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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

De Vie

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

31/10/2026

THYME_v1

Lemon thyme distillate, cryo thyme tincture, blanc vermouth & citrus leaf soda.

Fresh lemon thyme from Cecile Lagrue cold distilled to capture its bright, floral top notes without any of the bitterness, forms the heart of our first iteration of thyme.

For the tincture, we flash freeze fresh thyme with liquid nitrogen before steeping it in spirit. The freezing breaks the plant’s cell walls instantly, so the aromatics are released in minutes rather than days & the cold stops the leaves from oxidising, keeping the thyme green, fresh & vibrant without the bitter, stewed notes of a long infusion.

A light blanc vermouth rounds it out with gentle sweetness & subtle warm spice, while our citrus leaf soda, made by cold infusing citrus leaves from Perrine & Étienne Schaller then sharpening with citric & tartaric acid, adds a green, citrusy base to the cocktail.

All served carbonated, long & light in our hay ceramic, as one of the low ABV cocktails on our menu.

28/10/2026

Link in bio 💪🏼

24/10/2026

BEURRE SUZETTE_v1

De Vie x THE FRENCH BASTARDS x

Grand Marnier, brown butter liqueur, Chardonnay, Pineau des Charentes & petit épeautre eau-de-vie.

Our take on the crêpe Suzette, made alongside The French Bastards’ new Suzette chocolate bar: milk chocolate with a centre of Grand Marnier ganache & mille feuille style crêpes infused with Grand Marnier, made just down the road on rue Saint-Denis.

Normandy butter, browned slowly & folded into a house liqueur for a rich, nutty base, with Grand Marnier bringing the orange & cognac that make up the iconic Suzette flavour.

Chardonnay & Pineau des Charentes bring a raisin sweetness, and a touch of petit épeautre eau-de-vie adds a toasted, bready depth, reminiscent of the edge of a crêpe in the pan.

Thrown & finished with a mist of burnt orange, evocative of the classic Suzette flambé.

On our à la carte menu this autumn, with The French Bastards’ Suzette chocolate bar available to pair alongside 🥞🍊

📸 Images by the amazing Millie Tang

21/10/2026

N°23 The 50 Best Bars World’s Best Bars 2026 🍾🥂

We (Alex & Barney) would like to say a huge thank you to every single one of you who came out to support De Vie this last year, whether it was here in Paris, on the road around the world or just here in the comments.

We are constantly blown away by the love & support we get for what is still a very young & unfinished bar. Eighteen months ago we opened the doors on rue Saint-Sauveur with little more than the hopes of inviting anyone who would listen into our world, and to see that recognised on this stage means more than we can put into words.

None of that would be possible without our team, who make De Vie what it is every single day, despite our best efforts to derail them at every turn, and our business partners who’ve supported us for the last two years to get to this point.

Last, but by no means least, a huge thank you to the producers, distillers, w**e makers and brewers across France who trust us with what they make.

- xoxo Alex & Barney 💋

18/10/2026

GRAPE_v1

Harvest vermouth, grape vine cordial, caramelised lees & organic French gin.

A vermouth built around this year’s harvest as the base for our first iteration of grape, fresh & vinous (yes that is a word) with the fruit at its ripest & a cordial of grape vine brings the green, tannic side of the plant.

We layer sweetness through a touch of caramelised lees, a reduction of the yeast left behind after fermentation, adds a rich, toasty depth.

And to finish off an organic French gin & a drop of grape eau de vie boost a bright fruit profile back into the blend.

All served chilled in a coupette, & also available alcohol-free 🍇🍂

12/10/2026

CHICORY_v3

Another staple from the Evergreen section of the menu, Chicory liqueur, rye porter reduction & vodka.

Chicory root, roasted & left to infuse for three days with bitter orange & angelica root, then finished with chicory ‘coffee’ to build a rich, roasted, bittersweet faux coffee liqueur meets Italian bitter for our third iteration of chicory.

We bring additional body with by taking a French rye porter, reduced slowly & sweetened, bringing dark malt, bread & caramel to deepen the profile, before finishing with a clean French vodka that lets the chicory lead, & a pinch of salt draws out its sweetness.

All served foamed & finished with grated endless food co THIC (aka This Is Not Chocolate) ☕🌾

09/10/2026

Dump City - September. 🌆

06/10/2026

AMELANCHIER_v2

Amelanchier liqueur, Szechuan leaf spirit & dry gin. 🫐🌿

Amelanchier, the small wild serviceberry, made into a house liqueur as the base for our second iteration of amelanchier, with the soft almond & red berry notes that sets the fruit apart from it’s berry cousins.

A Szechuan leaf spirit brings a bright, green, citrus tingle without the heat of the peppercorn, while dry gin adds clean juniper & our acide verte, infused with citrus leaf from the Pyrenees, lifts the fruit with a fresh, green acidity.

All served chilled in a coupe glass & finished with a mist of eau de vie & signature meringue 🧁

04/10/2026

🇫🇷 De Vie, Bar & Comptoir, 18h - 01h, mercredi - lundi.

🇬🇧 De Vie, Bar & Comptoir, 6pm - 1 am, Wednesday - Monday.

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

Site Web

http://www.devie.bar/

Notifications

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