Some example Lou Cantou dishes:

24.95

Parmesan Basket, Spinach, Poached Egg, Hollandaise Sauce

Panier de parmesan, épinards, œuf poché, sauce hollandaise

Lemon Taboule with Herbs, Guacamole, Pomegranate, Frisee

Taboulé au citron et aux herbes, guacamole, grenade et frisée

Artichoke Hot with Egg and Hollandaise or Cold with Smoked Salmon (Supp 3 Eur

Artichauts chauds avec œuf et hollandaise ou froids avec saumon fumé et crevettes (Supp 3 Euros) 

Parfait of Foie Gras and Chicken Livers, Homemade Brioche

Parfait de foie gras et foies de volailles, brioche maison

Melon, Salad of Fennel, Apples and Yoghurt with Pomegranate or with Jamon Serrano

Melon, salade de fenouil, pommes et yaourt à la grenade ou Jamon Serrano

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Breast of Guinea Fowl, Gratin Dauphinoise, Vegetables, Tarragon Reduction Sauce

Supreme de Pintade, Gratin Dauphinoise, légumes, sauce à réduction d'estragon

Escalope of Pork Milanaise, Roasted Lemon Potatoes

Escalope de porc à la milanaise, pommes de terre rôties au citron 

Baked Carrot Torte in Puff Pastry, Vegetables, Carrot and Cashew Sauce

Torte de carottes cuites au four en pâte feuilletée, légumes, sauce aux carottes et noix de cajou

Rump of Lamb, Casserole of White Beans, Lentils and Celery, Wilted Kale

Pyrenean Lamb is great quality here at premium prices. Either roasted rump of Lamb, or as a sharing board, perhaps a roasted, butterflied leg rolled in garlic, thyme and rosemary, married with a creamy braised bean, lentil and celery based stew. A lamb garlic and Madeira reduction sauce to serve as its accompaniment.

Bavette Steak with Chimichurri Herb dressing, Duck Fat Chips

I like a steak as much as the next man. Bavette is a modest cut, full of flavour but does not take kindly to being cooked anything more than rare or rose. And I mean rare, rested, rather than bleu and plonked on a plate. My version of Chimichurri which hails from Argentina is a blend of Oregano, Basil, Coriander and Mint, mixed with Garlic, Seasoning and Olive Oil. Duck fat chips are triple cooked.

Roasted Veal Kidneys/Calves Liver/Lamb Kidneys, Herb and Mustard Mash, Savoy Cabbage, Caramelised Onion Sauce

Calves Liver is fast cooked but rested so it’s pink and treated almost like a steak. You just need some peppery greens and a buttery mash to mop up the intense sauce.

Sticky Toffee Pudding, Vanilla Ice Cream and Toffee Sauce

Another classic English pud, well I’m going to claim it anyway! Light date, black treacle and golden syrup sponge base, toffee sauce and Vanilla Ice Cream.What’s not to like?

New Menu at 34.95 

1st February 2024

Tempura of Vegetables, Romesco Sauce

Tempura de légumes, sauce Romesco

Foie Gras Terrine, Apples and Homemade Brioche (Supp 3 euros)

Terrine de foie gras maison, Pommes et brioche maison (Supp 3 euros)

Avocado, Prawns and Smoked Salmon

Avocat, crevettes et saumon fume

Tomato and Basil Salad with Fresh Tuna and White Anchovies or with Mozzarella

Salade de tomates et basilic avec thon frais et anchois blancs ou Mozzarella

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Fillet Steak, Bread Crouton with Mushroom Puree, Spring Vegetables, Madeira Sauce (Supp +4) + (Add Foie Gras +5)

Filet de bœuf, croûton de pain avec purée de champignons, légumes de printemps, sauce madère (Supp +4) + (Ajouter Foie Gras +5)

Fillet of Salmon with Basil, Spinach, Tomatoes, Saffron Sauce

Filet de Saumon Frais, épinards, pommes de terre, sauce au safran

Maigret Duck Breast (France), Gratin Dauphinoise, Braised Onions, Green Beans, Blackcurrant Sauce

Magret de canard Maigret (France), Gratin Dauphinoise, Oignons braisés, haricots verts, sauce au cassis

Braised Shank of Lamb, Sweet Potato, Green Beans, Braising Sauce

Jarret d'agneau braisé, patate douce, haricots verts, sauce braisée 

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