When Alex Francis and Barney O'Kane left a little red door in Paris in 2024, there was no question of what their next step was. Of course, they will continue to serve cocktails, and provide that their new bar program can be a lasting one.
Last year, the Duo launched the first part of their life Concepts, Comptoir de Vie, a Restaurant in Paris with a good meal menu and cocktail matches to match. Bar de Vie, are centered on drinks, open a year with a short and sweet menu of recognizable classic cocktails with seasonal de vie twists. No agave spirits or American whiskeys; The majority of local components. Every drink in the program is served – and that is not a sock option. Francis and O'Kane designed the operating menu with no ice completely.
For co-owners, de vie is just an additional extension of how they live their life. “The greatest impact on any of us is through the work we do, and we want to support the world we want to see,” Francis said. “We can't think of working in any way.”
Here, Francis shared how he and the O'Kane not only prioritized the deval press, but also, how they built it throughout the foundation.
(Even if we worked out) ice, use only French spirits and work every time, there is no guest-related; They should not have to know to know what happened (in our bar) or have a good time. I see the way we work as an intense; It's a way of seeing how things make different, but I don't think that (each one should) completely get the clear ice or ice overall from bars.
We do this in many different reasons. The main one is the only ice is a desert. It's literal things that come in the sink, and then you've made warm water to melt it. If we put a lot of food in the trash, we have let us have a lot of waste.
No bar in Paris makes their own ice because of the size of the places, so, a company makes them and irritate the concrete blocks from one side of Paris to another. Even if you have a regular ice, such as a good ice machine, it takes over 10 liters of water to make an ice ebridge. So it is a waste of water, a rough energy, a waste of money. Visitors don't buy it like you think they're doing. This is more than industrial info (its significance). I still have told people that we don't go to 50 best lists because we didn't break the ice.
Although the idea was raised due to continuity, economically without blocking ice has many advantages. If we have already implemented the clear ice of our bar program, then we should compromise amazing French spirits (we use).
More likely to design only drinks or menu, we need to design space without ice from the beginning. Instead of having a typical bar station, where most of the space is taken on the ice well, our based on a flexible flowrided drawer unit, which can be a freezer or a freezer, how we decide to use this day. It holds all our batches at the specified temperature we want.
The pre-roching full drink allowed us to continue on time from killing drinks in the first SIP as possible. (Of course the pre-ro-ro-ro-batching is not unique to us, and it is one of the reasons why going to `wete is a big challenge or shift;
After pre-pre-ro-phase, we have to think about the temperature once the drink is to get to the guests. In Comptoir de Vie, 99 percent of the visitors took a (chanated cocktail tasting) drinks experience, so fewer need to drink times taller than time. But for the drinkers of La Carte taking what most people think of a “full detergent,” we designed the service materials and buildings to help drink as much as possible. It includes the pouring tables from insulated metal cups, using a more thick recycling glass of glass so that long drinks remain in the freezer's cold temperature for longer, and design Ceramics with built “Whiskey Rock” Pieces That makes a larger thermal mass, that, again, retain the freezer temperature.
We also have to think about different ways of doing the test. Gigamit namon ang mga teas (ug) mga infusions, ug alang sa mga ilimnon nga sour-estilo, nagsagol kami sa mga prutas o asukar nga pag-usik aron hingpit nga matunaw, pinaagi sa pag-uyog sa sulud nga pag-undang sa mga asido ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug pag-uyog, ug Shake, and shake, to bring the drink to its purpose.
In terms of fixed drinks and things like that, (we do not have one, because everyone changes regularly). We are very lucky to be in France, the average person is more aware at the time they have experienced because you see it reflect on the supermarket, in markets. You cannot see that in the UK and certainly not in the US
One of the things we tried to hug as much as comppoir de vie can be unexplained, and they allow you to prepare things without them. We know our guests are very happy with that. What we want, instead of people to come back often for the same thing, so people will enjoy and think, “we can't wait in the citrus season that drink again. “Our version of a bar is an attempt to give (some) that consistency: always be a martini, and always be a highball or anything, but it doesn't want to come to you, and it will come as it comes in, and it will come to it, and it will come to it, and it will come to it, and it will come to it, and it will come to it, and it comes to it, and it will come to it, and it will come to it, and it will come as it comes through the times.
This interview is edited and combined for clarity.