Chez Georges is a modern french fine-dining restaurant in Vieux Lille, Lille.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The tasting menu, which is where this kitchen argues its case.
Tip: Dinner only, six nights a week. Glasses start around 8 euros and lean heavily on macerated whites.
Address: 84 Rue Saint-André, 59800 Lille
Le Lion Bossu occupies a 1681 brick house off Place du Lion d'Or in Lille, where Laurence Coué cooks classical French menus under exposed beams.
Order: The Grand Gousier menu, the 70 euro long form of the kitchen.
Tip: The 50 euro menu is the sensible order. The Grand Gousier at 70 euros is the longer version of the same classical kitchen.
Club Marot on Rue de Pas in Lille is a bistronomic room run by two cousins, everything made in house including the bread, with a long regional wine list.
Order: The bread, baked in house, and whatever it arrives alongside.
Tip: The wine list has been ranked among France's hundred best by Terre de Vins, so trust the pairing suggestion.
Le Jane on Boulevard Carnot in Lille is a hotel dining room dressed as a jungle, with chef Jean Christophe Gille cooking a widely travelled seasonal card.
Order: The set lunch, the cheapest way to read this kitchen.
Tip: Fifty covers and a hotel address mean a table is easier to get here than in the small Vieux-Lille rooms. Dinner stops at 22:00.
Le Lion Bossu occupies a 1681 brick house off Place du Lion d'Or in Lille, where Laurence Coué cooks classical French menus under exposed beams.
Order: The Grand Gousier menu, the 70 euro long form of the kitchen.
Tip: The 50 euro menu is the sensible order. The Grand Gousier at 70 euros is the longer version of the same classical kitchen.
Restaurant Sébastopol faces the theatre of the same name in Lille, a bistro in the Michelin Guide running a short seasonal card and a tasting menu.
Order: Seared Boulogne scallops, in season.
Tip: The card is deliberately short. If you want the tasting menu, say so when you book.
Krevette on Boulevard Jean-Baptiste Lebas in Lille is a seafood room under Florent Ladeyn's wing, cooking cuttlefish, scallops and sardines with natural wine.
Order: Seared cuttlefish from the evening plates.
Tip: Hot dishes stop earlier than the room does, so order the cooked plates before 21:45.
Aokamo is a neo-izakaya on Rue Pierre Mauroy in Lille, standing room at the bar downstairs and sit-down Japanese menus with a sake list upstairs.
Order: Agedashi dofu, silky fried tofu in hot broth.
Tip: Downstairs runs tachinomi style, standing at the counter, with plates from about 10 euros in the evening.
