Boulangerie Eric Kayser - Louvre Rivoli

Bread slices dipped in a mixture of eggs and milk then pan-fried. Served soft and warm with a fresh fruit salad for freshness.

Slices of fresh baguette or toasted country bread. Served with unsalted butter and fruit jam. A simple and crispy traditional French breakfast.

Iconic crescent-shaped viennoiserie. Pure butter puff pastry, crispy and golden on the outside, airy and soft on the inside.

Puff pastry rolled around dark chocolate bars. The contrast between the buttery pastry and the melting chocolate is delicious.

Puff pastry viennoiserie rolled into a spiral, filled with pastry cream and raisins.

Puff pastry folded into a half-moon, filled with apple compote. Crispy and fruity.

Miniature version of classic pastries (croissant, pain au chocolat, or pain aux raisins). Ideal for a small craving.

Croissant filled with almond cream and sprinkled with slivered almonds, then baked again. Rich and melting texture.

Chocolate bun filled with almond cream and slivered almonds. A very rich treat combining chocolate and almond.

Puff pastry viennoiserie folded to enclose a filling of pastry cream and chocolate chips.

Long brioche bread with a tender, slightly sweet crumb. Perfect for breakfast or an afternoon snack.

Soft brioche bread studded with many chocolate chips.

Small individual brioche with a flaky crumb and a good buttery taste.

Small brioche sprinkled with crunchy sugar crystals.

Small brioche filled with pink praline chips (sugar-coated almonds), a Lyonnaise specialty.

Variation of the chocolate bun using white chocolate for a sweeter, vanilla-like flavor.

Tall and cylindrical brioche, very rich in butter, with a particularly fine and airy texture.

Generous brioche studded with crushed pink pralines that melt during baking.

Round chocolate chip cookie, crispy edges and soft center.

Dense and melting chocolate cake, often containing nuts or hazelnuts.

Small rectangular cake made from almond powder and browned butter. Soft texture and delicate flavor.

Dessert made of fruit (apples) covered with a layer of crumbled shortcrust pastry and baked.

Traditional Basque Country cake filled here with a tangy lemon cream.

Small cake made from almonds, sugar, and egg whites, crunchy on the outside and soft on the inside, filled with ganache.

Large version of the traditional macaron, perfect for an individual dessert.

Traditional small Lorraine cake in a shell shape, with a soft dough and buttery flavor.

Bordeaux specialty, a small cake with a soft and tender dough, flavored with rum and vanilla, covered with a dark, crispy caramelized crust.

Elongated choux pastry filled with coffee or chocolate pastry cream and glazed on top.

Shortcrust pastry base filled with rich chocolate ganache and hazelnuts.

Tart combining the tartness of apricot with the sweetness of pistachio cream on a crispy crust.

House signature tart, usually with red fruits on a base of almond or pastry cream.

Tart filled with a smooth and tangy lemon cream.

Chocolate cake cooked on the outside but with a molten, gooey center.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Dessert made of two macaron shells filled with a light cream and fresh fruit (often raspberries).

Chocolate cake consisting of a chocolate mousse, a dacquoise biscuit, and a crunchy praline layer.

Elaborate cake varying according to seasonal ingredients.

Plain or flavored yogurt, simple and fresh.

Selection of fresh, seasonal cut fruit pieces.

Large portion of fresh, seasonal cut fruit.

Dessert served in a glass, layering different textures of mousses, creams, and fruits.

Savory tart filled with an egg and cream mixture, with ingredients varying daily.

Multi-layered sandwich of toasted bread, filled with chicken, bacon, lettuce, tomato, and mayonnaise.

One of the house's signature sandwiches, with chosen ingredients.

Hot dish prepared without meat or fish, changing daily according to the market.

Hot dish prepared with meat or fish, changing daily.

Freshly prepared vegetable soup, ideal for a light meal or starter.

Lunch menu including a savory dish, a drink, and a dessert from a defined selection.

Gourmet lunch menu offering a wider choice of savory dishes, accompanied by a drink and a dessert.

Complete lunch menu with a main hot dish, a drink, and a dessert.

Classic Parisian sandwich with high-quality Paris ham and butter, in a crispy baguette.

Assorted selection of sandwiches, served hot (like paninis) or cold.

Small portion of fresh salad prepared daily based on available ingredients.

Large plate of composed salad, a light and healthy meal.

Salad to compose yourself or by weight, portion of approximately 200g.

Salad to compose yourself or by weight, large portion of approximately 300g.

Short and strong espresso, or its decaffeinated version.

Espresso diluted with hot water, milder and less intense.

Espresso with a touch of hot milk or milk foam.

Double shot of espresso served in a large cup.

Filtered black coffee, American style, lighter than espresso.

Large, creamy, and smooth latte.

Espresso topped with a rich and creamy layer of milk foam.

Warm drink made with milk and turmeric, often called 'Golden Milk'.

Coffee topped with a generous layer of whipped cream.

Warm and comforting drink made with cocoa and milk.

Hot chocolate topped with whipped cream.

Selection of teas (black, green) or herbal infusions.

Option to replace cow's milk with plant-based milk (soy, almond, oat, etc.).

Still natural mineral water in a bottle.

Sparkling natural mineral water.

Sparkling natural mineral water, very bubbly.

Sugary carbonated drink in a can.

Sugary carbonated drink in a large bottle.

Bottled orange juice.

Freshly squeezed fruit juice.

Healthy and revitalizing blended green fruit and vegetable smoothie.

Vibrant yellow smoothie with tropical fruits and spices, enriched with chia seeds.

Very refreshing drink combining the sweetness of pineapple with aromatic herbs.

Add a nutrient-rich superfood to your fruit cocktail.

Refreshing Belgian white beer with notes of citrus and coriander.

Belgian beer with character, often amber or blonde.

Strong Belgian blonde ale with fruity and spicy aromas.