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All the conviviality of the people of Lille can be found in their regional food. Tasty and hearty, these dishes are the result of an outstanding rural region, proudly upheld Flemish traditions and a touch of the French “art of living”.

Amongst the many culinary specialities, three strange-sounding dishes embody all that is special about Lille cuisine. Carbonnade flamande (small chunks of beef stewed in beer), waterzoï (poultry or fish in a creamy sauce, served with baby vegetables) and potjevleesch (literally “small potted meat”, a white meat terrine in aspic). There’s also rabbit with prunes for lovers of sweet-and-savoury dishes, and the famous “moules-frites” (mussels and chips), a culinary symbol of the great September “Braderie”!

This is all usually washed down with a traditional, locally brewed beer. Lager, amber, dark or white, Nord-Pas de Calais’ special beers are typically strong-tasting and have a high alcohol content.

Then, of course, there’s the cheese, especially the “Vieux Lille” (a cousin of the Maroilles cheese), nicknamed the “Lille stinker” for its strong smell.

For the sweet tooth, there is “vergeoise” (light or dark sugar made from sugar-beet syrup), which is found in sugar tarts, crème caramel (custards), the famous "gaufres" or thin, filled-waffles, and "babeluttes de Lille" (“vergeoise” toffees).

Finally, all good meals are finished off with a “genièvre”, an eau de vie made from grains and flavoured with juniper berries.

“Estaminets” were originally small cafés where people came for a drink, a chat with friends, to listen to music and play traditional Flemish games. The term now describes restaurants with a simple décor and a convivial atmosphere that offer simple, hearty regional dishes, generally accompanied by local beer.

These sweets have been made in Lille since 1921. Created by Mr. Regnière, the business was taken over in 1933 by the Brassart family which has carried on the tradition for four generations. The exact composition of these sweets is kept secret and the confectionery located on rue des Arts is not open to visitors. However, we know that the recipe includes sugar, glucose, acidulants and fruit oils, but no preservatives or artificial coloring. The production is small-scale (about 1.5 tons per year) and only the packaging is done mechanically. Each sweet is stamped with an image of the lacemaker and her child, and their pretty, metal box contains the lyrics of Desrousseaux's famous lullaby.

On sale at the Tourist Office and in local bakeries.

The Wazemmes Market – place de la Nouvelle Aventure
Tuesday, Thursday and Sunday, from 7:00 AM to 2:00 PM.
With food, flowers, fabrics and exotic products, it's one of the largest markets in France, and perhaps one of the liveliest (up to 50,000 visitors some Sundays). Colourful, with a "Soho" atmosphere, you'll often hear an accordeon being played. On Sunday, a flea market is set up around Saint-Pierre Saint-Paul church.
Covered market in the "halles" (market hall), every day except Monday.