Australian Battlefields Private Tour in Fromelles and Flanders from Lille

1 Hour Private Lille Tour by Convertible 2CV with a Local Products Tasting

Privatized tour - 2hrs - De l'Isla à Euralille

Lille : Private Custom Tour with a Local Guide

30-Minutes Private Guided Tour of Lille by Convertible 2CV

Private Canadian WW1 Vimy & Somme Battlefield Tour from Arras or Lille

Unique Tour of Lille by Convertible 2CV - 1h00

Private Lille Tour by Classic Convertible 2CV with Champagne

Pureté

In the heart of Lille's old town, GÉrald Guille plies his trade in an attractive elongated dining space with an open kitchen. Abounding with "pure" materials (earthenware, concrete, wood, leather), the decor lends the place a focused, tranquil atmosphere and reflects the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He veers between invention and classicism over the course of his subtly balanced tasting menus: celeriac, crab, lavender; pork, asparagus, bergamot, sea aster; turbot, morel, pea, savagnin; blue lobster, fennel, Ratte potato, saffron.

Lille - FRANCE

Le Braque

Sous-chef to Florent Ladeyn and a TV cooking show contestant, Damien Laforce and dog, Marcel (a pointer or ‘braque’), have opened this eatery, depicted by brick and light wood. He crafts tasty regional fare, scattered with bold touches. Concise organic wine list, smiling service and 20 or so wall counter seats for customers without a booking.

La Cantine Urbaine - Artchives

Previously an annexe of the local archives, this completely renovated space now houses a venue dedicated to art – and food. On the top floor, bathed in natural light courtesy of an atrium, this designer setting is home to a highly recommended restaurant. Fine ingredients, spot-on cooking and interplays of flavours are on the agenda, in dishes such as octopus with green asparagus and spiced honey, or fillet of beef with peas, a full-bodied gravy and vin jaune sauce. "Basic" set menu at lunchtime; more ambitious tasting menus in the evening.

Le Restaurant du Cerisier

On the first floor of an ultra-contemporary building in the centre of Lille, the former chef of Le Meurin, Mathieu Boutroy, can be seen at work in a superb open kitchen. His single set menu makes the most of hand-picked produce. A few examples: langoustine, cabbage, buckwheat, watercress; morel, yellow wine, tarragon, Comté; Quercy duck, red onion, beetroot. The chef turns out perfectly executed dishes, and has a knack for finely crafted sauces and jus. Colourful, vibrant and aromatic – the appetising fruit of this "Cherry Tree" is well worth picking.

Lille - FRANCE

Sébastopol

This engaging small eatery, something of a landmark in Lille, is the haunt of a chef who concocts a regularly renewed, concise menu strewn with personal touches and a fondness for surf and turf combinations (scallops from Boulogne, roast artichokes, puree of Camus artichokes and Noir de Bigorre pork belly). Fine wine list and attentive yet unstarched service.

SOlange

Slightly out of the lively city centre, you can expect creative, heart-warming dishes made with local ingredients (most sourced from small local producers) and a menu that changes weekly. Daring combinations and inventive, tasty recipes such as cuttlefish, peppers and black pudding or Iberic pluma ham, chickpeas and chorizo…

La Laiterie

Grandson of dairy farmers and son of restaurant owners, chef Édouard Chouteau, who trained with the likes of Pierre Gagnaire, Alain Passard and Christophe Pelé, has settled in this historic cottage, a former dairy farm (yes, really!), next-door to Citadelle Park and a stone’s throw from the banks of the Deûle. The tastefully appointed dining rooms open onto a huge garden and a patio. The perfect foil for the chef’s creative score, which delves freely into produce from Northern France with a fondness for surf and turf recipes.

Les Toquées by Benoît Bernard

"At the helm of this restaurant on the banks of the Deule, chef Benoît Bernard officiates, back home after six years abroad (including in Madagascar). The short menu comprises cuisine with a solid classical foundation and evocative titles: lobster, vin jaune sauce and morels; sea bass, ginger and samphire. "