Opening of Verde by YEEELs, cocktail bar and restaurant featuring Thibault Sombardier

YEEELS turns into a new setting in the triangle d’Or, Verde by YEEELS. Verde is both a tapas and cocktail bar and a restaurant in the basement. A setting of tropical green where the cooking has been entrusted with Thibault Sombardier. A fest for the eyes and the taste buds.

Hedonists have a new spot. Good riddance YEEELS, hello Verde by YEEELS, both a tapas bar, a cocktail bar and a restaurant with dishes by Thibault Sombardier.

In the basement, the bar with its very bright counter and mirrors still offer a muted atmosphere. Here, dark green is the main color, like in a tropical forest. People less sensitive to the cold will go to the terrace, looking onto the Avenue George V.

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The menu is filled with various alcohol offers including several champagnes (we’re in the Triangle d’Or, let’s not forget about it), but most of all, original signature cocktails, as the delicious and spicy Euphorie (Bacardi Anejo Cuatro rum, passion fruit purée, lemon juice, “homemade” honey syrup with ginger, cinnamon, cloves), the Paris (Gin Bombay, Sapphire, St-Germain liquor, lemon juice, “homemade” citrus fruits and flowers tea syrup, “homemade” cherry syrup, lavender) and even the very lemony and refreshing Lamiacées (Gin Bombay Sapphire, fresh basil, limoncello, lemon juice, bitter lemon, sugar).
Uncommon recipes that the boldest patrons will definitely try.

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Feeling peckish while having a drink? Thibault Sombardier has created a few tapas: duck rillettes (€9), Pizzeta al tartufo (€12), Iberian ham plate (€19), whelks with lime mayonnaise (€7).

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Walk down the majestic stairs to reach the basement where the restaurant can be found. Very large and rather dark, the atmosphere is cozy, like in a speakeasy, as well as very warm and natural in this jungle chicly recreated and lit with large chandeliers.

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Careful though, we’re not at the Rainforest Café with a décor made out of pasteboard. Here, it’s chic, there are real plants, fresh fruits and vegetables (in the entrance) with a psychedelic flower carpet.

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We don’t know where to seat so much the offer is overabundant: large tables, individual tables, cozy armchairs, high seats, in the corner of the library, by the open-plan kitchen to see what’s happening on the stoves… Verde also does in table d’hôte.

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Thibault Sombardier offers at Verde an exclusively Mediterranean cuisine including – for instance – vitello tonnato (€18), squid Galician’s style (€22), osso bucco (€23), his signature dish the whole seabass with charcoal-cooked fennel (€80 for two). Without forgetting some pizzas.

As a starter, we went for the hake ceviche, spicy coconut milk and scented basil. The raw fish marinated in coconut is super tasty, this starter has a lot of flavors, is well seasoned but not spicy. An excellent note to start this meal that can only promise to whet the appetite.

Verde, restaurant et bar à cocktails -  Ceviche de merlu, lait de coco épicé et basilic parfuméVerde, restaurant et bar à cocktails -  Ceviche de merlu, lait de coco épicé et basilic parfuméVerde, restaurant et bar à cocktails -  Ceviche de merlu, lait de coco épicé et basilic parfuméVerde, restaurant et bar à cocktails -  Ceviche de merlu, lait de coco épicé et basilic parfumé

Let’s move on, we go once again for fish with pan-fried scallops, chorizo foam and saffron risotto. First comment, scallops are perfectly cooked and delicious. Risotto looks like bird beaks pasta and saffron and chorizo bring a twist like in a paella. Yet, bacon shavings also make us think about carbonara pasta… With this recipe, Thibault Sombardier delivers an inventive cuisine and yet it’s absolutely exquisite.

Verde, restaurant et bar à cocktails - Noix de Saint-Jacques snackée, émulsion au chorizo et risotto safranéVerde, restaurant et bar à cocktails - Noix de Saint-Jacques snackée, émulsion au chorizo et risotto safranéVerde, restaurant et bar à cocktails - Noix de Saint-Jacques snackée, émulsion au chorizo et risotto safranéVerde, restaurant et bar à cocktails - Noix de Saint-Jacques snackée, émulsion au chorizo et risotto safrané

We also try a quite simpler dish, the Strozzapreti (hand-rolled pasta) with lamb stew. With olives, tomatoes and lemon, the sauce accompanying the meat served in a pan, is very interesting.

Verde, restaurant et bar à cocktails - Strozzapreti au ragoût d'agneauVerde, restaurant et bar à cocktails - Strozzapreti au ragoût d'agneauVerde, restaurant et bar à cocktails - Strozzapreti au ragoût d'agneauVerde, restaurant et bar à cocktails - Strozzapreti au ragoût d'agneau

And since we love good food, we won’t go without having dessert first: it will be the brioche French toast. Made on order, soft, not too sweet and served with caramel, it’s a delight.

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For other desserts (from €6 to €10), we have tiramisu, pana cotta and even Philippe Faur exquisite craft ice cream.

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To please the hears, in addition to the taste buds, a deep electro DJ is here every evening at the restaurant level.

Verde is the ideal place for a lovely dinner with friends before going out. The music is beautiful and here but not too loud. We can hear each other speak.

Verde seems to be the new place to be, barely open and already full, happy few have already passed down the address and there, we feel important: décor is as tacky as it should be, slightly bling, so much that thanks to the mirrors covering the walls of the bathroom, we can admire ourselves on the throne. That takes the cake.

Verde is only open at nighttime, for the aperitif or the dinner and welcomes you even though you haven’t book. So, don’t wait any longer and run to enjoy Thibault Sombardier’s menu.

Laura B.
Last updated on 7 November 2018

Practical information

Opening Time
From 26 October 2018 to 31 March 2019

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    Location

    24 Avenue George V
    75008 Paris 8

    Access
    Station de métro Alma-Marceau (ligne 9) ou George V (ligne 1)

    Official website
    verde-paris.fr

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