Loulou

Italian dry-cured beef charcuterie, served in thin slices. The meat is lean, tender, and dark, here accompanied by peppery rocket and shavings of salty parmesan. A light and flavorful starter.

High-quality cooked ham infused with truffle aromas. The texture is tender, and the delicate pork flavor is enhanced by the earthy notes of truffle. Enjoyed simply, often with bread.

Italian protected designation of origin raw ham, aged for 30 months for an intense and complex flavor. The meat is melt-in-your-mouth with a perfect balance between salty and sweet. An exceptional charcuterie to be savored slowly.

A classic Southern Italian gratin made of fried eggplant slices, tomato sauce, mozzarella, and parmesan. It's a melt-in-your-mouth, rich, and comforting dish. Served hot.

A typical Piedmontese cold dish made of thin slices of cooked veal, topped with a creamy sauce of tuna, capers, and anchovies. The land-sea combination is surprising but delicious and fresh.

Rings of calamari coated in a light batter and fried until golden and crispy. Served hot, often with a lemon wedge. A popular sharing appetizer.

Grated potato rosti, pan-fried until golden, topped with mushrooms, a fried egg, and truffle. The runny egg yolk blends with the earthy truffle flavors and the crispy potato.

A creamy, smooth soup made with ripe tomatoes. It's a simple, sweet, and tangy starter, often served hot.

A gourmet salad of tender potatoes served warm and tuna belly (the fattiest, most flavorful part). The capers add a vinegary touch that balances the richness of the tuna.

Thin slices of purple artichokes served raw to preserve their crunch and nutty flavor. Simply seasoned with quality olive oil and shavings of aged parmesan.

A fresh and textured salad mixing crunchy kale, creamy avocado, and salty feta. Enhanced with fruits for sweetness and pine nuts for crunch. A healthy and vitamin-rich choice.

A sharing dish centered around a very creamy buffalo milk mozzarella ball. It's accompanied by fresh seasonal fruits and flavored with bergamot for a fresh, sweet-and-savory starter.

Thin slices of raw marinated sea bass, served with creamy burrata heart (stracciatella) and tart raspberries. Black lemon adds a smoky, intense citrus note. A very fresh and refined dish.

Red tuna sashimi prepared with the flavors of puttanesca sauce: olives, capers, and tomatoes. The fish is melt-in-your-mouth, and the seasoning is zesty and salty.

Very high-quality raw beef, thinly sliced. Garnished with Italian cheese, peppery greens, and crispy capers. A classic Italian dish made with exceptional meat.

A white pizza (often without tomato sauce) topped with Italian mortadella, creamy cheese, and fresh mushrooms. Pistachio pesto adds a touch of sweetness and crunch. Available with a truffle supplement for a more intense flavor.

The classic pasta dish par excellence: spaghetti served with a simple yet fragrant fresh basil tomato sauce. A light and flavorful vegetarian dish.

Short, angled pasta served in a creamy tomato and vodka sauce. The vodka enhances the tomato's acidity, and the cream softens the overall flavor for a rich and smooth result.

Short tube-shaped pasta served with a long-simmered veal meat sauce. The sauce is rich, and the meat is tender, clinging well to the inside of the pasta.

Thin, long pasta served with fresh raw tuna, flavored with lemon and fennel. A light and very aromatic pasta dish, blending the warmth of the pasta with the freshness of the fish.

Long, flat pasta served with fresh clams, garlic, white wine, and parsley. A great classic of Italian coastal cuisine, with a delicate, briny flavor.

Egg pasta ribbons coated in a rich butter and parmesan sauce, enhanced with truffle. A very creamy, luxurious, and intensely fragrant dish.

Long pasta served with a green pesto sauce made from crushed pistachios instead of traditional basil. The flavor is mild, slightly sweet, and very nutty.

Creamy Italian risotto slowly cooked with tomato and flavored with saffron (which gives a yellow-orange color) and rosemary. A comforting and aromatic vegetarian dish.

Thin veal escalopes, sautéed and served with a tangy lemon sauce and fresh sage. The meat is tender, and the sauce is light and fragrant.

A breaded veal cutlet, fried in clarified butter. The crust is golden and crispy while the meat remains juicy inside. A Milanese classic.

