Le Nord

Niet alleen de authentieke boerenhoeve uit 1885 met chique en moderne inrichting staat als een huis. Dit geldt ook voor het nieuwe concept dat inmiddels is ingevoerd bij Le Nord. De Franse patron-cuisinier Grégory Nicole, met ruime ervaring en passie voor de Franse keuken, is terug naar de basis. De kaart biedt alleen nog een driegangenkeuzemenu of à-la-cartekeuze in de stijl 'Bistro Chic': het zijn gerechten met minder handelingen, pure ingrediënten, alles voor een zeer schappelijke prijs. Aan service is zeker niet ingeboet; die is als vanouds perfect en het restaurant is dan ook tot de laatste plek bezet. We kiezen als extra bite een rillette de canard met warm getoast desembrood, een lekkere appetizer. Om in Franse sferen te blijven volgt oeufs mayonnaise met een twist van Grégory: eieren gevuld met romige eiermousse en krokantgebakken stukjes merguez in een lichtzurige mayonaise. Daarna de koninklijke 'bouchée à la reine': een luchtig en knapperig pasteitje gevuld met paddenstoelen, gebakken zwezerik, gerookte paling en een aromatische jus de veau. Aan tafel komt daar nog versgeraspte Parmezaanse kaas over. Wat een smaakbom! Voor de wijn een uitstapje naar Baskenland: DO Getariako Txakolina 'Adur XO' 2018, die prima past bij deze pièce. We sluiten af met een klassieker: crème brûlée, precies zoals deze hoort: onder de dunne laag gekaramelliseerde suiker ligt heerlijk zijdezachte custard met subtiel de smaken van vanille, kaneel, amandel en kruidnagel van de tonkabonen. Mocht je de eerdere fine dining van Le Nord toch missen, dan runt mede-eigenaar Lieke Nicole-Creemers hun tweede restaurant, Restaurant Norra, ook in Bilthoven.

A sought-after address, this former farmhouse dating back to 1885 is situated in a rural setting in Bilthoven-Noord. French owner-chef Grégory Nicole, together with his wife Lieke Nicole-Creemers and their team, pays tribute to everything that makes gastronomy beautiful. Experience real life through honest, pure food and excellent wines, served in a comfortable interior with relaxed, attentive service to round off the evening. The dishes from Grégory’s open kitchen feature a classic French foundation with a modern twist and are intensely flavorful. The wine list is extensive, offering a fine selection of predominantly French wines. Paired with the aperitif—a Première Bulle de Limoux from France, noted for its delicate mousse—come delightful amuse-bouches such as a tartelette with potato salad and crispy bacon, and a papadum with miso mayonnaise. The first course features stuffed kohlrabi ravioli with delicate river crayfish, accompanied by a red onion ceviche, bergamot oil, and a crayfish hollandaise. Beautifully soft and harmonious flavors. This is followed by a dish of celeriac paired with green apple, endive, walnuts, blackberries, confited duck gizzards, and smoked duck breast. A true classic. To accompany it, a stunning white Rioja: the 2023 Campillo Blanco by Martínez Zabala, crafted primarily from the local Viura grape with a touch of Chardonnay. It offers lovely aromas, a long finish, subtle smokiness, and a refreshing acidity. Equally delightful is a succulent and tender warm terrine of veal tongue, sweetbreads, and veal fillet, served alongside a moist risotto featuring morels, samphire, green asparagus, porcini mushrooms, and a robust red wine jus. You can truly taste the masterful touch of the chef. The service is exceptionally friendly, professional, and genuinely warm. Excellent value for money.

