“Here, I cook what I would like to eat when I go to a restaurant. » Just take a look at Clémence Taillandier’s menu to immediately salivate. Even a seemingly simple starter – green beans, praline vinaigrette, smoked almonds, stracciatella – makes you want to immediately dig in your fork. “I always offer a pâté that changes according to the seasons, pigeon/tarragon, pork/duck with spices/figs, fish, and a vegetarian option. » Pulpe is the quintessence of the modern bistro: neat, warm decor, but not flashy. On the plate, classics with a modern twist, and affordable prices with dishes around 20 euros. All without compromising on product quality and sourcing.
© Léo Ridet
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Before opening her own establishment, Clémence Taillandier, 27, studied at prestigious houses: Troisgros***, Quinsou*, but also Astrance**, where she met Philippe Platel, his companion, sommelier and co-owner of Pulpe. “These years were very formative, and very intense too. When we thought about opening our own restaurant, we wanted something else. Not just working to the detriment of our mental health and our personal life, no longer making so many sacrifices… Without these experiences within starry clubs, we wouldn’t be where we are today, but both of us, we yearned for something simpler. »
Their project accelerates in 2022, when the couple moves from Paris to Lille, where Philippe is from, to join the team at Rozó*, a popular address in the region, managed by a young, bubbly and ambitious couple, Diego Delbecq and Camille Pailleau.
“We really found ourselves in their journey. We quickly became friends. Diego and Camille are incredibly kind and generous. They gave us a lot of advice, we know that if in doubt, we can always count on them. » After only five months of opening, their reservation book is still full. “I didn’t think it would work so quickly and so well,” concludes Clémence, delighted. Luck favors the bold!
7 rue Saint-André, 59800 Lille (03 20 86 20 45).
restaurant-pulpe.fr
© Léo Ridet
Discover the recipe for Veal Carpaccio by Clémence Taillandier
