Parc Hotel

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

In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…

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 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.

This handsome redbrick edifice at a crossroads in the hamlet of Petit Attiches is run by an enthusiastic young couple. A stylish, modern interior, a terrace and a pretty garden to the rear set the inviting scene. Carefully crafted, up-to-the-minute dishes are paired with fine wines.

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.

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.