TIME TO EAT

 

Step through the doors of the hotel and discover Le Magnolia restaurant, welcoming you in a cosy atmosphere every day at lunchtimes and evenings (except Saturday lunchtimes).

In the kitchen, the Chef and his team all pay great attention to detail, and tailor their dishes to the seasons and your personal tastes.
Indulge yourself: traditional or international cuisine, snacks, barbecue or lunchtime cocktails, it’s up to you!

Open 7 days a week from 12 noon to 2.30 pm and 7 pm to 10.30 pm (except Saturday lunchtimes)

Outdoor terrace for sunny days

To book, call +33 (0)1 69 35 43 46 or email at lemagnolia@hotelparis-bievre.com

 

 

 

TIME TO EAT

SET MENUS

 
Are you looking to organise a group meal? We have several spaces available for private hire, as well as various set menus to suit the tone you want to give to the meal.

Ons, your single point of contact, is here to help you choose.

  BUSINESS MEALS  PRIVATE BANQUETS

 

TIME TO EAT

WINE FROM LOCAL VINEYARDS

 
A family, a vineyard, a story: since the 90s, the family firm Cogepa has been devoted to reviving an exceptional Saint Emilion vineyard. After all these years of striving for quality as a priority, the group is now proud to present its wonderful range of Saint-Emilion grand cru vintages: Château de la Bienfaisance or Sanctus special cuvée.

Enjoy these exceptional wines with your next meal at our restaurant: we will be happy to provide recommendations.

 

TIME TO EAT

THE BAR

 
If you feel like working, sipping on a cocktail or just enjoying a coffee, our bar is open every day from 6.30am to 12pm.

On sunny days, enjoy our outdoor lounge terrasse in the morning, at lunch or at noon !

 

TIME TO EAT

THE CHEF

 
The chef at our restaurant Le Magnolia, Nicolas Thibaut, offers you traditional and seasonal French cuisine. Inspired by his Dijon roots and extensive previous experience in France and abroad (Lyon, Le Touquet, Switzerland and the Antilles), he loves to add his own personal touch to the French cuisine that he adores for its culinary diversity.

A dish for every season! That’s how he likes to cook. The Chef enjoys working with quality meat and fish combined with fresh, seasonal vegetables.

He and his team offer cuisine freshly prepared on the premises. They can also cater for any event, always striving to delight your aesthetic sense as well as your taste buds.

The menu