BLOOM GARDEN Restaurant & Bar à cocktails

A creamy eggplant puree, combined with the sweetness of banana. Creamy texture and original sweet-savory flavor. Ideal for sharing as a spread on crispy crackers.

A classic dip made from blended chickpeas, enhanced with peanuts for crunch. Smooth texture and nutty flavor. Enjoyed with bread or vegetable sticks.

Fried cod fritters, enhanced with aromatic herbs. Crispy on the outside and soft on the inside. A flavorful Antillean specialty, perfect for an aperitif.

Tender pieces of breaded and fried beef cheek. Accompanied by a citrus note and an original coffee vinaigrette. A bold mix of crispy and melting textures.

Fresh asparagus served with an exotic touch of passion fruit and a floral salad. Mild and fragrant honey and pollen dressing. A light and spring-like starter.

A play on pea textures, with a floral note of rose. The acidity of raspberry awakens the sweetness of the dish. A refined and colorful vegetarian plate.

Finely sliced raw beef, aged for more flavor, served with a soy-marinated egg. Enhanced by the spiciness of wasabi and spicy chips. Melting texture and intense umami flavors.

Oysters baked with a floral note of elderflower. Accompanied by smoked Morteau sausage and leek. A flavorful and sophisticated land-and-sea combination.

Sautéed morel mushrooms served with seasonal vegetables. Drizzled with a rich, reduced sauce. A vegetarian dish with intense forest floor flavors.

White fish fillet cooked with sage, served with a saffron fish soup. Enhanced with gingerbread croutons for a sweet-spicy touch. Tender flesh and aromatic marine flavors.

Lamb shoulder cooked for a long time until tender, served with an oriental spiced jus. Accompanied by semolina and vegetables. A hearty and fragrant dish, inspired by Maghrebi cuisine.

Creamy Italian rice served with smoked fish (haddock) marinated in Japanese citrus. Clementine sauce adds fruity freshness. A balance between the richness of the risotto and the acidity of the citrus.

Small, moist almond and pistachio cake, topped with a light cream. Paired with the bitterness of grapefruit and the citrus notes of Timut pepper. A delicate and fragrant dessert.

Revisited caramelized apple tart, served with a refreshing lemon sorbet. Accompanied by a light mousse and crunchy meringue. A play of hot-cold and sweet-tart textures.

Intense chocolate tart with an airy texture, served warm. Accompanied by original vanilla ice cream flavored with mild olive oil. For dark chocolate lovers.

Creamy custard with a floral jasmine scent, topped with a layer of caramelized sugar. Served with a strawberry sorbet with a hint of vinegar. A surprising and delicate dessert.

A tangy cocktail based on French gin. It surprises with its marine notes of seaweed and the floral sweetness of elderflower. Fresh, lively, and elegant.

A gourmet cocktail mixing vodka, coffee, and green tea. The texture is softened by an almond and argan milk emulsion. Complex flavors between roasting and vegetal freshness.

A very vegetal version of the Spritz, lengthened with Champagne. Flavored with fresh herbs like coriander and dill. Sparkling, herbaceous, and refreshing.

A Negroni-style cocktail, characterized by its bitterness. Enhanced with Penja pepper for a spicy note. Ideal for an aperitif.

A revisited Whisky Sour with a whisky smoked with seaweed. The acidity of lemon and elderflower balance the iodized and peaty notes. A cocktail with character.

A powerful cocktail highlighting Bourbon Pointu coffee. It combines a sparkling infusion of cascara (coffee cherry pulp) with a cherry eau-de-vie. Fruity and intense flavors.

A sparkling, colorful non-alcoholic drink thanks to spirulina. Fresh combination of lemon and elderflower. Thirst-quenching and healthy.

Gourmet mocktail with oriental flavors of mint tea and spices. Creamy texture thanks to almond milk. Sweet and comforting.

A very fresh sparkling drink with aromatic herbs. Mix of coriander, dill, and mint. Light and herbaceous.

Mocktail playing on the natural bitterness of gentian. Enhanced with notes of spices, pepper, and rose. A sophisticated alternative to alcoholic bitter cocktails.

Inspired by the classic Ispahan flavor combination. Floral and fruity mix of rose, lychee, and raspberry. Sweet, fragrant, and elegant.

Sparkling drink based on cascara infusion (the dried skin of the coffee cherry). Notes of red fruits and elderflower. Original and fruity.