Ranked by TableJourney editorial score.
An open tart of yeasted dough baked with maroilles and cream until the cheese collapses into the base. The Avesnois version of the northern savoury tart.
Flamiche is a family of tarts running across Belgium, the Nord and Picardy, each region filling it with what it has. Picardy uses leeks; Abbeville and the Somme bay use leeks and salmon; Dinant makes a curd-cheese version and founded a confraternity for it in 1956. The Avesnois version, the one Lille eats, uses maroilles, the washed-rind cheese first made by a monk at the Abbey of Maroilles in 962. It reaches the table hot and is meant to be cut in wedges and eaten with beer.
2 editor picks for Flamiche au maroilles in Lille, ranked by editorial score. All Lille signature dishes · Flamiche au maroilles across every city.
Bierbuik is Florent Ladeyn's brewpub on Rue Royale in Lille, wood-fired Flemish street food downstairs and the Bloemeke estaminet menu upstairs.
OrderFrites with maroilles sauce, from the ground-floor brewpub counter.
TipThe upstairs Bloemeke runs a three-course estaminet menu at 30 euros. Beers use Mont des Cats hops.
La Ch'tite Brigitte on Rue des Bouchers in Lille is Clément Richevaux's estaminet, built on the northern dishes his grandmother Brigitte cooked.
OrderThe maroilles croque-monsieur, or the mixed northern platter.
TipThe room takes bookings only, and it spreads across two shopfronts on Rue des Bouchers.
Flamiche au maroilles makes more sense with someone from Lille explaining it. These are the classes and tours we have checked, with booking links.
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