Le Rallye du Nord

A complete meal deal including either a starter and a main course, or a main course and a dessert. Ideal for a balanced and traditional meal.

A quick set menu including a main course accompanied by a glass of wine. Perfect for a light lunch.

Melted goat cheese served on grilled toast, accompanied by a green salad. The contrast between the warm cheese and the fresh salad is classic and flavorful.

A simple and fresh salad composed of tomato slices and mozzarella cheese, seasoned with olive oil and herbs.

A French bistro classic: hard-boiled eggs served cold with a generous portion of homemade mayonnaise.

Marinated herring fillets served with warm potatoes in oil. A traditional dish with a strong flavor and melting texture.

A rustic pork pâté, seasoned with herbs and spices. Served cold with bread and pickles.

A poached egg (runny yolk) served with salmon, often smoked or marinated.

Salad composed of romaine lettuce, croutons, parmesan, and grilled chicken, coated with a creamy Caesar dressing.

A fresh salad inspired by Italian flavors, often containing tomatoes, mozzarella, cured ham, and marinated vegetables.

Short pasta (penne) served with a creamy sauce and pieces of salmon.

Long flat pasta served with a rich sauce made from eggs, cheese (parmesan or pecorino), and bacon.

Grilled minced beef steak, topped with a creamy blue cheese sauce. Usually served with fries.

Long-fibered beef cut, renowned for its flavor. Grilled and served with a confit shallot sauce.

High-quality free-range chicken, with firm and flavorful meat. Served roasted with fries and salad.

Farmhouse chicken served with a creamy mushroom forestière sauce.

Burger prepared with a beef patty, bun, and fresh toppings. Served with homemade fries.

Raw beef, minced and seasoned (capers, onions, mustard, egg). Served fresh with fries.

Duck leg slow-cooked in its own fat until very tender. The skin is usually grilled and crispy.

Gratin composed of a layer of shredded confit duck meat and a layer of mashed potatoes.

White fish fillet cooked in butter and lemon (meunière style). Served with a mix of small vegetables.

A marbled and flavorful cut of beef, grilled to your preference. Served with a choice of sauce and fries.

Hot sandwich with white bread, ham, and cheese, usually gratinated in the oven with béchamel.

A variation of Croque Monsieur topped with a fried egg (à cheval).