The view might be less impressive than the one from Le Tout-Paris perched high up on the seventh floor, but Le Limbar, the Hôtel Cheval Blanc’s other cocktail haven, is more of a cocoon for connoisseurs. With a neo-Kenyan lodge aesthetic designed by Peter Marino (walls that have been covered in limba wood, African wax fabric cushions, a golden amoeboid chandelier), this spot is a far cry from your typical five-star hotel cocktail bar ambiances. From the lab tucked away behind the massive marble bar, Florian Thireau (ex-Prince de Galles) has crafted a masterful menu of eleven creations. In the delicate glassware, you won’t find any ice cubs or decorative details, just laser-sharp flavors, like the smoky heat of the Habanero (tequila, mezcal, habanero, saffron and dried berries; €22) or the silkiness of the Or Blanc (gin, jasmine, white tea, curry plant; €24). As for the spirit-free version of the Or Rose (Damascus rose, aloe vera, Timmut peppercorn; €18), its sparkling and floral notes completely restore the image of alcohol-free cocktails! Pair them all with small plates at palatial prices: Roman-style artichokes (€18); crispy duck ravioli (€24). // Paul Hackett
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