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COME
RESERVATION
GIFT BOX
BEFORE THE SHOW
THE RESTAURANT
THE CHEF
CAFE FRANK
PRESS REVIEW
NEWSLETTER

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8 av. du Mahatma Gandhi – 75116 Paris
Tél. : 01 58 44 25 70
Contact – Privatization
OPEN FROM 12AM TO 7PM
Friday and Saturday night with reservation
No reservation for lunch
Our establishment can receive 65 people
From dawn to dusk, the cuisine changes throughout the day and suggests different pleasures: a lunch, a goûter, a champagne moment, a simple or extravagant dinner...This is how I slip into the Louis Vuitton Foundation reality, proposing a different culinary offer adapted to each moment of the day
ONLY ON PRIVATISATION
SERVED FROM 12PM TO 4PM
COMPOSITIONS
GARDEN
Velouté de courgettes, scamorza fumée /Œuf parfait, carottes étuvées au
gingembre
Orge perlé, condiment tomatade et pickles de légumes
Dessert of the day / Water / Coffee €28

WATERFALL
Tempura prawns with yuzu sauce / Fish soup
Tartare de saumon mariné au vinaigre de Kalamansi 39€
Salade d’algues Wakamé et pousses de soja

The Menu
Starter
Velouté de courgettes, scamorza fumée – servi froid 19€
Œuf parfait, carottes étuvées au gingembre, émulsion parmesan 22€
Orge perlé, condiment tomatade, légumes cuits et crus, fêta 26€
Tartare de saumon mariné au vinaigre de Kalamansi, wakamé, pickles
d’oignons rouges 34€
Tempura prawns, baby gem lettuce hearts, yuzu sauce €35
Caesar salad our way, caramelized chicken and parmesan €29

Main Courses
Grilled salmon fillet, pilaf rice, white wine and tarragon sauce €39
Sea bass cooked naturally, seasonal vegetables steamed with mild spices €49
Tartare de bœuf, noisettes grillées, émulsion de parmesan, frites 38€
Chicken supreme, parsnip purée with tonka bean, rich jus €41
Côte de veau, sauce crémeuse au lentin de chêne, pomme purée 51€
Penne with black truffle cream from Périgord, Parmesan cheese €39
A few seasonal vegetables cooked simply, coconut milk and curry – Vegan €35

Additional side dish: €8 – Fries, mashed potatoes, vegetables

Desserts
Tanzania chocolate tart, 16€
Pure lemon tart, 15€
Pop desert, citrus flavours, mango and vanila sauce, 16€
Fruits des bois au naturel – chantilly vanillée 18€
Fraises gariguettes, crème légère vanillée, feuilleté caramélisé 16€
En reference à l ’oeuvre d ’Alexander Calder “Yucca” de 1941 18€
Saveurs selon les couleurs

For children
Chicken breast, fries, crisp salad / sweet selection €19
Sweet Composition

Our meat of from the EU
The list of allergens is available upon request.
Prices includes tax and service included

SERVED FROM 4:30PM TO 5:30PM

COMPOSITION - WOOD
Bresaola en fines lamelles 26€
Smoked sausage from Auvergne
Selection of cheese 
Chutney du moment

A SAVORY CRAVING
Croque with Comté cheese – black truffle from Périgord, rocket salad with balsamic vinegar €25
balsamique 25€
Caesar salad our way, caramelized chicken and parmesan €29
Tartare de saumon mariné au vinaigre de Kalamansi, wakamé,
pickles d’oignons rouges 34€
Tempura prawns, mesclun salad and yuzu sauce €35

A SWEET CRAVING
Travel pastries – assortment of cakes (Chocolate, lemon and coconut cake),  11€
Pure lemon tart, 15€
Tanzania chocolate tart, 16€
Pop desert, citrus flavours, mango and vanila sauce, 16€
Fruits des bois au naturel – chantilly vanillée 18€
Fraises gariguettes, crème légère vanillée, feuilleté caramélisé 18€
En reference à l ’oeuvre d ’Alexander Calder “Yucca” de 1941

Our meats come from France and Italy.
The list of allergens is available upon request.
Net prices, taxes and service included. Amex from €15. Checks not accepted.

SERVED FROM 6 PM TO 7 PM

Right now, Jean-Louis Nomicos honors Moët & Chandon grand vintage 2006 and imagines savory and sweet canap?s to pair with. Only on reservation

FRIDAY, NIGHT-TIME OPENING DAY AT THE FOUNDATION AND
SATURDAY NIGHT, DINNER IS SERVED STARTING AT 7PM

The Menu

Chef's suggestion
Croque Monsieur with summer black truffle from Perigord and comté cheese, aragula salad, 23€

Starter
Cream of mushroom soup with cocoa nibs €19
Perfect egg and Beluga lentils with vegetable herbs €22
Citrus-cured salmon gravlax with sesame wasabi and
Wakame salad 34€

Main Courses
Sea bass cooked naturally, seasonal vegetables steamed with mild spices €49
Salers beef tenderloin, pepper sauce, mashed potatoes €51
Penne with black truffle cream from Périgord, Parmesan cheese €39

Desserts
Tanzania chocolate tart, 16€
Pure lemon tart, 15€
Dried and poached fruits, Tanzanian vanilla, ginger and lemongrass €16
Caramel cream €15
Kerze (Candle) – In reference to the work of Gerhard Richter

Our meat of from the EU
Prices includes tax and service included

LE RESTAURANT DE JEAN-LOUIS NOMICOS POUR LA FONDATION LOUIS VUITTON
8 av. du Mahatma Gandhi – 75116 Paris

01 58 44 25 70