Ludovic SOUFFLET

Pastry Chef : 1 restaurant A loyal member of the Château de Beaulieu family, Ludovic Soufflet is a creative pastry chef, capable of marrying peas and red fruits in an exciting dessert.

Presentation

As he himself admits, nothing predestined Ludovic Soufflet for a career as a pastry chef, brought up by parents who were fond of fine dining, but whose professions were far removed from the world of catering.

A memorable first experience

At secondary school, the end of my third year was a bit complicated, and I was advised to take up cookery," says Ludovic Soufflet. I took a CAP and a BEP at the Lycée Vauban in Aire-sur-la-Lys. I went on to take a supplementary diploma in pastry-making while working at the Buffet de la Gare, in Molinghem, with a kind-hearted chef from whom I learned a lot".

With Marc Meurin, then Christophe Dufossé, he remains loyal to Château de Beaulieu

In 2005, Ludovic Soufflet joined the team of Marc Meurin, who had moved from Béthune to the superb Château de Beaulieu in Busnes. "I haven't left the establishment since," smiles the man who has officially been head pastry chef since 2013. I've enjoyed working with Marc Meurin and his chef Philippe Géniteau. I also enjoy working alongside Christophe Dufossé. I played an active role in the creation of the patisserie we just opened, at the end of September, in the center of Béthune, opposite Marc Meurin's former home. " The restaurant is now home to Sébastien Renard... also an alumnus of Château de Beaulieu.