Who’s it for? Discerning cocktail quaffers.
What should I order? The creamy verveine abricot, with verbena honey, apricot and Hibiki Harmony whiskey.
Nose jobs, stilettos and natty suits – the clientele at this swish cocktail bar is certainly eclectic. Nestled at the bottom of the four-star Hotel National des Arts et Metiers, Raphael Navot’s divine décor comprises velvet banquettes, subdued lighting and a loung playlist – it’s all ultra chic, but not pretentious. The ten-strong cocktail menu is presented in a perfumier’s notebook and bartender Oscar Quagliarini (ex-Gocce) has imagined each blend as a fragrance. The sud sud was zesty blend of Bourgoin cognac, pear and bergamot marmalade, lime cordial and mandarin mousse, but the delicate flavours were overshadowed by the cognac. The verveine Abricot, with verbena honey, apricot and Hibiki Harmony whiskey, is much more balanced, with a delicious creaminess. The Italian bartenders do not scrimp on measures, so be warned: two drinks and you'll be well on your way.