At Abstract Bistrot, the familiar language of a Parisian neighbourhood bar disguises an experimental approach to flavour. The team associated with Rémy Savage distils individual ingredients and rebuilds recognisable drinks from unexpected starting points: an almost transparent Espresso Martini, a Martini made from butter distillate, or a playful reworking of Picon bière. The room is intimate and the menu approachable by name, even when the technique is anything but conventional.
Plan your visit
Hours and booking arrangements may change. Confirm current details with the bar before visiting.
Ask the bar for its current menu.
For the latest visiting details, contact the bar directly or check its Instagram account.