ROZO
Fine dining restaurant · Marcq-en-Barœul ·
Modern, creative cuisine exploring full spectrum of flavours
Modern, creative cuisine exploring full spectrum of flavours
"Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condiments and peppers – plus the obligatory nods to the cuisine of this northern region of France (eg endive,tarte au sucre). And he does so with a striking sense of balance when it comes to flavours. For example, Cobrieux asparagus with fresh mint and lime condiment, or roast chicken with peas and meadowsweet sabayon. Regulars can rest assured that the two signature dishes are present and correct: the "terre & mer végétal" starter ("plant-based surf 'n' turf") and the heather honey dessert. Friendly service." - Michelin Inspector
"Showcasing the culinary heritage of Hauts‑de‑France, chef Diego Delbecq and pastry chef Camille Pailleau craft a modern, technical and creative menu that explores the full spectrum of flavours without compromising on freshness, an approach that earned a first MICHELIN Star in 2023; the Parenthèses set menu (starter + main course + dessert) is €45 at lunchtime Wed–Fri." - MICHELIN Guide
"The culinary heritage of the Hauts-de-France, a European Region of Gastronomy in 2023, is not widely known. Yet the region has some very appealing restaurants, Rozó being just one of them. Chef Diego Delbecq and pastry chef Camille Pailleau devise a modern, technical and creative menu that explores the whole spectrum of flavours without making the slightest compromise when it comes to the freshness of the produce." - MICHELIN Guide
"Camille Pailleau helms the pastry section at Rozo in the heart of old Lille. Pailleau's sweet creations include grapefruit meringue and dark chocolate tart." - Kenneth Goh
"In the heart of old Lille, the Delbecq–Pailleau duo runs an innovative kitchen and pastry counter where creations range from grapefruit meringue to dark chocolate tart. "At the helm of their restaurant in Vieux Lille, Delbecq and Pailleau make an enthusiastic duo. Delbecq showcases all he has learned over the course of an impressive career (having worked with Marc Meurin and Alain Ducasse) and already has his own distinctive signature dishes: cooked, raw and pickled mushrooms with acidulated watercress; lamb with shellfish and “marine” potatoes.. This restaurant has elegant and contemporary interiors." - Kenneth Goh
