Hotel-restaurant sublimating fish and seafood in Lille.
After more than 5 years as his right-hand man, Alexandre Miquel succeeds Thibaut Gamba at the helm of the Clarance Hôtel kitchens. This young chef from Bethune, trained by Marc Meurin and Jean Constant, shares his mentors' taste for excellence. Brimming with creativity, he proposes original menus as refined as they are gourmet, renewed according to his inspiration in an exceptional setting. His specialty? Patisserie... and chocolate! His next challenge? Keep La Table's first Michelin star... and go for his second?
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Members' reviews on LA TABLE DU CLARANCE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Cocktail à 17€ peu original, assez fade.
Pour le menu à 118€, rien de mémorable ou surprenant. C’était bon, bien exécuté mais sans plus.
Pour avoir fait plusieurs restaurants étoilés, je ne recommanderais pas ce restaurant à ce tarif là.
Restaurant qui aurait besoin d un rafraîchissement tant au niveau des murs/boiseries que de la vaisselle.
Les assiettes à pain pas au top pour un restaurant de cette catégorie.
Nous nous sommes demandés si nous étions vraiment dans un établissement étoilé.