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City dining guide

Best restaurants in Corbehem

2 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.

Bib Gourmand 1

Air Accueil

Bib Gourmand€€Modern Cuisine

Near Vitry-en-Artois airfield, this spacious restaurant with an inviting atmosphere is the domain of chef Franck Gilabert. In a decor that references his passion for jazz, his generous and authentic cuisine is served up: red onion parmentier and beef cheek confit, farm-reared pork with Morteau sausage and black pudding, or, for dessert, apple and mascarpone charlotte. In fine weather, the sunny terrace overlooking the garden is just the place to savour this home-style cuisine.

TripAdvisor review sample · 4.5/5 · 80 reviews

Air Accueil in Corbehem offers modern French cuisine with generally high ratings. Reviewers frequently praise the refined food quality, friendly staff, and elegant atmosphere, making it suitable for special occasions. However, some guests report inconsistencies, including overly rapid service pacing, chipped plates, temperature issues with beverages, and limited wheelchair accessibility. While most experiences are positive, attention to detail varies. Advance booking is recommended to ensure availability and address specific dietary or accessibility needs.

Suitable for diners seeking refined modern French cuisine who can tolerate occasional service inconsistencies; advance booking and accessibility confirmation are advised.

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Other guide picks 1

La Table des Échevins

€€€Modern Cuisine

Chef Jérôme Prévost (a local man and formerly sous-chef at Le Cerisier in Laventie) has brought panache to these premises – once an antique dealers' – in the heart of Douai. The elegant vestiges of the past (marble fireplace etc) blend in seamlessly with the restaurant's modern decor (with designer features such as circular banquettes, light fittings, swivel chairs). The chef makes the most of fish from the Côte d'Opale and vegetables from local producers; in season, he dedicates a menu to lobster. Boterzing, part of the same group, serves simpler bistronomy cuisine.

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