Our menu has been compiled with love by our chef. Our kitchen takes into account the flavors of the different seasons and likes to add regional products to the dishes. 

The tastings is one of our great strengths, on our card you will encounter them versatile. We are not entirely unfamiliar with taking care of group arrangements. We are happy to help you with information about this.

Are you looking for a matching wine, ask for more information to our team! If you have allergies, please tell our team. Do you have questions about our menu? Contact us and we will gladly give you an explanation. Are you coming with a group? Then we have an adjusted group menu. For more information click here: group menu.


Offer Plat du Jour

Appetizer sampler

  • "Versailles"
    11.50 p.p.
    • Humus and beetroot
    • Goat cheese croquette with a fig dip
    • Pumpkin soup with cumin and carrots
    • Crispy mushrooms with a creamy sauce
    • Tomato salad with mozzarella and basil
  • "Parijs"
    12.50 p.p.
    • Small croquette of 'Jambon crue' (cured ham) with a mushroom mayonnaise
    • Steak tartare with crispy capers and herb cream
    • Curry soup with chicken
    • Smoked salmon and crayfish
    • Crispy king prawn with avocado and tomato
  • "Marseille"
    12.50 p.p.
    • Rillette of duck with toasted bread and tomato jam
    • Beef Carpaccio, with pine nuts, pesto and parmesan cheese
    • Mustard soup with French sausage
    • King prawn croquette with a cream of wasabi
    • Soft-cooked 'catch of the day' with salad and beurre blanc

Surprise menu

Let our kitchen brigade surprise you with a delicious menu.

  • Four course surprise menu
    32.50 p.p.
    • Starter
    • Soup
    • Main course
    • Dessert
  • Five-course surprise menu
    39.50 p.p.
    • Starter
    • Entree
    • Soup
    • Main course
    • Dessert
  • Five course surprise menu
    42.50 p.p.
    • Starter
    • Entree
    • Main course
    • Cheese platter
    • Dessert


  • Bread of the week

    From our house bakery, served with herb butter, tapenade and aioli

  • Carpaccio

    Thinly sliced beef with pine nuts, truffle mayonnaise and Parmesan cheese

  • Pork belly

    From the Livar pig, marinated and served with crumbs of parsley and garlic and a foam of ginger

  • Beetroot

    As a tartar, enriched with humus, rosemary and a cream of porcini mushrooms

  • Goat cheese

    Crispy fried with a salad of spinach and chutney of tomato

  • Salmon

    Rouleau of smoked salmon with crayfish, sweet and sour cucumber and saffron cream


  • Mustard soup

    Creamy and full of flavor, with sausage from Groningen and spring onion (also vegetarian)

  • Tom kha kai soep

    Asian and slightly spicy, with chicken and fine herbs


  • Scallops

    With spinach, bacon and a foam of sereh

  • King Prawns

    Sautéed in garlic and red pepper with chicory and a lemonbutter gravy

  • Calf cheek

    Braised, with a soft potato mousseline, asparagus and baked apple

Dry-aged or matured meat

The maturing of meat is a process that we have known for a long time. Back in the day in the farmer’s barn, the sun and the wind dried the meat and a black crust appeared on the outside of the meat. The meat inside became deep red and extremely tender because the natural enzymes broke down muscular tissue. Nowadays this process is replicated in a controlled manner in a maturation cabinet, or dry-aging cell. In this cabinet, the air circulation is constant, with a humidity of 85% and a temperature between 0 and 1 degrees celcius. This space must be closed off from other influences. We speak of matured meat from 21 days up to 10 weeks.  While ageing in the cell, the moisture penetrates the meat to a level of up to 30% and the natura; enzymes break down the muscle tissue. This is called slow hanging and gives the meat a very tender texture and an intense flavor.

Dry-Aging at its best, Absolute indulgence!

  • Entrecote

    Nice thick sirloin steak (250gr) from a Dry-aged loin.

  • Côte de Boeuf

    Deep red Côte de Boeuf (600gr). Very rich, refined taste.

    These dishes are served with a variety of vegetables and a choice of sauces:

    • Truffle gravy
      Forest mushroom cream sauce
      Fried mushrooms and onion
      Stroganoff sauce

Main course fish

  • Salmon fillet

    Medium sautéed salmon with a variety of vegetables and a mild mustard foam

  • Red bream fillet

    Sautéed on the skin with various vegetables and a foam of spinach

  • Sole a la meunière

    Sautéed in butter, with a butter gravy

Main course meat

  • Rump of lamb

    Marinated and baked, with a herb crust and a gravy with a hint of mint

  • Rib roast

    Grilled pork rib-roast with a variety of vegetables and thyme jus

  • Duck breast

    Slightly smoked, with mushrooms, a variety of vegetables and a raspberry sauce

  • Poulet noir

    Black chicken fillet, brittle and juicy, with a variety of vegetables and garlic jus

  • Tournedos

    Tenderloin steak, with a variety of vegetables and truffle jus

Main course vegetarian

  • Cheesefondue

    Fondue of different kinds of cheese with crunchy vegetables and bread (please ask the staff for a refill)

  • Polenta

    Crispy fried polenta with a variety of vegetables and tomato foam

  • Ravioli

    Homemade, filled with ricotta and spinach with a sauce of pumpkin

Café plate

  • Spare ribs

    Soft, finely glazed spare ribs with artisanal fries, sauces and salad

  • Satay

    Skewer of satay from marinated chicken thighs with garnishes and sauce of roasted peanuts. Served with fries and salad.

  • Beef burger

    Tender beef burger on brioche bread with bacon, lettuce, cheese and burger sauce. Served with fries and salad.

  • Falafelburger (vegetarian)
    Burger of chickpeas on a brioche bread, served with fries and a salad of avocado

Our team

Our menu is not just put together. Our chef has prepared a card, presented to the team. Then we started to taste and evaluate together.
At Louis XV we work together on a high-quality menu at affordable prices with fresh products.


  • Chocolate

    Chocolate mousse, soft nougat cream, peanut and salted caramel ice cream

  • Pear

    Poached pear, panna cotta with lime leaf and sereh, white chocolate ice cream

  • Gin tonic

    As ice cream, merengue with rosemary, foam of elderflower, crémeux of mandarin

  • Dessert sampler
    11.00 p.p

    A surprise of desserts

  • Cheese Platter
    12.00 p.p.

    Various types of French cheeses, including fig bread, nuts and tomato jam

© 2018 Louis XV. Gerealiseerd door