Our story

L'Estaminet du Welsh is the youngest of the group's Lille houses, opened on rue de Gand after more than ten years spent in the neighbouring estaminets. Same spirit, more recent decor, and a menu that lives up to its name.

Welsh was not born here, nor even in France. It is a dish from Wales, the Welsh rarebit: cheddar melted in beer on a slice of bread. British holidaymakers on the Côte d'Opale brought it over at the start of the twentieth century, and the North adopted it quickly enough to make it a regional speciality.

It changed along the way, as all travelling dishes do. Ham was added, then beer from the North, then Maroilles, and that is the version the Lille estaminets serve today. Welsh with Maroilles was born on place aux Oignons, in another of the team's houses.

Putting welsh on your sign commits you to doing it well, and in several versions: with cheddar, with Maroilles, with both or as a burger. That has been the house's stance since day one.