Indulge Your Palate
Indulge Your Palate
Enjoy a taste of Paris at Colette Bar & Bistro, a critically acclaimed restaurant where three generations of diners have devotedly turned for delectable, affordable French regional cuisine. Savor a delicious menu that includes coq au vin, cassoulet, steak frites, profiteroles, crème brulée and freshly baked baguettes. Indulge in eggs Benedict and French onion soup - our most popular selections for the last 30 years.
Explore the tantalizing menu options available throughout the day at Colette Bar & Bistro:
- BREAKFAST
CLOSE- BREAKFAST SATURDAY
CLOSE- BREAKFAST SUNDAY
CLOSE- LUNCH
CLOSE| escargot bourguignon, garlic butter |
12 |
Enjoy classic French cuisine with a modern twist at Colette bar and bistro. This award-winning Bloomington restaurant features superb culinary delights and a unique cheese list. Enjoy a lunch at Colette bar and bistro, our early-1900s, Parisian-style brasserie, which also boasts an amazing wine list. For the food connoisseurs, we have created the “30 minute taste of paris”, a unique and affordable concept allowing guests to sample all courses served on one plate, from appetizer to dessert. Bon appétit!
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| local goat cheese crostini, basil oil |
1.25 each |
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| finest beef carpaccio crostini warm buffalo mozzarella, sauce vierge |
1.50 each |
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| mussels steamed with coconut milk, lemongrass, thai basil & red pepper |
11 |
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| jars of méditerrannée italian bruschetta, roasted bell pepper hummus, olive tapenade |
8 |
30 minute taste of paris19
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| Colette famous french onion soup |
8 |
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| gazpacho traditional chilled tomato soup |
6 |
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| soupe du jour |
7 |
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| salade maison mixed green salad, tarragon dressing |
7 |
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| add grilled steak |
8 |
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| cobb salad |
13 |
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| niçoise salad, ahi tuna |
15 |
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| caesar salad add grilled chicken add shrimp add grilled salmon |
8 5 6 8 |
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| salmon “bellevue” salad cold poached salmon, mixed greens |
14 |
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| spicy chicken & mango salad, salted peanuts |
13 |
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| goat cheese & asparagus salad, truffle dressing all sandwiches are served with a choice of french fries, homemade chips or house salad black angus burger, onion compote & caramelized brie club sandwich roasted turkey and applewood smoked bacon croque monsieur, country bread Colette bar & bistro sandwich braised beef, roquefort cheese, onion compote char grilled vegetables & mozzarella wrap spinach tortilla, cilantro aioli grilled chicken sandwich focaccia bread, shallot & herb mayonnaise, pepper jack cheese quiche lorraine, green salad sea scallops bacon-wrapped, cauliflower panna cotta & lime vinaigrette flank steak grilled, polenta, asparagus & truffle salad tagliatelle basil pesto & parmesan add garlic shrimp add grilled salmon beef bourguignon pearl onions, mushrooms, mashed potatoe |
15 14 12 11 13 9 12 13 19 19.5 11 6 8 24 |
petit bistro
13
served with green salad
Colette bar & bistro sandwich
sautéed asparagus *Meat may be cooked to order. Consuming raw or 0undercookedmeats, poultry, seafood, shell fish or eggs may in crease your risk of foodborne illness. |
5 each |
wine selection |
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wines of exception |
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Dom Pérignon,France – 365 Blanc de Blancs, Fr ance _ 460
Laurent Perrier Brut, France (375ml) _ 80
Light & Fresh
Selection, California 9 33
Cellar Selection, California 9 36 |
champagne B
Crystal Roederer, Champagne, France 480 |
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Vibrant & Crisp Macon-Villages, France 13 63 Chardonnay Folie à Deux,
Napa Valley, California 12 53
California 11 48
California 11 48 Salvard, Cheverny, Loire, France 12 54 |
wine flights
