Le 143 Nord

A classic French breakfast set. Usually includes a hot drink, fresh fruit juice, and a pastry (like a croissant or pain au chocolat). A light and sweet start to the day.

Classic buttery pastries. The croissant is flaky and light, while the pain au chocolat contains dark chocolate bars inside. Crispy on the outside and soft on the inside.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper. Soft and tender texture.

Fried egg cooked without flipping, with the white cooked and the yolk still runny. Ideal for dipping bread.

Classic omelette filled with diced or sliced cooked ham. A tasty and protein-rich dish.

Melting omelette filled with grated cheese (often Emmental or Gruyère). The cheese melts inside for a creamy texture.

Hearty omelette filled with pieces of sautéed potatoes. Firm texture and rustic flavor.

Omelette filled with a mix of ingredients, usually ham and cheese. Combines savory and creamy flavors.

Hot ham and cheese sandwich, usually gratinated with béchamel sauce and cheese on top. Crispy and melting.

A variation of the croque-monsieur topped with a fried egg (the 'hat' of the lady). Rich and indulgent, to be eaten with cutlery.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Marinated herring fillets, often served with warm potato salad with oil. Strong flavor and tender texture.

Slices of high-quality cooked white ham (Jambon de Paris). Mild flavor and delicate texture, often served with butter and pickles.

Hot soup prepared with a mix of seasonal vegetables, pureed or chunky. Comforting and healthy.

Traditional soup made with caramelized onions and beef broth, gratinated with cheese and croutons. Rich, savory, and very hot.

Burgundy snails cooked in their shells with parsley and garlic butter (snail butter). Slightly chewy texture, herbaceous and garlicky flavor.

Thin slices of cold-smoked salmon. Silky texture and delicate smoky flavor. Often served with toast and lemon.

Mix of green salad and various raw or cooked seasonal vegetables. Fresh and light.

Also called Caprese Salad. Slices of fresh tomatoes and mozzarella cheese, seasoned with olive oil and basil. Simple and refreshing.

Specialty from Nice composed of tuna, hard-boiled eggs, tomatoes, anchovies, black olives, and green beans. A complete and colorful dish.

Green salad topped with warm, melted goat cheese toasts. Often enhanced with honey or nuts. Tasty hot-cold contrast.

Romaine lettuce, croutons, parmesan, and grilled chicken, tossed in a creamy Caesar dressing. International classic.

Tender, marbled cut of beef, grilled to your desired doneness. Served with a sauce of your choice. Rich in beef flavor.

Free-range chicken, roasted or grilled. The meat is firmer and more flavorful than standard chicken.

Raw beef, coarsely chopped and seasoned (capers, onions, Worcestershire sauce, egg yolk). Served fresh with fries.

Penne pasta served with tomato sauce and fresh basil. A simple and fragrant vegetarian dish.

Penne pasta served with pieces of salmon, often in a cream sauce. Rich and satisfying.

Duck leg slow-cooked in its own fat until very tender, then grilled to make the skin crispy. Specialty from the Southwest of France.

Thick salmon fillet, pan-fried or grilled. Pink flesh, tender and fatty, rich in omega-3.

Marinated and grilled pork ribs. The meat is juicy and falls off the bone. Often served with barbecue sauce.

Hamburger made with a beef patty, cheese, and toppings in a brioche bun. Served with fries.

Large pot of mussels cooked in a broth (usually white wine, shallots, parsley), served with fries. A very popular dish in France and Belgium.

Generous portion of crispy fried potatoes. Ideal for sharing or as an extra side.