LE LIEU
THE DINNERS
SUBLIMEURS
Credit Sublimeurs : Auberge à La Bonne Idée - Sébastien Tantot
THE VENUE
Encuentro, Chocolate Factory
THE CHEFS
Diego Delbecq and Camille Pailleau
&
Ismail Guerre-Genton and Inès Rodriguez
Ismail and Diego carry high the flag of a sincere, creative and contemporary cuisine from the Hauts de France.
Diego Delbecq is the chef of his restaurant Rozo, which will move to a new address in spring 2022 in Marcq-en-Baroeul. Ismail Guerre-Genton is the chef of his restaurant Empreinte in Lambersart. The former was awarded his first Michelin star in his Lille address, the latter recognized as a Gault&Millau Tour Hauts-de-France Young Talent in 2018.
Both offer a very personal interpretation of local products from Hauts-de-France through raw and singular dishes that do not leave anyone indifferent.
These two young talents have several points in common:
they are both from the region,
they have both surrounded themselves with their partner to open their establishment, Camille who officiates as the pastry chef at Le Rozo and Inès who is in charge of the dining room at Empreinte,
And above all, they share common values: to sublimate the product by revealing its essence, to value their suppliers, local for the most part, to work with common sense in the respect of nature and men by the choice of their products, to reveal the richness of the soil of Hauts-de-France, of which they largely took part in giving back its letters of nobility in gastronomy.
Generosity, inspiration and experience define their cuisine.
Diego and Ismail will play the "4 hands" accomplice of this exceptional dinner alongside their craftsmen. Let yourself be transported for an inspiring and gourmet interlude!
OUR PRODUCERS and CRAFTSMEN
PARTNERS
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Located in Vrigny, a Premier Cru village de la Montagne de Reims, 10 km from Reims, the Lelarge-Pugeot family has been perpetuating this wine-making know-how since 1799.
The domain cultivates nearly 9 hectares in organic agriculture, with a majority grape variety on the domain, the Meunier.
In 1990, Dominique Lelarge (he) and Dominique Pugeot (she) decided to turn to a sustainable agriculture, by suppressing the synthetic pesticides and herbicides. They were pioneers at that time in Champagne! In 2010, the Lelarge-Pugeot family finally decided to convert the vineyard to organic farming (Ecocert), to obtain the certification for the entire estate in 2014.
With their children who joined the farm, Clémence and Valentin, Dominique Lelarge continues to innovate in its production methods to find the natural balance between environment, vines and terroir. Since 2014, the family has applied biodynamic principles, with Demeter certification since 2017. Fewer than 25 Champagne producers out of nearly 4,500 have obtained biodynamic certification (Demeter and Biodyvin).
It was Jean-Baptiste Dhalluin (Oenoflyer) who made this meeting with Domaine Lelarge-Pugeot possible. Agent of the family in the Hauts-de-France, Jean-Baptiste presents himself as the link, the passer of stories, between winemakers and restaurateurs. He has fallen in love with the wines of this domain, where he finds a very particular emotion at each tasting, translating the passion and the sincerity of this family of wine growers.
The raw material of the place that surrounds us for this dinner will tint the menu with its fruity, floral, spicy and toasted aromas.
The chefs use their imagination to serve the cocoa bean, which can be found in all its forms, from the bean to the chocolate.
Philippe Fromantin will honor us with his presence to embody the traditional and ancestral know-how of JC David establishments. An emblematic smoking house located in Boulogne-sur-Mer, he is the guarantor of an exceptional quality of 100% naturally smoked fish.
Dries Delanote, Monde Mille Couleurs will propose his wild and authentic vegetables. Listening to nature, its beauty and complexity. Dries cultivates in his 'biotope' a multitude of vegetables, flowers and aromatic plants almost in their wild state.
Élise and Valentin from the Boulangerie Le Moulin Saint Martin will make all the breads served during the dinners. Committed bakers, they offer organic breads, handmade from ancient flours and natural leaven.
The Alain Milliat house will offer its tasting juices, made from carefully selected fresh fruit, entirely natural, without any additives or added sugar.
The floral decoration will be proposed by Anne-Laure, creator of L'Herbacée. She will compose bouquets of fresh seasonal flowers, grown naturally in her small flower farm in Villeneuve d'Ascq.
PARTNERS
PROGRAM
Dîner Sublimeurs à la belle étoile
Spring 2022
Meet us at your choice of
Sunday May 15th
Monday May 16th
Dinner 4 hands in intimacy in an emblematic place, which will be revealed very soon
Diego Delbecq and Camille Pailleau & Ismail Guerre-Genton and Inès Rodriguez
Wine pairing Champagne Lelarge-Pugeot
19h-23h
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COMING TO THE DINNER
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