Pulpe

Rating: 13
Author: Gault&Millau

59000 LILLE

13/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Clémence Taillandier
Cooking: French | Modern
Style: Casual | Wine Bar | With friends

Gault&Millau's review 2026

Spontaneity, taste, simplicity: everything we love can be found at Pulpe. Add the modernity of the concept and the professionalism of the two protagonists, Clémence and Philippe, who met at Barbot à l'Astrance and worked for Diego Delbecq at Rozo before launching their own adventure. The Pulpe is full of promise and flavour, with an easy-to-understand menu, meticulous preparation and no-nonsense prices: Comines snails, artichokes, peppers, lovage pesto and béarnaise, Saint-Gilles pollack confit with rattes du Touquet seaweed and soya beurre blanc, peach and apricot verbena-glazed financier, and a few other tasty treats, such as pâté croûte or lobster spaghetti, which qualify as a house of pleasure. Two toques already this year, also for the warm welcome, friendliness and well-equipped cellar.