RESTAURANT ABSOLU VINCENNES

A lunch or dinner menu composed of two dishes of your choice. Allows you to taste the restaurant's homemade cuisine at an advantageous price.

The complete set menu including a starter, main course, and dessert. Ideal for discovering the entire menu.

Fresh oysters, size n°3, from the Marennes-Oléron basin. They offer a fine flesh and a balanced flavor between saltiness and terroir. To be eaten raw.

A creamy Saint-Marcellin cheese surrounded by bacon and roasted, served with a Granny Smith apple. The hot-cold and sweet-salty combination is melting and crispy.

Pan-fried oyster mushrooms with classic garlic and parsley, enhanced with smoked duck breast. A starter with woodland and terroir flavors.

Semi-cooked duck foie gras, served with gingerbread and sweet apples. Creamy texture and rich taste, typical of French gastronomy.

A fried brick pastry filled with shrimp, accompanied by a fruity touch and an Asian sauce. Crispy and light with sweet and savory notes.

Thin slices of Spanish dried beef (Cecina), served raw with Italian cheese and salad. A fresh and flavorful starter.

Slices of top-quality raw salmon, seasoned with sesame and citrus. Melting texture and fresh, tangy taste.

Quality sardines preserved in olive oil, served with bread, butter, and quality salt. A simple starter highlighting the seafood.

Pan-seared scallops, served with a smooth puree and a creamy vermouth sauce. A refined dish with marine and sweet flavors.

Grilled white fish served with an olive oil and herb sauce, accompanied by a savory tomato tart. Light and Provençal.

Monkfish stew in a creamy curry and coconut sauce, served with rice. Exotic flavors and tender texture.

Creamy Italian rice cooked with wild mushrooms, topped with a crispy cheese wafer. A rich and comforting vegetarian dish.

A large, very rich composed salad with foie gras, raw ham, smoked duck, and gizzards. A complete dish typical of southwestern France.

Veal offal cooked in a creamy sauce with mustard, served with gratin. A traditional bistro dish, rich in flavor.

A beautiful piece of grilled Argentinian beef, served with an herb sauce and emulsified eggs. Tender and flavorful meat for beef lovers.

Thick piece of veal pan-fried, coated with a herb and mushroom sauce. Tender and delicate white meat.

Noble cut of lamb served with a mild garlic sauce and vegetables. Characteristic lamb flavor, tender texture.

Grilled duck fillet, served with a red wine sauce and a sweet touch of mango. The meat is usually served pink.

Extra portion of vegetables or modification of the dish's side.

Sweet tart with a tangy lemon cream topped with soft meringue, on a pistachio base. A pastry classic.

Rich chocolate and cream cake, garnished with cherries. Moist and creamy texture, intense chocolate flavor.

Italian dessert based on mascarpone, coffee-soaked biscuits, and cocoa. Creamy and energizing.

Apples cooked with Norman apple brandy, served with a crispy crumble topping and ice cream. A comforting hot-cold dessert.

Selection of aged Appellation d'Origine Contrôlée cheeses. Served with bread, to be enjoyed before or instead of a sweet dessert.

Choux pastry filled with ice cream, topped with hot chocolate sauce. Similar to profiteroles.

Wheel-shaped pastry made of choux dough filled with a hazelnut praline mousseline cream. Rich and indulgent.

Assortment of artisanal ice creams or sorbets. Refreshing at the end of the meal.

Classic ice cream sundae made with ice cream, whipped cream, and, depending on choice, coffee or chocolate sauce.

Sorbet drizzled with strong alcohol (vodka for the Colonel, calvados for the Trou Normand). Aids digestion.

Spongy cake soaked in old rum syrup. Served very moist, it is a traditional dessert for adults.

Mixture of cut seasonal fruits, marinated in a light flavored syrup. Served with a scoop of lemon ice cream for freshness.