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Colonel Louise
Modern French
A row of cured meats draped across the counter greets you before you've even sat down, which tells you exactly what kind of brasserie this is. Near Avenue Louise, Colonel Louise is built around beef, and the first real decision is which breed you want: Aubrac, Wagyu, or Holstein. The fries come cooked in beef tallow, the bone marrow is on the menu without apology, and the vitello tonnato is there for anyone who needs a break from red meat. They don't, usually.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Steak
“You must then decide whether you want Aubrac, Wagyu or Holstein beef, before you dig into impeccably cooked steak flanked by fresh sauces and fries cooked in beef tallow as tradition demands.”
Michelin Guide -
Bone marrow
“The menu also features a host of other delicacies ranging from bone marrow to vitello tonnato and crispy sweetbread.”
Michelin Guide -
Vitello tonnato
“The menu also features a host of other delicacies ranging from bone marrow to vitello tonnato and crispy sweetbread.”
Michelin Guide -
Crispy sweetbread
“The menu also features a host of other delicacies ranging from bone marrow to vitello tonnato and crispy sweetbread.”
Michelin Guide
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