RESTAURANT LALALA - A FRENCH GEM IN CHRISTIANSHAVN.
FROM SOUTHERN EUROPEAN HOLIDAYS, THE world citizen KNOW FRANCE AS A WONDERFUL BLEND OF RELAXATION AND SENSORY EXPERIENCES.
SHADY SQUARES, CHARMING NARROW STREETS, AND BURGEONING LOCAL COMMUNITIES FILLED WITH JOY, WARMTH, AND INTIMACY SETs THE STAGE FOR A DEVOTED ATMOSPHERE AND a lively vibe.
FAVORED CLASSIC REGIONAL DISHES ARE PREPARED WITH LOCAL produce - SIMPLE, WELL-MADE FOOD FROM GOOD INGREDIENTS. UNPRETENTIOUS SERVICE, FRANK JARGON, LIFE, AND HAPPY DAYS!
THAT'S LALALA!
Menu Dégustation
Brandade Morue
Salted cod rillette with potato, garlic & olive oil, served with pickled shallots
Radis Béchamel
Fresh radishes & tempered bechamel with horseradish, breadcrumbs & herbs
Steak au Poivre
Pepper roasted flat iron from grainfed beef, green beans, small carrots, smoked bacon from Alsace, pommes fondant & pepper sauce
Mousse au Chocolat
Dark chocolate mousse with marinated berries & tuiles
Must be ordered by the whole table
3 Courses 395 // 4 courses 445
Please ask your waiter about wine parirings for the menu.
Pain Maison
Sourdough bread with whipped butter
25
De L`Eau
Filtered water, still & sparkling
25
Antonius Caviar
The renowned family-owned company Antonius, is located in the picturesque, rural part of Poland.
Here, the perfect conditions are present for sustainable, natural breeding of both the Siberian and the Russian sturgeon.
As the only producer in the world, Antonius oversees every stage of production, from breeding to the finished caviar.
With three state-of-the-art farms and more on the way, the company is currently the largest sturgeon producer in the world.
Only the finest caviar that meets the higest quality standards is handpicked for Antonius’ private label.
All our caviar is produced without borax and thus consists only of roe, salt, and thorough craftsmanship.
Siberian 30 grams
Baerii caviar from the Siberian sturgeon.
Pure & clean flavored caviar that can be enjoyed in it’s simplicity or on our blinis.
345
Oscietra 30 grams
Oscietra caviar from the Russian sturgeon.
Complex full-bodied caviar with a creamy & rich texture, featuring a deep umami flavor with notes of toasted nuts & butter that literally melts on the tongue.
It can be enjoyed as it is or as a mean to elevate your cold or hot dishes to a higher level.
595
Blinis & Crème Fraîche
Butter toasted buck wheat blinis with churned creme fraiche
65
À la Carte
Les Hors d’Oeuvre
Les Huîtres
Sentinelles oysters au naturel, served with mignonette, lemon & tabasco
3 pcs. 125 / 6 pcs. 225 / 9 pcs. 315 / 12 pcs. 395
Cuisses de Grenouilles à la Provençale
Froglegs, as served in Provençe with a sauce verte
125
Sardines Conservées
Conserved sardines from Bay of Biscay served on brioche with lemon
115
Bikini Toast
Butter toasted sandwich with comté & cured Pata Negra ham
95
Aubergine Frit
Fried eggplant with olivade
85
Pain Maison
Sourdough bread with whipped butter
25
Les Entrées
Langoustine au Beurre Persil-Ail
Langoustine with parsley garlic butter, caramelized lemon, grilled bread & aioli
215
Terrine de Foie Gras de Canard
Foie gras terrine with quince compote, pickled grapes & fresh salads in a vinaigrette
195
Le Petit Lyonnais
Beef tartare with tarragon cream, crispy capers, shallots & chervil
145
Salade de Poulpe
Octopus salad with cucumber, melon, tomato consommé & green oil
135
Radis Béchamel
Fresh radishes & tempered bechamel with horseradish, breadcrumbs & herbs
115
Les Plats
Entrecôte Bearnaise
Rib-eye from Uruguay with fries, treviso & frisée salad
375
Poisson du Jour “En Papillote”
Fresh catch of the day “en papillote“ with lentils from Puy, summer greens in a vinaigrette & fish fumet
295
Steak au Poivre
Pepper roasted flat iron from grainfed beef, green beans, small carrots, smoked bacon from Alsace, pommes fondant & pepper sauce
285
Tartare du Boeuf
Beef tartare with tarragon cream, crispy capers, shallots, chervil & fries
265
Moules Frites
Steamed danish blue mussels with carrots, celery, leeks, mussel broth, saffron-aioli & fries
245
Les Fromages & Desserts
L’assiette de Fromages
A selection of ripe French farm cheeses with appropriate garniture
Comté 24mths, Morbier & Brillat Savarin
3 pcs. 135
Comté 24mths, Morbier, Brillat Savarin, Epoisses & Roquefort
5 pcs. 175
Comté 24 Mois aux Truffes
Comté matured 24 months, refined by Marcel Petit, served with black truffle & crispy bread
145
Pêche Melba
Baked peach with pistachio & white chocolate ice cream with Jasmine tea
125
Tarte au Fraises
Strawberry tarte with pastry cream & fresh Danish strawberries
115
Mousse au Chocolat
Dark chocolate mousse with marinated berries & tuiles
105
How about a peek in the wine cellars ..?
We always have a wide selection of delightful conventional and natural French wines in the house cellars. From sparkling Champagnes and classic white and red Burgundies to Etienne Guigal's top-class wines from La Landonne, La Mouline, and La Turque in the Rhône Valley.
