Au Paradis des Crins avec un studio rez de chaussée jardin et studio en duplex avec terrasse
·Apartments
WiFi availableFree ParkingHeatingGardenHikingFishingAll 32 facilities +
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Studio Apartment with Terrace
1 × Large bed(s) (King size)30 ㎡up to 2
This apartment features a oven, kitchenware and dishwasher. This studio apartment features a terrace and a duplex bathroom.
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Studio with Garden View
1 × Extra-large double bed(s) (Super-king size)30 ㎡up to 2
Offering free toiletries, this studio includes a private bathroom with a shower and a hairdryer. In the fully equipped kitchen, guests will find a stovetop, a refrigerator, kitchenware and a microwave. The studio offers a washing machine, a private entrance, soundproof walls, a flat-screen TV with satellite channels, as well as garden views. The unit has 1 bed.
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Facilities · 32
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingGardenHikingFishingCyclingHorse ridingIroning serviceParkingTerraceFree WiFiGolf courseBowlingPrivate parkingParking garageWater parkStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasSanitized tableware & silverwareInvoice providedWalking toursLive music/performanceMovie nightsAerobicsStand-up comedyNon-smoking roomsRestaurantNon-smoking throughoutLaundry washed per local authority guidelines
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Nearby & map
DiningSights
1
Ginko
fine_dining · ★ Michelin
€€€
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
13.3km
2
Le Restaurant du Cerisier
Creative · ★ Michelin
€€€€
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
13.7km
3
Pureté
fine_dining · ★ Michelin
€€€
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…
13.7km
4
Harmonie
Creative, Modern Cuisine · ★ Michelin
€€€
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.
13.8km
5
Rozó
fine_dining · ★★ Michelin
€€€€
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
16.0km
6
Arborescence
fine_dining · ★ Michelin
€€€€
Established in an early-20C textile factory on an entirely rehabilitated industrial wasteland, chef Félix Robert and his wife Nidta, after working for Alexandre Gauthier at La Grenouillère in Tokyo and then at Troisgros, now give free rein to their talents in a stripped-back, stylish interior. The chef's creative and personal repertory is dominated by seafood and vegetables and liberally scattered with nods to Japan and Asia – green curry, ponzu, shiso and saké are unveiled in set menus. One example is semi-cooked lobster with bisque-flavoured crackers paired with citrus fruit and Vietnamese c
15.3km
7
Rēpu
Modern Cuisine, Traditional Cuisine · Bib
€€
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.
14.5km
8
L'Arbre
Modern Cuisine
€€
Deep in the countryside, on a cobbled section of the fabled Paris–Roubaix cycling race route, L'Arbre is run by flamboyant chef Benoît Bernard. After La Laiterie, he has changed gear with this contemporary, hearty and fresh regional cuisine. The tempting lunchtime menu draws regulars; à la carte, sea urchins and langoustines are lovingly prepared. Cream of watercress soup and poached Cadoret oysters, John Dory with mussel risotto and, for dessert, his take on the classic meringue merveilleux. Full of wit and mirth, the chef, who hails from northern France, is on first-name terms with his custo
6.6km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.