La Laiterie
La Laiterie
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MICHELIN Guide's Point Of View
Grandson of dairy farmers and son of restaurant owners, chef Édouard Chouteau, who trained with the likes of Pierre Gagnaire, Alain Passard and ...
Read more on the MICHELIN Guide's website
Restaurant menu
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User photos
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Reviews
Food
Service
Ambience
9-10
7-8
5-6
3-4
1-2
What diners said about this restaurant:
Mark M. • 3 reviews
October 8, 2023
8.5/10A cool complement to the formal dining 'upstairs'. Food was great..sadly the wine list a little limited (and having asked if we could choose from fuller list of the main restaurant above was advised a blank 'Non'). Not a wise strategy
Stephane K. • 2 reviews
March 11, 2023
5.5/10Story of two tales really. There are dishes that would make me come back (oyster, crab dish, pigeon, chocolate desert). There are dishes I wish I never ate (scallops, langoustine). To be honest I felt hijacked: no a la carte/ choice limited to 3 tasting courses... the cheapest one being vegetarian at 70 EUR and the other ones being > 100 EUR. Clearly understaffed so service is not optimal. Wine pairing was an uninteresting rip-off. Decor: relatively poor but the fire places were a welcome plus. Would I go back? If remaining as is, certainly not. But with a more focused menu, more efficiency in the room and a better som, there is a hidden gem in there...
rolf b. • 1 review
October 1, 2022
10/10the chef is an artist, the service a ballet.
Gaye S. • 6 reviews
August 6, 2019
10/10What a treasure! Should have multiple stars.
Tripadvisor reviews
705 Tripadvisor Reviews
About this restaurant
« Une Passerelle entre tradition et modernité » Nous avons aujourd’hui le plaisir de vous accueillir à la Laiterie, Véritable institution Lilloise depuis 1903. Dans notre cadre privilégié se trouvent différentes variétés de fleurs, un jardin potager, un poulailler, une ruche qui favorise la pollinisation, un compost et un pied de houblon qui parfume notre bière, Au Pied du Mur. La région Lilloise recèle de nombreux producteurs locaux qui partagent nos valeurs responsables et engagées. Ils évoluent au plus proche de la nature et des saisons pour présenter des produits d’exception « Le restaurant de mes parents et la ferme de mes grands-parents sont le terreau d’une passion qui m’a conduit à Paris auprès de chefs prestigieux tels que M. Gagnaire au Balzac, M. Frechon au Bristol, M. Pacaud au Pavillon de la Reine, M. Passard à L’Arpège et M. Pelé au Clarence à Paris »
How to get there
138 Avenue de l'Hippodrome, 59130 Lambersart
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