In Paris’s Montorgueil quarter, De Vie lets French seasonality set the terms of the cocktail. Alex Francis and Barney O’Kane work without ice, using precise chilling and dilution to give local fruit, herbs and independent French spirits their full expression. Drinks change with the harvest, while house-made infusions help ingredients last beyond it. An ambitious cocktail destination where a low-waste philosophy shapes what is in the glass, not simply the story around it.
Plan your visit
Hours and booking arrangements may change. Confirm current details with the bar before visiting.