Estaminet CH’TITE brigitte

Herring fillet marinated for a minimum of three days in a sauce made woth water, white vinegar, salt, a touch of sugar, onion, pepper, and white wine. The fillets are then rolled around a pickled onion and a gherkin. A small wooden skewer holds the rollmops in place.

The croque-monsieur, often informally referred to as 'croque,' is a hot sandwich made with two slices of buttered white bread, traditionally filled with ham and cheese. This grilled sandwich is said to have first appeared in 1910 in a Parisian bar on Rue des Capucines. The owner humorously presented the meat inside as if it were human flesh... and the croque-monsieur was born! In northern france , it's customary to have our dishes cooked with beer and have them served with Maroilles cheese . The croque-monsieur is no exception! A Maroilles cheese croque-monsieur is hearty, typical of the region, and a delicious departure from the traditional croque... In short, you'll quickly become addicted ;)

A Northern Culinary Tradition, horse sausage is typically enjoyed as an appetizer, and its unique flavor is highly appreciated by connoisseurs

The uniqueness of Lille-style jellied pork lies in its terrine made with the noblest part of the pig: lean ham. The meat is precooked in a vegetable broth. It's then covered with aspic and baked before being served cold in slices.

Rillettes is a two-thousand year old charcuterie! This classic dish, somewhat similar to our cretons, is primarily made from shredded pork and fat

A combination of Northern specialties perfect for sharing, featuring horse sausage, rillettes, and Northern cheese.

Un Pichon , un oignon, un bâton

eud’ Pain croustillant , un peu de jambon et plin eud’ fromach

Tranche eud’ saucisson eud’ Bidet

Tranche eud’ terrine eud’cochon en gelée

Rillettes eud’ cochon

un ch'ti peu tous