Paulette - Restaurant Vincennes

A twist on the classic French grilled ham and cheese sandwich. Made with cumin-spiced Gouda cheese for an aromatic kick. Served hot, crispy, and melting - ideal for sharing.

A type of fast-cured sausage from the Basque region. Grilled until slightly charred and juicy. Savory, fatty, and seasoned with garlic and paprika.

French-style deviled eggs. Hard-boiled eggs filled with a mixture of yolk and mayonnaise, flavored here with smoked paprika and anchovy. Creamy, savory, and slightly smoky.

Thinly sliced raw sea bream marinated in lime juice. Fresh, citrusy, and delicate in texture. A light and refreshing appetizer.

A cold, smooth soup made from green peas and chives. Topped with trout roe for a burst of salty flavor. Refreshing and creamy.

A cold appetizer featuring diced avocado and shrimp. Seasoned with hazelnut oil for a nutty finish. Creamy texture with the sweetness of shrimp.

Layers of eggplant and ricotta cheese, resembling the structure of a millefeuille pastry. Served with a tomato sauce. Soft, creamy, and savory Mediterranean flavors.

Raw minced Simmental beef, seasoned and served cold. Accompanied by small roasted potatoes with garlic. A classic French bistro dish with a tender meat texture.

Cured salmon fillet, prepared gravlax-style with salt, sugar, and dill. Served with a green bean salad. Rich, salty, and firm fish texture.

Hanger steak, a flavorful butcher's cut of beef. Served with creamy sliced potato gratin and an herbaceous chimichurri sauce. Rich and hearty.

Sea bass fillet served with a creamy sauce flavored with Espelette pepper (mild Basque chili). Accompanied by sautéed fennel. Mild fish with aromatic and slightly spicy vegetable sides.

Gluten-free penne pasta served with small burrata cheese, cherry tomatoes, and basil pesto. Fresh Italian flavors with creamy cheese and herbal notes.

A selection of cheeses served as a course before or instead of sweet dessert. Varies by availability but typically includes French regional varieties.

A frozen dessert similar to ice cream but airy, made with honey, nuts, and egg whites. Flavored with Chartreuse herbal liqueur and hazelnuts. Sweet, cold, and crunchy.

Creamy rice pudding topped with chopped almonds and salted butter caramel sauce. A comforting, sweet dessert with a mix of soft and crunchy textures.

Airy white chocolate mousse served with raspberry sauce. Very sweet and creamy, balanced by the tart fruit sauce.

A twist on the Italian classic, using Spéculoos (spiced cookies) instead of ladyfingers and flavored with whisky. Creamy mascarpone layers with spiced crunch.

Coffee-flavored custard topped with a contrasting layer of hard caramelized sugar. Creamy, smooth, and rich.

A meal set for children including a minced beef patty with fries, a scoop of ice cream, and a glass of fruit syrup drink.

Lunch set option allowing a choice of two courses (Starter & Main OR Main & Dessert) from the daily chalkboard selection.

Complete lunch set including all three courses (Starter, Main, and Dessert) from the daily chalkboard selection.

A poached egg served in a rich red wine sauce (Meurette style), traditionally with bacon, onions, and mushrooms. A classic Burgundian bistro dish.

Pork ribs served with meat juice and roasted pumpkin (potimarron). Savory, tender meat with sweet autumn vegetables.

Soft cake made with pear and praline (caramelized almonds/hazelnuts). Sweet, moist, and nutty.