A large cut of grilled beef (ribeye) served sliced ('tagliata'). Ideal for sharing, the meat is flavorful and marbled. Usually served rare or medium-rare.

Grilled sea bass fillet, a white, delicate-fleshed fish. Prepared 'Riviera style', likely with herbs, olive oil, and sun-kissed vegetables.

Grilled octopus tentacles, tender inside and crispy outside. Served with aioli, a typical Provençal garlic mayonnaise.

Pan-seared scallops, with a sweet and pearly flesh. Accompanied by mushrooms (cèpes) and chestnuts, offering autumnal and woody flavors.

Delicate crustaceans prepared lightly (blown/grilled). Served with an original vierge sauce (oil and aromatics) enhanced with black berries for a tart touch.

Light pastry choux buns filled with creamy vanilla cream. Served with a separate chocolate sauce for dipping. Fun and indulgent.

Classic French pastry made of layers of crispy puff pastry alternated with vanilla pastry cream. A textured and light dessert.

A chocolate tart served warm, with an airy texture reminiscent of a soufflé. The chocolate flavor is intense and melt-in-your-mouth.

Winter dessert made from chestnut purée and whipped cream, often on a meringue base. Very soft and sweet.

Selection of homemade ice creams (creamy) and sorbets (fruit-based, dairy-free). Classic Italian flavors like gianduja (chocolate-hazelnut) or lemon.

A scoop of vanilla ice cream 'drowned' in hot espresso poured at serving. The hot-cold and bitter-sweet contrast makes it a perfect digestif dessert.

A tart with a very thin and crispy crust, topped with cooked apple and pear slices. A fruity and light dessert.

Ice cream cup with fior di latte (pure cream), topped with caramel sauce and sprinkled with crunchy hazelnuts and peanuts. Indulgent like a luxury sundae.

The famous Italian dessert in a giant sharing size. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Creamy childhood dessert made of rice slowly cooked in sweetened, vanilla-infused milk. Served in a large sharing portion.

Crispy and soft meringue base with a soft center, topped with whipped cream and fresh fruits (mango, passion fruit, citrus). A spectacular, light, and very sweet dessert.

A sophisticated gin-based cocktail, characterized by notes of bitter citrus (Seville orange, grapefruit) and a floral, spicy touch.

A rich and creamy cocktail, using a 'fatwash' technique with butter to give a silky texture to the rye whisky. Notes of chocolate and maple complement this gourmet profile.

A variation of the classic Bee's Knees (usually with gin), here with whisky. It's a perfect balance between the sweetness of honey, the acidity of lemon, and the warmth of whisky.

A dark and complex version of the Manhattan with cognac. Notes of cocoa and black sesame add depth and a roasted character to this powerful cocktail.

Mexican cocktail based on tequila, orange liqueur, and lime juice. Served with a salted rim. Available in classic or spicy version.

Classic and refreshing Cuban cocktail made with white rum, lime juice, and sugar syrup. Shaken and served chilled.

The quintessential whisky cocktail. Whisky (bourbon or rye) mixed with a little sugar and bitters, served over ice with an orange twist.

South American cocktail made with Pisco (grape brandy), lime, sugar syrup, and egg white for a frothy texture on top.

Refreshing long drink cocktail based on tequila and grapefruit soda, often with a touch of lime.

A classic Martini (gin or vodka and dry vermouth) to which olive brine is added for a salty, cloudy taste. Garnished with olives.

Prohibition-era cocktail, perfectly balancing gin, green Chartreuse (herbal), maraschino liqueur (cherry), and lime.

Modern cocktail with equal parts bourbon, Aperol, Amaro Nonino, and lemon juice. A well-loved bittersweet balance.

Smoky and complex cocktail mixing mezcal, yellow Chartreuse, Aperol, and lime. A smoky cousin to the Last Word and Paper Plane.

A timeless classic made with whisky, red vermouth (sweet), and a few dashes of bitters. Served neat in a stemmed glass.

Elegant and sparkling cocktail made with gin, lemon juice, and sugar syrup, topped with champagne.

Popular pink and fruity cocktail made with vodka, Cointreau, cranberry juice, and lime. Known for its sweet and tart taste.