Drink and Dine
Laying the table.
Coffee by day, cocktails and a band at night
Le Bar Majorelle
Bar
In the daytime it is a place for a coffee and a book.
In the evening the terrace is lit, the resident band plays and the mixologists take over, and a glass of champagne in the Caroubier corner is the way to begin.
The cocktails travel. For Morocco there is Le Luzy, of 7-year-old rum with a gazelle-horn liqueur and ginger beer. For Italy, a Peperoncello of gin, sweet pepper and Calabrian chilli. For Asia, the Flocons d'Hanami: cherry-blossom green tea shaved to snow, with sake, yuzu, shiso and apple.
The food is Pierre Hermé's take on the Paris café, in small plates to share: a lobster roll, a mini croque with smoked salmon and wasabi, a focaccia with confit tomato. His desserts close it. The Ispahan is rose, raspberry and lychee, and the Plaisir Sucré is hazelnut and milk chocolate.
Kismet Recommends
- Salade de homard
- Gravelax de bar
- Burger de bœuf « à ma façon »
- Tarte tatin de tomates
- Millefeuille Infiniment Vanille
In the evening the terrace is lit, the resident band plays and the mixologists take over, and a glass of champagne in the Caroubier corner is the way to begin.
