International
Diego DELBECQ
Chef : 1 restaurant
"When I was 14, my aunt gave me a pastry book, and that's how I became interested in cooking," recalls Diego Delbecq. He began his career in Marc Meurin's kitchen in Busnes, first as an apprentice, then as chef de partie. He stayed for five years. "It was more than a restaurant, it was a family, there was a lot of mutual support," he recalls.
He then joined Christophe Saintagne. From 2011 to 2017, he followed him to the Plaza Athénée, the Meurice, and finally assisted him in the opening of the restaurant Le Papillon, in Paris.He gave me a vision of cooking where you should never be bored; there should always be a spark in the plate," says Diego Delbecq. Even today, he still gives me advice."
Since 2017, Diego Delbecq has been at the helm, with his partner Camille Pailleau, of their own restaurant, Rozó. A name inspired by La Fontaine's fable The Oak and the Reed, because"we've often bent, but we've never broken," he explains. After just a few months in business, he was named Gault&Millau Jeune Talent (2019 vintage), while Camille was awarded the Jeune Pâtissière de l'Année trophy. The establishment has since moved to Marcq-en-Barœul, in a former printing works. In 2022, the chef was awarded the Grand de Demain 2023 trophy for the Hauts-de-France region.
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No longer do we hide the ovens we can't see - quite the contrary! The kitchen now opens up to offer a show for the audience. Depending on how it's laid out and arranged, the show doesn't have the same flavour. Here's a look at some of those that play it close.Our partners
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