“We Use Common Sense of Peasant Farming”: Charles Coulombeau, the One-Star Chef from Nancy, in Snapshots and Illustrations.

The Michelin awarded its stars in Strasbourg to the Palais de la Musique et des Congrès. In Nancy (Meurthe-et-Moselle), however, we notice the highlighting of the young chef-owner of La Maison dans le Parc, a star, Charles Coulombeau, 31 years old.

A few steps from Place Stanislas, in Nancy (Meurthe-et-Moselle), La Maison dans le Parc is a well-known and recognized place. Charles Coulombeau arrived at the head of the restaurant just before the second confinement.

At the beginning of the month the Michelin Guide distinguished his restaurant. With Roxanne, they kept their star, “We are happy. We are very happy. We have to earn our star every year. We have people who invest themselves on a daily basis and over time”. At 31, he is part of the prestigious club of the best chefs in the Michelin Guide. A star. “We worked hard for that. Here we work from Wednesday to Saturday. You have to be thorough. You have to be motivated. Respectful of each other”.

In the kitchen they are 24. Throughout the day, in a small space. “You have to learn to manage. It’s almost noon now and the guys are putting everything in place, diligent.” Here cooking is a mode of expression, recognition.“Right now we’re experimenting. For example, we’ve just cooked a langoustine in beeswax for the new menu.”

Otherwise, he shows us and explains to us, at the same time, his Nordic bread recipe, “with an eco-responsible approach, as we often have here. We use stale breadcrumbs that we substitute for flour and that allows us to use up unsold food and it’s really good”.

Then while speaking, he touches his Japanese beef. Healthy, low-fat meat, which he presents to us: “This morning we received beef from Crézilles (Meurthe-et-Moselle), it’s a Japanese breed, it’s a great product”.

Rigor, order, environmentalism, benevolence. Thus, according to the young chef from Normandy, “People need it, they like it. There is a strong desire for quality, for the beautiful starry white tablecloth”. And at home too, behind this success, also hides a real pressure. Is ecology important? “We are no longer wondering if it is important or not. We work with good peasant common sense. We surround ourselves with local producers. I prefer to look at what was done 60 years ago and not what which will happen in the next few years.

We are no longer wondering if it is important or not. We work with good farmer common sense. We surround ourselves with local producers. I prefer to look at what was done 60 years ago

Charles Coulombeau, head of the House in the Park

On the menu Friday, March 24, 2023: Queue de LotteTofu d’Aneth, Katsuobushi, Mejilla or Veal from La Chapelle-aux-Bois. Ginger, Golden Ball Turnip, Tonkatsu. A dessert : Chocolate Nuts, Armagnac, Miso. And of course a travel menu, a tasting menu and many other things to discover. “We always work with organic vegetables. Before, there were only organic vegetables. For me, it’s common sense. We will surround ourselves with responsible producers, take the time to meet producers”.

Since Charles Coulombeau opened Izakaya son food truck. Franco-Japanese cuisine, always using fresh produce, on the roads of Grand-Nancy.