Descend into a vaulted basement where cocktails are built from scratch: house-distilled spirits, macerations, and infusions that change daily based on what's happening upstairs. The menu arrives on receipt-sized cards, eight creations deep, with names like Poivron and Betterave that tell you exactly what's in the glass. Most radical of all: no ice cubes. Instead, bespoke ceramic vessels with built-in whiskey rocks keep your drink cold without the water waste.