three glasses of 2.5 oz each, |
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Rich & Elegant
Monterey, California 17 78
Alsace,France 19 88
Rothschild, Bordeaux, France 13 60 Gott,Napa Valley, California 11 47 |
sparkling celebration 25 Taittinger Brut La Française, France Domaine Chandon Brut, California Domaine Chandon Rosé, California |
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Organic
Valley, California 12 60
Languedoc, France 8 40
Whispering Angel, France 16 75 |
white from California |
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Light & Easy
Cellar Selection, California 9 36
Argentina 11 45
Selection, California 9 33
Bin 555, Australia 9 32
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whites from France |
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Côtes du Rhône, France 10 42
Puy de Dôme, France 12 53 |
reds from Americas |
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Napa Valley, California 16 74
Morgon, France 20 95
Rothschild, Bordeaux, France 13 60
Napa Valley, California – 120
Dress, California 11 50
de Riscal "Proximo", Rioja, Spain 10 43 |
reds from France |
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- DINNER
CLOSE découverte |
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tradition |
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| soupe du jour le saumon fumé smoked salmon carpaccio, lemon and dillcrème fraîche heirloom tomato prepared as a tartare, kalamata olives and feta cheese |
7 15 12 |
Colette famous french onion soup authentic provençale fish soup parmesan, saffron aïoli charcuterie (serves two) prosciutto, saucisson sec, garlic sausage, country paté, cornichons, dijon mustard |
8 8 18 |
| cheese ritual 3 from Chef Mark’s cheese selection 5 from Chef Mark’s cheese selection salade maison mixed green salad, marinated vegetables, tarragon dressing salade de chèvre
melba toast, pepper coulis atlantic salmon pan seared, mascarpone risotto, lemon and vanilla sauce alaskan halibut traditional ratatouille, sauce vierge |
10 16 12 9 13 26 28 |
escargots bourguignons, garlic butter moules marinières mussels in a white wine sauce quiche lorraine green salad, tarragon dressing tuna niçoise salad, dijon mustard dressing green beans, olives, purple potato, boiled egg belgian endives blue cheese, dijon vinaigrette pâtes macaroni & widmer’s cheddar, wild mushroom, black truffle, egg yolk bouillabaisse marseillaise asparagus risotto, truffle oil |
12 11 13 15 11 16 28 16 |
| chilean seabass pan seared chilean seabass, lobster cake, saffron sauce sea scallops pan seared, butternut squash purée, homemade gremolata, lemon yogurt |
35 25 |
entrecôte 12 oz ribeye steak, garlic and parsley butter, french fries the following “tradition” entrées include one garniture of your choice: beef bourguignon coq au vin |
29 24 18 |
| pork roasted duroc pork tenderloin, braised minnesota wild rice, dijon mustard sauce lamb roasted lamb sirloin, goat cheese bonbon, black olive mash potatoes, basil oil |
26 29 |
grilled 8 oz sterling silver filet mignon |
33 |
taste of paris26 all dishes served together on a four compartment plate choice of appetizer smoked salmon carpaccio, lemon and dill crème fraîche Colette famous french onion soup Chef Mark’s cheese duet choice of salad Sofitel salade maison, baby vegetables, tarragon dressingheirloom tomato tartare, kalamata olives, feta cheese salade de chèvre, melba toast, pepper coulis choice of entrée sea scallop, butternut squash purée, gremolata, lemon yogurt beef bourguignon roasted duroc pork tenderloin, wild rice, dijon mustard sauce choice of dessert chocolate & basil red fruit panacotta vanilla crème brulée |
sauce au poivre seasonal vegetables mascarpone risotto french fries green salad sautéed asparagus baby spinach à la crème mashed potatoes ratatouille (additional garniture 5) |
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| *Meat may be cooked to order. Consuming raw or undercooked meats, poultry,seafood, shellfish or eggs may increase your risk of foodborne illness. |
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wine selection |
wines of exception |
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| G B |
