Alex Francis and Barney O'Kane are pioneering a sustainable cocktail experience with their new concept, De Vie, launched in Paris. Their restaurant, Comptoir De Vie, offers fine dining paired with cocktails, while Bar De Vie will feature classic cocktails without ice or agave spirits. The duo emphasizes sustainability, using only local French ingredients, and aims to create a memorable experience without sacrificing ethical practices. As Francis highlights, their approach intends to reduce waste, showcasing a new standard in the cocktail industry that prioritizes both enjoyment and environmental responsibility.
We couldn't imagine working any other way. The greatest impact any of us have is through the work we do, and we want to support the world we want to see.
The main one is just that ice is such a waste. It's literally just stuff that goes in the sink, and then you're turning on hot water to melt it.
Though we work without ice, only use French spirits and work seasonally, none of that should be relevant to the guest; they shouldn't have to know that to understand what's going on in our bar.
I see the way we work as an extreme; it's a way of looking at how to do things differently, but I don't think that everyone needs to completely remove clear ice or ice in general from bars.
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