Abstract Bistrot opens in Paris
Opening on October 10th, the venue will combine classic French bistrot with on-site distillery producing "monochrome" spirits from single ingredients using vacuum distillation.
ABSTRACT BISTROT, PARIS
From the team behind Bar Nouveau, the Drink More Art collective
Co-founded by Remy Savage, Sara and Hadrien Moudoulaud (also referred to as, "the twins"), Marc Puzzuoli, and Harrison Kenney, Abstract Bistrot showcases a new iteration of the Abstraction art movement, exercised through flavour.
The venue offers a dynamic experience in the heart of Paris. Part retro bistrot, part post-modern distillery, and not far from their beloved Art Nouveau project and sister venue, Bar Nouveau.
Abstract Bistrot marries two worlds: the classic French bistrot, with a modern interpretation of art and flavour. In other words, bringing the practice of abstraction to an accessible medium (the bistrot).
"We're not trying to reinvent the bistrot, but rather celebrate these living bistrots - or rades - some of which are slowly disappearing." – Harrison Kenney
The philosophy behind the venue is simple. By choosing to work with single ingredients, one invests in the natural. Abstract Bistrot argues that ingredients require no additions to be exceptional, only to be treated with care.
Above the bistrot floats a fluted box of dichroic glass, catching, reflecting, and distorting light - a "prism" in the sky. Inside, every spirit is made in-house and built around the extraction of single-ingredients, termed "monochromes." Abstract Bistrot is the first venue of its kind, offering guests a unique experience in which all spirits are produced on site.
"If monochromes in art are made of a single colour, our monochromes are made from a single ingredient, from one single producer," explains Remy Savage, "using organic grape spirit as a base, we apply vacuum-distillation and various techniques to extract the ingredient's true flavour. A Raspberry Monochrome tastes, simply, like raspberry."
Cocktails, served either in the bistrot or in the suspended glass lab, balance innovation and tradition. Expect butter martinis, bell pepper margaritas, and twists on bistrot staples - Picon Bières and Mauresques. Drinks are served alongside elevated signature dishes, such as eggs and soldiers paired with caviar and a marmite reduction - a delicious byproduct of the Marmite Bloody Mary.
The venue is thoughtfully designed by architect Christopher Weirback of Osmose Studio, who previously worked with the team to deliver Abstract Distillery in Lyon. Abstract Bistrot is an elegant extension of this space, focused on bringing the knowledge and expertise founded in Lyon to the bustling city of Paris.
"After Lyon, Abstract comes to Paris — not as a copy, but as an iteration. A new stage, a new light, but always the same desire: to transform the space into a living work of art."