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| Dom Pérignon, France Laurent Perrier Brut, France Tattinger, Brut La Française, France Taittinger, Comtes de Champagne Blanc de Blancs, France Laurent Perrier Brut, France (375 ml) Domaine Chandon Brut, California Verichon & Clark Brut, France Domaine Chandon Rosé, California Taittinger Brut Prestige Rosé, France light & fresh Chardonnay Callaway, Cellar Selection, California Chardonnay Trinity Oaks, California Pinot Grigio Estancia, California Riesling SeaGlass, Monterey, California Sauvignon Blanc Callaway, Cellar Selection, California White Zinfandel Montevina, California |
– 365 _ 135 28 150 _ 460 _ 80 14 75 9 38 15 85 35 185 9 33 8 29 11 50 10 45 9 36 8 29 |
champagne Crystal Roederer, Champagne, France blanc Corton Charlemagne, Grand Cru, France rouge Château Aney, Haut-Médoc Château Vignot, Grand Cru St-Émilion Château Bastide Dauzac, Margaux Louis Jadot, Pommard Louis Jadot, Gevrey-Chambertin Louis Jadot, Vosne Romanée Opus One, California wine flightsthree glasses of 2.5 oz each, to discover our wine selection |
480 250 145 195 175 165 185 145 380 |
| vibrant & crisp Chardonnay Louis Jadot, Macon-Villages, France Chardonnay Folie à Deux, Napa Valley, California Pinot Grigio Little Black Dress, California Riesling Trimbach, Alsace, France Sauvignon Blanc Little Black Dress, California Sauvignon Blanc Domaine du Salvard, Cheverny, Loire, France Viognier Domaine de Gournier, Costières de Nîmes, France rich & elegant Chardonnay Montes Alpha, Chile Chardonnay Louis Jadot, Pouilly-Fuissé, France Chardonnay La Crèma, Monterey, California Gewürztraminer Trimbach, Alsace, France Sauvignon Blanc Domaine Baron de Rothschild, Bordeaux, France Sauvignon Blanc Joel Gott,Napa Valley, California White Grenache Delas Frères, Côtes du Rhône, France |
13 63 12 53 11 48 16 74 11 48 12 54 10 41 – 87 – 90 17 78 19 88 13 60 11 47 10 44 |
sparkling celebration 25 Taittinger Brut La Française, France Domaine Chandon Brut, California Domaine Chandon Rosé, California white from California 16 Chardonnay, La Crèma, Monterey Riesling, SeaGlass, Monterey Chardonnay, Callaway, Cellar Selectio |
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| organic Chardonnay Redwood Valley, California light & fresh Cinsault Domaine Sainte Eugénie, Languedoc, France Grenache Château d'Esclans, Whispering Angel, France light & easy Cabernet Sauv. Callaway, Cellar Selection, California Malbec Santa Julia, Mendoza, Argentina Merlot Callaway, Cellar Selection, California Pinot Noir Trinity Oaks, California Shiraz Wyndham Estate Shiraz, Bin 555, Australia Shiraz Côtes du Ventoux, Delas Frères, France soft & smooth Cabernet Sauv. Trinity Oaks, California Cabernet Sauv. Kaiken, Argentina Grenache Parallèle 45, Jaboulet, Côtes du Rhône, France Merlot Trinity Oaks, California Pinot Noir The Seeker, Puy de Dôme, France Pinot Noir Poppy, California rich & attractive Cabernet Sauv. Joel Gott "815", Napa Valley, California Gamay Château des Jacques, Morgon, France Merlot Domaine Baron de Rothschild, Bordeaux, France Pinot Noir Domaine Carneros, Napa Valley, California Pinot Noir Little Black Dress, California Tempranillo Marques de Riscal "Proximo", Rioja, Spain Zinfandel Ravenswood, California organic Cabernet Redwood Valley, California |
12 60 8 40 16 75 9 36 11 45 9 33 8 29 9 32 10 44 8 29 12 48 10 42 8 29 12 53 11 52 16 74 20 95 13 60 – 120 11 50 10 43 12 5 12 60 |
whites from France 18 Riesling, Trimbach, Alsace Sauvignon Blanc, Dom. Bar. de Rothschild, Bordeaux White Grenache, Delas Frères, Côtes du Rhône reds from Americas 18 Pinot Noir, Poppy, California Malbec, Santa Julia, Mendoza, Argentina Zinfandel, Ravenswood, California reds from France 21 Parallèle 45, Jaboulet, Côtes du Rhône Domaine Baron de Rothschild, Bordeaux Shiraz, Côtes du Ventoux, Delas Frères, Franc |
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- DESSERT
CLOSE| le chocolat white chocolate and popcorn truffle, dark chocolate truffle, dark chocolate beignet, light chocolate milk shake and ganache |
7 |
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| le café tiramisu, opéra and semi freddo la pomme apple gelée, mini madeleines and apple crisp la noix de coco coconut panacotta, mango compote |
6 5 5 |
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| la crème brulée vanilla infused cheesecake lollipops vanilla and raspberry cheesecake |
6 6 |
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| chocolate and basil chocolate mousse, basil crème brulée red fruit panacotta (120 cal) |
7 4 |
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| Taylor Flag, Ruby Port Taylor Flag, Tawny Port Taylor Flag, 20 years Taylor Flag, 30 years |
8 10 14 18 |
