Presque aussi attendu que la programmation musicale, le casting des restaurants qui occuperont le food court 100 % végétarien du festival We Love Green du 5 au 7 juin au bois de Vincennes vient d’être dévoilé. À l’affiche, on trouve 49 restaurants forcément engagés, avec notamment un stand Septime & Friends en featuring avec Claire Grumellon de Lissit, Clément Satgé du Montezuma Café et Le Dauphin ; un team-up entre Sonny’s Pizza, Nanina et Superfine ; les lauréats du Time Out Award de la meilleure junk deluxe 2025, Mathias Degn et Harry Wilson de Cendrillon ; mais aussi Refugee Food, La Cuisine de Souad, Ernest… C’est le public qui décidera du 50e restaurant, en votant pour départager Boolofood, Deb’s Streetfood et Galetezen.
Tous ont répondu au cahier des charges : un plat à 10 € ou moins, un menu 100 % végétarien, une vaisselle 100 % réutilisable et 70 % minimum de sourcing français. De quoi faire chuter l’empreinte carbone du festival, tombée à seulement 260 g de CO₂ par repas en 2024, contre 2 kg pour un repas moyen en France !
Cette année, We Love Green fait aussi une plus large place aux boissons sans alcool, avec un bar No-Low (sans ou avec très peu d’alcool), un bar à cocktails sans alcool tenu par les équipes de Soif et Superfine, et même un coffee shop !
📸 : @sonnyspizza_paris
#TimeOutParis
Honored and deeply grateful to be named among the Top 10 Honorees for Best New International Cocktail Bar by @tales_of_the_cocktail .
This recognition means a lot.
Ten years ago, Vincent was opening his first bar, Guillaume was already part of International awards and Delphine was opening a second restaurant but Etienne was just an outsider in New Orleans, looking on with admiration at the bartenders taking part in Tales of the Cocktail, really inspired by their talent and the energy of a community that seemed larger than life. A decade later, to see Superfine recognized by the very institution that once felt like a distant dream is both surreal and incredibly moving.
Thank you to our team, our guests, our friends, and everyone who has believed in Superfine from the very beginning.
From Paris to New Orleans, this one is special.
#SpiritedAwards #SpiritedAwards2026 #TalesoftheCocktail2026 #totc2026 #totc
SUPERFINE, WHAT’S ON THE MENU? 👀
For us, a menu means a lot.
In this video, we’re introducing Superfine through a menu built around drinks for different moments of the day.
Milkshake, jelly shot and beer, or an Absinthe Gimlet, a menu for every mood.
A quick note on the bar:
The most Parisian of American diners, Superfine is one of our favorite recent openings in Paris.
The space is huge (there’s actually room for all your friends, perfect spot to celebrate your birthday, just sayin’), the staff is highly experienced and genuinely warm.
Beyond cocktails, the menu offers a great balance between Paris and NYC: American-style finger food, natural wine, Bud or local Parisian beers…
An opening that comes at just the right time for the French scene.
Open from Wednesday to Sunday, see you there 🪽
Please drink responsibly.
We’ve been making videos for no particular reason… or maybe for this one.
This Sunday, @motto_bar is taking over Superfine for our very first guest shift, and the turntables too. Expect records, cocktails, food, and good vibes all night long.
From 7pm till late.
NEW COLLEGE
If you love Manhattans, complex spirits, or have ever dreamed of being the kind of Ivy League literature professor who ends the night in a gloriously disreputable bar, this one is for you.
New College is our take on a Cognac classic, somewhere between a Harvard and a Manhattan, with black olive bringing a long, savory finish that keeps unfolding. A drink built around the many lives of the grape - wine, sherry, cognac - deep, layered, and quietly addictive.
Fun fact: founded in 1636, Harvard was originally called New College.
ETIENNE
Meet Etienne the business guy: the one who keeps the whole thing moving, who talks to suppliers, deals with the bank, solves problems before they become problems, and somehow always seems to be on the phone. Seriously, if you don’t see him around, there’s a good chance he’s somewhere taking a call.
