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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
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
LA CARTE
LES ENTREES
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
LES PLATS
Dos de saumon grillé à la plancha, riz sauté, lait de coco et curry 39€
Bar cuit au naturel, asperges vertes et pousses d’épinards, beurre léger à l’orange 49€
Tartare de bœuf, noisettes grillées, émulsion de parmesan, frites 38€
Suprême de volaille aux saveurs d’Asie, légumes de Printemps 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
LES DESSERTS
Tanzania chocolate tart, 16€
Pure lemon tart, 15€
Caramel cream €15
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
16H00
THE AFTERNOON...
SERVED FROM 4:30PM TO 5:30PM
COMPOSITION BOIS 26€
Sliced Bresaola
Saucisson fumé d’Auvergne
Déclinaison de fromages
Chutney du moment
UNE ENVIE SALÉE
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
UNE ENVIE SUCRÉE
Pâtisseries de voyage, assortiment de cakes
(Marbré chocolat, citron et coco) 11€
Tarte fine au chocolat de Tanzanie 15€
Tarte fine pur citron 16€
Caramel cream €15
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
Saveurs selon les couleurs
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