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| Muscat de Beaumes-de-Venise Domaine de Beaumalric, France Pot of Harney & Sons Tea earl grey, english breakfast, darjeeling, orange pekoe, japanese sencha, french chamomile or decaf ceylon Lavazza French roast coffee regular or decaffeinated |
32 4 3.50 |
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| Espresso Café au lait Latte Cappuccino |
4 4 4 4 |
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- SATURDAY BRUNCH
CLOSE| escargot bourguignon, garlic butter |
12 |
Enjoy classic French cuisine with a modern twist at Colette bar and bistro. This award- winning Bloo mington restaurant features superb culinary delights and a unique cheese list. Enjoy a brunch at Colette bar and bistro, our early -1900s, Parisian- style brasserie, which also boasts an amazing wine list. For the food connoi sseurs, we have created the “petit bistro ”, a uniqueand affordable concept allowing guests to sample two courses served on one plate. |
|
| local goat cheese crostini, basil oil |
1.25 each |
||
| finest beef carpaccio crostini warm buffalo mozzarella, sauce vierge |
1.50 each |
||
| mussels steamed with coconut milk, lemongrass, thai basil & red pepper |
11 |
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| jarsofméditerrannée italian bruschetta, roasted bell pepper hummus, olive tapenade Colette famous french onion soup gazpacho traditional chilled tomato soup soupe du jour salade maison mixed green salad, tarragon dressing add grilled steak cobb salad chilled half ruby red grapefruit caesar salad add grilled chicken add shrimp add grilled salmon salmon “bellevue” salad cold poached salmon, mixed greens spicy chicken & mango salad, salted peanuts goat cheese & asparagus salad, truffle dressing all sandwiches are served with a choice of french fries, homemade chips or house salad black angus burger, onion compote & caramelized brie club sandwich roasted turkey and applewood smoked bacon |
8 8 6 7 7 8 13 15 8 5 6 8 14 13 15 14 12 |
Saturday brunchauthentic eggs benedict 14 poached eggs, canadian bacon, english muffin, topped with h ollandaise salmon benedict 16 poachedeggs,smoked atlantic salmon, toasted brioche , topped with hollandaise crab cake benedict 16 poached eggs, maryland crab cakes, english muffin ,topped with hollandaise florentine benedict 12 poached eggs, baby spinach leaves, english muffin, topped with hollandaise crêpes “bonne maman” 12 granny smith apple marmalade,fresh berries salmon crêpes 14 french cr ê pes,smoked salmon, dill crème fraiche ham crêpes 14 french crêpes, ham,scrambled eggs, cheese,served with crispy potatoes |
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| croque monsieur, country bread Colette bar & bistro sandwich braised beef, roquefort cheese, onion compote char grilled vegetables & mozzarella wrap spinach tortilla, cilantro aioli grilled chicken sandwich focaccia bread, shallot & herb mayonnaise, pepper jack cheese quiche lorraine, green salad sea scallops bacon-wrapped, cauliflower panna cotta & lime vinaigrette flank steak grilled, polenta, asparagus & truffle salad tagliatelle basil pesto & parmesan |
11 13 9 12 13 19 19.5 11 |
petit bistro
13
served with green salad
Colette bar & bistro sandwich |
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| add garlic shrimp add grilled salmon beef bourguignon pearl onions, mushrooms, mashed potatoes |
6 8 24 |
sautéed asparagus mashed potatoes french fries green salad penne pasta |
5 each |
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*Meat may be cooked to order. Consuming raw or undercookedmeats,poultry,seafood, shell fish or eggs may in crease your risk of food borne illness. |
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wine selection |
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wines of exception |
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G B
de Blancs, Fr ance _ 460 Light & Fresh Chardonnay Callaway, Cellar Selection, California 9 33
Chardonnay Trinity Oaks, California 8 29
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champagne B
Crystal Roederer, Champagne, France 480 |
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Vibrant & Crisp
Chardonnay Folie à Deux, Napa Valley, California 12 53 Loire, France 12 54 |
wine flights
three glasses of 2.5 oz each, |
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| Rich & Elegant
Chardonnay Montes Alpha, Chile – 87
Bordeaux, France 13 60 |
