Le Nelson's - Louvre

Savory soup made with caramelized onions and beef broth, gratinated with melted Cantal cheese. Hot and comforting. Eaten with a spoon, soaking up the bread.

Small, mild green peppers grilled in a pan or over a fire, seasoned with smoked salt. Served with ginger and garlic sauce. Eaten with fingers as an appetizer.

Small squid coated in a light and crispy batter. Served with a fresh herb and chili sauce. Tender inside and crunchy outside.

Refreshing cold soup made with yellow tomatoes and cucumbers, served with mozzarella. Smooth and creamy texture. Enjoy chilled with focaccia bread.

Creamy dip made from smoked beetroot. Earthy and slightly sweet flavor. Served with crispy chips for dipping.

Large ball of fresh Italian cheese with a creamy center, served with tomatoes and strawberries. Rich and milky. Ideal for sharing as a starter.

Thin slices of raw marinated swordfish. Firm and melt-in-your-mouth texture. Seasoned with garlic cream and crispy fried onions.

Thin slices of beef, lightly seared but raw in the center. Rich meat flavor enhanced by olive tapenade. Tender texture.

Raw sea bream cubes marinated in citrus juice and coconut milk. Fresh, sweet-salty, and slightly spicy flavor. Tender texture.

Raw beef marinated in salt, sugar, and spices. Dense and melt-in-your-mouth texture similar to smoked salmon. Served with a zesty mustard sauce.

Refined hollow oysters. Fine flesh and balanced flavor between salt and terroir. Served raw on ice with lemon.

High-quality special oysters, plump and crunchy. Mild, nutty flavor. A gastronomic reference.

Medium-sized special oysters, plump and flavorful. Firm flesh and lingering taste.

Spanish cured ham, thinly sliced. Silky texture and refined salty taste. Perfect for snacking.

Specialty charcuterie from Aveyron, a type of country pâté baked in a caul. Rustic texture and rich flavor.

Assorted charcuterie (salami, hams, terrines). Ideal to accompany a glass of wine.

Assortment of cold vegetarian preparations (marinated vegetables, spreads, cheeses). Fresh and colorful.

Healthy platter composed of foods rich in good fats. Mix of marine and vegetable flavors. Nutritious and gourmet.

Classic salad with romaine lettuce, grilled chicken, and parmesan. Dressed with a creamy anchovy and garlic sauce. Crunchy and satisfying.

Salad with breaded warm goat cheese, served on arugula with figs and walnuts. Sweet and savory mix with a honey vinaigrette.

Healthy and complete meal bowl with green vegetables, legumes, and tofu. Fresh, crunchy, and nutritious.

Mediterranean salad with tomatoes, cucumbers, olives, and feta cheese. Seasoned with olive oil and oregano. Very refreshing.

Original mix of sweet tomatoes and fresh strawberries. Balsamic pearls add acidity that balances the fruit's sweetness.

Whole roasted cauliflower, tender and caramelized. Served with a raita sauce of yogurt and Indian spices. Light yet substantial dish.

Indian lentil stew cooked with butternut squash. Baked for a crispy top. Spicy and comforting.

Toasted brioche slice topped with mashed avocado and a runny poached egg. Rich and creamy.

Patties filled with grilled halloumi cheese (salty and firm) and tender vegetables. Topped with fresh yogurt sauce.

Tubular pasta served with a rich and fragrant truffle sauce. A gourmet and aromatic dish.

Eggplant slow-cooked until tender. Served with creamy cheese and a herbaceous pesto.

Thin and crispy Indian crepe made from rice and lentils, filled with a spicy potato mixture. Served with various chutneys.

Seasonal vegetable curry gently cooked in coconut milk. Enriched with tofu for protein. Mild and creamy.

Traditional dish from Auvergne made with pan-fried potatoes mixed with melted fresh tome cheese. Rich and stringy.

Iconic Senegalese dish of rice cooked in a tomato and vegetable broth. Fragrant and tasty.

Breaded and fried or roasted broccoli head. Served with a sesame (tahini) sauce. Crispy outside, tender inside.

Soft potato dough balls, served with a mild red pepper and paprika sauce.

Mixture of mushrooms and tofu under a layer of crispy crumbled pastry. Forest flavor and varied texture.

Eggplant and tomato sauce gratin, no meat. Topped with béchamel sauce and gratinated. Melt-in-your-mouth and flavorful.

Grilled Cypriot firm cheese, served hot. Accompanied by sweet figs for a sweet and savory contrast.

