Chez Louise

A creative starter reinterpreting tiramisu in a savory version. Composed of fresh tomatoes, a creamy parmesan sauce, and garnished with smoked tuna shavings.

Razor clams, finely chopped and seasoned with lime juice and Espelette pepper. A fresh and briny preparation.

Aged goat cheese with ash, served hot on a crispy toast sprinkled with chopped pistachios.

Thin slices of raw scallops marinated in lemon, served with pesto sauce and parmesan shavings.

A sweet and savory combination of sweet pears poached in spices in a crispy pastry, accompanied by a rich foie gras toast.

Roasted and seasoned eggplant purée, served with a salad of tender calamari. A starter with Mediterranean flavors.

The chef's special starter of the day, prepared according to inspiration and seasonal produce.

Whole fish with delicate white flesh, roasted in the oven with fresh basil. Served with a quinoa side dish.

Wild sea bass fillet roasted with herbs and sweet garlic, presented on a layered arrangement of sliced seasonal vegetables.

Noble flatfish with firm flesh, coated in a creamy sauce with wild mushrooms (ceps and oyster mushrooms). Accompanied by mashed potatoes.

Whole sole, floured and pan-fried in lemon butter. A French cuisine classic served with fresh vegetables.

Large grilled beef cut served with roasted bone marrow. Accompanied by a spicy green peppercorn sauce and thick-cut fries.

Tender roasted veal, served with its thyme-infused cooking juices. Accompanied by seasonal mushrooms and homemade fries.

Lamb shank slow-cooked (confit) until tender, flavored with marjoram. Served with mashed potatoes.

The main dish of the day, changing daily according to market availability and the chef's inspiration.

Layered dessert made with mascarpone cream and cinnamon biscuits (speculoos), enriched with sweet dulce de leche.

Soft yeast cake, generously soaked in Limoncello syrup, an Italian lemon liqueur.

Caramelized apple tart baked upside down, served warm with a cream flavored with apple eau-de-vie (Calvados).

An espresso coffee served with a selection of several miniature desserts.

Small, moist rectangular cake made with almond powder, served with a scoop of pistachio ice cream.

Rich chocolate cake served warm, with a liquid, melting center. Accompanied by a scoop of vanilla ice cream.

Egg custard flan with caramel sauce, served with prunes macerated in red Burgundy wine.

A varied selection of aged cheeses, usually served with bread.

The pastry chef's special dessert of the day.