LOULOU

Steak Frites

A bistro benchmark done properly — well-seasoned beef with crispy, golden frites that hold up to the last bite

Mussels

Plump mussels in a fragrant saffron and garlic sauce — bring bread for the broth.

Duck Confit

Slow-rendered leg with crackling skin and rich, yielding meat — a French bistro staple executed with patience

Moules Marinières

Steamed mussels in a white wine and shallot broth that begs to be sopped up with crusty bread

Grilled Octopus

Tender grilled octopus — a strong starter that sets the tone for the meal.

French Onion Soup

Deep, caramelized broth under a broiled gruyère crust — the kind of dish that defines whether a bistro is serious

Duck Leg

Slow-cooked duck leg with crispy skin — a French bistro essential done right.

Crème Brûlée

Classic vanilla custard with a properly torched sugar shell that cracks cleanly — no shortcuts taken

Croque Monsieur

Toasted ham and gruyere sandwich with bechamel — a perfect brunch order.

Charcuterie and Cheese Selection

A well-curated spread of cured meats and French cheeses — ideal for sharing over a glass of wine before the main event

Pan-Seared Chicken

Grilled Brie

Beef Sandwich

French Toast Stack