Step into our restaurant like you're visiting an old friend. As cherished guests, you'll always receive a warm welcome, and our team will ensure you're seated at the finest table we have. While you peruse the menu, get ready for your taste buds to do a joyful jig of anticipation, and your nose to waltz with the mouthwatering scents wafting in from the kitchen. In our cozy and down-to-earth atmosphere, settle in and savor our delectable Northern French dishes, including:
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.
Made with a raised dough, Maroilles cheese, thick cream, milk, eggs, salt, and pepper, all baked in the oven for approximately half an hour
Made with raised dough, cooked leeks, thick cream, milk, eggs, salt, and pepper, all baked in the oven for approximately half an hour
A culinary specialty of Belgium, these are fried croquettes prepared with gray shrimp and a béchamel sauce made with butter and milk, all coated in breadcrumbs.
Escargot Casserole gratiné with Maroilles cheese, a typical specialty from the north of France
This dish epitomizes the timeless allure of bistro and brasserie cuisine. A classic that's both accessible and meticulously prepared in advance. Delicately marinated herring is elegantly presented alongside meticulously sliced potatoes, bathed in the flavorful essence of the marinade. A culinary gem, hailing from the Nord Pas-de-Calais and the Côte d'Opale regions, this masterpiece encapsulates the very essence of coastal gastronomy.
Allow us to introduce you to a gastronomic delight that marries the sophistication of coddled eggs with the richness of Cow's Milk Maroilles cheese. This exquisite cheese, hailing from its namesake northern region, was once celebrated as the 'Marvel of Maroilles' during the Middle Ages. Known for its robust flavor and distinctive aroma, it now graces your palate in harmonious union with soft, buttery brioche soldiers. An extraordinary indulgence awaits.
The bone and its marrow release plenty of rich gelatin and powerful flavors (20 minutes waiting time)
Lucullus Tongue is a renowned culinary specialty of Valenciennes. It's a blend of smoked and poached beef tongue, along with foie gras, accompanied by onion confit. This combination originated in the 1930s when a Parisian couple visiting Valenciennes requested a more 'refined' version of beef tongue for a funeral meal. That's when a restaurateur came up with the idea to add foie gras to it. Its name is a reference to the Roman general Lucullus
Originating from Belgium, hence its name, this dish is primarily composed of beef marinated in beer. Invented by coal miners, originally they would grill their leftover meat over coal, which gave rise to the term "carbonnade."
The origins of the "fricadelle" According to Jean de Gouy, the chef of Prosper-Louis d'Arenberg, the fricadelle would be derived from the "balleke" commonly known as "boulet liégeois," a Belgian specialty made with minced meat, parsley, onions, milk, and breadcrumbs.
Chicken with Maroilles cheese is a dish originating from the Nord-Pas-de-Calais region, made with chicken breast cooked at a low temperature, sautéed in butter with finely chopped onions. It's all cooked in a beer sauce enriched with Maroilles cheese and cream.
A traditional Flemish recipe, waterzooi is a dish originating from Ghent, and its name means "boiling water" in Dutch. It features chicken breast cooked at a low temperature on a bed of vegetables, accompanied by cream.
A traditional Flemish recipe, waterzooi is a dish originating from Ghent, and its name means "boiling water" in Dutch. It typically features oven-baked cod served on a bed of vegetables, accompanied by cream.
Andouillette is a French charcuterie specialty. Cylindrical in shape and of varying length, it is predominantly made from a blend of veal and pork elements
Appreciated in the Nord-Pas-de-Calais region, Flanders, and Hainaut, this dish dates back to the Middle Ages, with its earliest recipes found in the Manuscript of Sion, the oldest French-language culinary treatise, written around 1300.
Particularly lean, horse meat rump steak is ideal for skewers and steaks, but it's when it's pan-seared or grilled that it truly shines, and that's how we serve it here. Eating it is part of the gastronomic culture of the local people, driven by taste and tradition for generations. Horse flank steak is a flavorful and lean meat.
Our 'Veal Head in Vinaigrette' is a culinary ode to tradition, offering a tantalizing taste of history and flavor. Originating from antiquity, this offal delicacy showcases the exquisite, lean nature of veal. The veal head, as the name suggests, is a tender cut that demands meticulous preparation, from soaking and deboning to blanching and even depilation, as it's served with its delectable skin. More commonly savored in Europe, this protein-rich delicacy has long been celebrated for its delicious flavor and its low-fat attributes.
Originating from the Middle Ages, this iconic Flemish dish, often debated for its origins, is a delectable ensemble of cold chicken, rabbit, pork, and veal encased in a subtly vinegary aspic. Served alongside crisp fries that melt the aspic, it's a culinary marvel. Translating to 'meat in a little pot,' Potjevleesch is a testament to the rich history and flavors of the Dunkirk region, where it was traditionally enjoyed during special family occasions. (Served cold)
Our 'Smoky Haddock Brandade' offers a taste of history, harking back to the days of miners. A dish that's both simple and intriguing, it features haddock, prepared in a salted and smoked style, lending a unique smoky essence to the recipe. This was a cherished choice among miners, perfect for sharing in their meal containers.
