Aperitif
Frequently eaten after a toast, in keeping with tradition, the aperitif usually consists of herbal drinks known for their aperitif properties, such as anise or gentian.
Lutèce
Unlike Aperol, the composition of Lutèce is natural: the drink was created on a gentian base, combined with real fruits, herbs and plants.
4cl
8€
Ricard
An aniseed and liquorice aperitif, created by Paul Ricard from Marseille in 1932.
4cl
3,5€
Campari
Campari is a bittersweet Italian alcoholic liqueur, considered an aperitif, obtained from the infusion of herbs and fruits in alcohol and water.
4cl
8€
Jagermeister
Jägermeister is a German digestive made from 56 herbs and spices. Developed in 1934.
4cl
8€
Amaro Erbe Vecchio Del Piemonte
Amaro is an Italian herbal liqueur commonly consumed as an after-dinner digestive. It generally has a bittersweet flavor.
4cl
8€
Cynar
Cynar is an Italian bitter aperitif of the amaro variety. It is composed of 13 herbs and plants, among which the artichoke predominates, from which the drink takes its name.
4cl
8€