, with a father who was a lawyer and a grandfather, Jean, who for many years was one of the most influential supporters of Michel Delebarre, a prominent figure in both local (25 years as mayor of Dunkirk) and national politics (who served as a minister under François Mitterrand on several occasions).

Renée, a name chosen as a tribute to his grandmother

Renée—the name of his restaurant? It’s the first name of his grandmother, an excellent cook who, along with Jean—also a wine collector—loved to entertain. “ Deep down, I always knew I’d be a chef. I’ve loved it since I was very young. I even have an uncle who’s a chef in the United States, who worked for Paul Bocuse for many years.”

Training under Nicolas Baumann, Thierry Marx, and Guy Savoy

His apprenticeship took him to Michel Rostang’s restaurant in Paris, where he workedalongside Nicolas Baumann . It wasa “very difficultperiod , but one during which I worked hard and learned a great deal.” He earned a BTS degree in Dunkirk and then joined Thierry Marx, his mentor: “An extremely generous, kind-hearted chef whom I never once heard raise his voice in front of the staff. I helped open the Mandarin Oriental alongside him.” The young man then joined Guy Savoy just as the renowned chef was setting up shop at the Monnaie de Paris, and went on to gain experience at various establishments—notably the Ritz and the Luxembourg—before helping to open the new Cerisier, which had moved from Laventie to Lille, alongside Éric Delerue and then Matthieu Boutroy, his successor.

Returning to Dunkirk to open his own restaurant near Malo-les-Bains

Next came a return to his roots for Charles Bruneval. “Once I was in my thirties, I wanted to come back home to Dunkirk to open my own restaurant right near Malo-les-Bains, where I grew up. Local ingredients, authentic and bold flavors, and generous portions—I also seek to pay tribute to my grandmother, who passed down to me a love of entertaining and cooking.”