Rozó
34 Rue Raymond Derain, 59700 Marcq-en-Barœul, France
© Pierre Lucet Penato
© Pierre Lucet Penato
© Pierre Lucet Penato
© Yvan Moreau
© Pierre Lucet Penato
© Yvan Moreau
© Pierre Lucet Penato
© Pierre Lucet Penato
© Yvan Moreau
15 PHOTOS
© Pierre Lucet Penato
© Pierre Lucet Penato
© Pierre Lucet Penato
© Yvan Moreau
© Pierre Lucet Penato
© Yvan Moreau
© Pierre Lucet Penato
© Pierre Lucet Penato
© Yvan Moreau
Practical information
- Location
- Marcq-en-Barœul
- Chef
- Diego Delbecq
- Cooking
- French | Gastronomic | Modern | Signature cuisine
- Style
- Romantic
Budget
(€)
Indicative price per person (excl. drinks)
89 to 195
Gault&Millau's review 2026
17/20
Prestige Restaurant
It might seem premature to award four toques to Diego Delbecq, this young chef who has gradually climbed the ranks since receiving two toques in 2018 for his first restaurant on Rue de la Monnaie. But the joy of seeing this level of excellence—which hadn’t been achieved in the Lille metropolitan area since Robert Bardot in 1993—is too great for us not to take the risk of crowning a chef who lives his passion, with Camille now fully in charge of the dining room, and who gives his all for his guests. It must be said that he’s on the right track: anyone who tells you, “No, I don’t bake my own bread—to each his own craft,” already has a point in his favor. When, on top of that, he focuses his cooking on pleasure and flavor, he wins everyone over. A restaurant can also be like this—in this spacious two-level loft (appetizers upstairs, the dining room on the ground floor)—a cheerful, lively place, neither stuffy nor formal. Heading north (to the department, of course), with seasonal produce and local specialties—but also with the honesty, warmth, and cheerfulness provided by Camille and Jérémy Moreira—a skilled manager and sommelier fully committed to the project—who scours the Loire Valley, Italy, and even local breweries and cider houses to find the perfect pairings, and creates highly successful non-alcoholic pairings for every dish. And on the plate, the four toques? They’re tucked away here and there—in one of the appetizer bites, featuring shellfish and Osciètre caviar, as well as apple and herring; in the magnificent Lisette with sorrel and capers; celtuce for crunch, a small bao with lisette on the side, in the delightful lobster expertly cooked—crispy on one side, melt-in-your-mouth on the other—served with a tomato and tagete broth sauce, a truly indulgent main course with the claws arranged around it on the same tomato-tagete combo. The pigeon takes on two distinct flavors depending on the sauce: one boldly seasoned with Thai basil, the other a comforting salmis-style preparation, with the breast cooked to a rosy pink and the thigh confit, followed by a superb dessert—simple yet meticulously crafted—featuring cherries and fennel, paired with an excellent ice cream. The restaurant is thriving—you can feel its exuberance—and the chef’s eyes light up when he talks about his craft, his passion for rich, savory sauces, and the large cuts of meat he loves to work with—a fine bird, a rack of ribs—as well as his plans for the future… Lille is shining brightly once again!
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
READ MORE ...
READ LESS ...
