Le Drapeau de Vincennes

Hard-boiled eggs filled with a creamy paste made from their yolks and homemade mayonnaise. A classic French bistro appetizer. Smooth, savory, and rich.

A plate of cured meats including country ham, rillettes (potted meat), and dried sausage. Great for sharing.

Pickled herring fillets served with warm potato salad dressed in oil. Tangy, salty fish contrasts with the mild, soft potatoes.

A fresh vegetable plate with tomatoes, beets, green beans, grated carrots, and cucumber. Crisp, light, and healthy.

Thinly sliced tomatoes of three varieties served with creamy Burrata cheese, basil, and parmesan shavings. Fresh and milky with a sweet-acidic balance.

Smoked salmon served with pesto sauce and toast. Oily, smoky fish paired with herbal basil sauce.

Raw salmon cured in sugar, salt, and dill. Delicate, silky texture with a sweet-savory herb flavor.

Rich duck liver pâté served with sweet fig jam and toast. Creamy, buttery texture. Spread on the toast and top with a little jam.

Roasted bone marrow served in the bone with high-quality sea salt and toast. Extremely rich, fatty, and gelatinous. Spread on toast like butter.

Burgundy snails cooked in garlic and parsley butter. Chewy texture similar to mussels. Use the provided tools or bread to extract the meat and soak up the garlic butter.

French onion soup topped with bread and melted cheese, then broiled until golden. Savory beef broth with sweet caramelized onions.

Traditional fish soup served with rouille (garlic saffron mayonnaise) and crispy croutons. Rich seafood flavor. Spread rouille on croutons and float them in the soup.

Creamy homemade mushroom soup. Earthy and smooth.

A board of assorted cured meats including dry sausage, country terrine, cured ham, and rillettes. Great for sharing.

A cheese board featuring Camembert, Blue cheese, Cantal, and Roquefort. Offers a range of textures from soft to firm and flavors from mild to pungent.

A mixed board combining both cured meats and cheeses. The ultimate sharing platter.

Caesar salad with marinated chicken, egg, cherry tomatoes, and parmesan. Creamy and crunchy.

Classic salad from Nice with tuna, green beans, potatoes, peppers, anchovies, and olives. A hearty, protein-rich salad with Mediterranean flavors.

A rustic salad featuring country ham, Cantal cheese, sautéed potatoes, and croutons. Warm and filling.

Goat cheese salad with honey on toast, cured ham, and a poached egg. A mix of warm melted cheese, sweet honey, and savory ham.

House salad with spinach, artichoke hearts, crayfish, marinated salmon, and goat cheese toast with cocktail sauce. A gourmet seafood-oriented salad.

Grilled sausage in a bun. Served with fries and salad.

Choice of Frankfurter sausage or ham served with fries.

Toasted sandwich on sourdough bread with ham and goat cheese.

Classic toasted sandwich on sourdough bread with ham and Emmental cheese.

Toasted sandwich on sourdough bread with ham, Emmental cheese, and tomato.

Toasted sandwich on sourdough bread with cured country ham and Emmental cheese.

Double-decker toasted sandwich with lettuce, tomato, and mayonnaise. Choose between chicken or salmon.

Linguine pasta served with two types of salmon (likely fresh and smoked) in a basil pesto sauce.

French-style Carbonara with tagliatelle pasta, bacon lardons, fresh cream, and egg yolk. Rich and creamy.

Tube pasta in a Comté cheese cream sauce with portobello mushrooms and truffle oil. Very savory and aromatic.

Thick cut salmon fillet grilled on a plancha with sea salt, served with sweet potato purée.

Skewers of scallops and prawns. Served with a choice of side dish.

Creamy Italian rice cooked with Portobello mushrooms, topped with grilled prawns.

Duck leg slow-cooked in its own fat until tender and crispy skin. Served with garlic sautéed potatoes. Rich and flavorful classic.

Flank steak with shallot sauce and homemade fries. A fibrous but flavorful cut of beef, best eaten rare or medium-rare.

300g Ribeye steak seasoned with sea salt. Served on a board with two sauces and fries. Juicy and marbled.

Hamburger steak topped with a fried egg ('horseback style'), served with fries.

Traditional sausage made from pork intestines (chitterlings). Has a very distinct, strong odor and texture. A.A.A.A.A denotes high quality. Served with mustard sauce.

Very thinly sliced raw beef marinated in pesto, served with parmesan shavings, arugula, and fries. Light and fresh.

Roast free-range chicken served in its own juices with fries.

Three grilled lamb chops seasoned with herbs, served with ratatouille (stewed summer vegetables).

Plate of side dishes.

Spicy burger with salad, tomato, red onion, cheddar, guacamole, and salsa sauce.

Chicken burger with sliced farm chicken fillet, salad, tomato, pickles, and cheddar.

Italian-style burger with beef patty, sun-dried tomato, country ham, mozzarella, pesto, and parmesan shavings.

Classic beef burger with salad, tomato, red onion, cheddar, pickles, and cocktail sauce.

Raw seasoned minced beef. Can be served fully raw or 'aller-retour' (lightly seared on both sides).

Raw minced beef seasoned Italian style with basil, parmesan, olive oil, and white balsamic vinegar.

Fresh raw salmon tartare marinated with herbs (chives, cilantro, dill).

Small onion tarts served with salad.

Avocado served with shrimp.

Traditional fish soup.

Veal T-bone steak with mushroom sauce, sautéed potatoes, and green beans.

Marinated halibut fillet with melted lemon butter sauce, served with basmati rice.

Duck leg with orange sauce, served with celery potato puree.

Roasted rack of pork with herbs and mustard sauce, served with homemade fries and salad.