Refined French dishes with a modern twist. That is what the French-born owner-chef Grégory Nicole represents in his authentic farmhouse dating back to 1885. Le Nord is, as the name suggests, located in the north of Bilthoven, one of the six villages in the municipality of De Bilt. Together with his wife Lieke Nicole-Creemers, he has been hosting guests here since 2015 who come to enjoy his refined culinary style. In the open kitchen, meticulous preparation goes into crafting a multi-course menu that can also be ordered vegetarian. Accompanied by a Crémant Première Bulle de Limoux, we are served paper-thin brick pastry presented on a wooden board with a dip based on teriyaki mayonnaise, topped with puffed rice. Divine. We sample the 'tuna pizza', or tuna on filo pastry, with ricotta cream, sweet and sour cucumber, chives, sesame, ginger, shiso, daikon, and soy gel. A superb combination of flavors, light in texture, and a visual delight. The duck liver terrine with apricot compote, balsamic vinegar, and – surprisingly – croissant and brioche ice cream is also impeccably executed. The main course is beef fillet from a Dutch dual-purpose cow. Cooked medium-rare alongside potato fondant with beet, onion, and blackberries. Served with a generous pour of red wine jus. In the glass, a cherry-red French Carignan Méchant from 2021, rich in spicy red fruit notes. Kudos to the service team led by maître and sommelier Nadine Vermeulen. Polished and poised, warm and attentive, and above all: exceptionally knowledgeable about the dishes and wines served. A breath of fresh air.

French-born owner-chef Grégory Nicole brings several years of experience from top restaurants both domestically and internationally to his venture, where, alongside his wife Lieke Nicole-Creemers, he has transformed a former farmhouse in quaint Bilthoven into a French culinary haven. The passion shines through in every detail. The robust, characterful decor, the notably harmonious relationship between the front-of-house and kitchen brigades, the meticulously curated wine list featuring predominantly French labels, and last but not least: the richly flavored dishes crafted by the chef and his team. As they put it themselves: “delicious French cuisine in a countryside setting with a modern twist.” We sample finely sliced king crab sandwiched between two sturdy waffles, accompanied by salty sea beans and a champagne vinaigrette. Paired with a glass of Secret d’Eugenie, Tursan, Vignerons Landais. A lovely pairing. Next comes perfectly seared veal loin served with anti-boise, harissa, tomberry, veal jus, and gnocchi in a parmesan foam on the side. The harissa adds a delightful kick to the dish. A charming detail: the razor-sharp knives are crafted by Henk Schiffmacher, the so-called “King of Tattoos.” The dessert is truly unexpected: Dutch strawberries are served inside a hollowed-out tomato half, accompanied by mint, yuzu, and a yogurt-and-basil sorbet with herb oil. It’s a flavorful, refreshing, and beautifully balanced dessert. On warm summer days, guests can dine on a spacious terrace located at the rear and sides of the farmhouse. And oh yes, Le Nord also hosts weddings!

When Grégory Nicole took over an empty chicken restaurant in Bilthoven with his partner Lieke Nicole-Creemers in 2015 and transformed it into his 'Brasserie Française', the chef already had a lifetime of kitchen experience under his belt. He grew up in a hospitality family in northern France, graduated from hotel management school, worked successively as a sous-chef in Maastricht (Au Coin des Bon Enfants), New Zealand, and Amsterdam (Le Garage), opened his own establishment in the capital, but seems to have become firmly attached to his current Le Nord. In this spacious farmhouse, at least everything falls perfectly into place: a lush green setting, a large parking area, an expansive terrace, a tasteful interior, a skilled team, fine wines, and classic delicacies at reasonable prices. We taste lightly smoked steak tartare with iceberg lettuce, sweet-and-sour onion, piccalilli, and quail egg. And duck liver pâté with pistachio, fig compote, and canelé. Delicious starters, during which hostess and sommelier Nadine Vermeulen pours a lovely Leon Beyer Gewürztraminer. With the fried mullet, Nicole serves tomato and oregano ravioli, chorizo, squid, sugar snap peas, and a light Chorón sauce. Delicious, just like the beef tenderloin medallion. The cooked meat is juicy, tender, and pink, served with potatoes, early potatoes, broccoli, and a rich red wine jus. Sommelier Nadine Vermeulen pairs it with a fitting red Bordeaux from Château de Cazenove 2015. Finale: corn crèmeux, popcorn ice cream, salted caramel, and crispy chicken skin.

