In a country with UNESCO-listed cuisine, Northern France stands out for the passion and excellence of its chefs. Discover new tastes in elegant settings, based on ingredients rooted in terroir.
With 18 Michelin-starred chefs and many restaurants listed in the influential Gault et Millau guides, Hauts-de-France is a paradise for foodie couples, who can enjoy both traditional and innovative cuisine while exploring the region’s sights. These include Deux-Caps, the Baie de Somme (among the world’s loveliest bays), the Château de Chantilly with its antique painting collection second only to that of the Louvre in Paris, the Musée du Louvre-Lens, and the city of Lille. And luxurious places to stay are close at hand too.
Meet the Chefs
One of France's stars, 2 Michelin stars an hour from Calais. Alexandre Gauthier, La Grenouillère
At the helm of Auberge de la Grenouillère in La Madelaine-sous-Montreuil, Michelin-starred Alexandre Gauthier shot to fame when he served local Licques chicken to heads of state including Barack Obama at Paris’ COP21 conference.
Other Michelin-starred names to look out for are Florent Ladeyn at the Auberge du Vert-Mont in Boeschepe, Yves Giustinani at the Auberge la Bonne idée in Saint Jean aux Bois near Compiègne, and Marc Meurin, with restaurants in Lille, Lens and Busnes – including Hôtel Le Château de Busnes with its gourmet cookery courses, available in English.
Chefs get out and about, selecting ingredients from market stalls, market gardeners and producers, plus seafood in the Somme Bay.
Then there are other huge talents such as Steven Ramon at Rouge Barre in Lille, Sébastien Porquet at La Table des Corderies in Saint-Valery-sur-Somme, and Tony Lestienne at La Matelote in Boulogne-sur-Mer, known for his seafood.
Low Food Miles, High Standards of Presentation These chefs insist on using high-quality seasonal produce. Some incorporate rare ingredients such as saffron grown in the Somme Bay, as championed by Porquet and Ludovic Colpart at the Auberge du Pont de Rethondes.
Haute gastronomy at the Hotel Clarance in Lille, just 90 minutes from London
Low Food Miles, High Standards of Presentation These chefs insist on using high-quality seasonal produce. Some incorporate rare ingredients such as saffron grown in the Baie de Somme, as championed by Porquet and Ludovic Colpart at the Auberge du Pont de Rethondes.
Many local products you’ll sample are also available to buy and bring home, including Philippe Olivier cheeses, served in the best restaurants but also available in his fromageries in Boulogne-sur-Mer, Lille, Lens and elsewhere. The same goes for champagne (10% of French output comes from Hauts-de-France) and fine wines.
And French art de vivre is demonstrated not only in what you’re served but how you’re served it – at beautifully set tables with properly placed cutlery and glasses. Here again, let yourself be inspired to take home hand-made local accessories for your own dining table, from shops including the Orfèvrerie d’Ercuis, Cristallerie d’Arc in Arques, Au Bleu d’Arras and Maison Porcelaine in Chantilly.
