Unveiled to the general public by the Top Chef show, the former winner of the show is now the head of his Bacôve restaurant, in Saint-Omer. See his biography.
What a long way to go Camille Delcroix since his victory in The best chef in 2018. The young chef, thus entrusted with managing the kitchens of Philippe Etchebest’s restaurant, has finally taken off by opening his first restaurant, Bacôve, in Saint-Omer. A homecoming for Camille Delcroix, who constantly defends the North and its exceptional culinary terroir. To find out more about the chef, his cuisine and her restaurant, discover her biography below.
The biography of Camille Delcroix
Camille Delcroix was born on November 11, 1989 in Saint-Saulve, a the North and he grew up a few kilometers away, in Raismes. If someone chose the kitchen as a garage item, it was not at all the case with Camille Delcroix, who fell on the plate when he was little. Its the parents in fact ran a butcher-salami-catering to Anzin and his older brother, Pierre, was also an enthusiast. It is therefore very logical that Camille Delcroix passes her BEP then her Bac Pro Cuisine at the Hotel School of Orchies, before starting his professional training in catering The music in Valenciennes. After three years, the young chef joins Marc Meurin’s brigade at the starred restaurant Beaulieu Castle in Busnesbefore getting noticed by the general public by participating The best chef in 2018. Camille Delcroix won this season with his foreman Philippe Etchebest, beating the now starred chef Victor Mercier.
Where is Camille Delcroix’s restaurant?
Mid 2021, almost three years after the victory in Top Chef, Camille Delcroix reveals in a video posted on social networks that he is about to open a restaurant with his wife Carla. The chef and his partner explain that this place, baptized Bacôvewill be located instead of the restaurant The swan in Saint-Omer. In December 2021 the couple inaugurated their own restaurant, where “the cooks [mais aussi Camille Delcroix] they are required to enter the dining room to present and serve the dishes but also to explain the producers. For example, we found a quinoa producer in Flanders, “explains Camille Delcroix, who makes it a point of honor to defend local producers.” We want people to be our guests, like at home. We want them to feel good, to do something as simple as us. “
At the house of Bacôve, Camille and Carla Delcroix offer to gourmet but uninhibited cuisine. The leitmotif of the dish is promote garden products “, as well as fish from the Audomarois marshes. “Nothing is possible without a fresh product whose quality the Chef knows and which he himself has selected from producers who respect nature in all regions of France. Depending on the seasons and what they offer, fruits and vegetables come from horticulturists in the Saint-Omer region, the fish directly from the fishermen of the marshes of Saint-Omer or the nearby Opal Coast, meat of the best agricultural land. A natural cycle that is constantly renewed and that offers its variations, short circuits that guarantee maximum freshness to compose a very beautiful gastronomic score “, specifies the Bacôve restaurant website.
What are Camille Delcroix’s emblematic recipes?
In the show The best chef, Camille Delcroix he distinguished himself for his skill in cooking only sauces. At Bacôve, each menu is a colorful and tasty seasonal variation, full of poetry and creativity. If the menu changes regularly, it is still possible to cite a few examples of flagship dishes such as Boulognaise-beetroot-haddock-style scallopstrout of the Affringues, salsify and eggnog with walnuts or the Guinea fowl from Henoville, carrots from Tilques. As for the dessert, the chef points the recipes of the grandmothers of the north as the Sugar tart, homemade yogurt and brown sugar that crunchy to the bite or the Brussels waffle, wonderful with confit beetroot. Childhood memories that Camille Delcroix brings back to life with passion!
Where can I find Camille Delcroix’s books?
Since its passage in The best chef, Camille Delcroix has published two cookbooks. The first, released in 2019 and called Northern dishes: cuisine ch’ti, with easy-to-make family recipes, intertwined with a touch of modernity. In 2022 the chef publishes his second book, Long live the Plancha, in which he reveals his best recipes for using plancha from appetizers to desserts.