champagne
100 PERRIER JOUET, BELLE EPOQUE, LA FLEUR, 1999	175
101 PERRIER JOUET, NON VINTAGE btg 13	75
102 PIPER HEIDSIECK BRUT btg 11	59
103 ROSÉ, PAUL GOERG ROSE, NV, VERTUS	65
104 CHAMPS ELYSÉE, SPARKLING WINE FROM FRANCE btg 6	28
white & rose wines
200 ROSÉ, DOMAINE CHATEAU MAIME,COTE DE PROVENCE,2010 btg 8 Refreshing well balanced rose, strawberries, raspberries, “violet candy” flavor.	29
201 PINOT GRIGIO, QUADRI, DELLA VENEZIE IGT, VENTETO, ITALY, 2010 btg 7 A young, fresh and fruity pinot grigio with hints of minerals and green apple flavors.	26
202 SAUVIGNON BLANC, FOURNIER, LOIRE VALLEY, 2009 Piercing lemon and mineral fruit aromas, crispy and citrusy, Mr. Fournier is a very recognized Winemaker in Loire Valley.	35
203 SAUVIGNON BLANC, BABICH, MARLBOROUGH, NEW ZEALAND 2010 btg 8 Quintessential kiwi Sauvignon Blanc. Exotic fruits, limey acidity with penetrating fruit flavors.	32
204 SAUVIGNON- SEMILLON, GRAND BATEAU BLANC DU CHATEAU BEYCHEVELLE, 2009 The mythical galleon of the Famous Chateau Beychevelle. Perfectly balanced between the white Peach Character, the new oak and the clean lively acidity.	39
205 CHARDONNAY, PIERRE HENRI, FRANCE 2009 btg 7 A fruity, crisp, and un-oaked chardonnay from the Languedoc region of Southern France.	26
206 CHARDONNAY, CHABLIS, DOM. GILBERT PICQ, BURGUNDY, 2008 From 12 vineyard parcels, full of flinty Seashell essence, a classic Chablis.	44
207 CHARDONNAY, POUIILY FUISSE, PAUL BOUCHARD, BURGUNDY, 2009 Fresh Butter and white flower nose, delicate and creamy on the palette.	39
208 CHARDONNAY, TERRA ANDINA RESERVA, CENTRAL VALLEY, CHILE, 2009 Fermented in French oak, a rich, buttery and fruity wine with nice toasted vanilla notes	32
209 CHARDONNAY, PAUL BOUCHARD, PULIGNY-MONTRACHET, BURGUNDY, 2007 Intense aromas of guava puree with pears, minerals and lemon peel, toasty. World Class Chardonnay, Dujac is one one of those “Star Winemaker” in Burgundy	69
210 *RIESLING, DOMAINE ZIND-HUMBRECHT, ALSACE, FRANCE 2008 Biodynamic Riesling with laser-like acidity, quince, peach and floral notes. Again “The Wine Master” of Alsace.	45
211 *GEWURZTRAMINER,BARON DE HOEN,ALSACE,FRANCE 2009 Biodynamic farming in Alsace, Typical rose petal and Litchi flavors, touch of residual sugar.	34

