Perched at the second floor of a red brick building with Le Lion Bossu in yellow and perhaps bold is spotted from a distance. I wouldn’t expect it to be a restaurant, instead I would suspect it as an Art gallery.
After the automated glass door, I was astonished to find once again red interior. I recently dined at another restaurant in Lille with similar colour, Restaurant de L’Hermitage Gantois. Such a coincidence. A red winding stairs with vanishing paint indicating lots of diners perambulate the steps and wore off the rouge.
Beside the Ala Carte Menu, Le Lion Bossu offers 2 set menu; Le Menu Lion Bossu (36€), a three-course meal) and Le Menu Grand Gousier (46€), a five course meal. I opted for the former since I feel that the quality for the latter would be too much for my stomach.
Le Menu Lion Bossu
When serving the first course, complimentary bread was served. I love the aromatic chewy pillowy texture bread. I almost wanted to finish the entire serving.
2 choices for each course. I could identify my favourite dishes easily. I am a sucker for Raviole, hence I opted Gaspacho de petits pois et concombres, ravioles de chèvre rafraichies even though there were green pea gazpacho soup, something I quite detest. This is a life changing dish for me. I am a convert for green pea soup. I suppose it was the chopped sweet basil that made the difference. Light refreshing and yet flavourful enough.
The second option for the first course is Gâteau de tomates et courgettes, encornets rôtis et huile de basilic au chorizo (Tomato and zucchini cake, roasted squid and basil oil with chorizo).
Second course was Poisson du moment, citron confit, poivron rôti, tombée d’épinards et écrasé de vitelottes as I didn’t want to red meat (Jarret de veau, jus d’oignons torréfiés, pommes de terre tapées au beurre demi-sel) which was the alternate option. Basically is is Veal Shank with onions and potato with salted butter. The firm texture of bream with tomato puree on lemon sauce together with the roasted pepper, spinard, zucchini and mashed vitelottes (French purple potato) was excellent. I felt the citrus and tanginess from both lemon and tomato elevated the fish.
Third course was Crème prise au chocolat, sorbet chocolat amer, biscuit craquant et fleur de sel. The chocolate mousse with chocolate gelato was chocolate overload. Great for chocolate lover. I love the idea of the savoury spice biscuit crunch.
The other choice dessert was Tarte Tatin (Apple Tart).
Impressive from the first course till the last and even the bread at Le Lion Bossu was perfect. I forsee myself going back on subsequent trip to Lille.
A tip: Please make your reservation to avoid disappointment.
Le Lion Bossu
1 Rue Saint-Jacques, 59000 Lille, France
Tel: +33 3 20 06 06 88
Tuesday – Sunday 1200 to 1400, 1930 to 2200 | Monday 1930 to 2200
Gare Lille Flandres