Chez Max - Lille

Ah Max. What am I gonna do with you, Max? Max, you had the looks. Tight as every French place, but somehow still cosy. You had the talk, as despite being a native, I had to ask for an explanation of half of the menu. But the walk? That strange word to describe something close to an Andouillette but not quite an Andouillette. What was it again? Ah, yes, a Douillette! Something close to the real thing, just missed by an A.Then there were the Rognons on the specials. Actually, there weren't any. All the stock had been ordered by the 3 other persons in the restaurant at 19.30, and you were fresh out. Or perhaps not so fresh?Then, Max, I had to take a chance on something for which you had a name, which should have been an entrecote with bone marrow. It turned out to be a very decent entrecote with bone marrow. So why didn't you call it an entrecote with bone marrow, Max? It's not like it's a creation in a 27 star fusion cuisine, it's a slab of grilled beef thrown on a plate made of stone.I even remember the wine, who couldn't really decide for itself if it was going to have a strong after taste or not.Max, nothing was bad, actually quite good, and you have talent, but keep it simple, or you'll lose your soul, and your customers.

Friendly staff, good service, Mac was really welcoming and helpful in choosing traditional courses!!Unfortunately, the Welsh didn't bear to our tasting!!The veal (agneau) was really delicious!!The evening however was ruined by a gruesome discovery as one of our friends found a bug in his side salad!!The owner assured us that everything was thoroughly cleaned!!He offered us a shot of rum to make up for that blunder!!Overall, interesting experience, meat was delicious, traditional Welsh was weird in a nice yet not-to-repeat way!Wouldn't go back there!!

Arrived early with a reservation we didn't need. Friendly waiter who spoke English well. Nice guy! Food was good. Wife has a sort of pulled lamb with sweet potatoes and loved it. I had the "pluma iberico" (pork). Both good. Desert was baba rhum -- stale cake with rum to pour over it. Prices were fair. Better than its sister restaurant, La Tradition, a block away

It is only a small place if you were not looking for it you could walk straight past. We had pre-selected from Trip AdvisorTwo waiters worked hard up and down stairs serving the guests. Both spoke good English and were prepared to explain items on the menuI went with the chef recommendation - a starter of smoked salmon with a citrus sorbet and then veal with red berries - both were excellent

Great restaurant with friendly staff who were very helpful translating some parts of the menu lol. I would definitely recommend the duck, but the steak too was also very nice.