Brasserie de l'Hôtel du Nord

A refreshing starter combining the tender flesh of crab and crayfish. Delicate marine flavors. Ideal for starting the meal lightly.

Puff pastry crust filled with a creamy sauce of poultry, sweetbreads (delicate offal), and morel mushrooms. A rich and traditional French gastronomic dish.

Roasted capon supreme (fine poultry), served with a creamy chestnut purée. A dish with sweet and forest flavors, often associated with holidays.

Thick cod fillet served with a refined Champagne sauce and butter-glazed crunchy vegetables. Flaky white flesh and delicate flavor.

Traditional Christmas rolled cake, revisited by the house. Moist texture and creamy filling.

Meringue-based dessert, crispy on the outside and soft on the inside, topped with cream and fresh clementines. Sweet, sugary, and tangy.

Raw Charolais beef, minced and seasoned. Tender and fresh texture, served with crispy homemade fries.

Toasted sandwich bread with Gouda cheese flavored with truffle. Rich, melting, and flavorful. Available in vegetarian or with ham.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with flavorful new potatoes.

Beef stew slow-cooked in red wine with aromatic garnishes. Very tender meat in a rich sauce, accompanied by bacon and vegetables.

Grilled beef steak topped with a spicy black pepper sauce. Served with fries. A brasserie classic.

Coquillettes pasta coated with a creamy truffle-infused sauce and garnished with quality ham. A comforting and gourmet dish.

Marinated diced raw sea bass, mixed with avocado and crunchy vegetables. Fresh, light, and lemony.

Creamy cooked cornmeal, served with honey and rosemary roasted root vegetables (carrots, parsnips...). A sweet and fragrant vegetarian dish.

Chocolate dessert with a dense and creamy texture, surprisingly paired with olive oil and a hint of fleur de sel to enhance the cocoa.

Cooked custard infused with Earl Grey tea and orange zest, covered with a thin layer of crunchy caramelized sugar.

Tartlet with a thin and crispy crust filled with cooked apple slices. Served with a rich and creamy ice cream.

Slice of brioche dipped in a milk-egg mixture then pan-fried, topped with salted butter caramel. Served warm with a scoop of vanilla ice cream.

Classic wheel-shaped pastry, made of choux pastry filled with a praline cream made with hazelnuts and almonds.

Sophisticated rectangular cake combining textures (crunchy, moist) and intense coffee and chocolate flavors.