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.
官网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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