Rillons

Rating: 13.5
Author: Gault&Millau

59242 TEMPLEUVE-EN-PÉVÈLE

13.5/20
Chef's Restaurant

5 PHOTOS

Chef: Mickaël Braure
Cooking: French | Gastronomic
Services: Privatization | Terrace
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

26 to 62

Gault&Millau's review 2026

It's been almost two years since this modern, welcoming place opened in the heart of Pèvèle, overturning the codes of boredom to offer the convivial gastronomy we've been hoping for. Mickaël Braure takes the Opal Coast by storm, sourcing the finest seafood, such as grey shrimps in a cromesquis, modernizing the famous shrimp croquette, as well as pan-fried cockles from Boulogne, or roasted scallops in their watercress jus. But he doesn't forget to honor the products of his home region, such as pork from a farm less than 20 km away, Maroilles cheese with soft-boiled egg, beef from the Avesnois region, picon bière in welsh, and the French toast-style brioche of our grandmothers. The menu is changing and evolving, with more choice for more classic dishes, but always revisited with a strong identity. Veal sweetbreads, which regularly have to disappear from the menu, are a fine example of this, returning like a boomerang. Meat lovers will be tempted by suggestions direct from the maturing cellar. The wine list is as well-stocked as ever, and the barmaid's personalized non-alcoholic cocktails are a real highlight.