Imposing bone-in beef cut from the renowned Aubrac breed, known for its flavor. Grilled on the barbecue. Juicy and marbled.

Long-fibered beef cut, known for its intense flavor (butcher's cut). Tender if rare.

Whole lamb shoulder slow-cooked then grilled. The meat falls off the bone. Very tender and fragrant.

Three small grilled lamb chops from the barbecue. Tender meat and bones to gnaw on. Delicate flavor.

Marinated pork ribs, slow-cooked until very tender, then caramelized on the barbecue. Sweet and savory, and indulgent.

Artisanal coarse-ground sausage, grilled. Firm texture and authentic seasoned meat flavor.

Thick, marbled pork chop, marinated in satay spices (peanut, chili). Very tender thanks to slow cooking.

Farm-raised chicken grilled on the barbecue. Crispy skin and juicy meat with a smoky flavor.

Whole chicken served with its cooking juices. Ideal for a family or group meal. Convivial and tasty.

Very tender and flavorful Iberian pork cut from the tip of the neck. Seared on the barbecue.

Fresh grilled mackerel, served with a tangy butter and lemon sauce. Fatty fish, rich in flavor.

Whole sea bream, opened and grilled, marinated in exotic spices. Delicate and fragrant white flesh.

Large prawns (gambas) quickly grilled. Served with garlic sauce. Firm and sweet flesh.

Fresh lobster, cut and grilled, served with a rich béarnaise sauce. Luxury dish with delicate flesh.

Small grilled squid, served with an original preserved lemon and pistachio chip sauce. Tender and fragrant.

Grilled mackerel with mustard. Bold and tangy flavor.

Whole sea bass grilled on the barbecue. White, lean, and delicate flesh. Light smoky flavor.

Fried potato sticks, golden and crispy. A timeless classic.

Mashed potatoes served with two different consistencies for varied enjoyment. Creamy and comforting.

Potato preparation flavored with curry leaves. Exotic flavor.

Mix of fresh salad leaves, dressed with a light vinaigrette.

South African spicy vegetable relish (onions, tomatoes, peppers, beans). Piquant and tasty.

Broken rice cooked in a tomato-scented broth, Senegalese style. Tender and aromatic.

Fried plantain slices. Soft texture and sweet taste. Popular in West Africa.

Pan-fried mushrooms with garlic and parsley. Simple and tasty.

Large assorted platter of various barbecue grilled meats (pork, chicken, beef, sausages). Ideal for tasting everything with friends.

Semolina dish served with a stew of vegetables and meat, flavored with Moroccan spices.

Couscous menu version including a fresh dessert of oranges sliced with cinnamon.

Meat-free version of couscous, rich in stewed vegetables and chickpeas.

Cocktail based on vodka, spicy ginger beer, and lime juice. Served cold, often in a copper mug.

Savory cocktail based on vodka and tomato juice, seasoned with spices, tabasco, and celery.

Refreshing cocktail probably based on gin and fresh cucumber.

Fruity cocktail with vanilla vodka and passion fruit, served with a shot of prosecco on the side.

Energizing cocktail with vodka, coffee liqueur, and freshly brewed espresso.

A variation of the classic Brazilian cocktail made with cachaça (cane rum), lime, and sugar.

Signature cocktail, likely fruity and summery, inspired by 'Sex on the Beach'.

Cocktail evoking the Antilles, probably based on agricultural rum.

Sweet cocktail using Chambord black raspberry liqueur.

A twist on the classic mojito (rum, mint, lime) with a golden touch or a premium ingredient.

Exotic mix of passion fruit and coconut. Sweet and tropical.

Whiskey and lemon sour cocktail, with a passion fruit twist.

Sparkling cocktail made with prosecco and peach puree, with a homemade touch.

Dry and fruity white wine from the South of France. Notes of citrus and white flowers.

Renowned white wine from the Loire Valley with flinty (mineral) and citrus aromas.

Dry and mineral white wine from Burgundy, very pure. Excellent with seafood.

Sweet and syrupy white wine from the Southwest. Notes of honey and exotic fruits.

Light and fruity red wine (red berries). Soft tannins.

Beaujolais wine, structured and full-bodied. Black fruit aromas.

Southwestern red wine, likely an original blend.

Generous and spicy red wine from the Rhône Valley.

Bordeaux red wine, elegant with present tannins. Cassis notes.

Prestigious Bordeaux red wine. Powerful, complex, and refined.