Bloempot

"Florent Ladeyn, a great defender of his region'sterroir, is at the helm of this self-professed "Flemish canteen". An atypical setting (once a carpentry workshop), good natural ingredients and original recipes – refreshing! There is no telephone here: reservations are made through the website or in person." - Michelin Inspector

6 Best Day Trips from Paris

"From a self-taught chef, the high level of modern Flemish cooking happening here draws increasingly discerning crowds. New York City loft meets Berlin beer garden meets French industrial zone: a vast space with heavy use of brick, rough-hewn wood, metallic beams, and massive open kitchen. It's laid-back and casual, welcoming and cool, a vibe that doesn't adequately prepare you for the high level, original cooking that lands on the plate. There’s a fixed menu called “Les yeux fermés,” a multi-course surprise with drink pairings, which shows off the bounty of the region. Sample dishes might include creamy pollack rillettes with bread chips, endive leaves and a jus de cuisson mousse; brined and grilled chicken with plump cauliflower; nettle sorbet with whole strawberries, strawberry chips, and yogurt mousse." - Lindsey Tramuta, Mary Winston Nicklin

The Best Day Trips Outside Paris for Great Restaurants and Bars | Eater

"Florent Ladeyn’s modern Flemish canteen occupies a converted carpenter’s workshop in Vieux-Lille, with an atmosphere that feels like a cross between a loft and a beer garden — metallic beams, exposed brick, and rustic wood surfaces — pairing casual conviviality with serious technique. The kitchen focuses exclusively on ingredients sourced within a roughly 30-mile radius, producing inventive regional dishes such as pork shoulder yakitori, creamy pollack rillettes with endive and jus mousse, mackerel with celery and chervil in a buttermilk-and-leek oil sauce, and buckwheat-salted caramel cream puffs; out-of-range products like olive oil, chocolate, and citrus are intentionally excluded, and chicory is used in place of coffee, even in a chicory Irish coffee." - Lindsey Tramuta