By Julien Bottler
Published on
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Diego Delbecq and Camille Pailleau want to take their time to do things right, but are restless with impatience. Their Rozo restaurant is still under construction in Marcq-en-Barœul, after leaving Lille. While waiting for the end of the project, they present what awaits future customers.
A course in Rozo
In the former printing works at 34 rue Raymond-Derain, the workers are busy transforming the place into a renowned restaurant. “We are going to offer a real course,” warns chef Diego.
From the entrance, customers will take a large staircase (or an elevator for people with reduced mobility) towards the first floor to a gourmet aperitif. Surrounded by indoor greenhouses, they can enjoy cocktails and appetizers. With 25 seatsthere will be enough to make a good rotation between the newcomers and those who will move on to the next stage.
Then, customers will descend to the large room on the ground floor for the heart of the meal. They can have a view of the huge kitchen perfectly organized which will employ a little more than a dozen people.
A worked decoration
room side, the decoration will be worked, “in a slightly 70s atmosphere”, announces Camille. Every detail, from the walls to the dishes, will be carefully worked out and chosen. The objective with this new vast place of 400m², contrasting with the narrow atmosphere of the former restaurant in Lille. No question of stuffing the room with tables to make the number!
The mystery is still on the plate but Diego warns him will keep some of its fundamentals, mushrooms, shiso, honey, lamb, razor clams… “We want to win back the Michelin star, but we don’t want to put pressure on ourselves,” he explains. “We want to keep our gourmet line, lively and a beautiful work of the product. »
Hope to open in March 2022
We will also find Camille’s touch in the desserts, which she wants gourmet without being too sweet with a more vegetal note.
At noon, the lunch menu will be at 37 euros. We do not yet have the precision for the evening services. One thing is certain, however, you will have to book to be able to have one of the tables so popular!
Finally, it will still take a little patience. The work of the new restaurant has been delayed. Diego and Camille expect optimism on an opening in March 2022, but you may have to wait a little longer. To be continued…
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