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“I began within the bar universe Italyafter which I labored at United States, in Spain and Paris for 4 years, after spending seven in London. I’ve a moderately worldwide imaginative and prescient of the bar universe. In Italy, the aperitif is a tradition; in Spain and Franceadditionally, these are my roots, it impacts my method of working. Earlier than the palace bars, it was champagne and whiskey. There are not any limits, clients need one thing new. At Lutetia, we’ve two bars, the Joséphine bar, open all 12 months spherical, the place we provide signature cocktails from chosen spirits, and the Aristide bar, which opens within the autumn, for the winter season, within the spirit of the English membership, extra intimate, with tasting spirits for amateurs. For cocktails, we put together our personal components, natural infusions, mushrooms, espresso, bergamot or yuzu, and fermented merchandise based mostly on tea or honey. What is essential for me is to place the cocktails on the stage, to match them with the dishes. They’re served with tapas, sushi, ceviche, miniburger. ”
Maestro. The chef bartender of Lutetia, in Paris, Nicola Battafarano, …
… concoct his signature cocktail, On the rooftops of Paris, …
… based mostly on sake, bamboo, calamus, Japanese vinegar and moscatel, …
… introduced in a bamboo bowl.
iannis / réa for “level” – kluba / réa for “level” – gaillard / réa for “level” – ortola / réa for “level” – moschetti / réa for “level”
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