Le Fantôme de l'Opéra
The ambiance? Red and black tones, dim lighting, an old record player and drinks served in skull-shaped glasses, teacups or Chinese bowls. Behind the bar you’ll find Jessica André-Cantin mixing carefully-selected liqueurs and homemade preparations for impressive results. Like the “Mystères de Casablanca” (herbs and dried fruits, red pepper purée, elderberry liqueur, lime juice, honey liqueur and pisco), served in a Turkish stovetop coffee maker, on a square of fake grass…. Drier and more serious, the Hunky Silly Dragon is made with a tobacco base, Monkey Shoulder, Cointreau and lapsang souchong liqueur, with seaweed wrapped around the edge of the glass to imbue the cocktail with the saltiness of the sea. And to help you keep a level head: Saint-Marcellin cheese from Mère Richard, pata negra and truffled ham (€16 for a mixed plate) or tinned sardines (€12). // A.S.