Our 'Maroilles Macaroni Risotto' offers a harmonious blend of pasta and risotto, a delightful choice for those who crave the best of both worlds. This unique dish is accompanied by Maroilles cheese, with a heritage dating back to 960 AD, intimately connected to the Saint-Humbert Abbey of Maroilles. 'Maroilles' has a distinct presence in culinary history, noted as 'marolles' as early as 1723, and still referenced in Littré's dictionary in 1877.
Treat yourself to a unique indulgence with our CH'TI Lionel ice cream, carefully soaked in the essence of Genièvre, a beloved local spirit. This exceptional fusion marries the smooth, creamy goodness of ice cream with the aromatic notes of Genièvre, creating a one-of-a-kind dessert experience that pays homage to the flavors of our region. Savor the spirit of the North in every bite!
Indulge in a velvety flan that captures the essence of chicory, a cherished local gem in Northern France. Our chicory flan brings you a subtle, earthy sweetness with a touch of roasted coffee notes, delivering a truly distinctive and unforgettable flavor. A delightful Flemish culinary experience awaits."
Our Sugar Pie, a beloved delicacy from the heart of Northern France, promises a delightful journey for your taste buds. This classic dessert features a tender, buttery crust and a golden, caramelized sugar filling that's rich and sweet. Embrace the warmth and sweetness of Northern France in every heavenly bite!"
Experience the Best of Flanders ! Delight your taste buds with our Liege Waffle, a delectable creation adorned with pearl sugar that caramelizes as it bakes, yielding a sweet, crunchy exterior and a soft, doughy inside. And don't miss our Brussels Waffle, known for its delicate crispness and heavenly lightness. Both waffles, each with its unique Belgian charm, are sure to transport your palate to the heart of Europe."
Embark on a culinary journey with our 'Lost Cramique Adventure.' A sweet treasure from Northern France, this delightful bread-like pastry will tantalize your senses. Featuring a rich, buttery texture, and the perfect balance of plump raisins and a hint of candied sugar, our 'Lost Cramique' will be your new go-to dessert. Prepare to lose yourself in its exquisite taste."
Savor the magic of our Crème Brûlée with an enchanting Spéculoos touch. This classic French dessert is elevated to new heights with the addition of Spéculoos, the beloved spiced biscuit of Northern Europe. Experience the delicate creaminess beneath the perfectly caramelized sugar crust, now enriched with the warm, aromatic spices and delightful crunch of Spéculoos. It's an indulgence you won't want to miss.
Discover a miniature masterpiece with our Mini Laqueman Waffle served alongside a generous scoop of premium ice cream. The Laqueman waffle, known for its irresistible lightness and delicate sweetness, perfectly complements the creamy, dreamy ice cream. This delightful pairing is a true delight for your taste buds, making every bite a moment of pure happiness.
Embrace the flavors of Northern France with our thoughtfully curated selection of three local artisanal cheeses. Each cheese is a testament to the rich traditions and terroir of the region.
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
Flamiche a Marolles
Flamiche a Porions
Croquettes eud’ Soeterelles
cassolette eud’Limuchons a Marolles
Haraengs Pannetères à l’huile
un Œuf cuit dins’ four aveuc plin eud’ Marolles
os eud’ bœuf cuit din’l bouillon et pi bin gratiné
spécialité eud’valencienne dedin ché deul’ langue fumée et du foie gras
é bin sur tous Cha ché servis avec ché frites Croustillant’ et dorée eud’ Binches cuit dan’l gras d’bœuf en 2 bain eud’ cuisson
Eul carbonat’ al mote eud’ ma mémé
Blincs d’glaene a Marolles
Waterzoï eud’ Glaenne
Waterzoï eud' Pichon
Andoulette flambée a G’nièf
Saucisse eud’ cochon a Cabu aveuc eud’ Pannetères
Hampe eud’ Bidet al’ ail
ch’tete eud’ Vieau al’ Vinaique
Ché déjà ein’ chti
com’ a Menin
Bistèque gratiné al’ Marolles ou d’Busnes
gratin eud’ pichon al’ ail
Risotto eud’ pates a Maroilles
Eul’ même mais avec des bout eud’ jambon
Welsh al’ Fromach eud’ Wissant
Eul’ même mais Sin eul’ trinche eud’ Jambon
eul’ flan d’chez Leroux
tarte au suc
Cha ché Ti qui choisit ta préférée et d’su on mo un tio coup eud’ caramel
trompée din’lait et cuit al’ poêle
bin caramélisée al’ casonate
eud gaufrette croustillintes et une boulle eud’glace
avec eul’ vergoise