Boulettes is my way of sharing my 20 years of experience in cooking: making good produce available to everyone by making a whole meal into boulettes. I cook them in the oven, without fat, to make sure I keep the orginal flavours. I only use french, eco-friendly produce. Boulettes is definitely a sustainable project.
Fine dining is in my DNA. I never thought that one day I would be cooking boulettes...
How do you go from cooking in michelin starred restaurants to opening a restaurant specialised in boulettes? This is Kevin Austruy, founder and chef at Boulettes Chef Comptoir.
I grew up in my parents' vegetable patch in a family with a very strong cooking history. This is what made me want to cook. I started cooking at the age of 15 at the Ritz. I was amazed by the quality of the produce used there and the talent of the best chefs in France. After joining the FLO group, I was second cook at the age of 21 and became chef at 23.