sparkling celebration 25 Taittinger Brut La Française, France Domaine Chandon Brut, California Domaine Chandon Rosé, California |
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| Organic
Chardonnay Redwood Valley, California 12 60
Cinsault Domaine Sainte Eugénie, Languedoc, France 8 40 |
white from California |
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Light & Easy
Malbec Santa Julia, Mendoza, Argentina 11 45 |
whites from France |
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reds from Americas |
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reds from France |
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- PETITE MARCHE ORDER FORM
CLOSE- OFFSITE CATERING MENU
CLOSE S O F I T E LLUXURY HOTEL |
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| Lunch Option 1 - $15 each |
Off-Site Breakfast and Lunch Menu |
Lunch Option 3 - $25 each |
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Choice of one starter: |
Lunch Option 2 - $19 each
Choice of one starter: |
Choice of one starter:
~ Charcuterie and Fromage |
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Choice of one entrée: |
Choice of one entrée: |
Choice of one entrée: |
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Choice of one dessert: |
Choice of one dessert: |
Choice of one dessert:
a fresh fruit platter, |
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Beverages $85 serves 25 people |
Option 2 served with homemade chips and |
**Additional menu items available.Call for details.Delivery fee applies based on location; please inquire at time of order. To place an order: Please call 952-656-5922 or email Rebecca.norberg@sofitel.com
Visit our website at www.sofitelmplsdining.com Sofitel Minneapolis 5601 W 78th Street Bloomington, MN 55439 |
- DE-LIGHT DINNER
CLOSE Discover De-Light |
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| A gastronomic adventure in healthy eating, De-Light is a pleasurable surprise of refined taste with the freshest ingredients and tempting flavors. Developed exclusively by Thalassa Sea & Spa, the recognized nutrition and wellness experts in France for over 40 years, De-Light reflects the unique skills of our Sofitel Chefs in creating innovative array of well-balanced, low-calorie meals to help you meet your health and weight goals in delicious style. |
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Dinner |
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| Notice: The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness |
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- DE-LIGHT BREAKFAST
CLOSE Discover De-Light |
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| A gastronomic adventure in healthy eating, De-Light is a pleasurable surprise of refined taste with the freshest ingredients and tempting flavors. Developed exclusively by Thalassa Sea & Spa, the recognized nutrition and wellness experts in France for over 40 years, De-Light reflects the unique skills of our Sofitel Chefs in creating innovative array of well-balanced, low-calorie meals to help you meet your health and weight goals in delicious style. |
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Dinner |
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| Notice: The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness |
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- DE-LIGHT LUNCH
CLOSE Discover De-Light |
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| A gastronomic adventure in healthy eating, De-Light is a pleasurable surprise of refined taste with the freshest ingredients and tempting flavors. Developed exclusively by Thalassa Sea & Spa, the recognized nutrition and wellness experts in France for over 40 years, De-Light reflects the unique skills of our Sofitel Chefs in creating innovative array of well-balanced, low-calorie meals to help you meet your health and weight goals in delicious style. |
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Lunch |
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| Notice: The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness |
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BOOK A TABLE
Hours of Operation
COLETTE BISTRO
Monday - Friday Breakfast: 6:30 AM - 11:30 AM Lunch: 11:30 AM - 2:00 PM Dinner: 5:00 PM - 10:00 PM Saturday Breakfast: 7:00 AM - 11:00 AM Lunch/Brunch: 11:00 AM - 2:00 PM Dinner: 5:00 PM -10:00 PM Sunday Breakfast/Brunch: 7:00 AM - 2:00 PM Dinner: 5:00 PM - 10:00 PM
COLETTE BAR
Monday-Sunday 12:00 PM - 1:00 AM
