A Parisian Jewel: Discovering the Dokhan’s Champagne Bar
There are hotel bars—and then there’s Dokhan’s Bar. Nestled discreetly in the lobby of the Hôtel Dokhan’s in Paris’ 16th arrondissement, this champagne bar isn’t the sort of place you stumble into by accident. It’s a destination, and for me, it was love at first sip.
If you’re into cocktails with a story, luxurious but not stiff settings, and bubbles that come with a background, keep reading. I’m going to walk you through why this bar deserves a spot on your mixology bucket list—and maybe even inspire your next round of hosting at home.
The Atmosphere: Vintage Elegance Meets Intimate Comfort
The moment you step into Dokhan’s, you feel like you’ve entered another time. The space is cozy (a dozen chairs, give or take) but rich in personality. We’re talking Louis Vuitton trunks repurposed as champagne coolers, candlelight reflecting off antique mirrors, and a staff that genuinely knows their stuff.
I traveled solo to Paris last fall, sat quietly at the bar with a notebook, and by the second glass, I had swapped cocktail theories with the bartender and ended up with a few recipes I’ve since adapted for home. This kind of place isn’t just about ordering a drink—it’s about sharing a moment, a story, a little magic.
A Menu that Celebrates Champagne with Serious Flair
Let’s address the bubbles first: Dokhan’s carries over 200 champagnes, with a rotating list of 30 available by the glass. The pricing can go from indulgent to extravagant, but every pour is curated with precision. Whether you’re into brut nature, rosé, or something rare from a lesser-known grower, they’ll guide you like a sommelier would in a top-tier wine cellar.
But this isn’t just a champagne list with crackers. They’ve built a cocktail program around champagne, mixing it with other quality spirits in ways I hadn’t tasted before. And you know me—I’m not easy to impress with sparkle and sugar.
Cocktails That Tell a Story
Here are a few standouts that not only charmed my palate but also inspired me to recreate them (or at least try) back home with a few tweaks:
- L’Inattendu: A combination of blanc de blancs champagne, elderflower liqueur, and a hint of basil. It’s floral, green, and dry in all the right ways. I’ve since adapted a version using Sauvignon Blanc syrup I made myself.
- Champagne Old Fashioned: Yes, that’s right. Rémy Martin VSOP, sugar cube soaked in Angostura, topped with brut champagne. It’s decadent and surprisingly balanced. Try it with a lemon twist to brighten it up.
- Le Dokhan: Their signature—essentially a champagne martini with gin, lemon zest, and champagne served straight up in a chilled coupe. Crisp and aromatic, this one’s become my go-to for celebratory toasts at home.
Each drink is elegantly presented, and what I appreciated most was the restraint. These aren’t overdone Instagram bait; they’re sophisticated, thoughtful, and drinkable to the last drop.
Service that Makes a Cocktail Feel Personal
What really elevates the experience at Dokhan’s is their bartending team. On the night I visited, I met Florent—an enthusiastic cocktail craftsman who seemed to anticipate my preferences before I even spoke them. We talked about Amaro pairings, the challenges of using champagne in stirred drinks, and the underrated power of citrus oils on sparkling wines. Casual bar chat? Maybe. But also pure gold for anyone who lives for nuanced flavor.
His approach reminded me that great cocktails aren’t just about technique—they’re about intent and curiosity. It made me want to up my own game behind the bar, both in terms of ingredients and the way I introduce a drink to my guests.
Hosting Tips Inspired by Dokhan’s Bar
You might not have a gilded salon in your living room or a cellar lined with vintage Bollinger (if you do, we should talk), but you can borrow a few elements of Dokhan’s magic for your next soirée:
- Offer one champagne cocktail as a welcome drink: Choose something that sets the tone. Start with a dry sparkling base (Cava or Crémant if you’re budgeting), and pair it with a delicate liqueur like St-Germain or a house-made syrup.
- Serve in coupes or vintage stemware: Presentation adds theatrical sparkle. I scored a set of mismatched coupes at a flea market that always get compliments.
- Keep the spirits subtle: Follow Dokhan’s lead and let the champagne shine. Use restrained portions of modifiers, ideally ones that bring out floral or herbal notes.
One move I borrowed directly from Dokhan’s: writing short descriptions of my cocktails for guests when I host. They do this with their menu—just a sentence or two—but it creates anticipation and makes everyone feel a bit fancy.
A Little Paris in Your Glass
Dokhan’s proved what I always suspected: Champagne isn’t just for toasts—it can be a cocktail player in its own right. Used properly, it brings texture, acidity, and lift to a drink that few modifiers can replicate.
Since my visit, I’ve experimented more boldly with bubbly at home. My go-to ratio for a champagne cocktail now? One part base spirit, ½ part modifier, finish with three parts dry sparkling wine. Stirred if heavy. Shaken if fresh. And always in chilled glassware.
So if you’re ever in Paris, make sure Dokhan’s is on your radar. Better yet, use it as inspiration to bring a bit of Parisian elegance to your next gathering. Because sometimes, the best cocktails come not just from what we pour—but from the spaces and stories that surround them.