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Le Château de Beaulieu.

Restaurant and hotel in a park. France,Busnes

Marc Meurin

Le Château de Beaulieu Busnes 62350

‘Tradition and the terroir of the North have shaped my life. Exciting early memories of cooking with my mother: school didn't have the canteen, so every day I would see her lovingly preparing food for the family. It was she who encouraged me to go to hotel school in Lille. Three years later, a professional qualification in my pocket, and aged 20, I set up in Laventie with my wife Claudine. So no training in major restaurants. I built up my repertoire little by little, in my native region which I love deeply. So, why not pay tribute to it? In Château de Beaulieu, I do today exactly what I used to do in my former restaurant, Le Meurin in Béthune, not very far away. Every day, I attempt to pay tribute with my dishes, which are regional with a bit of a modern twist, to the fabulous fish of the North, the vegetables of the Artois and Picardy…

What was your most moving culinary experience?
My first meal at a major restaurant. Alain Chapel’s on that occasion. What a memory!

The most amusing kitchen incident you ever witnessed?
One customer sampling the bed of coarse sea salt under the oyster, another drinking the water out of the finger bowl... No major incidents, but quite a few funny moments

Your best piece of advice for amateur chefs?
Try to cook as simply as possible, that's the hardest thing to do.

Check-in date

Central reservation office (United States)

1 800 735 2478

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