PETIT DÉJEUNER – BREAKFAST
OEUF MAYONNAISE - 60
Soft boiled eggs, Dijon mayo, bottarga, sourdough
NIÇOISE OMELETTE (V) - 60
Onions, swiss chard and parmesan
EGGS ROYALE - 120
Poached eggs, smoked salmon, crème fraîche, hollandaise, mufin
LULU BÉNÉDICTE - 140
Poached egg, boudin noir, bacon jam, espellete hollandaise, croissant bun
CROQUE MADAME - 110
Hot sandwich with smoked ham, gruyère mornay with a sunny-side-up egg
MUFFIN À LA MERGUEZ - 120
Homemade lamb sausage, cheddar, kohlrabi rémoulade, fried egg
DÉJEUNER – LUNCH
SALADE NIÇOISE - 110
Confit tuna, seasonal vegetables, boiled egg, olives, passion fruit dressing
GREEN LEAF SALAD (V) - 70
Market leaf salad with herbs, radish and vinaigrette
SOCCA À LA RATATOUILLE (V) - 140
Chickpea pancake with ratatouille and goat’s cheese
SEAFOOD PASTA - 200
Housemade pasta with tiger prawns, calamari and confit garlic butter
FISH OF THE DAY - 220
Local market fish served with seasonal vegetables and sauce vierge
ROASTED CHICKEN - 160
Half roasted organic chicken with green peas, cured meat and creamed potatoes
LULU CHEESEBURGER - 160
150g wagyu beef patty with classic condiments
STEAK & EGGS - 400
Wagyu bavette steak, fried eggs, served with peppercorn or café de paris sauce
CÔTE DE BOEUF 120/100g
Bone in ribeye served with lemon and bordelaise
À PARTAGER – TO SHARE
BREAD AND BUTTER (V) - 50
Sourdough or baguette served with whipped butter
CHICKEN LIVER PÂTÉ - 60/120
Served with pickled shallots, capers and port jelly
CHARCUTERIE PLATE - 150/250
Selection of cold cuts served with condiments
ASSIETTE DE FROMAGE - 250
Selection of French cheeses served with condiments
DESSERTS
TARTE AUX POMMES (V) - 110
Apple tart with brandy diplomat
CERISE ET NOISETTE (V) - 100
Hazelnut chocolate with cherry sorbet and meringue
CRÈME CARAMEL (V) - 100
Classic vanilla caramel custard
SORBET AUX FRUITS (V) - 80
Tropical fruit sorbet with orange fromage frais and melon
ICE CREAM DU JOUR - 80
Seasonal housemade ice cream
ENTRÉES – STARTERS
OEUF MAYONNAISE - 40
Soft boiled egg, Dijon mayo, bottarga
NIÇOISE OMELETTE (V) - 60
Onions, swiss chard and parmesan
RAW TUNA À LA PROVENÇALE - 120
Southern blue fin tuna with tomatoes and olives
CALAMARS AUX MERGUEZ - 150
Local calamari with spicy homemade merguez
WAGYU BEEF TARTARE - 140
Diced raw steak with piment d'Espelette bérnaise
PLATS PRINCIPAUX – MAINS
SALADE NIÇOISE - 110
Confit tuna, seasonal vegetables, boiled egg, olives, passion fruit dressing
SOCCA À LA RATATOUILLE (V) - 140
Chickpea pancake with ratatouille and goat’s cheese
CROQUE MADAME - 110
Hot sandwich with smoked ham, gruyère mornay, with a sunny-side-up egg
LULU CHEESEBURGER - 160
150g wagyu beef patty with classic condiments
ROASTED CHICKEN - 160
Half roasted organic chicken with green peas, cured meat and creamed potatoes
SEAFOOD PASTA - 200
Housemade pasta with tiger prawns, calamari and confit garlic butter
FISH OF THE DAY - 220
Local market fish served with seasonal vegetable and sauce vierge
STEAK FRITES AU POIVRE - 400
Wagyu bavette steak with peppercorn sauce and French fries
CÔTE DE BOEUF - 120/100gr
Bone in ribeye served with lemon and bordelaise
LES GARNITURES – SIDES
FRITES (V) - 50
French fries
GREEN LEAF SALAD (V) - 50
Market leaf salad with herbs and vinaigrette
POMMES ANNA (V) - 90
Roasted layered potato with sauce moutarde
SALADE DE TOMATES (V) - 80
Organic tomatoes and cucumber salad with rose jelly and crème fraiche
CHARCUTERIE
BREAD AND BUTTER (V) - 50
Sourdough or baguette served with whipped butter
CHICKEN LIVER PÂTÉ - 60/120
Served with pickled shallots, capers and port jelly
CHARCUTERIE PLATE - 150/220
Selection of cold cuts served with condiments
ASSIETE DE FROMAGE - 250
Selection of French cheeses served with condiments
DESSERTS
CRÈME CARAMEL (V) - 100
Classic vanilla caramel custard
TARTE AUX POMMES (V) - 110
Apple tart with brandy diplomat
CERISE ET NOISETTE (V) - 100
Hazelnut chocolate with cherry sorbet and meringue
SORBET AUX FRUITS (V) - 80
