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COCKTAIL BAR

The Nolinski Cocktail Bar can be found in the plush, intimate decor of the Grand Salon, offering a selection of signature cocktails devised by Jérémy Bacquet, Creative Director for Evok bars, as well as mocktails, homemade herbal infusions and a selection of light dishes created by Chef Philip Chronopoulos. The piano in the bar may be played for receptions, parties, on-the-spot improvisation or other happenings, as spontaneity and freedom are a part of the Nolinski spirit.

OPENING HOURS :

From 5:00 p.m. Tuesday to Saturday
Pianist from 7:00 p.m. Thursday to Saturday

MENU

Signatures cocktails

Mocktails

Signatures juices

To share

CLEAR BLOODY 19

Guillotine vodka, tomato water, red chilli pepper and celery

GIN ME UP 19

Anaë gin with tahini, dry vermouth

NOT FAMOUS 19

Mahani mezcal, carrot, Aperol, Gauloise yellow

PALOMI 19

Volcan Blanco tequila, lime juice, kiwi soda

NEW CUBAN 19

Eminente rum 3 yo, thyme, rhubarb, champagne

AUTUMN CIPHER 19

Cognac Hennessy, pommeau de Normandie, chestnut, lemon

UMAMI 19

Glenmorangie whisky 12 yo, red shiso, soy, salt

THE MAC 19

Macallan whisky 12 yo double cask, cocoa, vanilla, pommeau de Normandie

VIRGIN COSMO 14

Nolow Botanic n°4, cranberry, Lemon

VIRGIN FIZZ 14

Nolow ginger n° 7, lemon, Fever Tree tonic water

VIRGIN SPRITZ 14

Nolow Bitter n°8, homemade rhubarb syrup, Fever Tree Grapefruit and French Bloom 0.0%

VIRGIN NEGRONI 14

Nolow Botanic n°4, Nolow Amer n°3, Nolow Bitter n°8

VIRGIN NOLINSKI 14

Nolow ginger n°7, passion fruit, vanilla, lemon

VIVIFIANT 13

Banana, orange, strawberry

BIG GREEN 13

Apple, spinach, avocado, cucumber

NOLINSKI RENAISSANCE 13

Lychee, red berries, ginger

Bottarga, olive oil 9

Rosette dry-cured sausage 14

Beef cecina 16

“Coche” cured ham 16

Pâté en croûte with duck foie gras and pistachio 21

Homemade smoked salmon, double cream and toasted bread 24

Daurenki tsar imperial petrossian caviar (50gr) blinis and condiments 175

Croque-monsieur, green salad 20

Chicken and bacon club sandwich 24

Selection of matured cheese 12

Frozen profiteroles, chocolate sauce 15

Chocolate mousse 14

Vanilla crème brulée 14

Seasonal fruit salad 12

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JÉRÉMY BACQUET

Following his training in Parisian institutes of hospitality, Jérémy Bacquet gained recognition as one of France’s best bartenders, being awarded the title of Meilleur Apprenti de France Barman in 2016 and then in 2019, he became Head Bartender at the Brach Paris.

Whilst there, Jérémy created a menu of cocktails and mocktails that reflect his know-how and creativity, which he then developed over the course of his travels. In 2020, he became Head Bartender at the Nolinski Paris and then at Sinner Paris in 2021. Armed with such experience, Jérémy Bacquet is now Creative Director for the Evok Group’s bars, responsible for creating cocktail menus for all its establishments.