La Carte · Utrecht
The Menu
Classic French dishes, prepared slowly and served generously — the way a bistro table was meant to be.
À la Carte
A short, seasonal carte rooted in the French bistro tradition.
Our kitchen turns out the dishes you'd hope to find on a quiet street in Lyon or Burgundy — slow braises, butter-rich sauces, and desserts that end the evening properly. The menu shifts gently with the seasons, but the classics never leave.
Service
du Soir
Dinner nightly · 5 PM – late
Pour Commencer
Hors d'Œuvres
Soupe à l'Oignon
Slow-caramelized onion broth, toasted baguette, molten Gruyère.
Escargots de Bourgogne
Six Burgundy snails baked in garlic, parsley, and brown butter.
Foie Gras de Canard
House terrine of duck liver, fig compote, toasted brioche.
Salade Lyonnaise
Frisée, crisp lardons, poached egg, croûtons, sharp mustard vinaigrette.
Tartare de Bœuf
Hand-cut beef, capers, shallot, cornichons, quail egg, pommes frites.
La Signature
Bœuf Bourguignon
The dish that defines the house. Chuck beef braised low for six hours in a deep reduction of Pinot Noir, with smoked lardons, pearl onions, and cremini mushrooms. Served over whipped celeriac with a spoonful of sauce so dark it barely catches the candlelight.
Les Plats
Entrées
Main courses, rooted in the regions of France — from Burgundy to Provence.
Confit de Canard
Slow-cured duck leg, golden sautéed potatoes, garlic, fresh thyme.
Coq au Vin
Free-range chicken braised in red wine, lardons, mushrooms, pearl onions.
Sole Meunière
Pan-fried sole, nutty brown butter, lemon, capers, parsley, pommes vapeur.
Blanquette de Veau
Veal ragout in a velvety white sauce, mushrooms, carrots, steamed rice.
Magret de Canard
Seared duck breast, cherry-red wine reduction, parsnip purée, walnuts.
Cassoulet Maison
White beans slow-cooked with duck confit, Toulouse sausage, and lardons.
Pour Finir
Desserts
Crème Brûlée
Vanilla bean custard, crackling caramelized sugar.
Tarte Tatin
Caramelized apple tart, crème fraîche.
Mousse au Chocolat
Dark chocolate mousse, fleur de sel.
Profiteroles
Choux puffs, vanilla ice cream, warm dark chocolate.
Plateau de Fromages
A selection of French cheeses, walnut bread, fig jam.
"Dinner without cheese is like a beautiful woman with only one eye." — Brillat-Savarin
À Boire
Vins & Apéritifs
A short cellar of French bottles — chosen to sit beside the food, not above it. Ask the table for tonight's pairing.
Champagne, Brut Tradition
By the glass — crisp, brioche notes, fine bubbles.
Sancerre, Loire
Bright, flinty Sauvignon Blanc — a natural match for sole.
Bordeaux, Médoc
Structured Cabernet-Merlot, built for the braises.
Kir Royale
Champagne, crème de cassis.
Pastis de Marseille
Anise, chilled, with a splash of water.
Réservez
A table is waiting by candlelight.
Noir serves dinner nightly in the heart of Utrecht. Reserve your table and let the evening unfold slowly.