Comptoir De Vie

@devie.comptoir

Intimate dining space featuring a hyper-seasonal, circular tasting menu by @adampurcell91 🍾Bar @devie.bar đŸ·Shop @devie.cave
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1,757
Following
20
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Score
27.74%
Index
Health Rate
%
Users Ratio
88:1
Weeks posts
RĂ©servations for De Vie are now open for May & June, we’ve slightly updated the booking slots and reworked the offering, more on that soon, so if you’ve looked previously it’s definitely worth a second look 😘
116 2
1 month ago
avec le retour des beaux jours, paris nights are getting interesting again (finally!) from dive bars to immersive spaces and late dinners, here’s a few places currently on my radar for nights out. 1. @superfinebar , new-wave dive bar between bastille and charonne, cocktails, music and american-inspired food. 2. @print.xp , multi-level space in belleville mixing art, music and food, an ephemeral spot open until june 7. 3. @devie.comptoir , a unique tasting experience in montorgueil with thoughtful drink pairings, apparently even @dualipa is a fan. 4. @uni.france , contemporary japanese restaurant in the triangle d’or, refined, immersive and slightly more dressed-up, with occasional dj sets. 5. @tar._paris , dark, intimate and phone-free, a discreet spot that stays open until 5am later in the week. different moods, same idea, good nights out in paris. #nightout #paris #club #bar #cocktail
299 17
1 month ago
🇬🇧 - Merci beaucoup to @topjaw for passing by last month & including us as one of their top spots in Paris right now, as you can see in the video, linked in our bio 🔗, we had a blast hosting the guys đŸ™ŒđŸŒ Here’s a little selection of our favourite shots from the video 📾 đŸ‡«đŸ‡· - Merci beaucoup Ă  @topjaw d’ĂȘtre passĂ© le mois dernier et de nous avoir inclus parmi leurs meilleurs spots Ă  Paris en ce moment. Comme vous pouvez le voir dans la vidĂ©o, dont le lien se trouve dans notre bio 🔗, nous avons pris beaucoup de plaisir Ă  accueillir ces gars đŸ™ŒđŸŒ Voici une petite sĂ©lection de nos clichĂ©s prĂ©fĂ©rĂ©s tirĂ©s de la vidĂ©o 📾
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4 months ago
On a dĂ©couvert un restaurant testĂ© et approuvĂ© par Dua Lipa. đŸœïžđŸ· - Avec une cuisine qui mise sur la saisonnalitĂ©, la localitĂ© et la durabilitĂ©, le comptoir De Vie rivalise d’inventivitĂ© dans l’assiette et les verres. À chaque piĂšce, son univers et sa saison : cave Ă  vin, bar Ă  cocktail ou comptoir gourmand : Ă  vous de choisir. - Le lieu nous est prĂ©sentĂ© par Lea & Emmanuel de @studioh8architecture , qui nous parlent de ce restaurant bar Ă  cocktails classĂ© parmi les meilleurs du monde, rĂ©alisĂ© par leur studio. - DE VIE 📍 22 rue Saint-Sauveur 📅 Ouvert toute la semaine, sauf le mardi 🔗 + d’infos sur @devie.comptoir
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21 days ago
IMPORTANT SAUSAGE ROLL NEWS đŸ—žïž 🌭
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22 days ago
MIRABELLE_v6 🍑🍒 For those of you who haven’t heard, Mirabelles are a small, golden-red famously succulent & sweet subspecies of plum, that look like Rainier cherries or tiny apricots. While most come from the Lorraine region in the north of France, we source all our stone fruit from @ayguemarse in the DrĂŽme hills, as well as our olives. For Mirabelle_v6 we took our Mirabelle liqueur and blended it with an amaretto we made from the same fruits stoned, spiked it with @sabs_spirits_official Marc de Bourgogne and splash of @pepin.vin orange đŸ· 🍊
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1 month ago
Moments in De Vie lately.
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1 month ago
De Vie open from 18h daily, walk ins welcomed, reservations recommended 📆
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1 month ago
Rhubarb, available in both alcoholic and non alcoholic options, as part of our 5 step drinks experience 🍾
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1 month ago
🐟 đŸ«œ Hiramasa crudo, fresh tarama, pickled winter radishes, nasturtium leaves & finished with parsley oil
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1 month ago
Sustainability shouldn’t feel like a compromise. It should feel like an enhancement — something that adds to the experience, instead of taking away from it. Rather than focusing on what’s being reduced, how can restaurants and bars shift the narrative towards what’s being added? It’s not just about what we say to guests, but how we say it — avoiding language like “zero waste,” which can suggest restriction, and instead framing circular practices in a way that feels positive, generous and considered. How can sustainability be communicated in a way that highlights creativity, craft and value? Thanks to Alex Francis, Founder of De Vie bar in Paris (currently working through the Food Made Good Standard), for sharing how this is being put into practice. Read the article on our News & Insights page as The SRA unpacks this approach, with more examples from the Food Made Good network.
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1 month ago
Mise en place - when someone 👀👀 breaks the blast chiller, don’t worry, nothing a little liquid nitrogen’s can’t fix.
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1 month ago