Tropical fruit sorbet with orange fromage frais and melon
PETITES BOUCHÉES – BITES
POTATO CROQUETTES - 80
Crispy potato croquettes served with jamon serrano
OYSTER AU NATUREL - 75
Sakoshi bay oyster with condiment
ROASTED OYSTER AU ROQUEFORT - 80
Roasted oyster with roquefort butter
OEUF MAYONNAISE - 40
Soft boiled egg, Dijon mayo, bottarga
ROASTED HOKKAIDO SCALLOP - 150
Roasted scallop, lyonnaise dumpling and nantua sauce
CHARCUTERIE
BREAD AND BUTTER (V) - 50
Sourdough or baguette served with whipped butter
CHARCUTERIE PLATE - 150/250
Selection of cold cuts served with condiments
ROSETTE DE LYON - 150
Dry cured french sausage
CHICKEN LIVER PÂTÉ - 60/120
Served with pickled shallots, capers and port jelly
TERRINE DE CAMPAGNE - 110
Country style terrine of pork
ENTRÉES – STARTERS
ONION TARTE TATIN (V) — 110
Served with pecorino cream and parsley
FISH TARTARE - 120
Diced raw fish with cucumber and flavoured crème fraîche
RAW TUNA À LA PROVENÇALE - 120
Southern blue fin tuna with tomatoes and olives
WAGYU BEEF TARTARE - 140
Diced raw steak with piment d’Espelette béarnaise
CALAMARS AUX MERGUEZ - 150
Local calamari with spicy homemade merguez
PLATS PRINCIPAUX – MAINS
SOCCA À LA RATATOUILLE (V) - 140
Chickpea pancake with ratatouille and goat’s cheese
SEAFOOD PASTA - 200
Housemade pasta with tiger prawns, calamari and confit garlic butter
ROASTED CHICKEN - 160
Half roasted organic chicken with parsley sauce and braised turnips
FISH OF THE DAY - 240
Local market fish served seasonal vegetable and culantro sauce
PRAWN À L'AMÉRICAINE - 260
Wild banana prawns with cognac, tomato and tarragon sauce
LAMB BOURGUIGNON - 300
Lamb neck braised in a rich red wine gravy with shallot
LE GRILL – WOOD FIRED GRILL
STEAK AU POIVRE - 500
200g wagyu bavette steak with peppercorn
ENTRECÔTE CAFÉ DE PARIS - 1400
400g carrara wagyu ribeye mb9 served with herbed butter sauce
CÔTE DE BOEUF - 120/100g
Bone in ribeye served with lemon and bordelaise
GARNITURES ET SALADES
POMMES ANNA (V) - 90
Roasted layered potato with sauce moutarde
GRATIN AU GRUYÈRE (V) - 120
Pumpkin and cabbage, baked with white beans, bread crumbs and gruyere cheese
FRITES (V) - 50
French fries
SALADE DE TOMATES (V) - 80
Organic tomatoes and cucumber salad with rose jelly and crème fraiche
GREEN LEAF SALAD (V) - 50
Market leaf salad with herbs and vinaigrette
GREEN BEANS (V) - 80
Green beans served with smoked yoghurt and mustard dressing
DESSERTS
TARTE AUX POMMES (V) - 110
Apple tart with brandy diplomat
CERISE ET NOISETTE (V) - 100
Hazelnut chocolate with cherry sorbet and meringue
CRÈME CARAMEL (V) - 100
Classic vanilla caramel custard
SORBET AUX FRUITS (V) - 80
Tropical fruit sorbet with orange fromage frais and melon
ICE CREAM DU JOUR - 80
Seasonal housemade ice cream
ASSIETTE DE FROMAGES (V) - 80/250
Selection of French cheeses
COCKTAILS
LULU FRENCH MARTINI — 140
Vanilla vodka, house chambord liqueur, honey pineapple, tonka
MOJITO DES ANTILLES — 140
Rhum arrangé, pineapple, bois d’Inde, mint soda
GRENADE SPRITZ — 140
Gin, pomegranate, citrus, bubbles
CLÉMENTINE SOUR — 160
Bourbon, clementine, macadamia, angostura bitters, sumac
PALOMA ROUGE — 160
Tequila, mezcal, burnt orange soda, black salt
SPRITZ SAINT GERMAIN — 140
Gin, citrus, elderflower, bubbles
MARGARITA CRÉOLE — 160
Tequila, creole spices, dry orange, sumac salt
GRANITA ÉPICÉE À LA CANNELLE — 160
Jalapeno tequila, smoked honey, pineapple, cinnamon bitters
FRUITDELA PASSION — 140
Vodka, passion fruit, coconut, vanilla extract
HIGHBALL DE CONCOMBRE ET MENTHE — 140
Gin, elderflower, mint, cucumber, green tea
SINOBOL DAIQUIRI — 140
Rhum agricole, lime, coconut shaved ice
FIGUE NEGRONI — 160
Fig infused Campari, glazed balsamic vermouth, gin
CAFÉ MANHATTAN — 160
Bourbon, port wine, sweet vermouth, fresh ground coffee beans, angostura
BEE’S WAX AGED VIEUX CARRÉ — 160
Bourbon aged in bee’s wax, herbal liqueur, sweet vermouth, house bitters
PLANTAIN OLD FASHIONED — 180
Aged rum, banana syrup, cacao bitters
++ 10% tax and 7% service charge