LAZU Restaurant (Bouillon47)
LAZU Restaurant (Bouillon47)
LAZU Restaurant (Bouillon47)
4.7
Market formulas
Week of March 04, 2025 For lunch, Tuesday to Friday EXCLUDING PUBLIC HOLIDAYS Deviled egg with borage, bread crisp and frisée salad Roasted catch of the day, almond sauce, braised fennel and dill condiment Olive oil cake, Diplomat cream, kiwi sorbet and raw kiwi
Market dish
Plat du marché
The chef's weekly selection main course. Prepared with fresh seasonal ingredients and served hot. Consult the menu description for this week's dish details.
€19
≈ $22.00Starter/Main or Main/Dessert
Entrée/Plat ou Plat/Dessert
Lunch formula allowing you to choose two dishes from the week's selection. Offers a balance between culinary discovery and a light meal.
€26
≈ $30.00Starter + Main + Dessert
Entrée + Plat + Dessert
Complete lunch formula including all three dishes from the weekly selection. Ideal for discovering the chef's entire offering for the week.
€32
≈ $37.00Starters
to share... or not!
Vegetarian potato pâté en croute, chive cream
Pâté en croute végétal de pomme de terre, crème ciboulette
A vegetarian version of the French classic, made with potatoes encased in a crispy shortcrust pastry. Served with a creamy chive cream. Firm and melting texture at the same time.
€13
≈ $15.00Chicken liver terrine with port and hazelnuts
Terrine de foie de volaille au porto et aux noisettes
pickles, young shoots
A rich terrine made from chicken livers marinated in port, enhanced with hazelnuts for crunch. Smooth and spreadable texture, served with pickles for acidity.
€14
≈ $16.00Pink trout gravlax
Gravlax de truite rose
dill cream, raw black radish and pink radishes in pickles
Raw trout marinated in salt, sugar, and dill. The flesh is tender and fragrant. Served with a fresh herb cream and radishes for crunch.
€15
≈ $17.00Butternut squash velouté
Velouté de butternut
thyme cream, scamorza and croutons
A creamy butternut squash soup, sweet and slightly sweet. Enhanced by the smoky flavor of scamorza cheese and the crunch of croutons.
€14
≈ $16.00Pork neck with herbs
Échine de cochon aux herbes
Brussels sprouts, wood sorrel, grapefruit gel and meat juice vinaigrette
Marbled and flavorful pork cut, served with vegetable accompaniments and a touch of citrus. A dish rich in flavors with beautiful complexity.
€14
≈ $16.00Main courses
Vegetarian stuffed cabbage
Chou farci végétarien
pan-fried oyster mushrooms and fried garlic, parmesan crisp and burnt onion vegetable jus
Cabbage leaves filled with a mixture of wild mushrooms and herbs. A hearty vegetarian dish with woody and umami flavors, accompanied by a rich onion sauce.
€29
≈ $34.00Beef two ways, roasted hanger steak and confit beef cheek
Boeuf en 2 façons, onglet rôti et paleron confit
celeriac mousseline with brown butter, salsify cooked with rosemary, jus
Beef duo presenting two textures: a grilled cut (hanger steak) and a slow-cooked cut (beef cheek). Served with a creamy celeriac purée. Ideal for red meat lovers.
€33
≈ $38.00Roasted Skrei cod fillet
Filet de cabillaud Skrei rôti
braised endive with comté, red endive with chimichurri and toasted almonds
White fish with flaky, delicate flesh, caught in winter (Skrei). Roasted and accompanied by endives cooked with cheese and a fresh herb sauce.
€31
≈ $36.00As well as our traditional veal sweetbreads and specials on the slate
Ainsi que nos traditionnels ris de veau et suggestions sur l’ardoise
Veal sweetbreads are a delicate offal with a creamy texture, often pan-fried to be crispy. Consult the daily slate for the specific preparation and other chef's suggestions.
Desserts
LAZU chocolate mousse
Mousse au chocolat LAZU
chocolate chips, fleur de sel and Espelette pepper, olive oil
An airy dark chocolate mousse, revisited with olive oil and a hint of chili. A sophisticated sweet and savory blend with intense cocoa.
€13
≈ $15.00Cooked and raw apple, Loiret hazelnut cake
Pomme cuite et crue, gâteau aux noisettes du Loiret
Timur pepper chantilly, granny smith sorbet
Fruity dessert playing on apple textures. Accompanied by a moist hazelnut cake and a whipped cream flavored with lemon pepper.
€14
≈ $16.00Cheesecake, pear coulis, comice pear and candied lemon
Cheesecake, coulis poire, poire comice et citron confit
Creamy fresh cheese cake on a biscuit base. Served with fresh pears and in coulis for a fruity and sweet touch.
€13
≈ $15.00Selection of cheeses from the Saint-Hubert farm
Sélection de fromage de la ferme Saint-Hubert
shallot compote, Brillat savarin, farm-style morbier and sheep's milk claousou
Plate of aged cheeses including Brillat-Savarin (creamy), Morbier (pressed paste) and sheep's cheese. Accompanied by a shallot condiment.
€14
≈ $16.00Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.7
587 customers praised this place. (Google)
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