In the heart of the magnificent Hauts-de-France region, just an hour and a half from Lille, Cabaret de Licques opens its doors to you for an unparalleled gastronomic and artistic experience. Our establishment offers a unique culinary journey, where regional produce is celebrated. From stage to plate, embark on a journey of complete enchantment.
Authentic cuisine for a dinner show just a stone's throw from Lille
Cabaret de Licques is proud to offer you cuisine prepared with carefully selected products, prioritizing short supply chains and showcasing the richness of our local region. Our commitment to excellence is reflected in every dish, where you will find quality local products.
Fresh and Seasonal Products
Our fish, freshly caught at the port of Boulogne, and our vegetables, locally grown by market gardeners, are carefully selected for their quality and freshness. This approach allows us to offer you flavorful, authentic dishes in harmony with natural cycles, for an unforgettable culinary experience.
Licques Poultry
Raised with care and attention by passionate breeders 500 meters from the Cabaret, this Label Rouge certified poultry benefits from a privileged environment in the heart of the Licques countryside. Renowned for its tender and flavorful meat, Licques poultry stands out for its delicate taste and melting texture. Moreover, as a guarantee of undeniable excellence, it is served at every Christmas Eve dinner on the tables of the Élysée Palace.
The Frères Bernard Artisan Cheese Dairy
Renowned for its unique local flavors, this establishment located 20 minutes from the cabaret offers a variety of sheep and cow cheeses, each telling its own story. At the table of our dinner show, discover these artisanal delights, true culinary gems to be savored without moderation.
Finesse and refinement grace the table of our dinner show
Because the pleasure of the eyes precedes that of the taste buds, the presentation of our dishes is designed with attention to detail and aesthetics, for a complete sensory experience.
To elegantly accompany your dishes, we have carefully selected exceptional vintages from the houses of André Lurton and Louis Latour. Each wine is an invitation to discover subtle flavors and delicate aromas, in perfect harmony with our high-end cuisine. Furthermore, to crown your experience with a touch of luxury and festivity, nothing beats the bubbles of Champagne A.Lété. Hailing from a vineyard in the Marne region, they immerse you in the sparkling world of the show.
Moreover, in our constant pursuit of innovation and excellence, a new menu is currently being developed under the direction of a Michelin-starred chef. Each dish is conceived with passion and creativity, respecting the seasons and the gastronomic tradition of Hauts-de-France.
Our service team is dedicated to offering you an exceptional experience, where elegance and conviviality harmoniously combine.
Dinner Show near Lille: Meet our Chef
For several years, Guillaume Coquerel has been training a young chef, Clément Renaud, who was initially an automotive mechanic before retraining in cuisine. Drawing on his experience gained with Michelin-starred chefs such as Marc Veyrat, notably at Auberge de l’Eridan in Annecy and Ferme de Mon Père in Megève, Guillaume transmits his expertise to Clément, who has now been working with the company for 15 years. Their collaboration is fruitful, as evidenced by the satisfaction of the Cabaret’s customers, where Clément began.
- What are the fundamental principles of your cuisine and which ingredients do you prioritize?
At the Cabaret, our approach goes beyond the simple show experience. What we aim for is a harmonious fusion between the art of the stage and that of cuisine. Fresh products are at the heart of the Cabaret’s cuisine, with particular attention paid to local produce. Dishes can present ingredients either in their raw form or in a more subtle way through deconstruction techniques. The objective is always to highlight local and fresh ingredients.
- What is your approach to showcasing local products in your culinary creations?
We rely on a subtle balance between traditional techniques and contemporary innovations. We enjoy working with products in all their forms to enhance them. To add a unique visual and gustatory touch to our dishes, we transform them, for example, into foams, or fruit or vegetable gels. This approach embodies our desire to revisit and modernize classics, a philosophy that guides each of our creations.
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- Can you tell us about an emblematic dish of Cabaret de Licques and its conception?
The emblematic dish of the Cabaret is undoubtedly Licques poultry, a local product benefiting from the Label Rouge certification. First, this poultry is cooked at a low temperature (63 degrees for one hour) to preserve its tenderness, then it is seared in a pan to achieve a crispy, golden exterior. This cooking method highlights the quality of the product without altering its natural flavor. Furthermore, we are considering new culinary perspectives to include it on the menu in other forms. From appetizers, starters, homemade rillettes, pressed terrines, or even poultry croquettes, we give free rein to our creativity to continue celebrating this emblem of French cuisine.
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