Loulou Boulogne

Hard-boiled eggs coated in a creamy truffle-infused mayonnaise. A refined version of a French bistro classic. To be enjoyed fresh as a starter.

Small ball of fresh Italian cheese with a creamy center, flavored with Burgundy truffle. Served with cherry tomatoes for freshness. Melting texture and rich milky flavor.

Fresh mix of diced avocado and mango with shrimp. Sprinkled with sesame seeds for crunch. A light starter with sweet and savory notes.

Warm goat cheese wrapped in a crispy leaf, served with honey. The contrast between the melting salty cheese and the sweet honey is delicious.

Thin slices of marinated beetroot served with crumbled feta cheese. A fresh and colorful vegetarian starter. Sweet and earthy flavor enhanced by the salty cheese.

Fried spring rolls stuffed with chicken, served with romaine lettuce. Crispy on the outside and flavorful on the inside. To be wrapped in lettuce to eat.

Grilled Japanese dumplings stuffed with chicken and vegetables. Thin, slightly crispy dough and juicy filling. Usually served with soy sauce.

Hot soup or cold gazpacho depending on market products and season. Ask for the day's suggestion.

Crispy romaine lettuce with its traditional Caesar dressing, parmesan, and croutons. A rich and flavorful classic dish.

Asian-inspired salad with thinly sliced beef, crunchy vegetables, and a flavorful sauce. A mix of fresh, spicy, and herbaceous flavors.

Chicken version of the Thai salad, served with fresh vegetables and an aromatic sauce. Light yet satisfying thanks to the protein.

Large platter of Italian specialties: creamy cheese, cured meats, and grilled vegetables. Ideal for a fresh and varied meal.

Complete bowl with marinated raw tuna, rice, and a variety of fresh fruits and vegetables. A healthy, colorful, and balanced dish.

Hawaiian bowl composed of raw salmon, rice, and fresh toppings such as avocado and mango. Fresh and nourishing.

Tender and marbled piece of quality chicken, served with a rich morel mushroom sauce and mashed potatoes. A comforting and creamy dish.

Raw minced and seasoned beef, served with fries. A French brasserie classic. Tender texture and bold flavor.

Very thin slices of raw beef, served with parmesan shavings and artichoke. Accompanied by fries. Light and refined.

Tender and marbled beef cut, grilled to your liking. Served simply with homemade fries. For red meat lovers.

Macaroni pasta served with ham and a creamy truffle sauce. A nostalgic dish revisited in a gourmet version.

Classic burger with a beef patty, cheese, and crispy bacon. Served with homemade fries. Indulgent and hearty.

Special burger recipe that changes regularly. Check the board or ask your server for today's composition.

Veal chop with its T-bone, served with pasta and mushrooms. Tender and flavorful white meat.

Raw salmon diced and seasoned, served with fries and salad. A fresh alternative to beef tartare.

Tuna seared on the outside and raw on the inside, served in slices. Accompanied by vegetables and rice. Delicate flavor.

Grilled octopus tentacles, tender inside and crispy outside. Served with roasted vegetables. Distinct marine flavor.

Sesame-crusted swordfish steak, cooked pink. Served with creamy risotto. Firm flesh similar to meat.

Creamy Italian risotto cooked with broth and served with pan-seared scallops. An elegant and flavorful dish.

Risotto prepared with flavors of the South of France with tomatoes and basil. A fragrant and creamy vegetarian dish.

Extra portion of your choice of side dish.

Large slice of bread topped like a croque-monsieur (ham, cheese) and gratinated. Served with fries.

Identical to the tartine monsieur but topped with a fried egg. Served with fries.

Sandwich topped with vegetables and vegetarian ingredients, gratinated. Served with homemade fries.

A complete meal formula adapted for children with a main course, a drink, and a dessert of your choice.

Chocolate cake, cooked on the outside and molten on the inside. A rich and intense dessert served warm.

Seasonal fruits baked under a layer of crispy crumble topping. A mix of melting and crunchy textures.

Vanilla custard cream covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Italian dessert made of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Jellied Italian dessert cream, infused with verbena. Smooth texture and delicate herbal aroma.

The elements of lemon tart (cream, crust, meringue) presented in an original way on the plate. Tart and sweet flavors.

Mix of fresh cut fruits, selected according to the season. A light and vitamin-rich dessert.

Selection of aged cheeses served with bread. Ideal to finish the meal on a savory note.

Ice cream or sorbet of your choice. Refreshing at the end of the meal.

Coffee served with an assortment of several miniature desserts. Perfect for tasting everything.

Tea served with an assortment of several miniature desserts.

Classic espresso.

Decaffeinated coffee.

Double shot of espresso.

Espresso lengthened with frothy hot milk.

Hot drink with cocoa and milk.

Simple glass of hot milk.

Black coffee topped with a generous layer of whipped cream.

Hot chocolate topped with a generous layer of whipped cream.

Espresso coffee with hot milk and milk foam.

Hot tea, various flavors generally available.

Herbal tea without caffeine.

Hot cocktail made with coffee, whiskey, sugar, and cream.

Hot drink made with water, rum, lemon, and sugar.

Milk supplement for your drink.

Norman apple eau-de-vie.

Wine eau-de-vie produced in the southwest of France.

Young cognac (Very Special), prestigious wine eau-de-vie.

Extra old cognac (Extra Old), complex and rich.

Aged plum eau-de-vie.

Clear eau-de-vie with an intense pear flavor.

Sweet and tangy Spanish green apple liqueur.

Very sweet Italian lemon liqueur, served chilled.

Creamy and sweet Irish whiskey cream.

Peppermint liqueur, fresh and sweet.

Sweet Italian liqueur with bitter almonds.