{"id":165917,"date":"2025-06-18T18:00:00","date_gmt":"2025-06-18T16:00:00","guid":{"rendered":"https:\/\/www.teritoria.com\/edouard-chouteau-lait\/"},"modified":"2025-09-01T16:28:48","modified_gmt":"2025-09-01T14:28:48","slug":"edouard-chouteau-milk","status":"publish","type":"post","link":"https:\/\/www.teritoria.com\/en\/edouard-chouteau-milk\/","title":{"rendered":"\u00c9douard Chouteau: A Chef\u2019s Passion for Milk"},"content":{"rendered":"\n

By Laurence Gounel\u00a0<\/p>\n\n\n\n

\u00c9douard Chouteau took over a Lille institution, La Laiterie<\/a>, and reinvented it as an authentic gourmet restaurant<\/strong>. His guiding principle? Milk, an ingredient rooted in our collective memory.<\/p>\n\n\n\n

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\u00ab I\u2019ve always liked milk since I was a child. So it felt natural to start working with it when I arrived here.\u00bb<\/em><\/p><\/blockquote><\/figure>\n\n\n\n

After 10 years in Paris, where most of the produce came from Rungis, however good it was, this grandson of a dairy farmer felt the need to reconnect with nature and local producers.<\/p>\n\n\n

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\u00ab <\/em>I need this direct contact, to give fair value to the right people. What I do here isn\u2019t palace cuisine, but cooking rooted in local produce and the reality of the region. \u00bb<\/p><\/blockquote><\/figure>\n\n\n\n

From the very beginning, he built a partnership with the Mont des R\u00e9collets farm in Cassel, which today provides him with raw milk<\/strong>, exceptional cr\u00e8me fra\u00eeche<\/strong>, and goat\u2019s cheese<\/strong>.<\/p>\n\n\n\n

The first nod to the restaurant\u2019s heritage? A mise en bouche<\/em> of homemade yoghurt: curdled milk with herbs and flowers from Flanders<\/strong>.<\/p>\n\n\n

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Whey reduced to a syrupy caramel with a lingering finish\u2026 The same indulgence continues in the pre-dessert: puffed milk mousse, fermented milk sorbet, homemade milk jam, and two other milk variations.<\/strong> A lightly vanilla-scented, fresh and not overly sweet interlude that \u2018resets<\/em>\u2019 the palate for the dessert to come.<\/p>\n\n\n\n

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Although milk varies in density with the seasons, spring <\/strong>milk being the best, the chef likes to use it in winter to enrich his pur\u00e9es and root vegetables.<\/p>\n\n\n\n

He also makes his own butter, extracting the whey to infuse haddock and accompany one of the restaurant\u2019s signature dishes: a haddock souffl\u00e9 biscuit with caviar.<\/strong><\/p>\n\n\n

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\u00ab Milk is a wonderful ingredient: fairly neutral, easy to work with, and able to take on a variety of textures. I like it slightly frothy, for example, infused with bacon, thyme, or rosemary. <\/em>\u00bb<\/p><\/blockquote><\/figure>\n\n\n\n

At the end of each meal, customers at La Laiterie<\/a> leave with a gift<\/strong>: a small pot of milk<\/strong> pudding made with gluten-free<\/strong> grains from a neighbouring farm.<\/p>\n\n\n\n

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By highlighting this chef\u2019s inspiring journey, Teritoria reaffirms its commitment to authentic gastronomy<\/strong>, grounded in product integrity and respect for the terroir<\/strong>. His passion <\/strong>for milk and local produce illustrates Teritoria\u2019s vision: hospitality that nurtures creativity, supports small producers, and helps build a sustainable future for the culinary profession.<\/p>\n\n\n

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With Teritoria, discover innovative chefs who, through their cuisine, express a deep love of nature and its riches, offering gastronomic experiences that nourish the soul and respect the planet.<\/strong><\/p>\n\n\n\n

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Want to give someone an unforgettable milk-themed experience? Visit our gift shop<\/a> and treat your loved ones to a Teritoria gift box or gift card, valid at all our locations in France and Italy<\/a>. For an unforgettable experience and rewards, discover our loyalty programme<\/a>. Sign up for our newsletter to stay up to date with our latest news.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Discover how Teritoria\u2019s chef \u00c9douard Chouteau works with milk, an ingredient rooted in his childhood and central to his recipes.<\/p>\n","protected":false},"author":16,"featured_media":33947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[706,1,695],"tags":[21060,21061,4576,21062,21063],"class_list":["post-165917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-chronicles","category-all-our-articles","category-behind-the-scenes","tag-artisan-francais-en","tag-edouard-chouteau-en","tag-gastronomie-durable-en","tag-la-laiterie-en","tag-lait-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/165917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/comments?post=165917"}],"version-history":[{"count":2,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/165917\/revisions"}],"predecessor-version":[{"id":165920,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/165917\/revisions\/165920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/media\/33947"}],"wp:attachment":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/media?parent=165917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/categories?post=165917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/tags?post=165917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}