A new menu in the lead-up to June's

I just arrived and we wanted to elevate the garnish level, as the previous menu was very minimalist in that regard. We needed to return to something more exuberant, more in line with the DNA of Syndicat, which aims to democratize cocktail bars and modernize the image of French spirits in an accessible way, all within a "street" atmosphere.

We kept the cocktails that were popular and reworked some others. Our new menu is called 24 Carats – the inspiration came to me while playing with the number 2024 - and it is primarily a pre-menu designed to kick off the new idea for this year where we will really focus on garnishes around the theme of "golden." This results in a playful outcome, with an immediate "wow effect."

Moreover, gold serves as a marker for our bar, hip-hop culture, and the Olympic Games. Thus, we are starting our next big menu – scheduled for the second half of June - which will indeed have the theme of the Olympics.

Menu and storytelling

I appreciate that there is an idea behind the menu, a coherence; not necessarily a strong concept, but at least a story to tell, and that’s why we went in this direction. This also helps refocus ideas during the creative process.

Of course, there are very beautiful menus without a particular concept, and it depends on the philosophy of the establishment. Nevertheless, such an approach is, in my opinion, an asset.

When designing a menu, I want all tastes to be represented. Given the concept of Syndicat, I know which spirits are likely to be used, knowing that we can also use products that are not necessarily French by their history, but made in France, like Wakaze sake (brewed in the Paris region) or gin from the Baccae distillery (Paris IV). This showcases another version of our terroir, more contemporary.

I have a particular fondness for Calvados, even though it brings a certain constraint, as we must accompany its aromatic profile. Typically, it’s the type of spirit that serves as the base for the cocktail recipe, rather than one chosen at the end of the drink's preparation.

Menu rotation

Bar menus offering a classic cocktail from the establishment, an iconic creation, seem like a good idea to me. In fact, we are considering this, especially in light of the upcoming tenth anniversary of Syndicat this year.

I recently read a small interview with a friend in London, who wondered: is it desirable to constantly change your menu? Isn’t making good cocktails more about creating recipes that survive trends? I tend to agree with this latter idea.

At Syndicat, it may be difficult to establish an iconic classic, as menus have always been designed around themes and ideas. Of course, some drinks have marked certain eras more than others, but the menu would have needed to be conceived with this perspective from the start. So, for us, it’s more about loyalty to certain spirits.

For example, in our new menu, we have reintroduced classics with French spirits, such as a Sazerac with Cognac and Armagnac, a Pisco Sour with Armagnac blanche, or the Calvados Daiquiri, whose recipe is both simple and very good. This is a way for us to guide customers looking for a classic while offering them our unique twist.

An international bar with a local anchor

We welcome many tourists while maintaining a Parisian clientele. It’s important to strike a balance between these two types of customers. Having local regulars is crucial, especially when trying to defend a concept like ours, which is to remain popular and close to people.

A bar populated solely by tourists because we are in the niche of excellence is great. However, this is not compatible with a popular dimension and our desire to break the codes - with a somewhat laid-back side - while offering cocktails that meet the standards of recognized French bars.

The presence of Parisians proves our local dimension, and that we do not belong to the category of establishments that are visited once a year for the release of a new menu.

Moreover, the international aspect of part of our clientele aligns with our mission to promote French spirits. Thus, when Americans ask for a shot of tequila, we explain that it does not fit the concept of our establishment. Instead, we offer them a shot of Calvados or Rinquinquin to introduce them to a different product.

A focus on sourcing spirits but also on no/low alcohol

One of the ongoing projects is to reintroduce a tasting menu as we used to do. We will visit producers in search of unique products, stepping off the beaten path, which we will call "The Nuggets."

Among the categories I find interesting to work with are Armagnac blanche, a product like Double Jus from 30 & 40, but also fruit brandies, cider, or fruit spirits.

Typically, I don’t like to use products that are too dependent on seasonality. When building a menu for a duration of six to eight months, we need consistency, stable ingredients. And here, brandy allows you to have very close fruit flavors without being hindered by seasonal issues. When you put in a good 2.5ml, it becomes exuberant. So it’s a real plus.

However, one of our upcoming projects will be to develop the no/low alcohol offering. Even though it is already present on our menu, it corresponds to a growing demand from our clientele.

An attraction to the bar as a holistic experience

At Syndicat, I am the bar manager, so my role is comprehensive. Even if I am not on shift, I am often present. My goal is to ensure that bar life runs smoothly. We operate in a triangular structure, with Léa (NDLA: Colla) - senior bartender - whose responsibilities encompass the marketing and image aspect of the bar, and Dimitri (NDLA: Frisetsky) who handles the operational side, the "day-to-day."

I started nightlife very young: at 15-16, I was already in nightclubs, organizing parties and working in hospitality. Later, at 18, I worked in a bar on Rue de Lappe making Sex on The Beach. I began to frequent Little Red Door, Candelaria, and then discovered the cocktail world from a quality perspective. If I’m going to make cocktails, they might as well be good; which led me to Lipstick, and then to other establishments, like the Indigo by Martell bar in Cognac, two years ago.

However, I have never been solely an enthusiast of cocktails as such. Indeed, while the idea of offering good drinks is important to me, it is truly the overall bar life that captivated me and continues to inspire me. I couldn’t work in a calm establishment where everything revolves solely around the cocktail experience.

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