The Riddler - References

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Verjus Bar à Vins (47, rue de Montpensier, 33-1-42-97-54-40; verjusparis.com) gives an American twist to the French wine bar. At the reservations-free annex of its elegant restaurant, Verjus, Braden Perkins, the American chef and owner, spins modern interpretations of comfort food — like crisp nuggets of buttermilk fried chicken (8 euros) — while Laura Adrian, the sommelier, pours glasses of wine from the short chalkboard menu. - NYTimes

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NYTimes article.

Joshua Adler fell in love with French wine the old-fashioned way: sipping pinot noir in 18th century cellars while working as a bicycle tour guide in Burgundy. Nearly a decade later, he continues to share his love for authentic, delicious wine with people around the world.

Prior to starting Paris Wine Company, Josh spent three years developing relationships with exceptional producers around France as the wine director at Spring Restaurant.

A longtime resident of San Francisco where he worked as the wine buyer at Bi-Rite Market, Josh also left a lasting impression at two successful nonprofits that he co-founded: 18 Reasons, a food and art center; and The Bike Kitchen, a self-service bicyle repair shop.

He lives today in Paris, and spends as much time as possible travelling around the vineyards of France in his vintage Peugeot 205.

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New York Times:

Snacking and sipping are welcome at Vivant Cave (43, rue des Petites Écuries, 33-1-42-46-43-55; vivantparis.com), in the heart of the Right Bank. Opened in 2011, it is a slender, dimly lighted space dominated by a glass wine case and a long marble bar where the staff pours exclusively natural wine made with minimal chemical additives. Unlike its sister restaurant, the gastronomic market restaurant Vivant Table, which also opened in 2011, the menu here seems designed for sharing, with items like house-smoked buffalo mozzarella, platters of thinly cut air-cured charcuterie or blood sausage with beets (each dish, 12 euros, about $16 at $1.30 to the euro). Heartier appetites will appreciate the small selection of main courses like a fork-tender braised rabbit with polenta (16 euros).

“People want exceptional products, an inventive chef who is not chichi, a relaxed atmosphere where they can have fun,” said Pierre Jancou, the owner of Vivant Cave and Vivant Table, and one of the founders of the new wine-bar movement.