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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 (50 Euro) from Thuesdays to Fridays for lunch only.

The "A la carte" meal (60 Euro) combines price with a large choice of gastronomy Carte.

Cliquez sur les photos pour les agrandir.

With the discovery dinner (80 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) we propose you from now on a formula "Bistrot".
[to see the Carte Bistrot]

The "A la Carte" meal to 60,00 Euro
Cold and Warm Starters

Pheasant pâté, old fashion cooking, onion jam in Vexin’s beer and toasted breadstick.
*****
Lobster, in medallion, Ballotin of chicory and Apple, from Farm Valley
*****
Duck candied, as a potted meat, Strip of smoked duck fillet, green salad perfumed
with hazelnut oil
*****
Scallop*, in tartar perfumed with dill and red beetroot acidulated
*****
Smoked salmon, as a rosette, on a "brioche perdue", quenelle of Royal salmon Jelly
*****
Duck foie gras, natural cooked and prepared, served with a chestnut "chutney"
and warm brioche toast

- or -
Hot Starters

Beef’s tail, crispy rolls, salad and mushrooms, split dressing with capers
*****
Duck foie gras, pan fried escalope, cream of lentil with Muscat and
roasted mango marbles

The products marked with * are prepared to "enjoy your senses without panic scale"
Special of the Day
- or -
Fishes and Sea Shells

Cod, steamed on seaweeds, removed the petals of it, on "vitelotte" potatoes
and fennel, Sorrento olive oil
*****
Monkfish, pan roasted, served with Coco Bean "from Paimpol" with
sweet chorizo from Jabugo
*****
Scallop*, Plancha, and Curlpaper of vegetables with ginger and Citronella,
virgin dressing
*****
Turbot*, pan seared "meunière", Apple and potimarron jam, Kumquat sauce

- or -
Meats and Games

Pork from Ventoux, chop roasted with garlic and Rosemary, cauliflower batter pudding with reblochon
*****
The fowl from Challans, leg stuffed with ceps, Chestnut and Salsify fricassee,
tasty juice
*****
Veal tong*, Braised, mashed Ratte potato, parsley sauce, Crispy vegetables
and dices of cuckoopint
*****
Normandy Beef*, pan seared with red pepper of Kâmpôt, potato croquette
with parmesan
*****
Hare, Old fashion jugged rabbit simmered with steam potatoes and croutons

The products marked with * are prepared to "enjoy your senses without panic scale"
Cheese Master's Selection
Desserts

"William" Pear, poched in small pieces, praline mousse on the top, Crispy tile
*****
Apple from the Vexin*, cream desserts on a Dacquoise biscuit, "Snickers" ice cream
*****
Chocolate, All chocolate Sphere and Tahiti vanilla ice cream, soft cookie
*****
Pineapple*, roasted and made as a "burger" with macaroon and lemon cream
*****
Soufflé, Perfumed with orange with a chocolate heart
*****
Rice pudding, Come with citrus slices and, mini madeleine with orange blossom flavor
*****
Ice cream and sorbets*, homemade, make your choice of flavours
*****
Dessert of the day, it depend on the chef pastry what he would like to do

The products marked with * are prepared to "enjoy your senses without panic scale"

Chef de cuisine : Vincent BISET

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