Appart Hôtel Lille LOUIS

On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso techn

Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina

Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condimen

Chef Abdeldaker Belfatmi wants his guests to leave with a smile and a full stomach! He needn’t worry, his creamy smoked mackerel with a coulis of watercress, daikon radish in miso and peanuts, followed by cod, spinach, mashed potato and jus of lemon confit scallops and then, a rice pudding and passion fruit sorbet, really do the job! His modern brasserie lineup is ample evidence that the chef of the former Michelin-starred Le Marcq has lost none of his legendary culinary flair.

At the entrance to the village, this restaurant is discreetly tucked away in a 19C red-brick building. Inside, light enters through the contemporary-style veranda, capturing the elegance of a decor dominated by black details and green velvet. In the kitchen, which opens onto the dining room, chefs Valentine and Maxime – also partners outside of the restaurant – can be seen intently focused on producing their tempting dishes with perfectly judged marriages of flavours. The fillet of pollock is topped with an anchovy viennoise and accompanied by a broccoli cream and almond milk and shellfish emu

Mathieu Boutroy, a long-time protégé of Marc Meurin prior to his six-year stint as chef at the Restaurant du Cerisier in Lille, has now opened his own restaurant in a bright space done out in a pared-back and elegant contemporary style. The refined decor is aligned with his modern and creative cuisine, which is served in the form of set menus (without options). His ambitious cooking has bags of personality, eg crab paired with carrots and enhanced with a velvety coriander sauce: on point! This is the new not-to-be-missed eatery in the greater Lille area.

Clémence Taillandier and Philippe Platel's bistro sports a fashionable vintage vibe courtesy of velvet banquettes, trendy classroom chairs, brass wall light fixtures, mosaic tiling, etc. In a relaxed atmosphere, the chef, who has stints at Troisgros, L'Astrance and Rozó under his belt, crafts spot-on, soul-warming cuisine that is honest and unpretentious: baby artichokes, roast snails, lovage pesto and silky bearnaise sauce; rack of roast pork, braised gem lettuce, aioli and a tarragon-laced gravy; red fruit pavlova, whipped cream and pink berry ice cream. Flavour, seasoning and talent: this p