Brasserie du Louvre

Traditional soup made with caramelized onions and beef broth, served with toasted bread and a generous layer of melted cheese. Rich and comforting flavor. To be enjoyed hot by breaking the cheese crust.

Lyonnaise sausage with pistachios cooked inside a soft brioche. The combination of savory meat and sweet dough is typical of Lyonnaise gastronomy. Served hot with a sauce.

Salad of crisp frisée, savory smoked bacon bits, and a poached egg with a runny yolk. A classic of Lyonnaise bistros, offering a mix of rustic textures and flavors.

Crisp romaine lettuce salad, topped with chicken, parmesan, and croutons, dressed with a creamy anchovy and garlic sauce. A complete and refreshing dish.

Seared duck foie gras escalope, melting inside and crispy outside. Served with a rich garnish and a tangy sauce to balance the richness.

Thin slices of high-quality smoked salmon, served with small thick pancakes (blinis) and a rich cream. Silky texture and delicate smoky taste.

A creamy and smooth starter based on kabocha squash and chestnuts. Sweet, autumnal flavors, enhanced with hazelnuts for crunch.

Thin tart topped with a mushroom preparation and oven-roasted root vegetables. A vegetarian dish with earthy and roasted vegetable flavors.

Snails cooked in their shells with maître d'hôtel butter (garlic and parsley). Tender texture and garlicky herbaceous taste. Use the small pick to extract the snail and dip the bread in the butter.

Duck foie gras cooked in a terrine, served cold with a sweet fruit condiment. Creamy and rich texture. To be delicately spread on toast.

Very high-quality Spanish cured ham, from acorn-fed pigs. Intense, nutty flavor and melting fat. Served in thin slices.

Thick piece of salmon gently cooked in olive oil to remain tender. Served with a light lemony cream sauce and root vegetables.

Pan-seared scallops, likely served with mashed potatoes (Parmentier style). Sweet and oceanic flavor.

Roasted sea bass fillet (white fish), served with cauliflower puree and a butter sauce flavored with citrus. Firm and delicate flesh.

Whole flatfish cooked in brown butter and lemon. The fish is usually filleted in front of the customer. Very fine flesh and delicate taste.

Creamy Italian rice cooked slowly with wild mushrooms and pumpkin. Rich in autumnal flavors and umami.

Stuffed pasta (similar to ravioli) with porcini mushrooms. Served with Parmesan cheese and a garlic and parsley seasoning.

Tender beef fillet topped with a slice of pan-seared foie gras, accompanied by a rich port wine sauce. A luxurious classic of French cuisine.

Breaded and fried veal escalope, served with gratinéed pasta. The meat is tender and the breading is crispy.

Gourmet burger with Limousin beef, mountain cheese, and herb sauce. Usually served with fries.

Raw minced beef, seasoned and served cold. The classic style includes capers, onions, and mustard.

Delicate and creamy veal sweetbreads, roasted until golden. Considered a refined dish for its unique texture.

Pork meat cooked for a very long time in red wine until extremely tender and melting. Served with creamy cornmeal.

Pan-fried veal liver slice, often served pink. The vinegar sauce provides acidity that contrasts with the richness of the liver.

A must-have Lyonnaise specialty. A sort of very light, puffed dumpling made from pike, served gratinated in a creamy crustacean sauce.

Superior quality poultry (AOP) served with a very rich cream sauce, morels, and Jura yellow wine (typical oxidative white wine from the Jura). Intense flavor and firm texture.

Lunch formula offering a specific dish of the day. An ideal option for a business lunch or a quick meal.