Chalet du bien-être

With its red-brick walls and bucolic garden, this presbytery steeped in history has been turned into a hotbed of local flavours under the guidance of chef Romain Vienne. Drawing on extensive experience in MICHELIN-starred kitchens (La Côte d'Or in Saulieu, Le Clarance in Lille) and characterful brasseries, he has created a destination for foodies with simple, modern decor. Each dish expresses a love of nature: light courgette flower fritters, peas and crispy mint; perfectly cooked farm-reared pork, grilled leeks and melt-in-the-mouth pommes darphin; golden acacia-flower fritters and house-made

The chef, after stints at some prestigious establishments, opted to set up shop on these discreet premises, with spare, refined decoration, in Valenciennes – and his delicate cooking has quickly won over the city. Choice ingredients, and recipes inspired by the seasons.

Behind its imposing doorway, this restaurant is housed in an old barn that has been renovated and now boasts an elegant contemporary decor. Beneath the high beamed ceiling, the honey-coloured parquet flooring, glass panels revealing the kitchen and a large exposed wine cellar are enhanced by shades of khaki and yellow. Chef Damien Franco presents a surprising and personal brand of cuisine. Precise cuissons, beautifully presented dishes and bold flavours are the order of the day: tender paleron steak, pearly fish, and desserts infused with Levantine flavours.

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.