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After savoring the sweet and savory delights of our all-you-can-eat brunch on the Seine there’s nothing like a quality digestif to round off this unique gastronomic experience in style. The Diamant Bleu offers a refined selection of digestifs to accompany the end of your Sunday meal and aid digestion while prolonging the pleasure of the taste buds.
To perfect your Sunday brunch experience in Paris , our digestif menu has been carefully crafted to offer a harmonious blend of timeless classics and original flavors. Here are the options available to you:
Get 27, an iconic mint liqueur, is one of our customers’ favorite digestifs. With its beautiful green color and refreshing taste, it offers the perfect finish after the varied flavors of our all-you-can-eat buffet. Served in a pretty glass with ice cubes, it adds a touch of freshness that contrasts nicely with the richness of our brunch.
Its mint content makes it a valuable aid to digestion, while offering a pleasant taste experience that prolongs the sensations of our all-you-can-eat brunch in Paris. . Its moderate alcohol content makes it a sensible choice to round off your Sunday meal.
For lovers of stronger spirits, our selection of cognacs represents French excellence in all its splendor. Served in a balloon glass to release all its aromas, our cognac reveals complex notes of dried fruit, vanilla, and spices.
This traditional digestif, crafted using ancestral expertise, pairs perfectly with our sweet desserts such as chocolate mousse or seasonal tarts. Its aromatic richness and warmth on the palate make it an ideal companion to end your brunch on an elegant and warm note.
For those who prefer milder flavors, we offer white or red Martini. These Italian vermouths, served chilled, offer a perfect balance between sweetness and bitterness that pleasantly stimulates the taste buds after a hearty meal.
White Martini, with its floral and citrus notes, brings a welcome lightness after enjoying our varied buffet. Red Martini, richer with its herbal and spicy aromas, wonderfully complements the flavors of our aged cheeses offered during brunch.
To end your brunch on a sweet noteour Bailey’s—the famous Irish liqueur made with cream and whiskey—is the perfect choice. Its creamy texture and chocolate and caramel flavor make it a true liquid dessert that prolongs the pleasure of our sweet side.
Particularly enjoyed with our coffee or our selection of hot drinks, Bailey’s can be enjoyed neat, on ice, or even incorporated into your coffee for an even more indulgent experience. It is the perfect pairing with our crêpes Suzette or our chocolate mousse.
To get the most out of our digestifs, here are a few tips:
Feel free to ask our team for advice. They will be happy to guide you towards the digestif that best suits your preferences and the dishes you have enjoyed during your brunch.
While our brunch already offers a complete package including unlimited hot drinks, freshly squeezed orange juice, and water, adding a digestif is that extra touch that transforms a simple meal into a true gastronomic experience.
Whether you prefer the freshness of Get 27, the aromatic complexity of cognac, the finesse of Martini, or the indulgence of Bailey’s, our digestif menu will satisfy all your desires and bring your culinary journey on the Seine to a perfect conclusion.
Don’t wait any longer to book your Sunday brunch aboard the Diamant Bleu and discover our selection of exceptional digestifs. Every Sunday, we welcome you for an unforgettable culinary experience on the most beautiful avenue in the world, where every detail, right down to the choice of digestifs, has been designed for your enjoyment.
Whether you choose to conclude your meal with a refreshing Get 27, an elegant cognac, a delicate Martini, or a gourmet Bailey’s, each sip will be a celebration of flavors, enhanced by the exceptional setting of Paris unfolding before your eyes.
Embark on a complete taste journey, from the plate of pastries to fine digestifs, and let yourself be carried away by the magic of an exceptional brunch on the Seine.
