Les Bouchers Bien Élevés

Rating: 10
Author: Gault&Millau

59000 LILLE

Selected

Cooking: French | Traditional
Style: With family | With friends

Gault&Millau's review 2026

In the Rue des Bouchers, what could be more logical than to find this den of meat lovers and lovers of good food? The tone is set by the imposing window at the entrance, proudly displaying various cuts of meat, more or less matured. We turn around and take a few seconds to read the blackboard on a red brick background explaining that all the meats come from farms located less than 100 kilometers from the restaurant. We take the opportunity to get a reminder of all the cattle breeds we know: the rustic Limousin, the renowned Angus, the tender Salers, the marbled Jersiaise, the Bleu du Nord, and to be amazed at the large number of quality breeders in our départements. The marrow bone, Comines snails and Bigorre black pork terrine will be obligatory appetizers, before moving on to the flagship program of sharing a rib-eye steak with friends, even if tartare, scallops or pureed sausage try to make their way onto the table. For those with a little room left over for dessert, there's crème brûlée or brioche perdu caramel beurre salé, or a cheese platter. Good cellar recommended by the sommelier.