A restaurant and a cocktail bar independent of each other.

Minore is the collaboration between Katsu Okiyama, the chef and owner of the now-closed star restaurant Abri, and myself (ed. note: Hugo Combe), that is to say, a bartender.

Katsu and I had collaborated during a pop-up event, and he became interested in what I was doing, knowing that I was one of his customers. Later, we met again and, through our discussions, we became friends. The idea of working together came about naturally. It’s a true meeting of two colleagues in different fields.

With Minore, I wanted a name that, like Classique, could be read in both French and English. It comes from the verb "minorer," meaning that it’s something serious that we reduce in importance. And in Japanese, the phonetics give "minoré," which means maturity, fertility (also applied to fruits and vegetables). We play with this double meaning.

Our wish is to welcome, under the same roof, demanding cuisine - no small plates - with a unique menu that changes regularly with the seasons, and a quality cocktail bar. The establishment is divided into two, with 22 seats for the restaurant and about ten at the bar; the latter being complemented by a terrace with 20 seats.

The two entities are independent of each other: the bar is not reserved for restaurant customers.

No intention for food-cocktail pairings.

The establishment will have a four-course menu of French cuisine with the accents dear to Katsu. He will be responsible for creating the recipes and will work in the kitchen on certain days, assisted by a talented and experienced team.

I did not want to commit to a food-cocktail pairing concept, as it is not my sensitivity. It is possible to create very good recipes in this area, but in this case, the cocktail is seen as a complement to the dish and it is rare that it stands on its own. The restaurant will offer a food-wine pairing and, depending on the menus, perhaps a cocktail will replace a wine, but that is not the philosophy of the place.

We will start by being open five days a week, only in the evening. Once everything is in place, we will extend the hours, perhaps with a sixth evening, and eventually, also for lunch. This will take some time, but we should open for lunch for the nice days, starting mid-June.

The bar will also offer some small plates - crafted by the kitchen - simple but with a nice touch, to accompany a bottle of wine or a few cocktails.

The atmosphere will be that of a Parisian bistro, with some New York industrial notes and attention to music (rather italo-disco when the evening is well underway, "new age" jazz beforehand).

Minore will remain open - after the restaurant closes - until 1 AM or 2 AM, still as a cocktail bar.

A cocktail menu different from Classique and its Cépages menu.

The goal is certainly not to take ideas from one place to apply them to the other, even if, of course, the flavors I love will be present. Therefore, the cocktail menu will be different from what we offer at Classique, particularly with our new Cépages menu.

Classique is a cocktail bistro, and since there has always been a rotating selection of natural wine, the team has started to work with it sometimes in cocktails. Subsequently, the idea of continuing in this direction became clear, until we decided to make it our new trademark. Natural, organic wine has really found its place among consumers - especially in big cities - but it had not yet made its way into cocktail bars.

Specifically, Cépages includes 10 or 11 cocktails on the menu. Each recipe incorporates a distinct grape variety worked in a different way (distillate, emulsion, cordial…). This menu is intended to evolve, particularly with the seasons. However, its editorial line will remain the same. Indeed, it is simply our new way of working. The idea of combining one or two spirits with a grape variety is a very stimulating path.

Cocktail recipes interacting with the cuisine.

The cocktail menu at Minore will be quite short, but dynamic: between six and eight cocktails that will change very regularly, depending on the seasons or desires.

The style of the cocktails will be quite Japanese, using some Japanese whiskies, shochu, umeshu, but especially in the approach to the drink, with very "clean" and delicate flavors, without garnish; minimalist glasses in terms of presentation.

The launch menu will be that of a cocktail bar, but as soon as the kitchen opens, it will need to be reconfigured. Indeed, the challenge will be to use the kitchen ingredients efficiently. We will reuse a lot of fats - because we will have absolutely delicious fats - for "fat washes" of spirits. But also recycle scraps, leaves, and citrus peels for cordials, syrups, or infusions.

Katsu gives me cooking techniques applicable to cocktails, and vice versa. There will therefore be a real interaction between the kitchen and the bar to create a virtuous circle, which goes from the ingredient to eco-responsibility, but also an intellectual exchange of techniques.

Minore: 4, avenue Trudaine; 75009 Paris

Opening of the bar (without kitchen) on Wednesday, February 21 at 6 PM, early March for the restaurant.

Classique: 1bis, rue Lallier; 75009 Paris