Clémence TAILLANDIER
Chef : 1 restaurant In Lille, Clémence Taillandier's cuisine at Pulpe is free-spirited and hard-hitting, somewhere between bistronomy and demanding gastronomy, where local produce and creativity meet in total sincerity.
Nothing destined Clémence Taillandier for the kitchen. After completing her baccalauréat S, she had imagined herself working in the medical field, but decided to change direction and enroll at the Institut Paul Bocuse. There, she discovered a world where rigor, creativity and a sense of sharing are intertwined, and decided to make it her profession. Her training then took her to Christopher Coutanceau, then Troisgros, before moving on to Astrance, where she met her future husband and cooking partner, Philippe Platel.
From Paris to Lille, a solid, well-thought-out career path
After several years in the demanding kitchens of Quinsou and Les Climats in Paris, Clémence honed her technique and her taste for the right products. Philippe, for his part, trained as a sommelier at Ferrandi, and worked for David Toutain. The couple then joined Diego Delbecq and Camille Pailleau to help open Rozo, in Marcq-en-Barœul. This was a key step: they discovered the complexities of running a restaurant, and confirmed their desire to set up their own business.
Pulpe, a restaurant that's just like them
In 2023, Clémence and Philippe opened Pulpe in Vieux-Lille, thanks to the Gault&Millau Jeunes Talents grant. Their ambition: to break away from the rigid framework of haute gastronomy without compromising on quality. Here, everything is à la carte, dishes are shared, and conviviality reigns. "We wanted a cuisine based on products, sincere, with less fuss but just as high standards," confides Clémence. Local sourcing, often organic, is at the heart of the project: fruit and vegetables from an AMAP, regional flours, artisanal creamery, meat and fish direct from producers.
A lively, plant-based cuisine on the move
The menu changes every three weeks, in step with the seasons and producers. On the plates, an identity asserts itself: controlled acidity, vegetal influence and Asian echoes inherited from her Parisian experiences and work alongside Diego Delbecq. Clémence likes hard-hitting dishes, "those that don't leave you indifferent". In the dining room, Philippe orchestrates a selection of lively, precise wines, echoing the name of the place.
Awarded a Gault&Millau toque in its first year, Pulpe has won over a loyal clientele, attracted by its sincerity and energy. For Clémence, this national recognition as Young Talent of the Year only confirms that the future in Lille will be written as a duo.
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