Christophe DUFOSSÉ
Chef : 1 restaurant
When he has an idea, a project, a conviction, Christophe Dufossé goes all the way. This is undoubtedly why he is so respected and appreciated today. When he returned to his native Pas-de-Calais to take over the most beautiful house in the region - Marc Meurin's Château de Beaulieu - we had no doubt that he wouldn't be turning it into another Meurin.
With his trademark energy, the chef/restaurateur has completely remodeled the two restaurants (gastro and brasserie). Developing a whole ecosystem that should enable him to be self-sufficient within one or two years. Today, almost 70% of the produce he uses already comes from his own harvest, vegetable gardens and orchards, tended by three full-time gardeners, all using integrated farming methods. This year, he extracted 600 kg of strawberries and 1 tonne of carrots, as well as melons, peppers and chillies, alongside a citrus conservatory.
We haven't forgotten the chef at La Citadelle Messine who, for fifteen years, took this fine establishment to the top of the local hierarchy. Nor the man who has been working in China (Chengdu) since 2009, in a restaurant he still runs, within a large 800-room hotel, even creating a cookery school there. At 54, with his wife Delphine, he opens a new page in his fruitful professional life by embarking on a new virtuous cycle. Gault&Millau awarded him the Gault&Millau d'Or 2023 for the Hauts-de-France region.
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