The gourmet stage is in Lille for a broadcast 100% Lille as part of the Sale held on September 3 and 4, 2022. The Braderie de Lille had not been able to take place for two years, due to the pandemic: now is the time for all Lille residents and visitors to the Braderie to rediscover the city differently, to survey it in all meaning, to party and share the famous “mussels and fries”, accompanied by local beer.
For Nathalie Helalthis is an opportunity to introduce us to the culinary specialties of Lillebecause beyond mussels and fries, Lille gastronomy offers many traditional dishes such as carbonade flamande or waterzooï, prepared from local produce and served in taverns and brasseries.
For this 100% Lille, key personalities of the city share with us their passion for Lille gastronomy.
Leader Florent Ladeyn is the show’s first guest. Originally from Hazebrouck, he was a finalist in Top Chef 2013 and cooks in the image of the Flemish region. Its particularity is to use only local products, organic and biodynamic products. It now has three establishments: The Auberge du Vert Mont (1 Michelin star), in Boeschèpe, The Bloempot (the Flemish canteen) in Lille and Bierbuik-Bloemeke in Lille too, and soon two more in Béthune and Dunkirk.
Francois Evrard is a butcher, from a family of butchers for two generations. Installed in the heart of the district of Wazemmes since 2005, he presents his fight in favor of the rational consumption of meat.
Nathalie Helal also receives Agnes Lutunproducer of chicory of Chicory Lutun, the last artisanal chicory roaster in France. With her husband Stéphane, in 2019 she took over the management of the company which has been processing chicory since 1934 in Oye-Plage on the Côte d’Opale, between Dunkirk and Calais. Chicory is easy to cook, like rabbit with chicory, stew with chicory, but can also be used in desserts like chicory flan, vanilla and chicory ice cream, cottage cheese with chicory…
Thierry Landron is the CEO of House Meert, an essential address for lovers of sweets from Lille. He tells us the history of the house, which dates back to 1761, and which created the fabulous vanilla filled waffle, which we detail the ingredients and how to cook it. He also tells us about many other sweets offered by the restaurant-tea room on rue Esquermoise in Lille: chocolates, jams, pastries, confectionery and ice cream, which delight young and old.