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Marc Meurin

Relais & Châteaux Chef

Marc Meurin
Le Jardin d'Alice
Member Relais & Châteaux from 2007
1098 Rue de Lillers
62350 Busnes
France
Le Meurin
Member Relais & Châteaux from 2007
1098 Rue de Lillers
62350 Busnes
France

HOTEL

Le Château de Beaulieu

16 rooms: 170-290 EUR s.i.
4 suites: 350-430 EUR s.i.



RESTAURANT

Le Jardin d'Alice

31-65 EUR s.i.

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RESTAURANT

Le Meurin

Menus 80-235 EUR s.i. Carte 130 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

‘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…

SHELLFISH - HOW DO YOU SERVE THEM?

I often serve them as a side to fish or in stock. I also like to mince them to make a tartare. I find mussels interesting mostly for their juice, which I like to flavor with saffron. I also cook sea scallops served with a little truffled leek fondue and the juice from the mantle flavored with vermouth.

SHELLFISH - WHERE DO YOU SOURCE YOUR SHELLFISH?

I get them delivered fresh every day except Monday. My shellfish come from the nearby coastal towns, Boulogne sur Mer or Étaples. I always work with the same suppliers for sea and bay scallops, quahogs and soft-shell clams.

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