Charles BRUNEVAL

Chef : Renée At age 35, after many years of training under Nicolas Baumann, Thierry Marx, and Guy Savoy, Chef Charles Bruneval returned home to Dunkirk to open his restaurant, Renée.

Presentation

AFlemish man, proud of his heritage and committed to championing both his roots and the region’s finest products, Charles Bruneval wasn’t necessarily destined to become a chef, with a father who was a lawyer and a grandfather, Jean, who for many years was one of the most influential supporters of Michel Delebarre, a prominent figure in both local (25 years as mayor of Dunkirk) and national politics (who served as a minister under François Mitterrand on several occasions).

Renée, a name chosen as a tribute to his grandmother

Renée—the name of his restaurant? It’s the first name of his grandmother, an excellent cook who, along with Jean—also a wine collector—loved to entertain. “ Deep down, I always knew I’d be a chef. I’ve loved it since I was very young. I even have an uncle who’s a chef in the United States, who worked for Paul Bocuse for many years.”

Training under Nicolas Baumann, Thierry Marx, and Guy Savoy

His apprenticeship took him to Michel Rostang’s restaurant in Paris, where he workedalongside Nicolas Baumann . It wasa “very difficultperiod , but one during which I worked hard and learned a great deal.” He earned a BTS degree in Dunkirk and then joined Thierry Marx, his mentor: “An extremely generous, kind-hearted chef whom I never once heard raise his voice in front of the staff. I helped open the Mandarin Oriental alongside him.” The young man then joined Guy Savoy just as the renowned chef was setting up shop at the Monnaie de Paris, and went on to gain experience at various establishments—notably the Ritz and the Luxembourg—before helping to open the new Cerisier, which had moved from Laventie to Lille, alongside Éric Delerue and then Matthieu Boutroy, his successor.

Returning to Dunkirk to open his own restaurant near Malo-les-Bains

Next came a return to his roots for Charles Bruneval. “Once I was in my thirties, I wanted to come back home to Dunkirk to open my own restaurant right near Malo-les-Bains, where I grew up. Local ingredients, authentic and bold flavors, and generous portions—I also seek to pay tribute to my grandmother, who passed down to me a love of entertaining and cooking.”