Abricot bar is a neighborhood spot created by women, intended for everyone, and serving creative cocktails and plant-based bites.

Small Batch Cocktail & Spirits News from France
Abricot bar is a neighborhood spot created by women, intended for everyone, and serving creative cocktails and plant-based bites.
Belleville has a rich and interesting history, including how, where and what its residents – including some now legendary singers – drank. Allison Zinder spills all about it on this month’s Paris Cocktail Talk episode.
Sure I haven’t tried every Pimm’s cup in town. But that’s because this is a town not known for them. Yet, I stumbled across a top notch one at l’Entente recently over brunch and Scotch quail eggs.
If you are looking for a more robust experience when it comes to spirits and cocktail shopping in Paris, Drinks&Co concept boutique may be what you want
This month we get philosophical about wine as we talk to celebrated cookbook author, Susan Herrmann Loomis, about her feelings and experience with wine after nearly thirty years of living in France.
What’s it like to run a cooking school in Paris before and during a pandemic? We talk to Jane Bertch of La Cuisine Paris to find out that and more….
Hello Cocktail Lovers! We continue to explore how the COVID-19 virus and travel restrictions have affected France. For this episode we are taking a lighter approach and asking fellow Parisians […]
In my continued extra episodes of Paris Cocktail Talk discussing the effects of COVID-19 on food and drinks in France, I’m speaking with Emily Dilling author of the Paris Paysanne blog and My Paris Market Cookbook for some anecdotal chat about life in the country and how the virus is affecting her and local winemakers and farmers in rural France.
In Part 2 of this bonus episode of Paris Cocktail Talk, we explore how COVID-19 has affected the drinks and food industry in France with a dozen interviews from cocktail, spirits and gastronomy professionsl
How is COVID-19 affected the food and drinks industry in France. Listen to Part 1 of a two part segment where I interview a dozen different food and drink professionals to find out.