The Talk of Paris’ 2nd Arrondissement, De Vie’s Tasting Menu with Cocktail Pairing

On Rue Saint-Sauveur, in Paris’ central Montorgueil neighborhood, the dual-concept bar and restaurant De Vie is, itself, composed of a recipe unlike any other. From two Little Red Door alums, Alex Francis and Barney O’Kane, De Vie pairs a hyper-seasonal fine dining establishment, named Comptoir De Vie, with an elevated bar experience, aptly entitled Bar De Vie, which is set to open soon. At the former, guests can accentuate courses with paired cocktails that are three sips in size, or venture to subterranean environs for a drinks-focused excursion. When Bar De Vie opens beside Comptoir De Vie, it will serve à la carte cocktails and equally expressive light bites.

The concept of seasonality and a sense of location not only inform the menus, but also the interior design. For the latter, the De Vie team collaborated with Paris and Zurich-based Studio H-8 Architecture. Together, they chose independent French designers and studios—including Maerl and Studio Ler—to craft furniture and fixtures for each space. Comptoir De Vie’s mesmerizing bar counter, punctuated by 11 seats, was handmade by Studio Ler from lava stone drawn from volcanoes in central France. The verdant upstairs interiors reference the spring and the summer seasons while autumn and winter come to life through the palette downstairs.

Further, the design team repurposed as much as they could from what they found in the space—transforming old tables into cutting boards and stools. Carbon-neutral walls were erected from corn cobs and artificial stone derived from leather and recycled plastic. “It was important for us that the design ethos reflected how we approach our food and drinks, with locality, seasonality and creativity present through out and the human touch visible in every detail, whether it be upcycled lumber to the hand painted volcanic rock counter,” Francis tells Surface. He adds, that this is “rooted in a commitment to sustainability, staff well-being, and inclusivity.”

Chef Adam Purcell oversees all culinary creations—including the conclusive cacao-free chocolate truffle made from beer waste. Though the kitchen is closed for August, the July menu featured waste-free yellow-necked Chalosse hen dressed with fava beans; heirloom and marinated cherry tomatoes with cucumber, shiso, fig leaf, and cherries; and hake tempura with fermented asparagus tartare. “Everything we do has been designed to put local producers and produce on a pedestal, showcasing the beauty and bounty France has to offer,” Barney says. “From the spirits and produce to the ceramics and glassware, everything is created with care and purpose.”