B.A.BA Pigalle

A floral and fruity cocktail based on gin and elderflower liqueur. Mint and lemon provide freshness, complemented by the sweetness of apple. To be enjoyed well chilled.

An exotic and floral blend based on white rum. Violet and blackberry give a sweet and colorful touch, balanced by lime. Refreshing and fragrant.

A rich and creamy cocktail blending whisky with almond liqueur. Egg white creates a silky foam, enhanced by the bitterness of orange. Complex and textured flavor.

Tropical cocktail based on amber rum and passion fruit. Foamy texture thanks to egg white and a slightly spicy finish from Angostura. Exotic and tangy taste.

A very fresh and herbaceous cocktail combining gin, cucumber, and basil. Ginger adds a slight spicy kick. Ideal for quenching thirst.

Cocktail with vodka infused with hibiscus floral notes. Mixed with orange liqueur and cranberry juice for a fruity and tangy flavor. Served chilled.

Iconic Cuban cocktail based on rum, lime, fresh mint, and sparkling water. Fresh, sweet, and tangy taste. Served with crushed ice.

Popular Italian aperitif based on prosecco, bitters (like Aperol or Campari), and sparkling water. Sweet-bitter and sparkling flavor. Served with an orange slice.

Cocktail based on vodka, ginger beer, and lime. Spicy and refreshing flavor. Traditionally served in a copper mug.

Brazil's national cocktail made with cachaça (sugarcane spirit), sugar, and lime. Strong, sweet, and tangy taste. Served with lots of ice.

Elegant cocktail based on vodka, triple sec, cranberry juice, and lime. Fruity and slightly tangy flavor. Served without ice in a martini glass.

A timeless classic made with whisky (often bourbon or rye), sugar, and bitters. Strong taste highlighting the whisky's aromas. Served on a large ice cube.

Sophisticated cocktail made with whisky, red vermouth, and bitters. Rich, herbal, and slightly sweet flavor. Often garnished with a maraschino cherry.

Light and refreshing Mexican blonde beer. Traditionally served with a lime wedge in the neck. Ideal in hot weather.

Quality Italian blonde beer. Balanced flavor, slightly malty with moderate bitterness. Smooth and pleasant texture.

Popular drink from northern France mixing blonde beer with Picon (bitter orange liqueur). Unique orange and herbal flavor with the body of the beer.

Provençal purée of green olives, capers, and olive oil. Salty and fragrant flavor. Served on toast or with vegetable sticks.

Hard-boiled eggs cut in half, with the yolk mixed with mayonnaise and herbs, then returned to the white. Bistro cuisine classic. Creamy texture and savory taste.

Spicy dry sausage made with beef from the Aubrac breed. Rich and slightly smoky flavor with paprika notes. Perfect for snacking.

Thin slices of raw ham aged for 12 months. Melting texture and delicate salty flavor. Served in chiffonade for an aperitif.

Raw salmon marinated in salt, sugar, and dill. Served with a horseradish-spiked cream. Silky texture and fresh taste typical of Nordic cuisine.

Raw white fish marinated in lime juice with spices. The marinade lightly 'cooks' the fish. Very fresh, tangy, and slightly spicy taste.

Surf and turf combination of tender squid and spicy chorizo. The chorizo fat flavors the squid. Rich flavor and interesting texture.

Fresh Italian spun-paste cheese with a creamy heart. Served with thin slices of beetroot. Contrast between the milky sweetness of the cheese and the earthy taste of the beetroot.

Vegetarian rolls stuffed with seasonal vegetables. Probably served cold or warm. Light and fresh option.

Crispy triangular pastries stuffed with a beef bourguignon filling (beef stewed in red wine). Original fusion of Indian and French cuisine. Crispy outside, melting inside.

Breaded and fried beef bites. Crispy golden exterior, tender and flavorful interior. To be eaten hot, often with fingers.

Assortment of artisanal cured meats from Auvergne (saucisson, ham, terrine). Rustic and authentic flavors. Ideal for sharing with bread.

Assortment of four regional cheeses (cow, sheep, goat). Offers a variety of textures and tastes, from mild to full-bodied. Served with bread.

Classic French dessert made of poached meringue floating on vanilla custard. Drizzled with caramel and often slivered almonds. Light and sweet.

Individual chocolate cake with a molten or flowing center. Intense cocoa flavor. Rich and decadent texture, often served warm.

A dessert probably in the form of a verrine or small portion, rich in sweet flavors. May include cream, chocolate, or fruit. A sweet end to the meal.

Dry white wine from the southwest of France. Colombard grape variety offering great aromatic freshness. Lively citrus notes and a clean finish.

Sweet but balanced white wine with good acidity. Rich exotic fruit aromas. Perfect as an aperitif or with dessert.

Loire white wine made from Sauvignon Blanc. Floral and citrus aromas. Lively and refreshing palate.

White wine from the Gard region aged in prestigious oak barrels. Blend of Vermentino and Roussanne. Complex, structured wine with woody notes.

Renowned white wine from the Loire Valley. 100% Sauvignon Blanc. Elegant, mineral with great freshness and citrus notes.

Great white Burgundy wine made from Chardonnay. Slightly creamy (buttery) texture balanced by typical mineral acidity. Refined.

Light rosé from Languedoc. Pale color, dry and fruity taste. Ideal thirst-quenching wine for summer.

High-quality Provence rosé (Cru Classé). More complex and structured than a standard rosé, with spicy notes. Elegant and gastronomic.

Light and fruity red wine from the Gard region. Low in alcohol, highlighting fresh red fruits. Easy to drink.

A Cru from Beaujolais made from Gamay. Supple and fruity red wine, dominated by strawberry notes. Light tannins.

Natural (unsulfured) red wine from the Rhône Valley. Pure fruity, spicy, and vibrant. Suitable for vegan diets.

Classic Bordeaux red wine. Structured with aromas of black fruits and sweet spices from oak aging. Robust and elegant.

Refined Burgundy red wine. Pinot Noir offers aromas of cherry and red fruits. Silky and delicate palate.