Halluin: raised in the pots of his great-grandmother, Romain made cooking a profession

Romain Wargnier, in the kitchen, and Jérémy Deconynck, indoors, two friends, opened “L’Équipage” at the marina last summer. They serve bistronomic dishes. Romain Wargnier tells us about his journey and his passion for cooking.

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We all have a Proust madeleine. For Romain Wargnier, 31, from Marquette-lez-Lille, these are the aromas of his great-grandmother’s kitchen. ” When we arrived in his courtyard, we smelled the good smells. We knew right away what we were going to eat. The man who made cooking a profession has no shortage of anecdotes about this period of his life which forged his vocation. Bottles of vegetable soup whose nipples had to be cut to eat, the pot simmering on the corner of the coal fire, the programs of Joël Robuchon and Maïté on TV…

childhood memories

Significant childhood memories that still inspire him today. ” It’s this comforting cuisine that I like, the one that people don’t have time to make again from home. These carbonnades, these blanquettes, these dishes in sauce… which he revisits and puts on the menu of “L’Équipage”. With one line of conduct: quality.

Before the marina restaurant, Romain Wargnier trained. BEP and Bac Pro catering, BTS alternately (between Michel-Servet in Lille and the Auberge la Buissonnière in Leers) for the school career. Chef de partie (he takes care of the garnishes) at Les Tuileries restaurant in Beuvry-la-Forêt, second in the kitchen then chef at La Table in Villeneuve-d’Ascq, on the forecourt of the Pierre-Mauroy stadium for the professional career. In 2020, he left for his boss to open Rest’Eau at La Pilaterie. A week before the first confinement.

“Opening a restaurant was a project I set myself before I turned 30”

Despite the pandemic, he learned a lot there while keeping in the back of his mind the desire to one day set up on his own. ” Opening a restaurant was a project that I set myself before I turned 30. There was a desire to emancipate oneself, to be a 100% decision-maker “says Romain Wargnier.

In the kitchen, Romain Wargnier likes to revisit dishes from his childhood.
In the kitchen, Romain Wargnier likes to revisit dishes from his childhood.

“It’s our baby”

It is his mother, who lives in Halluin, who whispers in his ear that the city is looking for a buyer for the restaurant in the marina. An opportunity that he does not miss even if ” with the Covid, it was a bit complicated to get started. We went to visit the place and we fell in love. Then it was gone… Romain says “we” because in this project he joined forces with Jérémy Deconynck, a friend. ” We met at the Tuileries, he was in the room. L’Équipage opened on June 23, 2021 and has already found its clientele. ” It’s our baby, for nothing in the world we would go back, even if it’s a lot of work! »

L’Equipage, avenue du port fluvial in Halluin. From Tuesday to Sunday noon, Friday and Saturday evening. Summer menu: main course from €16. Contact: 03 20 39 92 03.

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