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De Vie
Paris
- Ketel One Sustainable Bar Award 2026
Minimalist cocktail-making with sustainability prowess
Launched in March 2025, De Vie is a relative newcomer to Europe's cocktail scene. The Montorgueil quarter spot is under the charge of Little Red Door alumni Alex Francis and Barney O'Kane, who put seasonality and hyper-local produce at the centre of De Vie's ethos.
There are no reservations here, with only walk-in guests taking up each of the exclusive seats at the subterranean counter. The full De Vie experience comes in the form of a multi-step drinks tasting menu, featuring seasonal drinks showcasing local ingredients and producers. Or, for those looking for a less lengthy pre-dinner drink, there's an equally as considered a la carte menu with flat pricing.
One of the first things you'll notice about Francis and O'Kane's drinks is the absence of ice. The pair have done away with water-guzzling commercial ice machines, instead opting for pre-batching and pre-diluting cocktails with water and storing them at precise temperatures to increase the sustainability of their operation. In turn, the menu is minimalistic, with each drink focusing on and named after a key seasonal ingredient. During spring, the aptly named Apricot features sparkling apricot mead, apricot and rosemary eau de vie and apricot liqueur, while the Chicory utilises chicory bitter, French wheat shochu and a rye porter reduction for a more savoury finish. Bar snacks follow the same style, making use of any given week's bounty.
The team creates all of their own syrups and bitters from scratch, working hyper-seasonally with an ever-changing menu to make the most of ingredient availability. Spirits are crafted locally, where possible, with all other sourcing coming from independent French producers. Don't leave without popping next door to Cave De Vie, a treasure trove of French deli products and drinks.
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