Camille Martin

Coming Up

Today, Camille Martin is Executive Chef of Le Bilboquet.

Where They Are Now

At Le Bilboquet, Martin leads a menu she describes as French at heart, but not trapped in nostalgia. Her cooking begins with the familiar architecture of bistro fare and then shifts into something lighter in touch, more current in expression. The result, in her telling, is food that comforts without becoming heavy, dishes that feel composed for the present but still speak the language of tradition. That sense of balance is part of what makes her voice distinct. She does not seem interested in reinventing French cooking so much as refining its familiar pleasures—enriching them, sharpening them, and letting the ingredients do what they do best. At Le Bilboquet, that means a menu shaped by warmth and ease, by the kind of cooking that invites sharing and lingers in memory because it feels both elegant and approachable.

Signature

Camille's signature dishes include rack of lamb, Le Poulet Cajun, Tuna Tartare, and Risotto. Among them, rack of lamb is notable as her most personal spring preparation: a dish built for the table, meant to be passed, carved, and enjoyed together. In that format, it captures much of what defines her style—generous without excess, seasonal without fuss, and anchored in the pleasure of serving something unmistakably satisfying.

In Their Words “Rack of lamb. It's a dish for is familiar because it's something to share and it's something that we like to do for for spring because we can use all beautiful vegetable that are present right now.” “Bilbuket is an institution to be French bra. All the dishes are French inspiration for sure with a modern twist I'll say, but everything is really comfort food.”