Edward DELLING-WILLIAMS

Chef : 1 restaurant

Presentation

Edward Delling-Williams is first and foremost the story of an Englishman in Paris. He, the solid, laughing-eyed fellow who grew up in the family pub, not far from Bristol, quickly crossed the Channel to join the kitchens of Au Passage, before settling in Belleville by launching Le Grand Bain, in early 2017, on rue Dénoyez. With a passion for cooking and good produce, trained at the famous St. John's in London, he is just 30 years old and is opening two bakeries in Paris at the same time, because he is "bulimic with work".

But Parisian life was too much, and in 2020 the small family (the couple had three children) decided to settle in the Manche region. I grew up in the countryside, south of Bristol, and missed that life," explains the British chef. We had the opportunity to move to Courcy, on the west coast, and buy what was once Philippe Hardy's Mascaret. We opened in May 2022. "

In this former presbytery, well supported by his partner Nicolas Tonnard, Edward offers tasty, eco-responsible, country-style cuisine, based on the produce from the micro-farm he set up in parallelnot far from Heugueville-sur-Sienne (where he grows traditional plants from the region) and an enthusiastic cellar, advised by Mélisande Malle, owner of a wine bar in Granville.

F. T.

Biography & Awards

1986 Naissance à Taunton Somerset en Angleterre

2012 Chef d’Au Passage, à Paris

2017 Ouvre le Grand Bain, dans le 20e arrondissement

2022 Inauguration de The Presbytere