“In the kitchen, you have to be proud to belong to a team”

2023-07-20 12:08:30

Home replay radio The summer of the chefs

We are going to Lille, to meet a young couple who opened their first address last year: Suzanne. On the kitchen side, Lucas Tricot, on the pastry side Élisa Rodriguez. Both self-taught, but already noticed by the guides.

Published on 07/20/2023 12:08

Reading time: 5 min.

Lucas Tricot and Élisa Rodriguez are leading a great adventure in Lille (Nord), where their restaurant Suzanne has already obtained a Gault&Millau toque. (SUZANNE RESTAURANT)

We are on a small square away from old Lille, behind the Palais des Beaux-Arts, with a beautiful terrace facing the Saint-Michel church. This is where Lucas Tricot and Élisa Rodriguez took over an old restaurant to turn it into a table that is starting to get people talking. Quick course, therefore, for two young people who are under 30 years old, and who have had no initial training in cooking.

>> Find all the episodes of L’été des chefs

They work in a team spirit and carry out a project as a couple. Lucas and Élisa are in constant dialogue to design the menu, choose the desserts to invent. They created a culinary brand in Lille, Suzanne, around a meaningful name, that of Élisa’s grandmother, who died during the Covid-19 epidemic.

“I started as a dishwasher about ten years ago. I didn’t even know how to cut an onion. In the kitchen, I like team spirit, being proud to belong to a group that creates something, even when you’re washing dishes.”

Lucas Tricot

at franceinfo

The success story of Lucas Tricot began at the age of 18 by washing dishes, then a whirlwind career ranging from clerk to second, and chef of the restaurant Les Oiseaux, passing by Les Toquées where Lucas developed a taste for sauces, his great passion. The young man even devotes a whole day to it a week.

On the product side, he seeks excellence as close as possible, in the North, for example with “Les Poules de Julien”, for a string of young shoots. Lucas Tricot slips it into his recipes, like the one he suggests for the summer, on the show: broccoli sprouts around a perfect egg.

Perfect egg and broccoli sprouts, the summer dish made by Lucas Tricot, at Suzanne’s in Lille. (BERNARD THOMASSON / FRANCEINFO)

Lucas Tricot and Élisa Rodriguez, at Suzanne’s, in Lille, a cook couple to follow, already spotted by the guides, with a Gault&Millau hat.

the interview with Lucas Tricot

listen

Interview with Élisa Rodriguez

listen

View comments

Share: the article on social networks