Au Village de Choisy

A buffet offering Korean barbecue (grill) or fondue (hotpot). Diners select raw meats, seafood, and vegetables to cook themselves at the table. A convivial and hearty experience.

A refreshing blend of non-alcoholic fruit juices. Sweet and fruity, served chilled.

The bartender's special creation containing alcohol. Flavors vary according to the house recipe.

A classic French aperitif mixing white wine and cassis cream. Sweet, fruity and slightly sweet.

An aromatic Italian vermouth. The white is floral and vanilla-like, the red is richer and more herbal. Served on ice.

Bitter or anise aperitifs. Ricard is a pastis with a licorice flavor, Campari is a red bitter with herbs. Often diluted with water or soda.

Classic spirits served by the shot. Can be drunk neat or with a mixer.

An international pale lager beer. Light, fresh and malty.

A popular Chinese pale lager. Smooth, with a clean malt flavor and a slight hop bitterness. Pairs well with Asian cuisine.

Natural mineral water (still or sparkling). Refreshing and hydrating.

Classic carbonated cola soda. Sweet and caffeinated, served chilled.

French orange soda with pulp. Sparkling and citrusy.

Sweet and floral tropical fruit juice based on lychee. Mild and fragrant.

Classic orange juice. Vitamin-rich and tangy.

Drink based on coconut water or coconut milk. Sweet, creamy and tropical.

Mild soy milk. A creamy and lightly sweetened plant-based drink.

A popular iced Chinese herbal tea. Sweet with herbal notes, known for its refreshing properties.

Creamy drink served cold, based on tea or coffee mixed with milk and sugar.

Iced tea flavored with lemon. Fresh, tangy and sweet.

Hot Chinese tea. Jasmine is floral and fragrant, green tea is vegetal and light. Served hot.

A large carafe of sweet iced tea. Refreshing to accompany the meal.

Hot drinks based on coffee and foamed milk. Rich and comforting.

A small, strong black coffee (espresso) or its decaffeinated version.

Coffee served cold on ice. Refreshing and energizing.

Hot cocktail made with coffee, Irish whiskey, and sugar, topped with cream. Rich and warming.

Dry and fruity Provence rosé wine. Pale color, notes of citrus and red fruits.

A fuller-bodied and more colorful Rhône Valley rosé. Complex aromas of ripe red berries.

Loire rosé wine made from Pinot Noir. Fine, mineral and elegant.

Rich and velvety Bordeaux red wine. Notes of black fruits and spices.

Structured and tannic Bordeaux red wine. Ideal with red meats.

Rhône Valley red wine, generous and spicy. Easy to drink.

Light and fruity Burgundy red wine. Aromas of cherry and undergrowth.

Superior quality Bordeaux red wine. Balanced and round in the mouth.

Beaujolais red wine, fruity and smooth. Notes of small red fruits.

Dry white wine from the Loire. Fresh and briny, perfect with seafood.

Aromatic Alsatian white wine. Floral and mineral notes, dry with good acidity.

Dry and prestigious white wine. Very aromatic, with notes of citrus and flint.

Distilled Chinese liquor flavored with rose. Potent and floral.

Various digestive liqueurs. Calvados (apple), Get 27 (mint) or Marie Brizard anisette.

High-quality aged spirits. French Cognac or premium Scotch Whisky.

Table wine served in a carafe. Simple and convivial.

Prestigious French sparkling wine. Festive, dry and bubbly.

A sweet and fresh Asian dessert. Sweet red beans served in creamy coconut milk.

A colorful and textured dessert. Composed of jellies made from seaweed, jackfruit and palm fruit, often served with coconut milk.

A refreshing and complex dessert drink. A mixture of seeds, beans, and grains in a sweet, iced liquid.

Pieces of ginger cooked in sugar. Piquant, sweet and intense.

Soft candy with peanuts and sesame. Sweet, chewy and fragrant.

Glutinous rice flour balls filled with a sweet paste (often soy or peanut) and rolled in coconut. Served warm and soft.

Peeled lychee fruits served in a light syrup. Sweet, floral and juicy.

Classic frozen dessert consisting of a meringue heart coated with vanilla ice cream and covered with praline hazelnut pieces.

Orange sorbet served inside the whole frozen fruit peel. Playful presentation and fruity taste.

Lemon sorbet served in its frozen peel. Sour and very refreshing.

Coconut ice cream or sorbet served in a coconut shell. Exotic and creamy.

Very fresh ice cream coupe combining mint ice cream and mint liqueur (Get 27), topped with whipped cream.

Gourmet coupe for caramel lovers. Ice cream, rich sauce and whipped cream.

Mixture of ice creams drizzled with anisette liqueur. Sweet and fragrant.

A classic iced coffee dessert. Coffee ice cream drowned in a little cold coffee, topped with whipped cream.

Chocolate version of the Liégeois. Rich chocolate ice cream, chocolate sauce and whipped cream.

A banana cut in half served with three scoops of ice cream (usually vanilla, strawberry, chocolate), sauce and whipped cream.

An elegant and simple dessert. Vanilla ice cream topped with hot chocolate sauce and whipped cream.

Lemon sorbet drizzled with vodka. A fresh and alcoholic digestive dessert.

Assortment of fruity sorbets enhanced with a touch of vodka.

Pastry puffs filled with vanilla ice cream and covered with hot chocolate sauce. Gourmet and textural.

Two scoops of ice cream or sorbet of your choice from a variety of classic and fruity flavors.