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Specialities

Called “l’Excel” by the regulars, the Excelsior has many specialities to make you discover.

With its oysters and seafood selected for their freshness, quality and origin, the Excelsior is a must-see for seafood enthusiasts.

The brasserie offers a wide selection of oysters such as the special Grand Cru of Normandie n ° 2 “Utah Beach” with wild temperament that offer abundant and tasty flesh on the palate or the Spéciales Selection Excelsior n ° 3, oysters from Ireland which are characterized by their mildness and salinity. Their flesh is both crunchy and fleshy with a nutty taste.

The Excelsior also offers seafood platters in different size. From the Royal plateau (1 lobster, 4 langoustines, 4 pink shrimps, 18 oysters, shells) to the plate of the Ecailler (3 pink shrimps, assortment of 6 oysters, shells) you will surely find what you are looking for in the Excelsior’s menu.

Another speciality is the dessert of the chef, the “Tout Nancy”. It is a parfait with flakes of macaroon and bergamot enhanced with a coulis and a brandy of mirabelles plum. Another dessert, the Suzette pancakes are a speciality.

The brasserie also has other signature dishes such as Strasburg Choucroute, Charolais beef Tartare, The Excelsior Platter (Half lobster, salmon, zander, scallop and its garnish) or Excelsior pigeon pie with foie gras.

A must-see in the great old Brasserie, you will also find the famous Suzette crêpes flambéed in the room in front of you.

The Excelsior, with its culinary and architectural specialities, represents the Nancy Art Nouveau from every angle.