Le Louchebem

A piece of beef poached in an aromatic broth, tied to maintain its shape. The meat is extremely tender and light. It is served with bone marrow and boiled vegetables.

A large skewer combining three cuts from the butcher: the merlan, the hanger steak, and the bavette. Offers a variety of grilled beef textures and flavors. Ideal for sharing and discovering different cuts.

A large piece of sirloin (picanha) grilled whole. The meat is juicy with a layer of fat that melts during cooking, adding a lot of flavor. Firm and flavorful texture.

An impressive ribeye steak, aged to intensify flavors and tenderness. Grilled on the bone, it offers a rich, marbled taste. To share, served rare to appreciate its quality.

A beef cut with long, loose fibers, highly prized for its flavor. The meat is juicy and has a characteristic chew. Usually enjoyed rare.

The upper part of the sirloin, a tender and flavorful cut. It has a fine texture and is not very fatty. Grilled to caramelize the exterior juices.

A marbled cut from the middle of the rib section. The intramuscular fat melts during cooking, making the meat very tender and flavorful. A favorite among red meat lovers.

The most tender cut of beef, with very little fat. The texture is melt-in-your-mouth, almost buttery. Ideal for those who prefer delicate meat without fat.

A noble and rare cut, located on the diaphragm. The meat is dark, with long fibers, and very rich in flavor. Its texture is firm but juicy.

A small muscle from the thigh, tender and fish-shaped. It's a traditional butcher's cut, lean and very delicate in flavor. Similar to the "poire" or "araignée".

A tender and very flavorful meat, often considered the cut of choice for connoisseurs. Fibrous and melting texture if cooked rare. Full-bodied flavor.

A thick cut from the heart of the sirloin. It's a lean but tender meat, grilled to be crispy on the outside and red on the inside. A brasserie classic.

A special beef cut, tender and juicy, taken from the "palette". It offers a rich flavor and a pleasant texture. Often overlooked but delicious.

Slow-roasted sirloin slices on a spit. Roasting preserves the juices and gives a unique flavor. All-you-can-eat option.

Traditional roasted lamb leg, tender and herb-infused. The meat falls off easily. Served all-you-can-eat for gourmands.

Pork ham slow-cooked on the rotisserie until golden. The meat is juicy and flavorful. Offered as an all-you-can-eat option.

Top quality farm chicken, roasted to achieve crispy skin and tender meat. The taste is authentic and rustic.

Grilled duck breast, served whole with its crispy fat layer. Red meat with a pronounced flavor, served pink.

Half grilled duck breast. Ideal for moderate hunger while enjoying the rich flavor of duck.

Duck thigh slow-cooked in its own fat. The skin is golden and crispy, while the meat is melting and falls off the bone.

Gourmet burger composed of a fresh minced steak, grilled pork belly, and melted cheddar. Served in a soft bun with classic toppings.

Choice between a grilled minced steak or a raw seasoned beef tartare. The tartare is fresh, prepared to order with classic condiments. Available in several sizes depending on appetite.

Complete menu for children including a meat dish, a side dish, and an ice cream dessert.

Extra portion of your choice of side: fries, green beans, or mashed potatoes.

A raw cow's milk cheese, with a soft paste and bloomy rind. Creamy with a pronounced terroir flavor. Served with bread.

Upside-down caramelized apple tart, served warm with fresh cream. The apples are melting and sweet. Option of flambéing with Calvados available.

Classic dessert composed of poached pears, vanilla ice cream, and drizzled with homemade hot chocolate sauce.

Light and airy mousse made with rich chocolate. Creamy texture and intense cocoa flavor.

Whipped egg whites, poached and served on a vanilla crème anglaise. Often garnished with caramel and slivered almonds.

Baked vanilla custard, covered with a thin layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Egg custard topped with liquid caramel. Firm and melting texture, mild and sweet taste.

Rice slowly cooked in sweetened milk, creamy and fragrant. Enhanced with caramel and Speculoos biscuits for crunch.

Choux pastry filled with vanilla ice cream and generously covered with hot chocolate sauce. A gourmet and comforting dessert.

Wheel-shaped pastry filled with praline cream and slivered almonds. Rich and nutty.

Cake soaked in syrup, served with a bottle of rum to drizzle as you wish. Spongy and very fragrant texture.

Cake layering three mousses of dark, milk, and white chocolate. Served with crème anglaise. Very creamy.

Coffee or tea served with a selection of small pastries and mini-desserts of the day. Perfect for tasting several sweets.

Hot cocktail based on coffee, whisky, and sugar, topped with a layer of fresh cream. Warming and invigorating.

Norman variation of Irish Coffee using Calvados (apple brandy) instead of whisky. Apple and coffee aromas.

Hot coffee flavored with Amaretto (almond liqueur) and topped with cream. Sweet and slightly bitter flavors.

Intense ice cream coupe made of chocolate ice cream topped with hot chocolate sauce. For great cocoa lovers.

A classic: vanilla ice cream scoops drizzled with melted hot chocolate. Simple and delicious.

Assortment of three scoops of ice cream or sorbet of your choice from a variety of classic and fruity flavors.

Trou Normand version for dessert: green apple sorbet drizzled with Calvados. Fresh and digestive.

Fruity raspberry sorbet served with Champagne. A sparkling and elegant coupe.

Chocolate ice cream drizzled with whisky and hot chocolate. A strong and sweet mix.

Refreshing lemon sorbet paired with the richness of Cognac.

A classic digestive: lemon sorbet drizzled with iced Vodka.

Original combination of pistachio ice cream and Whisky.

Ice cream with rum-soaked raisins, served with an extra shot of Rum. Very fragrant.

Mandarin sorbet served with a citrus liqueur (often Mandarine Impériale).