|
_______________________________________________________________________
_______________________________________________________________________
English
from dawn to dusk
Le Frank simply plays on colours, shapes, movement at the heart of the architecture. My cuisine takes from the vegetal its flavours, its colours, its lightness and I want, during the day, to compose with the flavours, reinvent the classics, assert a style. At night, sophisticate the spirit of the cuisine, create a pleasure like the one experienced at the Louis Vuitton Foundation.
A Fondation is not exactly a museum; it houses contemporary and multi-disciplinary works, invites artists to express themselves, it is alive. That is what I want to underline in the restaurant, affirming a frank, vivacious and elegant cuisine.
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
In this continuous wave initiated by architecture initi?e, shapes, colours, permanent mouvements, nature's inspiration, everything is symbolically and simply recomposing itself in the plate. Laying on a stand, containers are filled with a soup, a salad, an entrée and draw the lines of a gourmande composition but you can also prefer the classical structure of the meal and only choose one dish for example.
Art is a language, visual, emotional, sensory. Cuisine calls the senses.
Art is an experience, cuisine too.
Art is sharing, cuisine too
10H00
BREAKFAST
ONLY ON PRIVATISATION
12H00
LUNCH
SERVED FROM 12PM TO 4PM
COMPOSITIONS
GARDEN
Cream of mushroom soup with cocoa nibs / Perfect egg and Beluga lentils,
vegetable herbs
Toadstool-style beets, gribiche sauce
Dessert of the day / Water / Coffee €28
WATERFALL
Tempura prawns with yuzu sauce / Fish soup
Salmon gravlax, sesame – wasabi / Wakame seaweed salad and
soy sprouts €39
The Menu
Starter
Cream of mushroom soup with cocoa nibs €19
Perfect egg and Beluga lentils with vegetable herbs €22
Country-style terrine with duck foie gras €22
Citrus-cured salmon gravlax with sesame wasabi and wakame salad €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
Truffled veal shepherd's pie, romaine lettuce salad €39
Chicken supreme, parsnip purée with tonka bean, rich jus €41
Salers beef tenderloin, pepper sauce, mashed potatoes €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€
Dried and poached fruits, Tanzanian vanilla, ginger and lemongrass €16
Kerze (Candle) – In reference to the work of Gerhard Richter 16€
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
16H00
THE AFTERNOON...
SERVED FROM 4:30PM TO 5:30PM
COMPOSITION - WOOD
Sliced Bresaola
Smoked sausage from Auvergne
Selection of cheese
Fig and balsamique chutney, 24€
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
Citrus-cured salmon gravlax with sesame wasabi and
Wakame salad 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€
Dried and poached fruits, Tanzanian vanilla, ginger and lemongrass €16
Kerze (Candle) – In reference to the work of Gerhard Richter €16
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.
18H00
CHAMPAGNE MOMENT
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
20H00
NIGHT-TIME
friday, nightime 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
