This is Florent Ladeyn

Flemish cuisine French cuisine Locavore

Florent has one rule most chefs would find impossible: nothing goes on the plate that didn’t grow within reach of the stove. He learned this rule from his grandmother in French Flanders, a place he nearly left behind for art school in Lille before returning to the kitchen.

The turning point came when he cooked a “traditional” Flemish carbonade with Spanish onions, Polish beef, and German beer and realized the dish had nothing Flemish left in it but the name. He’s cooked hyper-local ever since: foraging, fermenting, and building every menu around what French Flanders actually grows.

The TV show Top Chef made him a recognizable face and name in 2013; he calls the experience his military service as a cook and the training ground for the restaurants that followed. Beyond the kitchen, he fronts Lupulin, a Flemish folk band.

Michelin star

Follow me

Built for Paris. Rooted in terroir.

Creating a menu that translates the essence of Join Program to another country and its public doesn’t happen in a day. Over months of tasting, adjusting, and tasting again, Florent and our Food Curators built something neither kitchen could have made alone: French tradition, shaped for the modern workplace lunch table.

Locavore

Locavore isn’t a marketing word for “local.” It’s a rule: an ingredient earns a place on the plate only if it grew close enough to reach on foot. Not imported, not flown in, not swapped for something similar from somewhere easier.

For Florent, that rule doesn’t bend for convenience — even salt, something most kitchens never think twice about, must come from nearby soil, or it doesn’t make the dish.
It’s a harder way to cook. It’s also why his food tastes like a place, not just a plate.

Know where you come from, so you know where you're going.

His cooking is simple, a blend of authentic and original. Every dish starts with the vegetable, then the sauce – because for Florent, French cooking is not complete without it. The way he sources every ingredient is uncompromising, the way he talks about heritage is personal, and the way he builds it into something new is generous.

He calls it the weight of heritage — technique, ritual, and the way it’s supposed to be done. Together, we found the middle ground: people recognize it the moment they taste it, in restaurant-quality food built to fit your office.

Dishes inspired by me

From our kitchen to your office lunch table

After exploring markets, trying out different dishes, and perfecting our techniques until every plate found its balance, the result is now on the menu: Florent’s cooking, shaped by our Food Curators, ready for your team’s lunch.