There is a good chance that when you call us for reservation you’re talking to him. A true multitasker. A part-time bar owner, full-time phone operator.
But Etienne is not just the one handling the serious stuff behind the scenes.
He also trained in cocktails with Vincent, and the two of them have spent the last eight years building a friendship and creating drinks together. Eight years of sharing ideas, tasting, refining, arguing over details, finding references, and shaping the kind of vision that only comes with time.
That’s probably what makes his role so special at Superfine.
He understands both sides of the project: the structure and the spontaneity, the business and the bar, the operations and the atmosphere.
Basically: cocktail culture and administrative warfare all in one man.
Superfine is an attitude before it is an address.
There is an unapologetic diner and dive spirit to it: generosity, warmth, and a desire to welcome people without distance. You come to settle in, to take your time, to share a moment that might begin with a drink, stretch out over hearty plates, and end much later than expected.
Then there is this rougher, more instinctive counterpoint: the shadow of a Bukowski-style dive bar. Not a staged set, not nostalgia for nostalgia’s sake, but an attitude. Something honest, slightly insolent, and deeply alive. A place that loves beautiful things without ever taking itself too seriously. A place that embraces spontaneous venues with real texture, where people drink well and like to linger.
The fridge stocked with Bud and craft beers, all in cans, takes that idea all the way. A clean gesture, a direct format, with no unnecessary ceremony. It is a way of saying that product culture matters just as much as the culture of the place itself. That cool never comes at the expense of quality. And that behind the apparent simplicity, there is always a real selection.
That same logic runs all the way through to the uniform. This blue, inspired by 1950s American workers, is not there just to look good. It creates a silhouette, an attitude, a shared visual memory. It speaks of work done well, repeated gestures, functionality, and sincerity. It places the team within an aesthetic that is both popular and iconic, somewhere between the workshop, the counter, and an imagined America. It is a way of grounding Superfine in a strong visual world, without costume, without folklore, without excess. Just presence. Just coherence.
Maybe that is what Superfine really is: a place of contrasts. A place where you can have a serious dinner without ever becoming solemn. Drink extremely well without rigidity. Enjoy references without overplaying them. Come in for a beer, stay for a cocktail, linger for the atmosphere, and come back for that blend of precision and ease.
See you soon.
Fortunella Spritz
Aquavit + Aperol + lemon + kumquat cordial + Citra beer + tajín
A spritz that steps off the beaten path.
The fresh, herbal edge of aquavit meets the bittersweet softness of Aperol, lifted by lemon and a vibrant kumquat cordial.
A splash of Citra beer for length, finished with a tajín rim for that salty, spicy kick that sparks the appetite.
#SuperfineParis #SpritzSeason #Aperitivo #CocktailCulture #ParisBars DrinkBetter Kumquat CitraBeer AperitifTime
A bar always has a head bartender, and a head bartender always has a bar that’s our philosophy.
Conscientious, attentive, hospitable, creative yet always with lightness. These are the values that shape our team.
We each have our own journey and experience, but we move toward the same goal, driven by the same desire: to do things well.
We’re not just a bar, and we’re not just a restaurant.
Every part of our offering is designed as a detail that fills a gap. Like Pasta al Ragù paired with a glass of Guinness.
The kitchen is open from 6pm to 10:30pm.
Service ll weekend
We are deeply committed, and this truly matters to us.
As part of our ritual, our menu naturally follows the rhythm of the seasons. With every shift in landscape comes a sense of duty and a new opportunity to create.
Butter Not Texture, our ephemeral cocktail that has been with us all winter long, will soon be saying goodbye.
We’ve already been working hand in hand for several years. What a joy it is to feel surrounded by family.
Meeting the chef, such a vibrant energy.
Her reflection around her cuisine is impactful and creates a perfect match with our universe and our cocktails
