The story
On boulevard Jean-Baptiste-Lebas, Krevette brings a modern approach to the classic French seafood restaurant. The kitchen is centred on the freshest shellfish, prepared with a semi-gastronomic touch that has earned it a Michelin Recommended award. This is not a fussy destination – it’s a place where the quality of the produce speaks for itself.
The menu is built around a few generous, beautifully composed plates. The Grand Plateau de Fruits de Mer, for two people at 75 €, changes with the seasons. Currently it includes bulots (whelks), grey shrimp, tourteau (brown crab), and No. 3 oysters from Zeeland in the Netherlands. Each platter arrives with condiments and sauces made in-house – a detail that elevates a simple seafood feast into something more refined.
For a lighter option, the Plateau de Fruits de Mer Apéritif presents bulots, grey shrimp, and the same Zeeland oysters, served with house-made mayonnaise and condiments. And for purists, a dozen of those oysters on their own (20 €) come with the restaurant’s own vinegars and condiments.
Krevette describes itself as a semi-gastronomic restaurant, and that ambition shows in the careful sourcing from Zeeland and the attention to house-made accompaniments. The atmosphere is welcoming, the service straightforward. As a bonus, the entire menu is available for takeaway – a practical option for those who want to enjoy these excellent shellfish at home. It’s a modern, no‑fluff take on a French classic, and the Michelin guide has taken notice.
Recognition
Ambience
Details
History
The catch of the day is looking good for captain Ladeyn, the unstoppable lover of locavore eats! The restaurateur responsible for Bierbuik , Bloempot and L’Auberge du Vert Mont in and around Lille, as well as Klok in Brussels, has now cast his net over a former bistro near Jean-Baptiste-Lebas Park. Outfitted in stainless steel, this lively spot is led by chef Laure de Kervenoaël (ex-Mermoz and Sola in Paris), who never runs out of playful, seafood-forward ideas. The day we went for lunch, seated on one of the high bar stools, the lineup included: delicate leeks in a honey and parsley vinaigrette, topped with plump Zeeland mussels and toasted buckwheat; memorable binchotan-grilled cuttlefish served with smashed potatoes and a silky lobster bisque – or a stunning plate of pan-seared scallops, lounging on a bed of smoked raw cream and paired with roasted butternut squash and purslane; before an audacious yet no less enjoyable crème brûlée infused with fresh horseradish. Expect even more briny treats from 5:30pm onward (starting with oysters dressed in samphire vinegar and buckwheat), while hot dishes begin rolling out of the kitchen at 7pm – like the already-iconic Colbert-style red mullet or the photogenic breaded sardines. · Maude Zarella
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