The Ritz Bar, an avant-garde project

“The Ritz Bar and the Hemingway are as close physically as they are conceptually distant; they are therefore complementary. While the latter is rooted in tradition and heritage, the Ritz Bar - which we are currently celebrating the second anniversary of its new version - is very open and creative, with frequent renewals. It is a much more French, Parisian, and contemporary place, even avant-garde.

We don’t think of our cocktails in terms of spirits, nor as long or short drinks, but based on the products, the tasting experience, and the story we want to tell. We start with a blank page, with the first question being: which ingredient to highlight? Alcohol is not mandatory; it is just another ingredient that doesn’t necessarily contribute to the interest of a recipe. Of course, we pay attention to every detail. For example, our supplier of clear ice is Pure Ice Baïkal, as they offer custom solutions for each glass down to the millimeter.”

A menu inspired by the concepts of biodynamics

“Our new menu is called “Around Biodynamics”, as it draws inspiration from concepts derived from it, such as the calendar - with fruit, flower, root, and leaf days - based on the alignment of the constellations. Additionally, there is a fun esoteric aspect, reminiscent of the fascination with astrology during the Roaring Twenties.

However, our ingredients are not sourced from biodynamics. First, because there are almost no spirits of this type, except for Waterford - which is part of our range. It is the only one, along with an Armagnac from Hootch (an independent bottler), that we will also soon integrate. So we will have two biodynamic spirits, which may make us the cocktail bar in the world with the most references (laughs). We also have organic spirits, selected solely for their quality and the story behind them. I am thinking, in particular, of the organic French gin Melifera, made with Immortelle flower from the island of Oléron.”

Cocktails designed around a product rather than a spirit

“Our menu does not mention any spirits, as all our creation cocktails are single-product. Therefore, we only specify this main ingredient and the alcohol content for each drink. Knowing that even the spirit must be based on that product. For example, the Raspberry cocktail is made with a wild raspberry eau-de-vie.

I advocate for a reasoned use of the Rotovap. It has its utility, but in very specific cases. Moreover, its yield is low. For example, we use it on the Ginger cocktail to obtain a cold distillate of fresh ginger. This allows us to preserve its organoleptic qualities and remove the spiciness, while highlighting its aromatic notes; the goal of this cocktail is to illustrate the intensity, complexity, and richness of ginger. Additionally, it has a playful effect, as the brain sends the message that it should be spicy, while it is not.

We only work with ingredients at their peak season, at their best, in accordance with the principle of biodynamics. This means that some cocktails may only be on the menu for a month. For this, we have a seasonal calendar, with over 80 products - enough to last several decades!”

A bar apprenticeship at Drink Factory in London

“In fact, it was this creativity that drew me into the world of bars, even though it didn’t match my profile. After graduating from business school, I worked in fashion and luxury in Singapore, New York, and then London. And it was there that I fell in love with the cocktail bar universe.

I then joined the Drink Factory group - 69. Colebrooke Row, Bar Termini, and Untitled – (Note: like another French head bartender from a luxury hotel, Florian Thireau, previously at Cheval Blanc Paris, now at Peninsula in London) and worked alongside Tony Conigliaro for a little over three years, particularly for two openings: Untitled and then Gazell, a shooting star that opened and then closed quite quickly. But it was an extraordinary school in terms of restaurant cocktails and sensory experiences, as I was also in charge of wines, for which I also developed a passion.

Later, I worked as a sommelier in a private club in Soho reserved for industry professionals - winemakers, restaurateurs, and bartenders - called Trade, which is now known as Black Book. It is with this background that I came to Paris to develop the project for the new Ritz Bar.”

Ritz Bar: 38, rue Cambon; 75001 Paris.

From Tuesday to Saturday, from 5:30 PM to 11:30 PM.