Loulou Bar

Lunch formula offering two dishes to choose from. An economical option for a partial meal.

Complete lunch menu including starter, main course, and dessert. Ideal for a traditional French meal.

Fresh mix of crab meat and avocado cubes. A light and creamy starter, often seasoned with lemon and herbs.

Egg poached in simmering water with a runny yolk, served with slices of cured ham. A simple and tasty classic.

Marinated herring fillets in oil served with still warm boiled potatoes. A traditional bistro dish with a smoky and vinegary flavor.

Beef cut chosen by the butcher, grilled or pan-fried. Served simply with quality salt and vegetables.

Tender chicken breast served with a sauce prepared quickly at the time of service. Accompanied by pasta.

Ground beef steak topped with a fried egg. The yolk runs over the meat. Traditionally served with fries.

Raw minced beef seasoned with Asian flavors (soy, sesame, ginger). An exotic variation of the classic tartare.

Duck leg slow-cooked in its own fat until tender, then grilled for crispy skin. Rich specialty from the Southwest.

Marinated raw salmon and avocado cubes, often with lime. Fresh and light.

Thick salmon fillet cooked, coated with a light olive oil and lemon sauce. Served with aromatic rice.

Light composed salad with protein and fresh fruits/vegetables. Designed to be balanced and low in calories.

Fresh Mediterranean salad with Feta cheese, olives, and crunchy vegetables. Dressed with olive oil.

Rich seafood and smoked fish Nordic salad. Fresh and briny.

Classic bistro salad with cooked ham, Emmental cheese, and egg. Simple and hearty.

Composed salad of diced cooked vegetables bound with mayonnaise. Creamy texture and mild taste.

Version of the Italian dessert using Speculoos biscuits instead of ladyfingers. Cinnamon flavor and creamy texture.

Creamy mascarpone dessert layered with fresh fruit. Lighter and fruitier than the coffee version.

Homemade egg custard with caramel sauce. Smooth and melt-in-your-mouth texture with a sweet cooked sugar taste.

Freshly whipped cheese served with a pistachio flavor or pieces. Fresh and light dessert.

Seasoned fresh salad leaves.

Pasta, served as a side dish.

Cooked rice, neutral side dish.

Crispy fried potatoes.

Mixture of vegetables cooked with aromatic herbs.

Popular Blended Scotch Whisky. Light and balanced taste.

Premium Scotch whisky, rich and smooth blend.

American Tennessee Whiskey charcoal filtered. Notes of caramel and vanilla.

Triple distilled Irish whiskey. Very smooth and light.

Johnnie Walker Red Label. Lively and spicy blended Scotch whisky.

Johnnie Walker Black Label. Smoky and complex Scotch whisky.

Classic blended Scotch whisky.

Kentucky Bourbon. Floral and fruity notes.

Single Malt Scotch Whisky from Speyside. Fruity and elegant.

Smokier and more intense version of Black Label.

Irish whiskey Tullamore D.E.W. Smooth and malty.

Agricole rum from Martinique. Taste of fresh cane.

Philippine rum. Very vanilla and sweet.

Agricole rum from Martinique. Robust and aromatic.

Classic white rum, ideal for cocktails.

Cuban rum, often aged. Notes of tobacco and wood.

Rum from Barbados. Complex and spicy.

Rich and sweet Venezuelan rum, with caramel aromas.

Italian cocktail based on Aperol, prosecco, and sparkling water. Bitter and fizzy.

Cocktail based on vodka and coffee liqueur. Strong and sweet.

Black Russian cocktail with added cream or milk. Creamy.

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

Brazilian cocktail with lime, sugar, and cachaça. Fresh and tangy.

Rum, cola, and lime.

Gin lengthened with tonic water, often served with a slice of lemon or cucumber. Bitter and refreshing.

Gin, lemon juice, sugar, and sparkling water. Light and fizzy.

Cuban cocktail based on rum, fresh mint, lime, sugar, and sparkling water. Very refreshing.

Mojito variation with added fruits (strawberry, raspberry, etc.).

Tropical cocktail with rum, coconut cream, and pineapple juice. Creamy and sweet.

Tequila, orange juice, and grenadine syrup. Visually colorful like a sunrise.

Light lager blonde beer.

Portuguese blonde beer.

Light Mexican beer, served with a lime wedge.

Beer flavored with tequila. Sweet taste.

French beer, often a dark one with character.

Classic French blonde beer.

Non-alcoholic beer.

Pastis, anise liqueur diluted with water. Very popular aperitif drink in France.

Beer mixed with lemonade and grenadine syrup. Sweet and low in alcohol.

Beer mixed with grenadine syrup.

Mix of beer and lemonade. Thirst-quenching.

White wine mixed with cassis cream. Traditional aperitif.

Version of Kir using Champagne or sparkling wine instead of white wine.

Pastis mixed with orgeat syrup (almond).

Pastis mixed with grenadine syrup.

Pastis mixed with mint syrup.

Italian aperitif based on bitter orange and rhubarb.

Bright red Italian bitter, herbal and fruity flavor.

Brazilian sugarcane eau-de-vie.

Peppermint liqueur.

Rum liqueur flavored with coconut.

Italian Vermouth. Herb-infused wine.

French aperitif based on gentian. Bitter flavor.

Italian almond liqueur.

Wine brandy from the Southwest of France.

Irish cream liqueur.

Tunisian fig eau-de-vie.

Apple brandy from Normandy.

Renowned wine eau-de-vie.

Liqueur from sweet and bitter orange peels.

Spirit flavored with juniper berries.

Liqueur based on cognac and bitter oranges.

Basque herbal liqueur.

Green apple liqueur.

French brand of liqueurs.

Fruit eau-de-vie (mirabelle plum).

Pear eau-de-vie.

Mexican spirit made from agave.

Distilled neutral spirit.