De Vie

De Vie Informations de contact, plan et itinéraire, formulaire de contact, heures d'ouverture, services, évaluations, photos, vidéos et annonces de De Vie, Bar à cocktails, 22-24 Rue Saint-Sauveur, Paris.

THIS WEDNESDAY. (27.05)ALL NIGHT. (18h-00h)THREE OF THE BEST. (In Paris)18h-20h .paris 20h-22h  22h-00h  Vinyls, Cognac ...
24/05/2026

THIS WEDNESDAY. (27.05)

ALL NIGHT. (18h-00h)

THREE OF THE BEST. (In Paris)

18h-20h .paris
20h-22h
22h-00h

Vinyls, Cognac & Cocktails with .bta

BLUEBERRY_v4 🫐 Our fruit frothy sour style drinks started off as an homage to the iconic  espresso martini, which featur...
16/05/2026

BLUEBERRY_v4 🫐

Our fruit frothy sour style drinks started off as an homage to the iconic espresso martini, which features a creme brûlée tuile that you can crack with a spoon, and in our case, a flavoured meringue disk that sits a top of the foamy head or the sour and binds to it creating a dessert like texture. ☕️🍸

However, following a series of attempts at bringing .cerise’s magnificent meringue disks abroad, we found ourselves with mountain of cracked disks and no choice but to try and reassemble them a top the drink one by one, and in doing so we were instantly reminded of Massimo Bottura’s legendary dessert, “Oops! I Dropped the Lemon Tart”. 🥧🍋

We fell in love with the juxtaposition of the perfect circular shapes of the meringue disks, broken and recomposed, each one entirely unique from each other, precise and yet organic at the same time. 🌱🔬

The drinks itself is an evolution from our previous Raspberry cocktails but in this case mixing two wines made from Blueberries, the first a classic Mistelle and the second an aperitif made from tangy Lemonade Blueberries, a touch of lacto fermented blueberry liqueur and rounded out with a Normandy butter spirit. 🫐🧈

Aprils dump coming in hot(?)
15/05/2026

Aprils dump coming in hot(?)

🍾 We are very proud to share that we have we awarded 2 Pins by  📍We’re incredibly thankful to our tireless team for all ...
12/05/2026

🍾 We are very proud to share that we have we awarded 2 Pins by 📍

We’re incredibly thankful to our tireless team for all their hard work over the last year to gain this recognition, and a big thank you to every single guest who has joined us along the way 🙏🏼

MIKAN_v1Last of the winter citrus 🍊☃️Mikan or 蜜柑 is a small seedless variety of Japanese mandarin orange, with thin easy...
04/05/2026

MIKAN_v1

Last of the winter citrus 🍊☃️

Mikan or 蜜柑 is a small seedless variety of Japanese mandarin orange, with thin easy-to-peel skin, closely related to but subtlety different to the satsuma or clementines.

Sweeter, smaller and less acidic than common naval oranges, we converted our Pyrenees mikans into a bright liqueur earlier in the year, which we blend with a dry vermouth and a lemon balm spirit to bring a subtle acidity and bright citrus note, closer to a gimlet than a daiquiri or daisy in balance, but reminiscent of both.

We finish by garnishing with a citrus leaf sherbet made from citrus leaves and all the citrus peels post production throughout the season blended into a fine powder 🍬🍧

RHUBARB_v2 🥛🍬🇬🇧 We soaked in framboozen rhubarb, unsurprisingly a Dutch variety know for its raspberry red stems, lack o...
28/03/2026

RHUBARB_v2 🥛🍬

🇬🇧 We soaked in framboozen rhubarb, unsurprisingly a Dutch variety know for its raspberry red stems, lack of more bitter green colouring and it's candy sweet twang, in almost vanilla like chardonnay eau de vie before sweetening for our rhubarb liqueur. We blend this, literally, with frozen cubes of crème fraîche to create a rich ramos like base before topping with a splash fig leaf soda.

🇫🇷 Nous avons fait macérer de la rhubarbe framboozen, une variété néerlandaise connue pour ses tiges rouge framboise, son absence de couleur verte plus amère et son goût sucré rappelant celui des bonbons, dans une eau-de-vie de chardonnay presque vanillée avant de la sucrer pour obtenir notre liqueur de rhubarbe. Nous mélangeons littéralement cette liqueur avec des cubes de crème fraîche congelés pour créer une base riche semblable à celle d'un ramos, avant d'ajouter un trait de soda à la feuille de figuier.

MISO_v2  🥃🍪🇬🇧 A stable of the De Vie menu since our very first pop up in one form or another. The base has always been ....
20/03/2026

MISO_v2 🥃🍪

🇬🇧 A stable of the De Vie menu since our very first pop up in one form or another. The base has always been .fermentation 's tamari, made rich here in Paris and the original inspiration, a french corn whisky from , burgundy ratafia from & the latest iterations adds a grainy syrup from left bread that gets reduced and concentrated down to a rich honey like consistency, all finished with a miso cookie and a touch of hay smoked caramel.

🇬🇧 Une valeur sûre du menu De Vie depuis notre tout premier pop-up, sous une forme ou une autre. La base a toujours été le tamari de .fermentation, fabriqué ici à Paris, et l'inspiration originale, un whisky de maïs français de , un ratafia de Bourgogne de . Les dernières versions ajoutent un sirop granuleux à base de pain rassis, réduit et concentré jusqu'à obtenir une consistance riche semblable à celle du miel, le tout agrémenté d'un biscuit au miso et d'une touche de caramel fumé au foin.

Février wrapped at De Vie ✨
13/03/2026

Février wrapped at De Vie ✨

PEAR_v4🇬🇧 We took all the pear skins left over from making pear spirit, liqueurs & wines last year and lacto fermented t...
12/03/2026

PEAR_v4

🇬🇧 We took all the pear skins left over from making pear spirit, liqueurs & wines last year and lacto fermented them with salt before fortifying it with a pear cider eau de vie & sugar to make our Pear Skin liqueur, which we combine with pear eau de vie & @ Prémice, a Domfrontais perry (pear cider), before layering a float of fresh crème fleurette that is whipped with the same pear eau de vie & dried pear core powder.

🇫🇷 Nous avons récupéré toutes les écorces de poires issues de la fabrication d'eau-de-vie, de liqueurs et de vins de poires l'année dernière et les avons fermentées avec du sel avant de les fortifier avec de l'eau-de-vie de cidre de poires et du sucre pour créer notre liqueur Pear Skin, que nous combinons avec l'eau-de-vie de poires et @@ _cyprienlireux Prémice, un poiré (cidre de poire) de Domfrontais, avant d'ajouter une couche de crème fleurette fraîche fouettée avec la même eau-de-vie de poire & poudre de cœur de poire séchée.

12/03/2026

Officially one year old, un grand merci to everyone who came along to celebrate.

Adresse

22-24 Rue Saint-Sauveur
Paris
75002

Heures d'ouverture

Mercredi 18:30 - 01:00
Jeudi 18:30 - 01:00
Vendredi 18:30 - 01:00
Samedi 18:30 - 01:00
Dimanche 18:30 - 01:00

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