Containing a bistro, boulangerie (bakery) and traiteur (deli) all in one, Loulou makes it clear there’s a vast world of French cuisine beyond the cream and sauce-heavy stereotypes of Gallic cooking.
From breakfast through to dinner, the menu by head chef Billy Hannigan (ex-Bistro Guillaume, The Ledbury in London) is unapologetically French, and employs techniques and classic recipes from various regions of France executed with fresh local produce. In the bistro, it's Sydney rock oysters served with a tart mignonette and salade niçoise updated with Tasmanian octopus. Other dishes might include rabbit terrine, hand-cut steak tartare and chicken liver parfait served with brioche.
Sommelier Shun Eto’s (ex-Icebergs Dining Room and Bar) wine list hops from Champagne to Burgundy and beyond.
Over in the traiteur, a cold section features fresh salads and home-style meals such as ratatouille and summer cassoulet. You can also pick up charcuterie, rotisserie chickens, condiments and cook-at-home sausages to be enjoyed in nearby Wendy Whiteley garden or once you get home.
The boulangerie bakes four times a day, meaning a constant supply of fresh bread – even on your way home from work. Pain au levain (sourdough) is used to make classic baguettes, miche loaves and weekend specials such as a 40 per cent rye loaf and fruit and muesli sourdough.
There’s also a range of viennoiserie (goods made from yeast-leavened laminated dough), including savoury danishes, kouign-amanns (a light, flaky pastry), croissants and pain au chocolat.
Loulou’s bistro and traiteur fit-out – with its mosaic-tiled, arched entryway, brass fittings and Parisian cafe-style chairs and tables – all work together to create French ambience.