Florent Ladeyn transforms Béthune's Bierbuik into Bisteack
After a number of setbacks, Florent Ladeyn has decided to transform his Bierbuik restaurant in Béthune. A change of name and concept... We tell you all about it.
It's an announcement that shook the social networks this Wednesday morning: Florent Ladeyn, chef of the Auberge du Vert Mont (3 toques) in Boeschepe, has decided to breathe new life into his restaurant in Béthune, located on the Grand'Place. Opened in spring 2023 under the name Bierbuik (1 toque), the establishment will not only change its name, but also its concept. From this Thursday, March 6, 2025, it will become Bisteack, the chef's first "BBQ grill".
A path strewn with pitfalls
In a lengthy message posted on Facebook, the former Top Chef season 4 finalist explained the reasons for this radical change of direction. The opening of Bierbuik Béthune was marked by numerous obstacles: "We're not going to lie to ourselves : two years' delay in paying rent, a rogue project manager who disappeared into thin air before filing for bankruptcy, a work envelope that exploded... From the moment we opened, the situation was complicated."
Despite these difficulties, Florent Ladeyn wanted to adapt to the Bethune public while remaining true to his culinary identity. He stresses the importance of understanding customer expectations and immersing himself in the local culture.
A new start with Bisteack
Rather than give up, the chef has chosen to act: "Accepting reality, yes. to be fatalistic, no. We believe in this place, we believe in Béthune, and we're convinced that by changing (while keeping your favorite dishes), we can write a new chapter."
This new chapter will be written under the name of Bisteack, a totally new concept. The restaurant will feature the finest meats, sublimated by wood-fired cooking in all its forms: grilled, hot-smoked, roasted...
A menu that promises new discoveries
Meat lovers will be delighted with a tasty selection: wood-oven-cooked pork ribs caramelized with honey; flame-grilled rib-eye steak; crispy, juicy fried chicken, and many other surprises.
But don't worry vegetarians, as vegetables too will benefit from the magic of fire with equally mouth-watering dishes. What's more, Northern favourites such as carbonnade, welsh, potjevleesch... will remain on the menu.
To mark the launch of Bisteack, Florent Ladeyn has planned a nice surprise: the first 50 customers who walk through the restaurant's doors this Thursday lunchtime will be offered a beer. A great opportunity to discover this new gourmet address, which promises to delight the taste buds of Béthunois and lovers of authentic cuisine.
One thing's for sure: with this revival, Florent Ladeyn once again proves his ability to bounce back and offer innovative concepts, always in keeping with his love of the terroir and good produce.
These news might interest you
Follow the chenin
The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
