La bulle du Collectionneur, the gourmet experience for an exceptional aperitif this winter in Paris

When winter takes hold of the capital, beautiful, magical and comforting experiences flourish in the four corners of the City of Light. For while the cold also brings a touch of charm to Paris, we take pleasure in taking refuge in beautiful addresses that, in their own way, make us love the winter beauty of the city nicknamed the City of Love. And it has to be said that in Paris, there's no shortage of ideas when it comes to providing beautiful experiences that combine comfort and gourmet delights with a touch of enchantment.

Not far from Champs-Elysées, in theHôtel du Collectionneur, recognizable by its beautiful Art Deco architecture, we now find a secret jewel case inviting us to enjoy an exceptional aperitif that promises surprising discoveries for gourmets and cocktail lovers alike. To discover it, you'll have to cross the restaurant from reception before pushing open a discreet door that leads you into a transparent bubble, surrounded by sparkling fir trees and featuring two tables and chairs covered in cushions and animal skins.

We immediately take refuge in the cocooning, comfortable atmosphere: heating, plaids and a loudspeaker are at our disposal in this secret spot. And the experience has only just begun! Here, a special menu awaits you, offering a culinary experience imagined in tandem by chef Filipe Assuncao, Meilleur Ouvrier de France, and head bartender Arthur Moreau. This bubble, available on reservation only, is offered in 2-hour slots from 5pm to 10pm throughout the week: a great concept for an exceptional aperitif with friends or loved ones, for a special occasion or to treat yourself at Christmas time. Tapas range from 21€ to 33€, and cocktails from 25€ to 30€. For caviar lovers, the budget will be higher: €92 for a tin of caviar with its matching pairing, and €50 for a cocktail based on this famous delicacy.

In detail, these festive tapas showcase the "pêchés mignons" of the end-of-year season: a foie gras log resting on a gingerbread cookie and topped with redcurrants, a heart of salmon with mandarin to refresh the taste buds, a trio of taramas with sea urchin, truffle and caviar, fresh prawns in tempura coated in panko breadcrumbs, as well as Sologne osciètre caviar (15g) accompanied by quail eggs topped with onion compote for a surprising pairing.

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To accompany these comforting and refined tapas, there are three cocktails based on French vodka that promise an astonishing food-pairing. Don't expect to find anything to please everyone: these recipes have been devised with experimentation in mind, and you can feel the different notes evolving as you taste and pair them. The most consensual of the lot, Sainte-Cézanne is composed of Vodka Guillotine Héritage (aged in oak barrels for a woody touch), sesame and amaretto. All in all, this recipe has tangy, gourmand notes that make it the most gustatory and accessible of the three recipes.

For fans of cocktails with character, the Martin Pêcheur is a very, very distant cousin of the Espresso Martini. This time, it features a caviar-infused Vodka Guillotine, whose flavors match the roasted notes of the café bourdon, while the dry vermouth adds a touch of freshness with a herbaceous edge. A fine tulle is placed on top, and a few grains of caviar are delicately placed on top. Last but not least, Madame de Bomary, the clearest of the trio, will surprise you with her recipe based on tomato water, zaatar and verjuice on a guillotine vodka base. If you're expecting a revisit of the traditional Bloody Mary, you've got another thing coming! With this cocktail, it's hit or miss, but for the experience, we recommend you give it a chance.

Alternatively, if you'd like to discover the full extent of the expertise of the crack team who run the Hôtel du Collectionneur bar, we suggest you challenge them to make you a bespoke cocktail. The more adventurous you are, the bigger the surprise! That's how we came up with a cocktail with coriander, whisky and ginger that left a lasting impression on us. So don't hesitate to think outside the box, you're in good hands here.