Edouard Chouteau's good addresses

Designated Grand de Demain in 2022 and Gault&Millau d'Or for the Hauts-de-France region, Edouard Chouteau is the chef at La Laiterie restaurant in Lambersart. To supply his menu, which includes a magnificent "Terre et Mer" menu as well as a range of plant-based dishes, the young chef sources his ingredients from the best local producers and artisans, from butchers to bakers to cheesemakers. Today, Edouard Chouteau unveils five addresses where you can fill up on good things in the greater Lille area and Flanders.

Alex Croquet's bread, in Lille and Wattignies

"Alex Croquet makes exceptional bread," begins Edouard Chouteau. "He has a store in Wattignies and another in Vieux-Lille, and he's a real enthusiast who loves gastronomy and his job." The chef has worked with the baker since his arrival, so much so that he's "part of the history of La Laiterie", he assures us.

• Where to find him? Alex Croquet, 56 rue Faidherbe, 59139 Wattignies and 66 rue Esquermoise, 59800 Lille
• www.alexcroquet.proxiart.fr

Meat from Maison Evrard, Lille

"François Evrard is a super butcher who offers exceptional meat. He defends his work well, he loves beautiful products and he pays tribute to the region", admits Edouard Chouteau. The chef is particularly fond of his veal, but the butcher also offers matured beef or filet américain, a local specialty equivalent to the tartare to be found at Maison Evrard.

• Where to find us Maison Evrard, 81 rue Esquermoise, 59800 Lille
• www.maisonevrard.com

La Brasserie Motte-Cordonnier, Armentières

Amber, white, triple or blonde... Brasserie Motte-Cordonnier produces all kinds of beers, and has even collaborated with the chef of La Laiterie to create "La Edouard", a light amber beer with a chicory base that gives it depth. " We share the same state of mind and the desire to do things well," sums up Edouard Chouteau.

• Where to find us? Brasserie Motte-Cordonnier, Rue de 2 Lys, Avenue de l'Europe, 59280 Armentières, France
• www.bieresmottecordonnier.fr

Fromagerie Philippe Olivier, in the Hauts-de-France region

Philippe Olivier's cheese dairy is now in the hands of his son, Romain, who continues the family adventure. " They make very fine, mature cheeses, very regular... They have real know-how," says Edouard Chouteau. The chef is particularly fond of Vieux Présent, a cousin of Gouda des Pays Flamands, and Saint-Philippe, which could be closer to Brillat-Savarin.

• Where to buy? Discover the many points of sale of Fromagerie Philippe Olivier on their website
• www.fromage.philippeolivier.fr

Dairy products from Ferme Beun, Sainte-Marie-Cappel

Ferme Beun is a family-run business offering a wide range of products, from vegetables and fruit to dairy products. "I especially like their crème fraîche, which is magnificent, but also their Pavé de Cassel. They also make a very nice goat's tomme", recommends the chef at La Laiterie (3 toques), who points out that the farm has its own sales outlet.

• Where to buy? Ferme Beun, 150 chemin de Terdeghem, 59670 Sainte-Marie-Cappel
• www.fermebeun.com