La Griotte brasserie on the ground-floor has become the stomping ground of a regular crowd of patrons. Startort der Route ; Zielort der Route; Zwischenziel der Route; Hotels in der Nähe; Restaurants in der Nähe; Restaurants in der Nähe. Taking cue from its rebellious, generous and congenial chef Éric Delerue, Le Cerisier aims to be a new home for gourmet diners, with a relaxed, welcoming, natural and open vibe. More results. Theme: A Normal; A White on Black; A Black on White; Text: A 100%; A-A+; Booking online. LILLE Details. The Michelin star he earned in 2002 never ceased to shine until this year, which will see the opening of the new Cerisier in Lille in April.To honor the work of all craftsmen, Éric Delerue and Émilie Boucheseiche wanted to highlight their works in their own store.

In less than a week, the large bourgeois mansion was sold and Le Cerisier opened its doors to the public in 1986. ABOUT LE CERISIER Le Cerisier moves to Lille. Craft beers pub in Lille (FR) since 2008. - MICHELIN guide inspectors. Le Cerisier takes pride of place within a unique building funded by the family-owned group GMB Invest – ICM and purpose-built by the Lille-based international architecture firm Coldefy & Associates. 13/07/2020 - RADAR's Odeon wall lights rhythmically illuminate the walls of La Griotte, a contemporary brasserie with interiors designed by Laurent Minot.The restaurant occupies the ground floor of the Le Cerisier compound, a modern and candid building designed by Coldefy & Associés right in the heart of Lille – a French city appointed to Design World Capital in 2020. Gourmets will also find something for them : the store will offer a small delicatessen with a choice of local quality products. Michelin-starred since 2002 for his cuisine characterised by a free interpretation of tradition, the chef is moving with his family to the heart of Vieux-Lille to bring a wind of nature and renewal.

Localisation. The interior architecture has been designed by Laurent Minot.With an ideal location on the avenue du Peuple-Belge, opposite the Hospice Comtesse, this contemporary architectural creation stands out from the street with its wide windows.

In der Brasserie La Griotte im Erdgeschoss, die viele Stammgäste hat, kann man das Vergnügen noch verlängern. The historic Le Cerisier – opened in 1986 in this small Pas-de-Calais village – is now closed, making room for Le Cerisier at the heart of Vieux-Lille, home to three offerings: a gourmet restaurant, a contemporary brasserie and a boutique hotel.

LA GRIOTTE. A perfect way to prolong the Cerisier experience from day to night.Few kilometers separate the little village of Laventie from Lille, but the changes, for Le Cerisier, are important. The excellent produce of local artisans can be sampled in carefully executed dishes. The historic Le Cerisier – opened in 1986 in this small Pas-de-Calais village – is now closed, making room for Le Cerisier at the heart of Vieux-Lille, home to three offerings: a gourmet restaurant, a contemporary brasserie and a boutique hotel. At the age of 19, he graduated from hospitality management school and became Marc Meurin’s first employee. In the brasserie, the fare is more traditional, whilst keeping the touch of creativity which has been Éric Delerue’s signature for over 30 years.Coldefy & Associates architecture agency conceived the building as a key part of the renewal of the urban scene of the avenue du Peuple-Belge, thanks to its contemporary design, opening onto the city.

Maintaining a constant dialogue with key players in his neighborhood, his city and the wider metropolis, Éric Delerue and Émilie Boucheseiche has invited craftsmen and artists to create and curate the life of Le Cerisier alongside his team : from ceramic, to light fixtures, tables and table feet, but also knives or curtains.A native of the Hauts-de-France region, Éric Delerue quickly turned decided to make a living out of his passion for cooking. © 2020 Archiproducts.com - P.IVA IT05611580720 - ROC 21492 | REA BA 429007 La Capsule Lille, Lille, France.

Radar Light Up the Foyer of the Octogone Théâtre in Lausanne Manger 11 juin 2019. Working with the Michelin-starred chef in his restaurant in Busnes (Pas-de-Calais) for nearly 30 months, the young Éric Delerue learned the tools of the trade, from picking the right produce to experimenting with cooking processes and food pairings.

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