Restaurant in Lille, France
North French sourcing done right. Book it.
Bloempot is Lille's clearest argument that Michelin-recognised cooking does not have to cost €€€€. Florent Ladeyn's kitchen draws on local, organic, and wild-game producers across northern France, earning consecutive Michelin Plates at an accessible price point. With a 4.6 rating from more than 1,600 reviewers, it is the first restaurant to book if you want serious, produce-driven modern cuisine without the ceremony.
With a 4.6 rating across 1,641 Google reviews and a Michelin Plate in both 2024 and 2025, Bloempot earns its reputation without much noise. At the €€ price point, it is one of the most compelling value propositions in Lille's modern cuisine scene — a Michelin-recognised address that does not ask you to choose between quality and affordability. If you are planning a visit to Lille and want a meal that reflects the region's agricultural identity without a four-figure bill, this is where you book first.
Bloempot sits at 22 Rue des Bouchers in Lille, and the address is appropriate: a butcher's street for a kitchen that treats its sourcing with near-obsessive seriousness. The cooking here is built around local, organic, and natural produce drawn from northern France — farmers and wild game suppliers, not distributors. Vegetables are not a side note; they are frequently the centrepiece, whether in a seasonal broth or in dishes designed for sharing. This is a philosophy that owes as much to the land as it does to technique.
The kitchen is led by Florent Ladeyn, known to French audiences from his appearances on Leading Chef, alongside Kevin Rolland. Ladeyn's public profile brings a level of name recognition that is unusual at this price tier , but the cooking itself, rather than the television backstory, is what keeps the room full. The Michelin Plate recognises consistent quality in cooking, and two consecutive years of that recognition at €€ pricing is the clearest signal you will get that this kitchen delivers value above its bracket.
The service style at Bloempot is worth examining closely, because it is central to whether this venue earns its price. Michelin notes the address as friendly with efficient service , and that framing matters. At the €€ level, you are not paying for ceremony or theatrical presentation. What you get is a room that moves well, staff who understand the product, and an atmosphere that is engaged without being stiff. For some diners, that is precisely the right register. If you want the full table-side production of a higher-tier room, look elsewhere in Lille. But if you want a kitchen that takes its ingredients seriously served by a team that clearly believes in the project, the service here earns its place rather than undermining it. That distinction is what separates Bloempot from mid-market addresses that charge similar prices but deliver a noticeably flatter experience.
Timing your visit matters here. The kitchen's commitment to seasonal and local produce means the menu shifts with what northern France produces, and the colder months bring a different character to the cooking , game, root vegetables, and warming broths take precedence. Spring and early summer shift the emphasis toward lighter, vegetable-forward dishes. Either way, arriving with a specific season in mind gives you a more intentional experience. Midweek lunches tend to be quieter than weekend evenings, which is worth knowing if you prefer a more relaxed pace rather than a full room.
For food and travel enthusiasts who have eaten at vegetable-forward or terroir-driven restaurants elsewhere in France, Bloempot slots into a recognisable category but executes it with regional specificity. The Nord-Pas-de-Calais region has a distinct agricultural identity , different from the produce profiles you encounter at places like Bras in Laguiole or Mirazur in Menton. Bloempot is not trying to replicate those experiences; it is rooted in its own geography. That specificity is part of what makes it worth the trip, particularly if Lille is already on your itinerary rather than a destination in itself.
If you are cross-referencing against France's broader modern cuisine scene, the comparison points that are genuinely useful include Flocons de Sel in Megève for alpine terroir-driven cooking at a higher price tier, or Auberge de l'Ill in Illhaeusern for Alsatian regional tradition at the upper end of the market. Bloempot is not competing at those price points, but it is operating with a comparable seriousness of intent. That is the relevant context for an explorer who wants to know where Bloempot sits in the wider conversation.
Explore more of what Lille has to offer through our full Lille restaurants guide, or browse our full Lille hotels guide, our full Lille bars guide, our full Lille wineries guide, and our full Lille experiences guide to build out your trip. Within walking distance of the city centre, nearby options worth knowing include Pureté, Krevette, and La Cantine Urbaine - Artchives.
