RESTAURANT LA BARATTE IN TOURCOING...

... welcomes you for business diners: Christine and Didier Bajeux have made of their place a sure value of business diners!

The access to the restaurant is convenient thanks to the business park nearby and the highway exit 2 mintues away (Tourcoing les Francs).

"Cheval de Bataille" is a menu at 25 €, which evolves, depending on the products, with extra for prestige dishes, snails, prime cut of beef with pleurote mushrooms and standard Tatin vanilla ice-cream. The menu is at 50 € for warm Foie escalope with figs, veal sweetbreads with shallots or chocolate duo. We take care of the presentation of the plate. Find also our wine cellar with a specific selection of the best wines.  Then, we care about the quality of welcoming our customers in our vast hall with well spaced tables around our fireplace.

INNOVATION IN TRADITION

In Tourcoing, La Baratte offers a seasonal and delectable cuisine which puts the accent on quality products and natural flavors. By Anne Beaumeister.
Here is an address where fate doesn't exist. Christine and Didier Bajeux have been working hard since 19 years to make your meal a tasteful time. Particularity of the house: the menu-carte, a subtle way to discover the chef's talents with a very good value for money. Every five to six weeks, Didier Bajeux offers his culinary sight, depending on the seasons, thanks to natural ingredients prepared with an inspirational feel allowing us to rely on the past; a cuisine which spices with an original touch some classic dishes. « From over nearly 20 years now, my dishes have evolved, but I have always been cooking what I wanted. Over the time, I have discovered new ways of working products. Mainly thanks to my son Benjamin who worked in some of the best Guide Michelin étoilés Restaurants in the world. Also, the modern plates (square, rectangular or different forms of plates ...) inspire me a lot. »
Often this perfectionist walk through the restaurant with his new creations: he has made some of his clients his tasters. « It's a real pleasure to give the primacy of my inventions to my loyal customers.

FESTIVITY IN THE PLATE!

Another advantage of our restaurant: the daily suggestions influenced by market opportunities. In the menu:  sea bass on skin with Girolle mushrooms, turbot with morels, veal foie sautéed with meat juice. Pleasures of the menu: the warm oysters from Quiberon with hazelnut, herring caviar with potatoes, Warm Foie escalope with figs and compote, filet of beef, puree and truffle oil, scallop of veal sweetbreads with roasted shallots, roasted cod with olive oil, oysters duo and potatoes, chocolate tart extra bitter, or the rosace of figs, Tahitian vanilla and its fruit puree. The Wine list also offers a nice selection of French wines.

GREEDY HOSPITALITY

Design: green atmosphere with a bay window through which you can see a pleasant little garden. Relaxed and warm atmosphere in the vast room. More intimate atmosphere in the cozy lounge for an aperitif one-to-one. In the hall, Christine Bajeux, dynamic and cheerful, is the soul of the place. Surrounded by a perfect team, she loves welcoming her customers, and we all share this happiness. Nothing to say, the place is very nice!