In this converted, atmospheric farmhouse dating back to 1885, you can enjoy delicious French classics such as snails, steak tartare with fries, or a fine bouillabaisse, alongside modern interpretations of these dishes. French head chef Grégory Nicole, who for years was the passionate owner of The French Café in Amsterdam’s Pijp district, longed for the outdoors, a life closer to nature, and further away from the city. More time for cooking and more time for guests. This resulted in the simply wonderful brasserie Le Nord in Bilthoven, where he now, together with his wife and business manager Lieke, lives out their passion for delicious and beautiful food, essentially “their way of life.” You can taste the team spirit from the chef down to the kitchen helper, and here you can enjoy a culinary evening in an excellent atmosphere. There is a choice of various menus. The wines come mostly from France, but other countries are also represented. Set menus and house wines by the glass are available to order. Grégory: “Wines from the south of France are preferred.” Planning a French-style wedding celebration? Le Nord is suitable for both the ceremony, the party, or simply both. During the closure due to coronavirus, Brasserie Le Nord began offering takeaway meals, allowing guests to enjoy Grégory’s dishes at home as well. This was received as highly personal and positive, so for now, Lieke and Grégory will continue with it. We say: joie de vivre!

This brasserie is housed in an authentic farmhouse dating back to 1885. Owner-chef Grégory Nicole pays homage to his home country with French classics infused with modern influences. It is an excellent venue for both private gatherings and business meetings. The menu offers a small selection of à la carte dishes alongside several set menus. The wine list is modest, focusing primarily on French wines, with a pleasant variety available by the glass. We begin with a duck liver terrine served with fig compote, blackberries, chestnut cream, and a tasty brioche. But goodness, the terrine is sour. Lightning fast, a replacement slice arrives, and thankfully, it is excellent in flavor. It is great that the matter was handled so efficiently. Next up is the “Pizza Le Nord”: crispy phyllo dough with tender, buttery mackerel, miso mayonnaise, yuzu gel, shiitake mushrooms, and sweet-and-sour cucumber. A lovely combination of textures and flavors. Accompanied by a glass of Paolo Leo Pinot Grigio, Sicily 2018. Bon! The dish features beef cheek with crispy fried jowl and veal jus. On the other plate sits a somewhat tough veal loin Rossini with duck liver, potato truffle, tuile, onion compote, and Madeira sauce. A quintessential classic. In the glass, an outstanding Louis Latour Valmoissine 2015, a Pinot Noir from Provence. A fine establishment.

The French-Dutchman Grégory Nicole was sous chef at Joop Braakhekke’s Le Garage and has now found his footing in the Bilthoven location where Martin Fagel once ran his famous chicken restaurant Kukeleku. The restaurant is called Le Nord, subtitled “Brasserie Française.” Housed in a detached 1885 farmhouse with a parking lot and a sun-facing terrace, the interior blends chic and no-nonsense aesthetics, featuring large paintings and an open kitchen where classic French dishes are prepared with an excellent price-to-quality ratio. We taste a Romanian Pinot Noir (Nomad, Aurelia Visinescu, 2014) alongside hand-cut steak tartare featuring ingredients typically found in piccalilly: cauliflower, carrots, sour cucumbers, and pickled onions marinated in vinegar, sugar, and white wine. Served with piccalilly sorbet and garlic croutons. Delicious! Followed by a reduced fish soup poured tableside into a deep bowl containing shrimp, halibut, lobster, and scallops. Paired with a glass of beautiful Viognier from the Pays d’Oc (l’Odalet, 2016). Then comes farm-raised chicken from Brittany, roasted and served with a morel jus. Accompanied by asparagus, parsnip cream, a macaron with duck liver, and a morel. In the glass: a red Vieille Grange Les Rocailles from the Languedoc. Finally, a lemon tart with fresh raspberries, raspberry sorbet, and basil cress. Paired with a glass of Villa Dria made from Petit Manseng grapes from Gascony. Welcome to Lekker!