Secret supper clubs are nothing new in NYC (Whisk and Ladle; Jack; A Razor, A Shiny Knife), but they’ve yet to cross the Atlantic and make it over here in Paris. Perhaps it’s because the French care more about keeping traditions than being in-the-know, or because culinary speakeasies make no sense to people who never lived through Prohibition, or maybe it’s that the French just don’t need the help of hidden spots to create a mysterious romance (what with sites like the Opera House right outside the Metro, and that je ne sais quoi running through their veins, they can’t get away from it). But there is one secret supper club in Paris -- run by a young American couple -- and it’s a dining experience that tops all the others.

Hidden Kitchen is held at the elegant apartment of Laura Adrian, 26, and Braden Perkins, 31, who work full-time as food consultants for brands like Williams-Sonoma and Whole Foods. On the weekends, they welcome 16 diners to indulge in a 10-course menu tipped off by a mixed drink that hints at how amazing the meal will be. Their latest apéro experiment is a Sparkling Pomegranate Cocktail, and it serves some hidden purposes: “It’s best to start the evening with a drink that is slightly sweet, surprising, and bubbly,” says Laura. “The effervescence makes people feel festive and puts everyone in a good mood. A surprise element -- in this case, pomegranate seeds and a ‘hidden’ apple flavor -- gives people something to talk about, especially key for guests if it’s their first time meeting each other, which is typical at Hidden Kitchen. And being slightly sweet makes the drink, well, very drinkable. But be careful not to make anything cloyingly sweet as that can ruin the appetite.”

Sparkling Pomegranate Cocktail 1/2 cup sugar 3/4 cup water 1 Granny Smith apple 1 pomegranate 1/4 cup vodka 1 bottle sparkling wine (Cava, Prosecco, or Cremant de Loire)

Bring the sugar and water to a boil. Turn down to simmer. Thinly slice the apple (without peeling) and place the apples slices in the simmering syrup. Bring back to a rolling boil and cook for 1 minute. Strain the syrup through a fine-meshed strainer. Discard the apples slices and set the syrup aside to cool. The syrup will have a crisp, but subtle, apple flavor. Remove the pomegranate seeds from their fruit and place in the syrup. Keep the syrup in the fridge until ready to use (it can be made up to 3 days ahead of time). In a champagne flute, place an ounce of the pomegranate/apple syrup (including around 10 seeds per flute) and half an ounce of vodka. Fill the rest of the flute with sparkling wine. Enjoy!