Pulpe

59043 LILLE

12.5/20
Gourmet Restaurant

Chef Clémence Taillandier et Philippe Platel

Cooking French | Modern

Gault&Millau's review

12.5/20

Gourmet Restaurant A new address that is sure to make its mark on Lille's young scene. In this neo-bistro, Clémence Taillandier, the chef, and Philippe Platel, in the dining room, are already imposing the codes of modernity and personality. Having worked with the great names of French gastronomy, such as Troisgros, Bocuse and Contanceau, they joined Diego Delbecq's Rozò team in Lille before launching their own business in early 2024. The menu, based on local produce, revives bourgeois classics such as eggs mayonnaise, generous pâté en croute and leek vinaigrette. Sharing is the watchword, with aperitifs to nibble on or dishes for two such as veal chop or monkfish from Saint-Gilles with champagne cream sauce. A simple yet generous menu, with applied flavors that almost give you a taste of too little with each final forkful. The cellar, forged by Philippe, is also the backbone of this attractive place, with its already accomplished service.

Plan

Address 7 Rue Saint-André
59043 Lille

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Clémence Taillandier et Philippe Platel Chef

Menu A la carte

Starter Rôti de veau en carpaccio, anchoïade, pickles de shitakés et capres frits €13 Maquereau du Boulonnais à la flamme, vinaigrette teriyaki, crème au miso et fèves €12

Main course Gigot d'agneau du chateaunef rôti, petits pois, condiment menthe et jus réduit €24 Lieu jaune de ligne ikéjime confit, rattes du Touquet, fenouil braisé, condiment rouille et sauce crémée aux graines de fenouil €26

Dessert Pavlova verveine, pêche blanche et abricot du Roussilon €10 Tarte tatin et crème montée à la vanille de Madagascar €9