International
In the heart of Old Lille, Clémence Taillandier and Philippe Platel open Pulpe
Eggs and pies, a fine wine list and craft beers. With Pulpe, the first address from Clémence Taillandier and Philippe Platel, Vieux-Lille has a new address brimming with great ideas.
Just a stone's throw from Place du Concert, behind an olive facade lies Pulpe. In the kitchen, Clémence Taillandier works with local produce. In the dining room, Philippe Platel oversees the wines. A new address that's sure to delight locals and visiting gourmets alike.
Excellent training and a bistro spirit
Clémence Taillandier and Philippe Platel trained at some of France's top restaurants. They met in Pascal Barbot's prestigious brigade at L'Astrance (4 toques) in Paris. Clémence is in the kitchen and Philippe is a sommelier. They then headed north to work at Rozo (3 toques) in Marcq-en-Barœul.
On the strength of these experiences, they decided to break away from the codes of haute gastronomy to open Pulpe, a modern bistro in their own style, in May 2024. Pulpe, like the ripe flesh of the fruit found in food and wine, is a bridge between Clémence and Philippe's passions. "We wanted to open a warm place where people feel good and can enjoy what they eat as well as what they drink. A place in our image, based on respect for the people we work with" , explains Clémence Taillandier.
Léo Ridet
Eating and drinking local
On the à la carte menu, the bistro totems are modernized, and feature local produce: leek-vinaigrette, pate en croûte and stuffed cabbage. "For vegetables, we work with growers located within a 40km radius of the restaurant, while fish comes from local fisheries and small boats. Forexample, the shredded bottarga used on the eggs-mayo is made from black mullet roe from the Arcachon Basin", explains the chef.
This attachment to the locality and respect for the land is mirrored on the liquid side. Philippe Platel orchestrates a wine list featuring mostly organic and biodynamic wines: "The most important criterion is what we like. We want to highlight the good sense of the land, without becoming obsessed with labels", continues the sommelier. And since we're in Lille, the menu is all about craft beers, with "a selection of two draught beers that vary, always with a Belgian and a local".
Local products, bistro-style dishes and a relaxed atmosphere: no Pulpe Fiction, just 50 meters from the Place du Concert is where you'll find this Pulpe in the flesh.
- Pulpe, 7 rue Saint-André, 59800 Lille
- Starters from 10€ / main courses from 20€ / sharing dishes from 32€ /personne / desserts from 9€.
- Open Thursday lunchtime to Monday lunchtime
These news might interest you
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Singapore, the food fan zone
Morning, noon and night - in fact, at any time of day - you'll find something to satisfy your appetite in Singapore. Gastro, bistro, tradi, cuisines from all over the world... there's something for every taste and every budget, and in a single day you can shamelessly move from street food to world-renowned gourmet restaurants. Immerse yourself in a cosmopolitan city-state, where eating is a leisure activity that everyone, whatever their status, takes very seriously.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
