Le BoVincennes - Steakhouse restaurant Vincennes

A creamy and rich morel mushroom soup, served with melting poached eggs. Flavorful and comforting.

Creamy Italian fresh cheese served with basil and a slice of crispy fried eggplant.

A fresh layering of assorted seafood and avocado. A light and iodized starter.

Slice of creamy semi-cooked foie gras, accompanied by a sweet and savory fruit jam. To be enjoyed with bread.

Small stuffed pasta served in a rich and fragrant truffle sauce, sprinkled with Italian cheese.

Pan-seared small scallops served on a creamy leek fondue.

Whole cheese baked until runny, topped with smoked bacon and sweet onions. Very indulgent.

Thin slices of semi-cooked tuna (seared on the outside, raw on the inside) with avocado and a slightly spicy sauce.

Assortment of high-quality Spanish cured meats. Ideal for sharing as an appetizer.

A large colorful bowl composed of rice, crunchy vegetables and falafel, topped with a fresh yogurt sauce.

Thick and very tender beef cut, served with a creamy foie gras sauce.

Delicate veal cutlet topped with a creamy wild mushroom sauce.

Argentine rumsteak slivers, a flavorful meat characterized by its outer layer of fat.

Very large portion of Argentine picanha for big appetites.

Marbled Argentine beef cut (intramuscular fat) which gives it a lot of flavor and juiciness.

Generous portion of Argentine sirloin, tender and rich in flavor.

Lean beef steak served with a strong blue cheese sauce.

Large bone-in beef cut, renowned for its intense flavor.

Raw beef cut by hand and seasoned, served with a small creamy burrata.

Grilled duck breast (usually served pink) with a red fruit sauce.

Lamb shank slow-cooked until the meat is melting and confit.

Veal chop with its long bone, served with a ceps mushroom sauce.

Fish with fine white flesh, served with a creamy butter sauce and a hint of vanilla.

Scallops served on creamy Italian rice.

Salmon steak cooked with a crispy crust, served with a red fruit sauce.

Firm white-fleshed fish cooked in a crust, served with a sauce of fresh herbs and garlic.

Diced raw salmon marinated in soy and sesame sauce, served fresh with avocado.

Large prawns served with long pasta in a tomato sauce flavored with ginger and basil.

Immense bone-in ribeye steak, ideal for sharing. Marbled and very flavorful meat.

Matured (aged) ribeye steak to intensify flavor and tenderness.

Exceptional Japanese beef, extremely fatty and melting, with a unique buttery flavor.

Iconic beef cut comprising the fillet and the sirloin, separated by a T-shaped bone.

Large Argentine beef cut to share, served sliced.

A large tasting platter including various meats (beef, veal, duck).

Crispy fried potato sticks.

Potato slices baked in cream and flavored with truffle.

Long, flat pasta served with mushrooms.

Mashed sweet potatoes, creamy texture and slightly sweet taste.

Seasoned vegetable mix.

Blue cheese sauce.

Spicy pepper sauce flambéed with cognac.

Sauce with chopped shallots.

Creamy mushroom sauce.

Rich foie gras sauce.

Cold sauce based on herbs, oil, and vinegar.

Complete children's menu including a main course, a drink, and a dessert.

Light dessert made of crispy meringue, creamy filling, and fresh fruits.

A coffee served with an assortment of several small desserts.

Classic Italian dessert with coffee-soaked biscuits and mascarpone cream.

Small soft cake generously soaked in rum syrup.

Soft brioche pan-fried until golden, served warm with caramel ice cream.

Chocolate dessert playing on textures: crunchy crumble and creamy crémeux.

Large choux pastry filled with ice cream and topped with hot chocolate sauce.

Classic ice cream sundae with vanilla ice cream, chocolate sauce, and whipped cream.

Coffee ice cream sundae with coffee ice cream and whipped cream.

Warm chocolate cake with a liquid Nutella center.

Warm caramelized pineapple cubes served with fruity ice cream.

Selection of aged cheeses.

Assortment of three scoops of ice cream or sorbet from a selection of flavors.