The French Grand Chef Relais & Châteaux,Marc Meurin combines creativity, modern cuisine and fresh ingredients with his memories of growing up in Lens in the north of France. He now holds two Michelin stars for his Restaurant Meurin atLe Château de Beaulieu.

His inspiration for cooking came from his mother who would cook family meals with love and passion. Atage 17, Marc headed off to hotel school in Lille and left three years later to set up his first restaurant,Laventie with his wifeClaudine. With no training in major restaurants hebuilt up his repertoire little by little, in his native region, using local produce and employing his passion, technical prowess and skill to gain a name for himself in the area.

The restaurant Meurinwas awarded for the first Michelin star in 1992 and asecond in 1998. He is now famed for his hautecuisine in a contemporary setting, with each dish balancing traditional flavours with modern techniques

Three Questions With Marc

What was your most moving culinary experience?

My first meal at a major restaurant. Alain Chapel’s on that occasion. What a memory!The most amusing kitchen incident you ever witnessed?

One customer sampling the bed of coarse sea salt under the oyster, another drinking the water out of the finger bowl… No major incidents, but quite a few funny momentsYour best piece of advice for amateur chefs?

Try to cook as simply as possible, that’s the hardest thing to do.

  • 2 Michelin stars

Le Château de Beaulieu

Rue de Lillers

62350 Busnes

+ 33 (0) 3 21 68 88 88.