The story
La Table, the gastronomic restaurant within Hôtel Clarance, is set in a 1736 townhouse in Lille’s Vieux Lille district. The refined five-star Relais & Châteaux property blends period architecture with contemporary design, creating an atmosphere that feels both grand and intimate.
Since September, Chef Gaëtan Citerne has led the kitchen, opening a new chapter for La Table. An Arrageois by origin, Citerne trained in Alain Ducasse’s brigades (Rivea, Spoon, Hostellerie de la Celle) and later with Chef Marc Meurin. After opening his own restaurant L’Arc in 2017 and cooking at Le Cerisier in Lille, he now brings a cuisine of “heart and sharing” to Clarance – generous, authentic, and rooted in the French terroir.
The menu is intentionally short. A few timeless classics – “Les Intemporels” – such as sole meunière and veal Orloff with porcini mushrooms sit alongside seasonal creations that evolve with each arrival. Lunch offers a three-course format; dinner, four courses. The approach is resolutely contemporary yet deeply respectful of French gastronomic heritage. This is modern cuisine that lets the produce lead.
Service is a collaborative art. Restaurant manager Aurélien Lerat, maître d’hôtel Étienne Larigaldie, and sommeliers Thomas Notebaert and Emilie Benard orchestrate every detail with precision and warmth. Cuts at the table and attentive gestures extend the kitchen’s work into the dining room. For a closer look, the Chef’s Table seats up to five guests in front of the open kitchen, where a made-to-measure menu is served.
La Table’s commitment to quality has earned it a Michelin star, a natural fit for a kitchen that balances elegance with sincerity. In the heart of Lille, it offers a polished, genuine expression of modern French cuisine.
Recognition
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