Booking difficulty at Bloempot is rated Easy. Given the Michelin recognition and strong review volume, it is worth reserving in advance for weekend evenings rather than assuming availability. Midweek and lunch slots are more accessible. There is no booking method specified in the available data, so check the restaurant's current channels directly.
| Detail | Bloempot | Ginko | La Table - Hôtel Clarance |
|---|---|---|---|
| Price tier | €€ | €€€ | €€€€ |
| Cuisine | Modern, terroir-driven | Modern Cuisine | Modern Cuisine |
| Michelin recognition | Plate (2024, 2025) | Check Pearl | Check Pearl |
| Booking difficulty | Easy | Check Pearl | Check Pearl |
| Leading for | Value-conscious food explorers | Mid-tier splurge | Special occasion, full production |
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Bloempot | Modern Cuisine | €€ | Here only local, organic and natural products are processed from farmers or wild game, in the north of France. Florent Ladeyn, an old participant of the Top Chef program, is at the stove, together with Kevin Rolland. Florent is a chef who takes great care in the products he uses, about their origin and the place where they grow. Vegetables play a leading role in, for example, a seasonal broth or in dishes that can easily be shared. This is a friendly address with efficient service.; Category: Chef's; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| La Table - Hôtel Clarance | Modern Cuisine | €€€€ | Michelin 1 Star | Unknown | — |
| Ginko | Modern Cuisine | €€€ | Michelin 1 Star | Unknown | — |
| Le Restaurant du Cerisier | Creative | €€€€ | Unknown | — | |
| SOlange | Modern Cuisine | €€ | Unknown | — | |
| Limpide | Unknown | — |
What to weigh when choosing between Bloempot and alternatives.
The kitchen runs on local, organic, and natural products sourced from northern France farmers and wild game, so the menu is seasonal by design. Vegetables take a central role, often in shareable dishes or seasonal broths. Florent Ladeyn, known from France's Top Chef, leads the kitchen alongside Kevin Rolland. At €€ pricing with a Michelin Plate in 2024 and 2025, this is an accessible entry point into serious produce-led cooking.
Yes. The friendly atmosphere and efficient service noted in Michelin's own citation make it a comfortable solo option. Shareable dishes mean you may get less range dining alone, so arrive hungry and consider asking staff to guide the order. The €€ price point keeps a solo meal manageable without commitment to a fixed tasting format.
Booking difficulty is rated Easy, but given the Michelin Plate recognition and over 1,600 Google reviews, weekend evenings fill up. Aim to book at least one to two weeks ahead for Friday or Saturday. Weekday tables are more forgiving, though calling ahead is always the safer move at any Michelin-recognised address.
Bloempot's format leans toward seasonal and shareable dishes rather than a rigid tasting structure, so the experience suits diners who want to eat well without committing to a long, multi-course sequence. At €€ pricing, the value is solid for the level of sourcing and the kitchen's credentials. If you want a formal tasting menu in Lille, La Table at Hôtel Clarance is the more appropriate format.
For a more formal occasion with higher price commitment, La Table at Hôtel Clarance is the comparison. Limpide and Ginko are worth considering if you want contemporary Lille cooking at a similar register. Le Restaurant du Cerisier and SOlange offer different formats and atmospheres for diners who want to compare before committing to Bloempot's produce-led approach.
At €€, yes. A Michelin Plate in consecutive years (2024 and 2025) and a 4.6 rating across more than 1,600 Google reviews is a strong signal that the kitchen consistently delivers. The sourcing standard — local, organic, northern France — justifies the pricing relative to Lille's dining market. You are not overpaying for the credential here.
It works for a low-key special occasion where the food is the centrepiece rather than theatrical service or grand surroundings. The Michelin Plate and the kitchen's sourcing philosophy give it enough weight to mark a moment without the formality of a higher-price tasting menu restaurant. For a milestone dinner requiring private dining or a more ceremonial format, La Table at Hôtel Clarance is the stronger call in Lille.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
