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MENU

Ice Cream & Sorbets

With "pressurized cream"

Without "pressurized cream"

Coupe Exotique – €12.00
Lime sorbet, pineapple sorbet, passion fruit sorbet, coconut ice cream, topped with Malibu

Coupe Mambo – €12.00
Coconut ice cream, lime sorbet, banana slices, orange slices, homemade chocolate sauce

Coupe Aurore – €7.50
Vanilla & pistachio ice cream, homemade chocolate sauce

Sundae Fraise – €7.50
Vanilla & strawberry ice cream, raspberry syrup

Coupe Pirate – €7.50
Rum raisin & coffee ice cream, coffee sauce

Dame Blanche – €7.50
Vanilla ice cream, homemade chocolate sauce

Coupe Corrézienne – €9.50
Rum raisin & vanilla ice cream, chestnut cream, walnut kernels

Banana Split – €9.50
Fresh banana, vanilla, strawberry & pistachio ice cream, homemade chocolate sauce

Caramel Liégeois – €8.80
Caramel ice cream, homemade caramel with Île de Ré Fleur de Sel

Café Liégeois – €7.50
Coffee ice cream topped with coffee sauce

Chocolat Liégeois – €7.50
Chocolate ice cream topped with homemade chocolate sauce

Coupe Dijonnaise – €9.50
Blackcurrant sorbet topped with Crème de Cassis

Coupe Passion Champagne – €9.50
Passion fruit sorbet topped with Brut Champagne

Coupe Troïka – €9.50
Lime sorbet topped with Vodka

Ice Cream Scoops
1 scoop – €2.80
2 scoops – €4.80
3 scoops – €5.80

Extra “Pressurized Cream” or Additional Scoop – €1.50

Ice Cream Flavors
Vanilla, Chocolate, Salted Butter Caramel, Pistachio, Coffee, Coconut, Rum Raisin

Sorbet Flavors
Blackcurrant, Lime, Strawberry, Passion Fruit, Pineapple

*Any menu modifications may incur an additional charge.

Water carafes are available upon request for dining customers.

Our greatest reward

- NEW OPENING HOURS -

November and December 2025

Dear Guests,

Starting Sunday, November 16, 2025,
the Bistrot-Crêperie will be open from 10:00 AM to 6:00 PM.

The hotel will be closed until the end of March, for renovations as it is every winter.

There will be an exceptional closure of the entire establishment
on Tuesday, November 25, 2025.

The entire Colonnes team looks forward to seeing you from mid-March 2026

Thank you for your understanding.