After a visit to the Louvre Museum and a stroll through the Carrousel Gardens, what could be more natural than to head for Loulou, with its terrace and two renovated rooms? The desire to make money goes hand in hand with a Parisian-style welcome that foreigners don't envy. The menu is rather transalpine, easier and with better margins than a French cuisine that would speak of Paris, but it is clearly mastered and in good taste: raw purple artichokes, old parmesan, tuna ventresca, Pantelleria capers, sea bass carpaccio, stracciatella, raspberries, black lemon, good pasta, mezze maniche with veal ragout, veal escalope Milanese style, before apple tart, vanilla millefeuille and affogato di Loulou. It's best to book ahead and choose the first-floor room, which is brighter. A Franco-Italian wine list, with high prices.
Benoit Dargere Chef
