A new menu foreshadowing the one in June

I’ve just arrived, and we wanted to reintroduce a certain level of garnish, as the previous menu was very minimalist in that regard. We had to return to something more flamboyant, more in line with the Syndicat’s DNA—the ambition being to democratize cocktail bars and update the image of French spirits in an accessible way, all while maintaining a laid-back, street-inspired vibe.

We kept the cocktails that were performing well and reworked a few others. Our new menu is called 24 Carats—the idea came to me by playing around with the number 2024—and it’s essentially a pre-menu designed to lay the groundwork for this year’s new concept, where we’ll really focus on garnish around a “golden” theme. It’s quite fun, with an immediate wow effect.

Additionally, gold has the advantage of being a marker for our bar, for hip-hop, and for the Olympic Games. This sets the tone for our next major menu—planned for the second half of June—whose theme will indeed be the Olympics.

Menu and storytelling

I like having an idea behind the menu, a sense of cohesion—not necessarily a strong concept, but at least a story to tell, which is why we went in this direction. It also helps anchor ideas during the creative process.

Of course, there are very impressive menus out there with no particular concept, and that depends on the establishment’s philosophy. Still, I think this approach is an asset.

When designing a menu, I want to represent all tastes. Given the Syndicat concept, I know which spirits can be used, understanding that we can also feature products that aren’t necessarily French by tradition but are produced in France, like Wakaze sake (brewed in the Paris region) or gin from the Baccae distillery (4th arrondissement, Paris). It offers a more contemporary take on our local heritage.

I have a particular fondness for Calvados, although it does pose a constraint because we have to complement its aromatic profile. Typically, it’s the kind of spirit that forms the foundation of the cocktail recipe, rather than one you would simply choose at the end of developing a drink.

Menu rotation

Bars that feature a classic from the establishment—a signature creation—on their menu seem like a good idea to me. And we are indeed considering this, especially with the Syndicat’s tenth anniversary coming up this year.

I recently read a short interview with a friend in London, who wondered: is constantly changing your menu desirable? Or is making great cocktails about creating recipes that outlast trends? I quite agree with the latter point.

At the Syndicat, it might be hard to develop an iconic classic, since our menus have always been designed around themes and concepts. Sure, some drinks have been more noteworthy in certain eras, but we would have needed to plan the menu from the start with that perspective in mind. So for us, it’s more about our loyalty to certain spirits.

For instance, in our new menu, we’ve reintroduced classics with French spirits, like a Sazerac with Cognac and Armagnac, a Pisco Sour made with white Armagnac, or even the Calvados Daiquiri, whose recipe is both simple and excellent. This is our way of guiding customers who want a classic while offering our own special touch.

An international bar with a local grounding

We welcome many tourists while still maintaining a Parisian crowd. It’s important to keep a balance between both types of clientele. For us, it’s crucial to have local regulars, especially as we aim to remain accessible and connected to the public.

A bar frequented only by tourists because it’s a niche reference point is perfectly fine. However, it doesn’t square with our popular ethos and our desire to break conventions—with a bit of a chill feel—while offering cocktails at the level of other renowned French bars.

Having Parisians here proves we have local relevance, and that we’re not just a bar someone visits once a year to check out the new menu.

Moreover, our partially international clientele fits our mission to promote French spirits. So when Americans ask for a tequila shot, we explain that it doesn’t align with our concept. Instead, we offer them a Calvados or Rinquinquin shot to help them discover something different.

Work on sourcing spirits and also no/low alcohol

One of our current projects is to offer a tasting menu again, as we did in the past. We’re going to visit producers, searching for distinctive products that stand out, which we’ll call “Les Pépites.”

Among the categories I find interesting to explore is white Armagnac, a product like Double Jus from 30 & 40, and also various eaux-de-vie, whether from cider or fruit.

Typically, I don’t like to use ingredients that depend too much on seasonality. When you design a menu to last six to eight months, you need consistency and stable ingredients. Eaux-de-vie let you have very fruity flavors without worrying about seasonal constraints. When you add a good 2.5ml, it becomes strikingly aromatic. It’s a real advantage.

However, one of our next initiatives will be expanding our no/low alcohol offerings. Even though we already feature some on the menu, this is a growing request from our customers.

A passion for the bar as an overall experience

At the Syndicat, I’m the bar manager, which means my role is broad. Even if I’m not on shift anymore, I’m still there very often. My job is to ensure the bar atmosphere runs smoothly. We work in a triangular setup, with Léa (editor’s note: Colla)—senior bartender—in charge of marketing and the bar’s image, and Dimitri (editor’s note: Frisetsky) handling operations, the day-to-day.

I got into the nightlife scene at a very young age: at 15 or 16, I was already in nightclubs, organizing parties, and working in hospitality. Then at 18, I worked in a bar on rue de Lappe, making Sex on The Beach. I began going to the Little Red Door and Candelaria, where I discovered a higher-quality approach to cocktails. If you’re going to make cocktails, they might as well be good—this led me to Lipstick and then to other places, including the Indigo by Martell bar in Cognac two years ago.

However, I’ve never been solely interested in the cocktail itself. Of course, serving quality drinks matters to me, but it’s truly the overall bar life that captivated me and continues to drive me. I couldn’t work in a calm setting focused only on the cocktail experience.

Le Syndicat: 51, rue du Faubourg Saint-Denis; 75010 Paris