Seasonal, local ingredients with a focus on artisanal production: these are the guiding principles behind De Vie. That is, both Comptoir De Vie—the restaurant—and Bar De Vie—the cocktail bar—breathing new life into one of the most central streets in Paris. The project comes from the minds of Alex Francis and Barney O’Kane, who found in chef Adam Purcell the perfect one to oversee the kitchen and the small plates menu.
De Vie: The New Restaurant and Cocktail Bar in Paris
Francis, O’Kane, and Purcell are part of a movement that’s gaining momentum throughout the hospitality world, summed up by the concepts of Farm to Table and Farm to Glass. The philosophy is the same for both: build your entire offering around local producers and seasonal ingredients, whether you’re creating a dish or mixing a drink.
A broader goal is to support the region’s agriculture and, in doing so, reduce the environmental impact linked to transporting goods across tens, hundreds, or even thousands of kilometers. The immediate effect, felt at the table or at the bar, is a more authentic experience, with recipes that are healthier and easier to trace back to their origins.
Comptoir De Vie: The Restaurant
The team began their journey by opening the restaurant, with plans to add the cocktail bar just a few months later. Chef Purcell makes his approach clear: “Rather than limiting myself to a specific cooking technique or culinary style, I prefer to discover an ingredient that’s at its peak in a given season and build a beautiful dish around it. When the raw material is genuinely good, there’s no need for complex recipes or layers upon layers of flavor: we strive for that kind of simplicity that can be truly extraordinary.”
Bar De Vie: The Cocktail Space
Despite opening in two phases, De Vie’s dual identity was clear from the start. Comptoir De Vie menu already featured cocktail pairings—both alcoholic and non-alcoholic—with the option to order à la carte or embark on a tasting journey, with a selection of drinks accompanied by small bites.
The cocktail list is structured around specific formats: from Highballs to Martinis, from Kir to granitas. The framework of each recipe remains consistent, while the seasonal ingredients shift to introduce new sensory dimensions.
De Vie’s Philosophy
Sourcing directly from local producers also means shining a spotlight on French tradition. As Barney O’Kane puts it, De Vie celebrates “the beauty and generosity that France has to offer. From spirits to farm products, from ceramics to glassware, everything is chosen with care and attention.”
Alex Francis adds: “De Vie aims to set new standards for storytelling, sustainable practices, and innovation in food and beverage production. Our pillars are sustainability, personal wellbeing, and inclusivity. We hope to foster experiences that change the way we relate to what’s in our glass and on our plate.”
Images courtesy De Vie