red wine
300 PINOT NOIR, DOM. CROS PIERRE HENRI, LANGUEDOC, FRANCE 2008 btg7 A spicy, medium-bodied pinot noir with ripe plums, Red Berries and a smooth finish.	26
301 PINOT NOIR, J CHRISTOPHER WILLAMETTE VALLEY USA 2008 A spicy, medium- bodied pinot noir with ripe plums, Red Berries and a smooth finish	39
302 PINOT NOIR, DOM. LOUIS BOILLOT GEVREY-CHAMBERTIN, FRANCE 2004 Complex, Intense and traditional Burgundy Pinot Noir made by a very small producer.	64
303 PINOT NOIR, SOLENA ESTATE GRAND CUVEE, OREGON, 2009 Robert Parker called this wine the greatest value in Oregon Pinot Noir. Deep,lush and rich	54
304 TEMPRANILLO, BODEGAS MANO A MANO MANON ROBLE, SPAIN 2008 btg7 A lush, succulent wine with aromas of dark cherries, violets, pepper and a very smooth finish	24
305 MALBEC, LAMADRID LUJAN DE CUYO, MENDOZA, ARGENTINA 2009 btg8 Single vineyard estate fruit, terrific aromatics, great depth and length, loads of fruit and spices	29
306 LA DEMOISELLE DE BY OF ROLLAND DE BY, BORDEAUX, 2008 btg7 Great Value! Exceptional merlot in that region, elegance and simplicity.	29
307 CHATEAU LA RAME, BORDEAUX, 2009 From 45-year-old vines facing the Garonne River, neither fined nor filtered. A food companion.	33
308 ANGELIQUE DE MONBOUSQUET, ST EMILION, BORDEAUX, 2006 Earthy, chocolate and Fresh berries character. Elegant and soft Tannin.	59
309 CHATEAU MAUCAILLOU, MOULIS, BORDEAUX, 2003 One of the best 3 wines on the Medoc appellation, Ripe with some earthy delicate Tannin. Robert PARKER shares that opinion, writing that MAUCAILLOU “is worth a 4th Cru” in his appellation, Moulis en Medoc .	55
310 PRIEUR DE MEYNEY, ST ESTEPHE, BORDEAUX, 2005 This Perfect 2005 vintage bring in that wine the perfect ripe clean fruit that you expect with some silky tannin and a polished structure.	49
311 CABERNET SAUVIGNON, ARMADOR MAIPO VALLEY, CHILE 2009 btg7 A classic Chilean Cabernet with herbal notes of anise and dark fruit flavors. Great finish.	27
312 * SYRAH BLEND, LE CLASSIQUE, COTEAUX D’AIX EN PROVENCES, 2006 btg7 Deep and rich wine offers aromas of black cherries, sweet spices and vanilla. Entirely aged in oak barrels for 15 months, the final blend is a perfect balance of fruit and light toasted notes.	29
313 SYRAH, FERRATON ET FILS CROZES-HERMITAGE “LA MATINIERE” Rhone Valley, 2008 From glacial soils, a deep ruby colored wine with blackcurrants Fruit Black pepper, great with red meat... Partnership with Chapoutier.	39
314 CABERNET SAUVIGNON, BRIANA’S ,BRUCE WAYNE WINERY, NAPA VALEY The undercover Bordeaux style from Bruce Wayne…..! Full-bodied with rich flavors of blackberry, black cherry, plum, vanilla, and spicy oak. 540 cases produced	49

hors d'oeuvres
SOUPE DU JOUR soupe of the day	mkt		ESCARGOTS A L’AIL ET AU BEURRE PERSILLE snails in garlic & parsley butter	8
SOUPE A L’ OIGNON GRATINEE french onion soup served w/ asiago crostini	8		MOZZARELLA & TOMATE FRAICHE fresh mozzarella served w/fresh tomato & basil sauce	9
CREVETTES GRILLES A LA PROVENCALE shrimp & fresh tomato w/garlic & extra virgin olive oil	9		OEUF A LA COQUE MOUILLETTE AVEC FOIE GRAS two soft boiled eggs served w/ toasts & homemade foie gras	13
PETITE MOULE MARINIERE steamed mussels in white wine, cream, shallot & herbs	8		TERRINE DE FOIE GRAS MAISON AUX FIGUES homemade foie gras terrine w/ figs served w/ toast & caramelized onion (add 7 for LouLou Spice)	19
PATE DE CAMPAGNE country pate served w/ cornichon & nicoise olives	9
raw & cured
TARTARE DE THON raw ahi tuna loin thinly chopped with avocado, capers, onion, boiled egg & olive oil.	14		PLANCHE DE FROMAGE goat, brie, gorgonzola & parmesan cheese garnished w/fruit chutney & walnut	19
SAUMON MARINE A L’ANETH canadian salmon cured into salt crust, thinly sliced & drizzled w/ olive oil & dill sauce	11		PLANCHE DE CHARCUTERIE sausisson sec, pate de campagne, jambon de paris & bresaola garnished w/ nicoise olives, cornichons & roasted onion	17
salades
SALADE VERTE baby greens tossed w/ french vinaigrette	8		TERRE & TROPIQUE fennel, beet, celery, radish, fresh mango, avocado, tomato w/ balsamic vinaigrette	13
LOULOU warm goat cheese brick, panchetta, tomato & pine nuts on a bed of spring mix w/ raspberry vinaigrette	13		CONFIT DE CANARD duck leg confit on a bed of baby greens w/ balsamic vinaigrette	13
NICOISE imported tuna chunk, tomato, celery, pepper, string beans, hard boiled egg & nicoise olives w/ french vinaigrette	14

