Café du Louvre

A creamy preparation based on fish roe (tarama) enhanced with truffle. Creamy texture and iodized taste with a distinctive woody note. Usually enjoyed spread on bread or blinis.

Rings of squid coated in breadcrumbs and fried until golden and crispy. Served with spicy mayonnaise to enhance the flavor. A classic to share as an appetizer.

Goat cheese wrapped in a crispy pastry (brick or filo) and golden. The center is melting and warm, contrasting with the crunchy exterior. Often served with a touch of honey or on a bed of salad.

Assortment of cured meats (prosciutto, salami, terrine, etc.). Ideal for snacking with others. Served with bread and often pickles.

Large platter combining a selection of cured meats and various cheeses. Offers a mix of savory and milky flavors. Perfect for a convivial meal or a dinner appetizer.

Selection of different aged cheeses (soft, hard, goat, blue). Served with bread to appreciate the diversity of French terroirs.

Hot sandwich on white bread, filled with truffle ham and gratinated cheese, topped with a fried egg. Rich and flavorful, with the distinctive aroma of truffle.

Gratinated version of the classic ham and cheese sandwich, here with truffle ham. Crispy on the outside and melting on the inside.

Beef burger served in a brioche bun with melted cheese and classic toppings. Usually served with fries. Juicy and comforting.

Beef burger with cheese, topped with slices of grilled smoked bacon. Extra smoky and salty flavor for more indulgence.

A generous slice of duck foie gras, a delicate delicacy with a buttery, melting texture. Rich and refined flavor. Enjoyed with toasted or brioche bread.

A bistro classic: hard-boiled eggs served cold, topped with homemade mayonnaise. Simple, creamy, and tasty.

Large snails served in their shells, stuffed with garlic and parsley butter. Served hot, they offer tender meat and an aromatic sauce perfect for dipping bread.

Diced raw salmon mixed with avocado. Usually seasoned with lemon and olive oil. Fresh, light, and tender.

Salad made with romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. A complete and crunchy meal.

Asian-inspired salad with fresh and spicy flavors. Often contains crunchy vegetables, herbs (coriander, mint), and a sweet and sour or chili sauce.

Green salad topped with warm goat cheese toasts, often with honey and walnuts. The contrast between the warm melting cheese and the fresh salad is highly appreciated.

Short pasta (macaroni) prepared creamy, with quality ham and flavored with truffle. A comforting and luxurious dish.

Small square pasta stuffed with fresh cheese and herbs, a specialty from the Dauphiné region. Served with a creamy sauce. Melting texture and delicate flavor.

Rice slowly cooked in broth until creamy, served with prawns. Rich in flavor and smooth.

Raw ground or hand-chopped beef, seasoned with capers, onions, and condiments. Fresh and tender.

Marbled and juicy beef cut, grilled to your preference. Tender meat with great flavor.

Flattened and grilled chicken cutlet. Lean white meat, tender and lightly golden.

Grilled ground beef steak topped with a fried egg. The runny yolk adds natural creaminess to the meat.

Pan-seared duck breast, served pink with a sweet honey sauce. Intense duck flavor combined with the sweetness of honey.

Lamb shank cooked slowly until the meat is ultra-tender and falls off the bone. Rich and confit.

Piece of choice chicken (breast with wing), served with a creamy morel mushroom sauce. Delicate and woodsy flavor.

Runny or well-cooked omelet filled with Comté, a fruity French pressed cheese. Simple and satisfying.

Italian-style eggplant gratin with tomato sauce, mozzarella, and parmesan. Melting, rich, and tasty.

Grilled or pan-seared salmon fillet served with a classic beurre blanc sauce (butter, shallots, white wine). Rich and creamy.

White fish fillet with a delicate flesh, served with a "sauce vierge" (olive oil, lemon, diced tomatoes, herbs). Light and fragrant.

Breaded and fried white fish fillet, served with fries. Crispy on the outside, tender on the inside. A popular dish of British origin.

Grilled octopus tentacles served with a spicy chorizo sauce. The smoky and spicy flavor of the chorizo complements the firm texture of the octopus.

Classic pizza with tomato sauce, mozzarella, and fresh basil. Simple and authentic.

Pizza topped with tomato sauce, cooked ham, and mushrooms. A great classic appreciated by all.

Pizza topped with a ball of burrata (creamy fresh cheese) after baking, with arugula and cherry tomatoes. Freshness and creaminess.

Pizza topped with slices of spicy salami (pepperoni) on a tomato-mozzarella base. Slightly spicy.

Vegetarian 'four seasons' pizza with artichokes, mushrooms, and olives. Varied in flavors and textures.

Four-cheese pizza: a rich blend of milky, tangy (gorgonzola), and smoky (scarmoza) flavors. Very indulgent.

White pizza (cream base) with mushrooms and truffle oil. Woody and elegant flavors.

Complete menu for children including a main course, a drink (syrup with water), and a dessert. Dishes adapted to the tastes of the youngest.

One scoop of ice cream or sorbet of your choice. Refreshing and light.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Ice cream sundae with coffee ice cream, drizzled with cold coffee or chocolate sauce, and topped with whipped cream. A classic.

Thin crêpe served hot, sprinkled with sugar. Simple and delicious.

Thin crêpe served hot, filled with chocolate-hazelnut spread.

House specialty crêpe.

Selection of cheeses served at the end of the meal.

Coffee served with an assortment of mini-desserts. Ideal for tasting several sweets.

Sweet pie varying according to the day's inspiration and seasonal fruits.

Elongated choux pastry filled with cream and glazed on top. Generous size to share or not.

Traditional French pastry shaped like a wheel, made of choux pastry filled with praline cream and sprinkled with flaked almonds.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

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

Tart filled with tangy lemon cream and topped with soft, golden meringue.

Slices of brioche bread dipped in a milk-egg mixture then pan-fried in butter. Served warm with vanilla ice cream.

Thick and fluffy American-style pancakes, served in pairs with your choice of topping.

Festive and sparkling Champagne.

Champagne from a major house, structured and full-bodied.

Rosé version of the famous Champagne, fruity and elegant.

Classic French blonde draft beer.

White beer with citrus notes.

Abbey beer, rounder and maltier.

Light Mexican beer.

Light American blonde beer.

IPA beer with hoppy and bitter notes.