Terrasse Bercy

Light American blonde beer or a mix of beer and lemonade. Mild and refreshing taste. Ideal for quenching thirst.

Belgian abbey beer. The classic version is golden and malty, the Ruby is with red fruits. Rich and slightly sweet flavor.

Belgian white beer with notes of citrus and coriander. Cloudy and pale. Very refreshing and slightly tart.

Classic beer cocktails mixed with syrup (grenadine for Monaco/Tango, lemon for Twist). Sweet and popular brasserie drink.

Beer mixed with Picon liqueur (bitter orange) or peach syrup. Adds a fruity and aromatic note to the beer.

Typically French aniseed liqueurs. Served with a carafe of fresh water for dilution. Pronounced licorice and anise flavor.

Portuguese fortified wine. Dark red, sweet, and high in alcohol. To be sipped slowly as an aperitif.

Italian vermouth flavored with herbs. Available in red (sweet), white (vanilla), or dry. Served chilled, sometimes with a lemon twist.

Classic French cocktail made with white wine and crème de cassis. Sweet, fruity, and slightly sugary.

Elegant variation of the Kir using Champagne instead of white wine. Sparkling, refined, and festive.

Glass of Duval Leroy Brut Champagne. Fine bubbles, freshness, and elegance. Ideal for celebrating or starting the meal.

Refreshing Cuban cocktail based on white rum, mint, lime, and sparkling water. Perfect balance between sweet, sour, and minty.

Fruity variations of the classic mojito. Addition of fruit puree (kiwi, mango, or strawberry) for a sweeter, more exotic touch.

Tangy and fruity signature cocktail. Vodka base enhanced by the freshness of kiwi and apple.

Revisited Brazilian cocktail. Cachaça (cane spirit) meets the sweetness of mango and the acidity of lime.

Sparkling and elegant blend. The freshness of champagne combined with the sweet taste of strawberries.

Classic tiki cocktail. Potent and tropical, blending rum and fruit juices for an exotic and sweet flavor.

Luxurious version of the Italian Spritz. Bitter and orangey Aperol is lengthened with Champagne instead of Prosecco.

Alcohol-free version of the Piña Colada. Creamy, tropical, and sweet, blending coconut and pineapple.

Alcohol-free Mojito. Refreshing with mint and lime, available in several fruity flavors.

Languedoc red wine. Red fruit aromas, spicy and structured. Pairs well with meats.

Classic Bordeaux red wine. Balanced with soft tannins. A versatile choice for the meal.

Loire red wine (Cabernet Franc). Fruity, light, and easy to drink. Aromas of raspberry and violet.

Rhône Valley red wine (Syrah). Powerful, spicy with notes of pepper and black fruits. Robust and elegant.

Burgundy red wine (Pinot Noir). Elegant with notes of fresh red fruits. Fine tannins.

Prestigious white wine from the Rhône (Viognier). Intense aromas of apricot, peach, and white flowers. Rich and creamy.

Grand white wine from the Rhône Valley. Complex, rich, and aromatic. Notes of white-fleshed fruits and sweet spices.

Prestigious Bordeaux red wine. Aromas of blackberry, raspberry, and cherry. Round and silky palate.

Classic meal salad. Warm melted goat cheese toasts served on a bed of lettuce with cured ham and egg.

Interpretation of the Caesar salad. Crispy breaded chicken, parmesan cheese, and raisins on romaine lettuce.

Fresh and crunchy Asian-inspired salad. Slices of marinated beef served with raw vegetables and a flavorful dressing.

Traditional French breakfast. Includes a hot drink, fresh juice, and viennoiseries (croissant, buttered bread).

Hearty breakfast. Includes the French formula plus a choice of eggs (fried or omelette) with your choice of garnish.

Exotic twist on the classic tarte tatin. Caramelized mangoes on puff pastry, served with a scoop of passion fruit sorbet.

Creamy Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Rich chocolate cake with a molten center. Served warm with a scoop of cold vanilla ice cream for contrast.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar. A French classic.

Brioche dipped in a milk-egg mixture and pan-fried. Served warm with fresh fruit and sorbet.

Artisanal ice creams and sorbets. Choice of classic or fruity flavors. Served in a sundae.

Classic ice cream sundae made with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Iced coffee dessert. Coffee ice cream drizzled with hot espresso, served with whipped cream.