Café du Nord

Roasted marrowbone served hot, offering a rich and melting texture. The marrow is enjoyed spread on toast, enhanced with fleur de sel. A rustic and gourmet starter typical of brasserie cuisine.

Snails served in their shells with parsley and garlic butter (escargot butter). Tender texture and herbaceous, rich flavor. Eaten hot with a small fork and tongs, often accompanied by bread to soak up the butter.

Rustic pork pâté, seasoned with spices and herbs. Served cold with a sweet onion confit to contrast with the saltiness of the meat. Enjoyed with country bread and pickles.

A French bistro classic made of hard-boiled eggs topped with a creamy homemade mayonnaise. Mild flavor and creamy texture. Served cold as a simple and comforting starter.

Thin slices of smoked salmon served with a creamy chives cream. The fish has a smoky and salty flavor that pairs well with the freshness of the cream. Accompanied by toast and lemon.

Duck foie gras with a silky texture and rich, buttery flavor. Served with a sweet and tangy fig chutney to balance the richness of the foie gras. Enjoyed on toast or brioche.

Flavorful beef broth topped with caramelized onions and gratinated bread and cheese. A hot, hearty, and comforting dish. Eaten with a spoon, mixing the melted cheese into the broth.

Fresh Italian pasta filata cheese with a creamy heart, served on thin tomato slices. Drizzled with basil pesto sauce for an herbaceous touch. A fresh and light starter.

Crispy frisée salad topped with warm smoked bacon bits and a poached egg with a runny yolk. A mix of textures and temperatures with a mustard vinaigrette. A traditional Lyonnaise salad.

Delicate white fish fillet, gently cooked and served with a citrus sauce. Accompanied by aromatic rice. A light dish with fresh, tangy flavors.

Fresh mussels cooked in a white wine, shallot, and parsley broth. Served with crispy french fries. Eaten with fingers or a fork, using an empty shell as tongs.

Mussels cooked in a creamy saffron-infused sauce, offering a sweet and aromatic flavor. Served with french fries. A rich and velvety dish.

Cod fillet served with steamed vegetables and an aioli sauce (garlic mayonnaise). A healthy and flavorful Provençal dish. The aioli adds a zesty and creamy touch to the vegetables and fish.

Lamb shank slow-cooked until very tender and confit. Flavored with thyme and served with mashed potatoes. A rustic and very flavorful dish.

Traditional French dish made of gelatinous and tender pieces of veal head. Served with gribiche sauce (mayonnaise with capers, pickles, and herbs). Accompanied by steamed potatoes.

Beef cut selected by the chef, grilled to your preference. Served simply with fries and a green salad. A classic for red meat lovers.

Burger topped with a beef patty, melted cheese, and grilled bacon slices. Served in a soft bun with fries and salad. Hearty and flavorful.

Duck thigh slow-cooked in its own fat, making the meat tender and the skin crispy. Served with sautéed potatoes cooked in duck fat, garlic, and parsley. An iconic dish from Southwest France.

Raw minced beef seasoned with capers, onions, mustard, and Worcestershire sauce. Served fresh with fries and salad. Tender texture and zesty flavor.

Large piece of grilled beef, juicy and marbled. Served with melting parsley butter, green beans, and small grenailles potatoes. A generous dish for hearty appetites.

Tender small lamb chops grilled with aromatic herbs. Served with green vegetables and sautéed potatoes. Delicate and fragrant flavor.

Traditional Alsatian dish of fermented cabbage topped with an assortment of meats and charcuterie (sausages, pork belly, ham). Served hot with potatoes. Hearty and typical.

Golden roasted chicken thigh, flavored with garlic. Served with its cooking juices and tender potatoes. A simple and family-style dish.

Long Italian pasta tossed in a basil pesto sauce with garlic, pine nuts, and Parmesan. Fragrant and flavorful vegetarian dish.

Linguine pasta coated in a lightly spicy chorizo cream sauce. The chorizo adds a smoky and spicy flavor to the dish.

Extra portion of your choice of side dish. Ideal for completing a meal or for sharing.

Addition of a small portion of garnish to your dish.

Extra sauce of your choice to accompany your meat or fries.

Champagne selected by the establishment. Festive sparkling wine with fine bubbles. Ideal for celebrating an occasion.

High-quality Champagne known for its finesse and elegance. Notes of fresh fruit and brioche. A true classic.

Classic French aperitif mixing white wine and cassis cream (or other fruit).

Glass of prestigious French sparkling wine. Dry and elegant.

Typical aniseed aperitif from the South of France. Best enjoyed diluted with plenty of fresh water and ice.

Italian vermouth, fortified wine flavored with herbs. Can be sweet (red) or dry/sweet (white).

Bright red Italian bitter aperitif. Taste of herbs and orange peel.

Variation of Kir made with Champagne instead of white wine. More festive and sparkling.

Italian sparkling wine, lighter and fruitier than Champagne.

French aperitifs based on gentian. Characteristic bitter taste and golden yellow color.

Sweet and high-alcohol fortified Portuguese wine. To be savored slowly.

Classic aperitif cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Traditional French eaux-de-vie. Cognac is grape-based, Calvados is apple-based.

White fruit eaux-de-vie. Very fragrant, they capture the pure essence of the distilled fruit.

Aged plum eau-de-vie. Offers roundness and woody aromas.

Peppermint liqueurs. 27 is milder, 31 is stronger and less sweet. Very refreshing after a meal.

Sweet Italian liqueurs. Limoncello is lemon-flavored, Amaretto has a bitter almond taste.

Superior quality Cognac, aged longer. Rich aromas of vanilla and dried fruits.

Eau-de-vie from the Southwest of France. Rustic and complex with a lot of character.

Normandy apple eau-de-vie. Fruity and golden, aged in oak barrels.

Creamy liqueurs. Bailey's is cream and whiskey-based, Kahlua is coffee-based.

Unpeated French whisky. Mellow, balanced, and elegant.

Popular blended Scotch whisky. Light and easy to drink, often used in mixes.

Blended Scotch whisky aged 12 years. Smooth, rich, and fruity with a hint of honey.

Highly renowned Islay single malt Scotch. Intense, smoky, and peaty. For lovers of powerful flavors.

American Bourbon. Notes of caramel, oak, and sweet spices.

Iconic Tennessee Whiskey. Charcoal filtered for characteristic smoothness.

Triple distilled Irish whiskey. Very smooth and mellow, without peat.

French artisanal gin with multiple botanicals. Fresh and complex.

Classic London Dry Gin. Dry and very juniper-forward.

Standard English Gin. Ideal for simple cocktails like Gin Tonic.

Ultra-premium French vodka made from grapes. Very smooth texture and citrus notes.

Classic vodka. Neutral and strong, enjoyed chilled or in cocktails.

Standard Mexican tequila. Earthy agave flavor. Often drunk as a shot with salt and lime.

Smoked cousin of tequila. Artisanal taste of wood-fired cooked agave.

Addition of soda (cola, tonic, etc.) to accompany a spirit.