Heirloom Tomato Tart
Sweet and colourful heirloom tomatoes are sliced and arranged on a crispy parmesan tart base. Served with homemade basil sorbet and creamy Luigi Guffanti burrata cheese, this vegetarian tart is a mouthwatering appetizer.

Sauteed Hong Kong Frog Legs
Tender frog legs are accompanied by garlic and parsley puree, and garlic chips. The frog legs have been Frenched so that diners can pick them up with their fingers. This is a locally inspired bite not often found on Western menus.

Pan Seared French Veal Sweetbread
A traditional ingredient, sweetbread is the culinary name for the offal from the thymus gland or pancreas from calves, and is prized by food lovers worldwide. Following the classic recipe, the sweetbread is cleaned and boiled, then fried until caramelized. It is served alongside seasoned vegetables and deeply flavoured veal sauce.

Roasted Hong Kong Yellow Chicken
This roast chicken is served whole accompanied by a salad and with Niigata rice “en cocotte.” Fresh local chicken is roasted perfectly, with crispy skin and juicy meat. The Japanese rice, cooked in chicken stock and finished with spring onions, fresh truffle shavings and crispy chicken skin, gives rich flavour and aroma. This chicken dish has to be pre-ordered and is good for four to share.

Madagascar Vanilla Mille-Feuille
Mille-Feuille is among the most delicious French desserts. Thin layers of crispy puff pastry are sandwiched between thick vanilla-flavoured pastry cream and topped with homemade vanilla ice-cream. This beloved French sweet treat, served in a generous portion, is a satisfying finale to a rich and delicious meal.

Executive Chef at Louise, Franckelie Laloum, has extensive experience cooking French cuisine in Asia and across the world. As a friend of Royer for many years, he accepted an invitation to relocate from Tokyo to Hong Kong to take charge of culinary duties at Louise.
Before coming to Hong Kong, Chef Laloum guided Jade on 36 at Shanghai's Shangri-La hotel to its place on Asia's 50 Best Restaurants. He then worked at the renowned Ritz Carlton hotel's Azure 45 in Tokyo, where he earned the restaurant its first Michelin Star.
With skills honed by his experience leading hotel restaurants to culinary acclaim, Laloum is now making his mark on Hong Kong in the kitchen of Louise with his interpretations of classic French dishes.