From travels to chance encounters: a passion born at the ends of the earth

Charly: I’ve been behind the bar for about twelve years. The adventure began in the Caribbean in 2016, working at a beach bar, slinging Mojitos and other classics. I quickly wanted more. I saved up and headed to Las Vegas for a course at EBS, then on to Australia, where I worked in more cutting‑edge spots. A few detours followed: Asia, St. Martin, St. Barth… and finally Paris, thanks to a chance meeting. I thought I’d stay a year, but four years later, here I am! Paris is buzzing, with new projects popping up everywhere, and that energy hooked me.

Max: Most people know me as Max Oner, the nickname’s stuck since day one. I got into bartending when I was about 20, after art school. At first I picked up summer gigs making Mojitos while I was still studying. Then some friends and I took over a bar in Bastille. After that came Moonshiner, where I really cut my teeth. Then Boubalé, a major step up. Once it opened and I’d learned a ton, I missed the freedom of smaller venues, so when Charly mentioned Isadora, I jumped at it.

Falling for the craft

Charly: What made me fall in love with this job is the creativity and the human connection. Every day you meet amazing people and create one‑of‑a‑kind drinks. It’s a true playground.

Max: Same here. Plus, working nights fits my rhythm perfectly. We can be ourselves, fully express our personalities, and that vibe fills the bar.

Isadora: from a friends’ hangout to a cocktail bar that’s sharp yet welcoming

Charly: Isadora started out as a late‑night hangout for friends dreamed up by our owner Gilles: friendly, lively, and people‑focused. Two years ago it pivoted toward cocktails thanks to Victoria, the bartender who injected real creativity into the menu and won over the crowd with more refined flavors. Since then, Max and I have kept steering the bar in that direction while preserving the DNA Gilles loves, the same thing that made us fall for it.

Max: The best part is the mix of guests. Early evenings are laid‑back, with neighbors, tourists, and after‑work crowds dropping in. Later, it morphs into a rallying point for bar‑industry people. It’s like having two bars in one!

The Seven Deadly Sins: a menu that mirrors them

Charly: We wanted to play with the Seven Deadly Sins. Each drink embodies its sin in flavor and looks, perfect for our dim, slightly rock’n’roll vibe.

Max: We didn’t want just a catchy name: you should get the sin just by looking at the glass. For instance, Paresse (ie. Sloth) is a clarified cocktail with no garnish, served in 30 seconds. Simple, fast, almost too easy. Luxure (ie. Lust) is a lush Jamaican‑rum blend with sweet, fruity notes that hint at nail‑varnish aromas. And Colère (ie. Wrath) is served bright red, spiked with mezcal and plenty of heat.

Guests have fun with it: “You’re totally Lust!” It sparks a great vibe. And whether you’re after a killer cocktail or just a simple Ricard, you’re welcome. That’s the soul of Isadora.

Everyday creativity: cross‑pollinated inspiration for the next menu

Charly: We set aside research time, jot ideas down, and draw parallels between what’s inspiring us now and deeper themes.

For the upcoming menu (Ed. note: slated for May), the through‑line is Club 27, a tribute to legendary artists who left us at 27. We studied their lives, tastes, habits… Kurt Cobain, for instance, with his “Pennyroyal Tea,” inspired a cocktail built around that herb. Each drink becomes a creative homage, an immersive nod to these icons.

Their relationship with brands and spirits

Charly: We work with brands we like, but above all with those that share our vision. Max and I love crafting our own products for the menu, so naturally we gravitate toward brands that embrace creativity and aren’t hung up on standards.

Max: And the people behind the brands matter, that’s crucial for us! We love working with local distilleries and passionate friends. That’s what keeps the project alive.

The ideal bartender, according to them

Charly: A great bartender isn’t just someone who makes good drinks. Above all, it’s someone naturally warm who loves making people happy and can create a bond, even a fleeting one.

Max: Exactly, sincere and accessible. Whether a guest drops in once a month or is an industry regular, you’ve got to make them smile!

How the job has evolved

Charly: Techniques have come a long way, no doubt. But more importantly, the craft and the cocktail itself now get real recognition. We’ve stepped out of the shadows, thanks to platforms and digital media like yours.

Max: True, no one used to dream of being a star bartender. Now there are competitions, the 50 Best, plenty of recognition… But never forget passion is the engine and guest satisfaction is the key to success.

Ambitions & collabs: opening the bar to the world

Charly: The Isadora calendar is packed! Up next: special Guest Bartending nights with visiting bartenders from Marseille (Copperbay), Toulouse (Kodomo), London (Callooh Calley), and local Paris collectives. These collabs build bridges, broaden the crowd, and shine a spotlight on the bar.

Our goal: crack the Top 500 bars worldwide. It would cap all the work we’ve put in and attract an international crowd that sees those accolades as a mark of quality.

Closing shot

I love this spot: it reminds me of many dive bars I’ve visited or worked in (a joyous blend of neighborhood guests and pros). And I dig these creative guys who keep their feet firmly on the ground with clear‑eyed insight into the industry: “Never forget the guests come first!”

At Isadora, people come for the vibe, for the drinks, but above all for the spirit of the place. Charly and Max embody a laid‑back yet precise philosophy that’s open to everything. Their passion and creativity are palpable, from the first “Hey there!” to the warm goodbye.

By the way, Charly and Max shared their little dream with me: hosting the crews from Hanky Panky in Mexico City and Panda & Sons in Edinburgh. Fingers crossed! (Potential sponsors, take note 😉)