" I am a local lad first and foremost, a true "Ch’t'i"! I was born in Lens and I spent my childhood in Violaines before attending the Lille School of Hotel Management. I was self-taught and learnt my trade by cooking our region's great products on a daily basis. After taking over a little café in Laventie, I opened my restaurant in Béthune. A first, and then a second star, were awarded for the teamwork. I now have the opportunity to serve a customer base of both regulars and tourists in our Relais & Châteaux de Busnes, at the Louvre Museum in Lens and in our restaurant in Lille. The Nord Pas-de-Calais region is certainly worth a trip for its cuisine, heritage and beautiful landscapes… "
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur: suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
*Total price provided for information only, based on accommodation for two people in a double room for the number of nights per property as indicated on this page, exclusive of recommended activities, properties that cannot be reserved online and restaurants.
Hotel and restaurant in town. The rooms open out to an enclosed garden, a small oasis of greenery where the organic herbs, fruits, and vegetables that supply the restaurant are grown. Stunningly, this is in the heart of Old Lille, in an 18th century private mansion with beautiful classic lines.
Protectors of an undeniable charm, ceilings, floors, and antique woodwork have been conserved and are boldly married with the contemporary decors of the rooms, as well as works of art scattered throughout the hotel: it was indeed designed to be a genuine cultural space. At the restaurant, the chef produces a creative and "astounding" cuisine emphasizing local and seasonal products.
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Restaurant and hotel in a park. The Château de Beaulieu is an architectural gem with elegant facades and interiors in a romantic park, one hour from Le Touquet, between the Opal Coast and Belgium. The subtle balance of classic architecture and contemporary art makes this the perfect setting for what is one of the top restaurants in the region. Chef Marc Meurin pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Étaples bass and other fish from the North Sea. Meurin believes that “because of the currents in the nearby sea, the fish become strong and daring, which enhances the quality of their taste”. Savour his creations in two glass-roofed restaurants.
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