Hôtel de Ville

Hôtel de Ville

75004 Paris, France
Paris
Open

Influencer Reviews1

About

De V is a contemporary Parisian spot blending fine dining with a relaxed, approachable atmosphere. Helmed by Chef Adam, who brings a background in fine dining, the restaurant is divided into a wine bar, a dining room (Comptoir de V), and a cocktail bar (Bar de V) below. The venue is known for inventive dishes and a unique cocktail program that eschews ice for liquid nitrogen.

The Visit

De V stands out as a hidden gem not found in tourist guidebooks, offering a playful take on fine dining that’s both friendly and inventive. The reviewer highlights the chef’s creative approach, from a radish-based prawn cracker to a smoked yogurt dip using Normandy hay. The cocktail program is equally innovative, using liquid nitrogen instead of ice and repurposing kitchen scraps for garnishes. The experience is immersive, fun, and distinctly Parisian.

What They Ate

Radish-based prawn cracker with beetroot dust and yogurt ranch dip
Smoked yogurt using Normandy hay
Pumpkin dish with kimchi hollandaise
Duck breast (with compost molasses, walnut tonkatsu, and smoky beetroots)
Corn infused ice cream (with poached plums)

Quotes

"(Smoked yogurt) it's like you've got a full bonfire in your mouth in the best way possible."
"(Duck breast) Your brain's thinking, hang on, that wasn't what I expected to eat. That's what that duck is."
"It is fine dining, but it's approachable. It's friendly. It's fun fine dining"

Our Reflection

De V’s playful spirit is evident in every detail, from the inventive use of radish and beetroot to the smoky yogurt that evokes a bonfire in the mouth. The absence of ice in the cocktails, replaced by liquid nitrogen, signals a commitment to creativity and sustainability—reusing kitchen scraps for garnishes. The atmosphere is welcoming, never stuffy, and the chef’s fine dining pedigree is present without pretension. This is modern Paris: experimental, fun, and deeply rooted in both tradition and innovation.

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