Les Gourmets Du Croisé

They are not strangers to lovers of good food and they have their reputation to the success of contemporary bistro THE GOURMET DISTRICT located in the Wazemmes district in Lille.

To the delight of the inhabitants of the Crusader Laroche where he is, and all the professionals who have made it their "canteen" or are organizing their business meals, three childhood friends David FROMENTIN, and Antoine Thibaut DELESALLE MOUTON acquired a former carpentry workshop of carpentry they renovated to retain identity while giving it a more contemporary look.

So here we are in this original place that offers many possibilities: lunch on the sunny terrace during the summer, possibly followed by a petanque field occupying the garden and adjoins the garden, or upstairs, combining spacious and clarity. The decor is decidedly sober, leaving your eyes rather attracted by the subtle presentations on your plate!

The chef, Antoine Mouton develops here a semi-gourmet cuisine. Always with the same passion he works 100% of the products fresh and in season. It is particularly vigilant about the source and focuses on regional producers. Its cuisine is a reflection of his career, who went through Lille starred restaurants in Saint Tropez (the Huîtrière, Dairy, Jean ...): refined, bold, surprising. And seeks as much to delight the taste buds that smell and eyes. Map (3 starters, 4 dishes and 5 desserts) changes every fortnight and the daily allows accustomed to not get bored! Originality is waiting for you in the mix of flavors and recipes cleverly reinterpreted to surprise and delight you, small appetizers or original velvety make you wait, and gourmet coffee or tea a safe bet for all gourmands undecided . Another plus: the vegetarian recipes that come enameled its proposals to satisfy all expectations.

Invitation to travel: a nice slate of wines and spirits was concocted to accompany the best dishes.

The team is active and shows much trouble to go to meet your wishes. It recognize their customers and have fun creating links into a place both casual and friendly.

The restaurant can be privatized for business and private events, and to be sure of a table, best to book in advance.