L’Arbre à Gruson Returns: Chef Benoit Bernard’s New Restaurant

Star chef Benoit Bernard Revives Historic Restaurant L’Arbre, Links Cuisine to Paris-Roubaix

A celebrated chef is breathing new life into a landmark restaurant in northern France, aiming to recapture its storied past and forge a unique connection with the iconic Paris-Roubaix cycling race.

Since September 2nd, the restaurant L’Arbre in Gruson has reopened under the direction of Benoit Bernard, a chef previously recognized with a Michelin star at La Laiterie in Lambersart.Bernard intends to re-establish the establishment as a destination for both culinary enthusiasts and cycling aficionados, capitalizing on its location along the grueling course of Paris-Roubaix.

Did you know? – Paris-Roubaix, often called “The Hell of the North,” is famous for its punishing cobblestone sections, testing cyclists’ endurance and bike handling skills. The race dates back to 1896.

A Culinary Journey Back to Roots

Bernard’s career has been remarkably diverse. Before taking the helm at L’Arbre, he led the kitchens at Les Toqués, located along the Deûle river, and embarked on extensive travels throughout Asia and Madagascar.More recently, he spent several months touring France in a camper van, a period of reflection that ultimately led him back to his passion for regional cuisine.

“The people of the North, we are a little crazy if I may say so,” bernard explained.”Ultimately, we are proud of our region, we have incredible places and we don’t talk about them enough. I am from a generation that was ashamed to be from the North, and now we want to make this region shine.” This sentiment underscores his commitment to showcasing the local flavors and ingredients of the region.

Pro tip: – When exploring regional cuisine, look for “terroir” – the environmental factors (soil, climate) that affect a food’s character. It’s a key concept in French gastronomy.

Reconnecting with Cycling Heritage

The restaurant’s location on the Paris-Roubaix route is no accident. The race passes directly in front of L’Arbre each year,with the adjacent cobblestone stretch representing one of the most challenging and decisive sections of the competition. Bernard envisions a vibrant atmosphere during the race, and is actively working to cultivate a strong link between the restaurant and the cycling world.

He is collaborating with renowned illustrator François Boucq to create a mural celebrating the sport, aiming to visually embody the restaurant’s renewed connection to paris-Roubaix.

“Uncomplicated Gastronomy” at an Accessible Price

bernard promises a menu of “uncomplicated gastronomy,” emphasizing fresh, seasonal ingredients and bold flavors. Despite not explicitly marketing it as such, the chef is committed to offering an accessible dining experience, with a set menu priced at €31. The restaurant will operate seven days a week for at least its first four months of reopening.

The menu itself is a collaborative effort between Bernard and his sous chef, Maxime Destailleur, 31, formerly of the restaurant L’Essentiel in Attiches.”There’s a big challenge, a huge popularity, and it’s very motivating,” Destailleur stated. “We’ve created a menu with veal sweetbreads, lobster, a little cream, a little butter, herbs – I love herbs – peas, products from our region, and everything is homemade. That’s whe

Reader question: – Do you think linking a restaurant so closely to a sporting event like Paris-Roubaix is a good long-term strategy? What are the potential benefits and drawbacks?

That’s what makes it so exciting!”

As of November 2023, L’Arbre is experiencing a surge in reservations, with diners eager to sample Bernard’s cuisine and experience the restaurant’s unique atmosphere. The restaurant is quickly becoming a talking point in the region, and Bernard’s vision of revitalizing both the establishment and