De Vie

The five-course tasting menu crafted by Irish chef Adam Purcell comes with six carefully paired cocktails—and the name says it all. More than a discovery, it’s a nearly unheard-of experience in Paris, where food-and-cocktail pairings are still rare in a land dominated by wine. Take the sea bream ceviche with smoked beetroot and fish roe emulsion, elevated by a Martini made with beet molasses eau-de-vie and dry vermouth—a masterclass in umami. And the apple sorbet with rye caramel and miso? Shot into orbit by a chicory and tamarind liqueur. The team here is attentive and approachable, demystifying the nuances of every pairing. Booking is essential.