Kima Bagnolet

A classic sweet and sour cocktail prepared here with white and red Martini and Campari. It offers a refreshing balance between bitterness and herbaceous notes. · Ideal to whet your appetite before the meal.

A festive and fruity cocktail mixing the sweetness of raspberry cream with the character of gin and the effervescence of champagne. · Sweet and sparkling flavor.

An elegant variation of the Pimm's cocktail, enhanced by champagne and gin. A drink with notes of citrus and sweet spices. · Very refreshing.

Traditional French Antilles drink made with white agricultural rum, cane sugar syrup, and lime. It's a short, strong, and very aromatic cocktail. · To be savored slowly.

Bitter Italian liqueur (Campari) served lengthened with orange juice for a sweet touch or tonic for more bitterness and fizz. · Characteristic bright red color and distinctive taste.

World-renowned French sparkling wine. Served by the glass for a festive and elegant tasting. · Fine bubbles and refined flavor.

Daily menu served at lunchtime, offering a choice of dishes from the board (salmon tartare, cod, etc.). Allows you to compose your meal in 2 or 3 courses. · An economical option to enjoy seasonal cuisine.

Pieces of chicken slow-cooked in sauce, served with Venere rice (whole black rice with a hazelnut flavor). · A warm and comforting dish served with a coffee.

Pan-seared duck foie gras, crispy on the outside and melting on the inside. Accompanied by a sweet and sour onion condiment and soft brioche bread. · A rich and luxurious starter.

Egg cooked without its shell in simmering water to keep the yolk runny. Served coated with a cream made with seasonal ingredients. · Silky texture and delicate taste.

Tender pieces of octopus served fresh in a salad, enhanced with blood orange segments for acidity and aromatic herbs. · A light and fresh starter with marine flavors.

Creamy Italian rice dish cooked slowly, garnished with mushrooms and asparagus. Prepared without animal products. · Creamy texture and vegetal flavors.

Varied composition of vegetables and plant-based preparations according to the chef's inspiration and market products. · A healthy and colorful dish.

Noble cut of Charolais beef, tender and lean, served with thick sweet potato fries and a reduced meat jus. · Savor the tender meat with the sweetness of the accompaniments.

Superior quality free-range chicken breast (Label Rouge), served with a smooth carrot puree and green vegetables. · A balanced dish with tender flesh.

Thick fillet of white fish with flaky flesh, accompanied by mashed potatoes flavored with seaweed. · Sweet marine flavors and melting texture.

Selection of aged cheeses served before the sweet dessert. Often accompanied by bread. · To end the meal on a savory and milky note.

Fruit dessert (rhubarb and strawberry) baked under a layer of crispy crumble topping. Served with an original pea and pistachio sorbet. · Hot-cold contrast and a mix of crunchy and melting textures.

An espresso coffee served with an assortment of several small miniature desserts. · Perfect for tasting everything without choosing just one dessert.