Pureté

In the heart of Lille's old town, GÉrald Guille plies his trade in an attractive elongated dining space with an open kitchen. Abounding with pure materials (earthenware, concrete, wood, leather), the decor lends the place a focused, tranquil atmosphere and reflects the style of the chef, who delivers, in his own words, creative, uninhibited food that is rich in personality and flavour. He veers between invention and classicism over the course of his subtly balanced tasting menus: celeriac, crab, lavender; pork, asparagus, bergamot, sea aster; turbot, morel, pea, savagnin; blue lobster, fennel, Ratte potato, saffron.

What makes it distinctive

• Long, narrow room with an open kitchen: a focused dining room in historic Lille, with the cooking visible and the atmosphere kept calm and deliberate.
• Creative without chaos: the cooking slaloms between invention and classicism, keeping flavours clean while pushing pairings into surprising territory.
• Menu naming system: the tasting menus are structured as Instinct, Pur, Brut, and Matière, with matched wine pairings at each level.

Signature Ingredients

• Trout, beetroot, blood orange, sage: a representative combination that shows the kitchen’s balance of sweetness, acidity, and herbal lift.
• Scallops, leeks, mimolette, limequat: shellfish matched with northern French dairy and bright citrus.
• Fingered citron, honey, saffron: a dessert leaning trio built around perfume and clean sweetness.
• Seasonal products: the menus change, but the through line is tight cooking and carefully tuned contrasts.

Menus and pricing

• Lunch: Instinct 55€ (weekdays, excluding weekends and public holidays), Pur 80€, Brut 100€.
• Dinner: Brut 100€, Matière 120€.
• Food and wine pairings: Instinct 40€, Pur 55€, Brut 65€, Matière 75€.

Cooking

• Modern, creative tasting menus in the Vieux Lille, built around seasonal products and precise cooking.
• Typical flavour combinations include trout with beetroot, blood orange, and sage, scallops with leeks, mimolette, and limequat, and fingered citron with honey and saffron.