Jolie: A Slice of French Elegance

Among the mains, expect a crisp potato rösti topped with slow-braised oxtail and a poached egg (UZS 80,000), the Jolie Burger with beef and two varieties of cheese (UZS 120,000), meltingly tender braised beef cheeks (UZS 120,000), and a lamb neck steak cooked low and slow for more than 19 hours (UZS 140,000). Fish dishes include pike perch and salmon, each paired with seasonal vegetables (from UZS 110,000). To drink, there is a concise selection of classic coffee, loose-leaf teas, house-made lemonades and rotating seasonal specials.

For lunch and dinner, chef Sabir Tursunov keeps things deliberately concise, presenting a tightly curated menu rooted in contemporary European cuisine. Among the starters and salads are Summer in Greece, a refreshing combination of Greek yoghurt, radishes and fresh herbs (UZS 60,000); Green Garden, pairing tiger prawns with a silky zucchini guacamole (UZS 60,000); and Uzbek August, where ripe tomatoes are served with Borodinsky bread crisps and a fragrant dill dressing (UZS 60,000).

Bathed in natural light, Jolie unfolds as a study in quiet elegance. Floor-to-ceiling windows, lush greenery and sculptural furnishings create a calm, effortlessly refined setting. It is the sort of place that invites long lunches, lingering dinners and meeting with friends. Floating overhead, ethereal fabric installations drift across the ceiling like weightless clouds — an instantly recognisable signature that has become synonymous with Jolie.

Directly opposite the entrance, a glass dessert counter takes centre stage — and with it, the defining element of Jolie’s concept. The Pavlova with fresh raspberries (UZS 90,000), made with a reduced amount of sugar, is an obvious place to begin. Elsewhere, the pastry menu dispenses with added sugar altogether: there is a Chocolate Cloud with truffle ice cream (UZS 45,000), a mille-feuille layered with cream and berries (UZS 50,000), tiramisu encased in Belgian chocolate (UZS 60,000), and a selection of signature handmade truffles. Each dessert is based on recipes by pastry chef Ria Becker, who previously contributed to the development of dessert menus for WRF restaurants.

Photos: Jolie website and social media; Yandex Maps.