Tom TRUY-COURTIES

Chef : 1 restaurant

Presentation

Cooking wasn't a vocation for Tom Truy-Courties, but a pleasure turned passion. "I wanted to do something artistic because I loved drawing and photography. Cooking combined all this and allowed me to travel," he explains. After working in an inn in Lambersart, he became chef de partie at Maison Méert, under Nicolas Pourcheresse. "That's where I started to climb the ladder and was able to learn the trade in a brigade."

In 2014, his need for creativity led him to La Laiterie, an institution in Lille. But his dearest wish is to work with Florent Ladeyn."The values they advocated touched me, I needed to go further than the job of cooking and carry a message with the local."After an internship at the Auberge du Vert-Mont, he became sous-chef at Bloempot in Lille.

Two years later, in 2017, Maison Méert called Tom Truy-Courties back and offered him a position in the events catering department. It was there that he met Manon Ibert, his wife. In 2018, Maxime Schelstraete entrusted him with the reins of the restaurant's kitchens.

After four years there, a new opportunity arises: her father-in-law retires and is looking for someone to take over the Auberge de Monceaux, in Saint-Omer. Manon and Marie Ibert took over management of the establishment with their husbands, Tom as chef and Valentin Gautier as second. A few months after their opening, Gault&Millau awarded them the Terroir d'Exception trophy.

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