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Joël BOILLEAUT head cook, Corinne his wife and the whole team of l'Hostellerie du Nord are happy to welcome you for a gastronomy pleasure.
  This restaurant is member of the A.R.I.V. charter which is a quality guarantee. (Association is concerning most of the restaurants in Val d'Oise).

We are serve the business menu (49 Euro) from Thuesdays to Fridays for lunch only.

The "A la carte" meal (59 Euro) combines price with a large choice of gastronomy Carte.

Cliquez sur les photos pour les agrandir.

With the discovery dinner (79 Euro) which is served for all guests, you will appreciate four courses duly selected by the head cook with cheeses you will appreciate and desserts.

We can propose special prices to you for all your events and seminars.

On summer days, the spendid terrace looking out the famous church of Auvers sur Oise welcomes you in greenery and flowers.

The days when the restaurant is closed, (saturday lunchtime, sunday evening and monday) and during the annual closure we propose you from now on a formula "Bistrot".
[to see the Carte Bistrot]

The "A la Carte" meal to 59,00 Euro
Cold and Warm Starters

Shrimps*, in a crispy vegetables spring roll with ginger and coriander, kumquat dressing
*****
Asparagus & Crab
*, as a "millefeuille" with a tomato and basil puree,
Green olive and pinion pine dressing
*****
Red mullet
*, on a puff pastry with rosemary, green olives tapenade
and diced feta cheese
*****
Lobster
*, medallions on a mixt salad and row vegetables, orange and mango dressing
*****
Smoked salmon
, on a warm blinis, acidulate cream with dill and lemon zest
*****
Duck foie gras
, natural cooked and prepared, served with a apricot “chutney”
and warm toast

- or -
Hot Starters

Prawn*, roasted, in a shellfish sauce flavored with vanilla and a lemon "floating island"
*****
Duck foie gras
, pan scared escallop on rhubarb, acidulated beetroot juice
*****
Burgundy Snails
, in a ravioli with mushrooms from Paris, young vegetables,
sweet garlic emulsion

*Products prepared for, “to treat your senses without panic stricken the scale”
Special of the Day
- or -
Fishes and Sea Shells

Sole, fillet cooked "meunière", on a chard and crushed tomatoes,
clam stuffed with garlic butter, clam juice reduced and emulsified, chopped parsley
*****
Red mullet
*, pan-fried with basil leaves, Nicoise ratatouille,
"Bouillabaisse" sauce and aioli crouton
*****
Turbot
*, filleted pan fried, the fountain watercress sauce, carrot and coriander flan
*****
Seabass
, roasted fillet, bean stewed with smoked duck breast bacon,
reduced chicken juice

- or -
Meats and
Poultry

Lamb Fillet*, cooked with fresh rosemary, tasty juice,
Eggplant and Parmesan Cannelloni
*****
Beef tartar
*, cut with a knife, seasoned “by my” with herring’s caviar,
“Grenaille” potatoes
*****
Veal tongue
*, eggplant lasagna, Warm Parsley Dressing
*****
Veal tab
, pan fried with salty butter, "millefeuille" potato, "Marengo" veal juice
*****
Rabbit
, the loin, ribs and liver in three firings, reduced juice and garlic foam
*****
Quail Fillet
, and escalope of seared foie gras, tasty Quail juice with grape juice,
pan fried artichoke

*Products prepared for, “to treat your senses without panic stricken the scale”
Cheese Master's Selection
Desserts

Shortbread*, with Bavarian lime cream and seasonal fresh fruit
*****
Soufflé
, orange with chocolate heart and orange slices
*****
Strawberry
, sin a crispy tube stuffed with a custard cream and a Get 27 jelly
*****
Raspberry and rhubarb
*, in a tine sweet pie, yogurt ice cream
*****
"Piña colada" Cocktail
*, fresh fruit, jelly lemon, passion fruit coulis,
piña colada émulsion
*****
Mini banana
*, on a biscuit and a chocolate cream, Tartar strawberry mint

Ice cream and sorbets
*, "méli-mélo" dumpling with your choice of favour
*****
Dessert of the day
, it depend on the chef pastry what he would like to do

*Products prepared for, “to treat your senses without panic stricken the scale”

Chef de cuisine : Vincent BISET

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