奥特尔曼水疗酒店

Chef Florent Ladeyn (Auberge du Vert Mont) has opened this restaurant serving dishes that are full of zesty nods to the treasures of the sea! Devilled eggs with lovage and trout roe; yakitori-style pollock fillet, barbecued aubergine and cream-enriched fish fumet; acacia flower fritters dusted with blackcurrant leaves. These tasty seafood creations using local, seasonal produce reflect the chef's commitment to local sourcing. Bon appétit!

In an artfully distressed, industrial-style decor of waxed concrete, bare bricks and square tables made out of unglazed iron and wood, a youthful, enthusiastic team runs this establishment in the suburbs of Lille. Deftly crafted, market-fresh cuisine at bargain prices and fish of flawless freshness seeing as it comes from their own fishing boat. Fresh produce and impressive culinary talent set the scene in Félicie’s felicitous establishment.

Slightly out of the bustling city centre, you can look forward to inventive, soul-warming dishes made with local ingredients, most of which sourced from small producers, and a menu that changes weekly. Daring combinations and lip-smacking recipes such as squid marinated in sesame and different textures of butternut or rack of pork, pumpkin and cream of sweetcorn…

In his global hit, Leonard Cohen sang about Suzanne… In this eatery near the Palais des Beaux-Arts, tribute is paid to the cooking talents of a different Suzanne, the grandmother of Elisa Rodriguez, pastry chef and chef Lucas’ partner. While Lucas demonstrates a clear preference for veggies and aromatic herbs, he deftly elevates his creative bistronomic fare with tasty sauces (as did Elisa's grandmother), from pure-bred French, such as a beurre blanc, to more exotic creations, like the wasabi-laced mayonnaise that flanks greater amberjack.

This small eatery, just opposite the Sébastopol Theatre, is something of a landmark of Lille. The chef concocts a concise menu and a tasting menu that change regularly in line with the seasons and are strewn with personal touches. The emphasis is on generous, wholesome fare, like seared scallops from Boulogne, roast artichokes, free-range pork belly, a tangy purée of red cabbage and apple jelly. Buzzy vibe and slick yet unstarched service.