William ELLIOTT
Chef : 1 restaurant William Elliott, chef at the Westminster restaurant in Le Touquet since 1994, creates a refined cuisine faithful to his establishment, combining palatial gastronomy and noble products for a discerning clientele.
William Elliott has been head chef at Le Westminster restaurant in Le Touquet since 1994, having been hired as second in 1991. "I introduced myself and was almost surprised to be hired straight away, as second to chef Jean-Luc Bigot. when he left, three years later, I found myself chef, and I'vestayedthere," he confides.
Refined, masterful palace cuisine
The Westminster, a historic jewel of the hotel industry, demands cuisine that lives up to its reputation. William Elliott has developed a palatial style of cuisine, highlighting the finest products and noble fish, without ever trying to impress. "I've been lucky enough to be able to grow, to develop my teams, to direct my cooking towards what I really wanted to do", explains the chef. His touch is evident on every plate, where finesse and elegance are combined for a demanding clientele.
A close-knit brigade and lasting trust
Despite changes of ownership, William Elliott has maintained the course and the confidence of his successive managers. "I'm fortunate to have an excellent brigade, a backbone forged over many years with solid people whom I can help to grow and develop. Most of them have been with me for fifteen years!"The Westminster bistro, which he also oversees, is just as successful as the gourmet restaurant.
Cultivating loyalty
For William Elliott, loyalty to his establishment means consistency in quality and passion for his craft, offering customers a unique gastronomic experience year after year .
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