Restaurant café le Vaillant Gentilly

An egg cooked without its shell in boiling water, served with truffle for an earthy and rich flavor. The yolk remains runny while the white is set. A refined and delicate starter.

A fresh mix of creamy avocado cubes and shrimp, often seasoned with lemon and herbs. A light and refreshing starter.

A traditional French charcuterie made from chopped and seasoned pork, cooked in the oven. Rustic texture and savory taste. Usually enjoyed with bread and pickles.

Assortment of marinated or grilled vegetables served with stracciatella, the creamy heart of burrata. A smooth and gourmet Italian starter.

Finely chopped and seasoned raw beef. Served cold, often with fries. A classic of French bistro cuisine.

Duck thigh slow-cooked in its own fat until tender, with crispy skin. Served with potatoes sautéed with garlic and parsley.

Thick piece of grilled or pan-fried salmon fillet. Topped with a creamy and tangy lemon sauce to enhance the fish's flavor.

Thin slice of breaded and fried chicken, golden and crispy. Inspired by Italian cuisine, it is a simple and popular dish.

Veal kidneys (offal) cooked in a Martini-flavored sauce. Firm texture and pronounced taste, for offal lovers.

Tender piece of pork, served with a creamy mustard sauce. A lean and flavorful meat.

A marbled and juicy cut of beef, grilled. Served with a rich tarragon butter sauce, fries, and salad.

Gourmet burger with a juicy minced steak and melted cheese. Served with crispy homemade fries.

Chicken burger with herb tartar sauce and cheddar. Served with homemade fries.

Traditional Maghreb dish made from steamed wheat semolina. Served with a rich broth of various vegetables (carrots, zucchini, turnips) and chickpeas.

Wheat semolina accompanied by vegetables and simmered beef pieces. A complete dish flavored with spices.

Fine semolina served with tender chicken and vegetables in a flavorful broth. A comforting classic.

Couscous served with merguez, spicy beef and lamb sausages. Spicy flavor and grilled texture.

Wheat semolina served with tender lamb meat and vegetables. The characteristic taste of lamb blends perfectly with the couscous spices.

The most generously garnished version of couscous, including several meats such as lamb, chicken, and merguez. Ideal for hearty appetites.

Selection of cured meats and charcuterie (salami, ham, pâté). Served cold with bread and butter.

Spreadable preparation made from flaked tuna mixed with a creamy binder (cream cheese or mayonnaise). Savory and smooth.

Salad made of cooked lentils and pieces of sausage. Dressed with vinaigrette, it is a rustic and nourishing starter.

Hard-boiled egg cut in half and topped with mayonnaise. A timeless classic of French bistros.

Long-fibered beef cut, tender and flavorful, served rare. Served with a peppery sauce, fries, and salad.

Endives cooked and rolled in ham, covered with béchamel sauce and gratinated in the oven. A traditional winter dish from Northern France.

Cooked salmon fillet, served with a rich and creamy hollandaise sauce made from butter and egg yolk. Served with rice.

Potatoes cut into sticks and fried. Crispy on the outside and tender on the inside.

Potatoes mashed with milk and butter to achieve a smooth and creamy texture.

Green vegetables steamed or sautéed. Light and healthy.

Pasta served as a side dish.

Mix of fresh seasonal vegetables, simply cooked.

Potatoes cut into pieces and browned in a pan with fat.

Stale bread dipped in a mixture of milk and egg, then pan-fried. Served warm with vanilla crème anglaise.

Fresh strawberries served in a cup, often with a little sugar.

Italian dessert made of set cream, with a silky texture. Topped with a red fruit coulis.

Lunch formula including two dishes of your choice from the daily specials.

Complete lunch formula including a starter, a main course, and a dessert from the daily specials.

Menu adapted for children, including a simple dish and a drink.