Clémence TAILLANDIER

Chef : Pulpe Having worked at L'Astrance, Quinsou, and Rozó, Clémence Taillandier now serves up vibrant, plant-based cuisine at Pulpe (2 toques) in Vieux-Lille. Named a “Young Talent 2025,” the chef is now a “Grand de Demain.”

Presentation

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 first to Christopher Coutanceau, then to 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’ve been fortunate to work exclusively with chefs who are deeply committed to the quality of ingredients, rigorous sourcing, and techniques that are respectful and enhance the very finest products. And I also 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. ” This was a pivotal year-and-a-half-long chapter: there, they discovered the complexities of running a restaurant and reaffirmed their desire to build 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 inherited from her experiences in Paris and her work alongside Diego Delbecq. Clémence Taillandier loves dishes with 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.