Choose your week
Hare à la Royale Week
From 2 to 8 November 2026
Few dishes require as much patience as Lièvre à la Royale: meticulous deboning, a long cooking time, and a sauce thickened with blood and wine. For one evening only, this iconic dish from the French culinary repertoire will be reinterpreted by Camille Delcroix, winner of Top Chef 2018, and Mathieu Silvestre, 2019 World Champion of Lièvre à la Royale.
‘Lièvre à la Royale’ Evening
Tuesday 3 November
Deboned, stuffed, tied and simmered for hours on end: Lièvre à la Royale is a dish that has to be earned. Here, it is served on the same evening at La Table d’Olivier Nasti and at La Winstub, in a collaborative interpretation. Camille Delcroix, winner of the ninth series of Top Chef in 2018 and chef-owner of the restaurant Bacôve in Saint-Omer, is teaming up for the occasion with Mathieu Silvestre, the 2019 World Champion of Lièvre à la Royale. Two takes on the same classic dish, in both dining rooms of the Maison.
‘Hare Stew’ Evening
Tuesday 3 November
At La Winstub, beneath the panelled walls, Camille Delcroix prepares a hare stew just as it used to be simmered on Alsatian farms: slow-cooked, with a thickened sauce, and unpretentiously generous. The communal dining experience that the restaurant has always championed, just a stone’s throw from fine dining.
Lièvre à la Royale Masterclass
Tuesday 3 November
At Le Chambard, passing on knowledge is part of the craft. A Masterclass offers a behind-the-scenes look at the Lièvre à la Royale: Camille Delcroix and Mathieu Silvestre, the 2019 World Champion, recount its history, demonstrate the techniques and explain the requirements, before the tasting takes centre stage.
Price: €120 per person, excluding drinks
Meet the guests
appearing during the week of 2 to 8 November
Mathieu joined the prestigious Maison du Chambard in 2013. Working alongside Olivier Nasti, he redoubled his efforts, rising from commis, to demi·chef de partie poisson, chef de partie and then second de cuisine, in just six years. As the chef's right·hand man, whose competence and complicity he legitimizes more than anything else, he is an essential link for the brigade.
Mathieu also sees Olivier Nasti as a mentor. This transmission of knowledge makes him want to give back, in his own way, what the chef has taught him. He does this through a series of successful competitions: Espoir de l'année in 2015, youngest MOF cuisine finalist in 2018 at just 26 years of age, world champion hare à la royale in 2019 and Cristal Michel Roth trophy in 2020. These achievements speak volumes about Mathieu's taste for a job well done, and for victories won with his heart.
Boosted by challenges, Mathieu is also a people person. Attentive to others, to his producers whom he is always happy to meet, to his colleagues whom he knows how to listen to, he is an effective moderator. Deeply kind, calm and passionate, his temperance is an asset in his heart.
Like Olivier Nasti, Mathieu has nature tattooed on his heart. The Alsace of fragrant herbs, hunting and mountain game, the Alsace of the four seasons is his inspiration. In this adopted land that has already given him so much, he intends to give back by taking Chambard even higher.
Camille Delcroix's career began in his parents' butcher and delicatessen shop. “It was a small business, and with my brother and sister, we helped our mother with the catering side,” he recalls. In 2009, he took his first job in Valenciennes, at Le Musigny, under Emmanuel Hernandez. At 21, he moved on—not too far—to train at Château de Beaulieu in Busnes. “Mr. Meurin, a self-taught chef, had his own way of doing things—it was a real adjustment,” Camille explains.
In 2018, he competed in and won Season 9 of Top Chef. “It gave me a new perspective as a chef, it helped me grow,” he says. This marked the beginning of a three-year collaboration with the M6 channel, where he appeared on the show Objectif Top Chef. In 2019, he published his first cookbook, La Popote du Nord, “with all my grandmother’s and aunts’ recipes.”
In 2020, when Marc Meurin decided to sell his restaurant, Camille Delcroix chose to follow his own path. That path led him to Saint-Omer (Pas-de-Calais), where his wife, Carla Loxemand, is from. “We’re lucky to have France’s last market garden marsh right at our doorstep— all my vegetables come from the marsh.”