sandwiches
CROQUE MONSIEUR ham & melted swiss cheese w/ bechamel sauce on a white bread	11		POULET GRILLE grilled chicken, roasted pepper, arugula, parmesan cheese, basil & sauteed onion	11
THON FRAIS MI-CUIT ahi tuna grilled, avocado, arugula, fennel, tomato, & virgin olive oil & lemon aioli	13		MERGUEZ grilled lamb sausage with harissa mayonnaise, tomato on french baguette	11
nos plats
POISSON DU JOUR catch of the day	mkt		MOULES FRITES steamed mussels in white wine, cream, shallot & herbs served w/ homemade french fries	16
SUGGESTION DU JOUR suggestion of the day	mkt		POELEE DE GAMBAS FLAMBEES AU PASTIS sauteed prawns flambe in pastis served w/ spinach, fennel & celery	22
STEAK FRITES 8 oz rib-eye steak served w/ homemade french fries	23		FILET DE SAUMON A LA CIBOULETTE pan seared canadian salmon filet cooked to perfection served w/ butter chives sauce	21
LOULOU BURGER beef brisket served w/ caramelized onion, choice of: brie or swiss cheese	12		MILLE FEUILLE AUX PETITS LEGUMES baked veggies layers w/ zucchini, yellow squash, eggplant & fresh tomato sauce, vegan	15
BLANC DE POULET FORESTIER pan seared chicken breast topped w/ wild mushroom sauce served w/rosemary potatoes	18		LINGUINI AU RAGOUT DE CANARD SAUCE A L’ORANGE whole wheat linguini w/ roasted duck, cherry tomato & wild mushroom in a white wine butter chives sauce	19
MAGRET DE CANARD A LA FRAMBOISE pan seared duck breast in raspberry honey sauce w/ lentille du puy	23
deserts
MOUSSE AU CHOCOLAT homemade chocolate mousse	8		CREPE NUTELLA international & good	8
SALADE DE FRUITS FRAIS fresh cut fruits	8		CREPE SUZETTE with a touch of grand marnier & homemade orange marmelade	8
GRATIN DE FRUIT ROUGE AU SABAYON mixed berry gratinees w/ sabayon	8		TARTE TATIN upside down apple tart served warm	8
CRÈME BRULEE A LA VANILLE cold inside crispy hot on top	8		"A LA MODE"	2

our gallery

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about

Bienvenue chez LouLou Bistro
Welcome to LouLou Bistro, quaint coziness nestled in the Brickell skyline. Immerse yourself in our sophisticated, yet convivial surroundings characteristic of the friendly French Riviera. Owner Jacques, his daughter LouLou and the rest of the team bring you classic French bistro foods with the contemporary influences of Southern France.

With the help of our chef, Victor Passalacqua, we have assembled a distinct selection of wines that fit our dynamic menu. We keep things interesting here with new menu items and specials, so checking back will ensure you discover new tastes. Our purpose is to keep you satisfied with foods that remind us of the quality of life.

Along with great foods come the great ingredients. Lou Lou uses only organic ingredients from local farmers and suppliers. We do this because it provides good business to those who do not sacrifice quality. French culinary techniques were developed using fresh and organic foods. Lastly, we enjoy keeping you informed of the healthy options available with unprocessed whole foods. So please join us to discover authentic French foods.

press

our media mentions:

• Miami NewTimes: New French Bistro, Lou Lou Arrives Downtown 4/29/11
• Miami.com: Lou Lou Le Petit Bistro, 2.5 stars for French charm in Brickell 5/11/11
• Eater (Miami): Classic French at Lou Lou Petit Bistro 5/11/11
• Miami New Times: The New LouLou Is Where It At11/08/11
• News 7: Bite with Belkys: Steak Flambé au Poivre from Lou Lou Le Petit Bistro11/17/11
• CBS Miami: Best French Restaurants12/08/11

events

join our mailing list

At Lou Lou we keep things interesting. With new events, dishes, drinks, and specials popping up, we invite you to join our mailing list. We will provide you with a monthly newsletter with all-things 'Lou Lou', so you can stay up to date with what we are up to.

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