renowned chef Pierre-Alain Delaby has made a significant move from Saint-Valery-sur-Somme to Abbeville, citing overtourism as a key factor in his decision to close his fish-focused restaurant, Le Mathurin. The 33-year-old restaurateur aims to create a dining experience that emphasizes quality over speed, inviting patrons to savor the culinary delights of the region. After four years of searching, Delaby has opened La Léontine, a charming eatery located in a historic 1898 residence, where he serves dishes made from locally sourced fish and meat. With a lunch menu priced at 39 euros, delaby is committed to providing a unique gastronomic experience while also collaborating with fellow chefs to elevate street food offerings in the area.
The Shift in Dining: An Insightful Conversation with Chef Pierre-Alain Delaby
Time.news Editor (TNE): Pierre-Alain, thank you for joining us today. Your recent move from Saint-Valery-sur-Somme to Abbeville has created quite a buzz. Could you share what motivated this change?
Chef Pierre-Alain Delaby (PAD): Thank you for having me. The decision to move involved several factors, but the overwhelming issue of overtourism in Saint-Valery-sur-Somme played a important role. The increase in visitors reduced the quality of the dining experience we could provide. I want my patrons to enjoy a more authentic and intimate connection with the food.
TNE: that makes perfect sense.You’ve launched La Léontine in a historic residence, which sounds enchanting! How does the setting influence your approach to culinary experiences?
PAD: La Léontine is housed in a charming 1898 building, and I believe that the ambiance of a restaurant is paramount to the dining experience. It enhances the nostalgic feel and invites guests to immerse themselves in the beauty of the region while enjoying quality dishes. This setting allows me to serve locally sourced fish and meat, highlighting the flavors of our heritage.
TNE: Your commitment to quality over speed is commendable. In today’s fast-paced world,how do you manage to maintain that philosophy in La Léontine?
PAD: It’s all about prioritizing the dining experience. Our lunch menu is thoughtfully crafted and reasonably priced at 39 euros. We want patrons to slow down, savor their meals, and engage with the ingredients. By collaborating with nearby chefs to elevate street food offerings, we are also encouraging a culture of appreciation for local cuisine — not just how fast it can be served.
TNE: Collaboration seems to be an essential part of your ethos. How do you envision this cooperation impacting the culinary scene in Abbeville?
PAD: collaboration among chefs can foster innovation and creativity. By combining our expertise, we can offer diners new interpretations of traditional dishes. This encourages us to think beyond our individual restaurants and work together to propel Abbeville’s culinary reputation, ultimately attracting more thoughtful tourists instead of passive consumers.
TNE: Overtourism is a pressing issue nationwide. What advice can you give to other restaurateurs facing similar challenges?
PAD: I recommend focusing on the uniqueness of your offerings. Prioritize quality and sustainable practices. Engage with your local community and build partnerships with suppliers and other chefs. When we invest in our region and each other, we create a stronger narrative that can appeal to visitors seeking authentic experiences rather than just sightseeing.
TNE: As a young chef leading these changes, what advice would you offer to aspiring culinary professionals looking to make their mark in the industry?
PAD: Stay grounded in your values.authenticity resonates with diners today. explore your regional ingredients and express your culinary voice with passion. Learning from experienced chefs and being open to collaboration will enrich your journey. The culinary landscape is evolving, and an emphasis on quality and connection will always stand out.
TNE: Thank you, Chef Delaby, for sharing your insights on the evolving dining landscape. We look forward to seeing how La Léontine flourishes in Abbeville and your continued commitment to quality cuisine.
PAD: Thank you for having me. Exciting times lie ahead for all of us in the culinary community!