Le Bovin SteakHouse restaurant Saint-Maur-des-Fossés

A creamy morel mushroom soup, served with runny poached eggs. Rich and woody flavor typical of wild mushrooms. To be enjoyed hot.

Fresh Italian stretched-curd cheese with a creamy center, accompanied by diced fresh tomatoes. Melting texture and mild milky taste that contrasts with the acidity of the tomatoes.

A fresh starter composed of layers of seafood and avocado. Mix of tender textures and delicate marine flavors.

Duck foie gras block prepared as a terrine, served with fig and honey jam. Rich, creamy, and melt-in-your-mouth, it pairs perfectly with the sweetness of the chutney.

Small stuffed pasta served in a creamy sauce flavored with truffle. Intense, earthy flavor enhanced by Italian cheese.

Small mollusks similar to scallops, pan-seared and served with leek cream. Mild flavor and tender texture.

Whole cheese baked until melted, topped with smoked bacon bits and sweet onions. Rustic and very indulgent dish, ideal for sharing.

Tuna slices lightly seared on the outside and raw on the inside, served with avocado and a mild chili sauce. Japanese-inspired dish, fresh and light.

Assortment of dried meats and cured meats. Ideal for an aperitif or to share as a starter.

Thick and very tender beef cut, topped with a rich foie gras sauce. A classic of French gastronomy, flavorful and refined.

Lean and tender veal cut served with a creamy wild mushroom sauce. Delicate flavor.

Popular South American beef cut, characterized by its layer of fat that melts during cooking. Juicy meat with a pronounced flavor.

A very generous portion of Argentine Picanha for hearty appetites.

Marbled beef cut (intramuscular fat) from Argentina. Tender and very flavorful when grilled.

A very generous portion of Argentine ribeye for red meat lovers.

Lean and firm beef cut with a lot of flavor, served with an Italian blue cheese sauce. Intense and creamy flavor.

Ribeye steak served on the bone for one person. Marbled, juicy, and very flavorful meat thanks to bone-in cooking.

Raw beef cut coarsely by hand and seasoned, accompanied by a small creamy burrata. Fresh and melting.

Fatty duck breast fillet, grilled skin-side down, served with a red berry sauce. The acidity of the raspberry balances the richness of the duck.

Piece of lamb shank cooked for a long time until confit. The meat is very tender and falls off the bone, with a sweet and mild flavor.

Imposing veal chop on the long bone, served with porcini mushrooms. White meat, tender and delicate.

Immense Black Angus ribeye served with its long bone. Extremely tender and marbled meat, ideal for sharing.

Beef rib that has undergone a maturation process (dry-aging) to intensify its flavors and tenderness. Nutty taste and melting texture.

Exceptional Japanese beef, famous for its intense marbling. The fat melts at low temperatures, giving a unique buttery texture worldwide.

Popular cut of beef in South America, characterized by its layer of fat that melts during cooking. Juicy meat with a pronounced flavor.

Large South American beef cut to share, served sliced. Convivial and rich in flavor.

A tasting platter featuring the house's best meats: Argentine beef, veal, and duck.

Noble fish with white, firm flesh, served with a creamy butter sauce flavored with vanilla. Subtle surf and turf combination.

Pan-seared scallops served on creamy Italian-style risotto. Rich and refined dish.

Salmon fillet cooked with a crispy crust, accompanied by a red berry sauce. The acidity of the berries balances the richness of the fish.

White-fleshed fish cooked in a crust to keep it moist, enhanced by a South American herb sauce.

Diced raw salmon marinated in Asian flavors, served with a creamy avocado puree. Fresh and light.

Crispy fried potatoes.

Potato slices baked in cream, flavored with truffle.

Long pasta with mushrooms.

Mashed sweet potatoes, slightly sweet flavor.

Assortment of prepared seasonal vegetables.

Blue cheese sauce.

Creamy pepper sauce flambéed with cognac.

Shallot sauce.

Morel mushroom sauce.

Rich foie gras sauce.

South American condiment based on herbs, garlic, vinegar, and oil.

Meringue-based dessert, crispy on the outside and soft on the inside, topped with whipped cream and fresh fruit.

A coffee served with a generous assortment of miniature desserts.

Famous Italian dessert made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Moist cake soaked in rum syrup. Served chilled, often with whipped cream.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Golden, fluffy, and served warm.

Textured dessert combining the crispness of cocoa crumble and the creaminess of a high-end chocolate crémeux.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Classic ice cream sundaes: Dame Blanche (vanilla, hot chocolate, whipped cream) or Liégeois (coffee, coffee ice cream, whipped cream).

Chocolate cake cooked so that the center remains liquid, served with a flavored crème anglaise.

Slices of fresh pineapple, roasted and caramelized, accompanied by mirabelle plum ice cream.

Selection of aged cheeses.

Assortment of 3 scoops of artisanal ice cream or sorbet.