Texture is an invitation to discover new flavors.

The idea behind this menu is to link each cocktail to a mouthfeel. This is a common practice with food, but not necessarily with cocktails. Our bar offers eight drinks – five new compared to the spring/summer version – each named after a texture.

Each cocktail, in addition to its recipe, has materials related to its texture and also to its color, except for the Fizzy. Hence, there are two options: either customers fully engage and order solely based on the texture on the menu, or they lift it to read the indicated recipe.

We have maintained our basic graphic design, with the quantity, the glass, and especially the ingredients indicated in a very simple and understandable way. Having the materials on the menu invites customers to venture out and try something they might not usually order. This concept thus opens the door to discovering new flavors. Furthermore, our team has developed a non-alcoholic menu around the same theme, with original recipes.

From a technical standpoint, this menu may have been a bit more challenging for certain cocktails, like the Fluffy, which is very frothy. Indeed, customers might think it’s a glass of foam. Therefore, a compromise had to be found between the "fluffy" aspect and the liquid side. This led to a reflection on the technique to use and how to stabilize the whole, knowing that the texture must last for 5-10 minutes.

One of the challenges was the perception of texture. For instance, "clear" implies visual transparency, but what texture can that correspond to? It was necessary to specify the feeling clearly so that it could be understood by the majority for interpretation. Additionally, one of the ambitions of this menu was to create a questioning, an interaction with customers to explain the behind-the-scenes work, why each element has a logic based on the desired outcome (shaker, mixing glass, siphon…).

For creating a cocktail, the choice of spirit comes last.

The DNA of CopperBay is Mediterranean, with a strong food aspect, and the use of cooking techniques or ingredients in our cocktails. However, in our early days, the menus did not necessarily have an overarching theme like they do today.

For creating a recipe, we always start: either from a concept, an ingredient, or a basic idea – like a dish for the Mediterranean menu. For us, the spirit comes last. Once the framework of the cocktail is developed, we ask ourselves what the ideal spirit is to enhance the recipe. This principle often needs to be explained, even to the brands we work with. However, we particularly enjoy using certain products, such as Shochu, especially with 3S. The barley-based one (Aokage) has been a favorite among every team member. For the record, CopperBay also has a strong pastis culture, even in cocktails; everything aniseed – in terms of ingredients or spirits – is close to us.

As for the clear ice, the bar sources it from The Nice Company (Note: Aurélie worked at Forum with Xavier Laigle and Joseph Biolatto, the latter being the co-founder of The Nice Company).

A menu must take into account the techniques used.

One must carefully consider their menu, as the technique used for each cocktail will also define the service tempo. For example, in a bar offering eight cocktails, if three of its best-sellers are made with a shaker, the team will spend 95% of its time on that activity. Consequently, physically and in terms of timing, it becomes difficult; they will struggle. Quality must be consistent, and this extends the wait time for customers. It is essential to balance the menu according to these constraints. 

Moreover, there is a demand for house classics. With each menu change, regulars tell us they liked certain cocktails from the previous one. Therefore, for the past year, we have been bringing back a signature cocktail from the last nine years for a monthly duration.

Each CopperBay establishment has its specificity. 

In Marseille, the menu is identical, but this has not always been the case. We opened by offering the Paris menu. However, it had mixed success for various reasons, including the weather. Additionally, there, customers want to spend time and have a real meal. Therefore, at CopperBay Marseille, food is more important, with a kitchen and a chef, which will impact cocktail recommendations, especially for pairing reasons. However, since our Bassin Méditerranéen menu, the menus have been identical, as the concepts are equally coherent in these two establishments.

CopperBay Lancaster, on the other hand, has a dual DNA: ours and that of the hotel. We offer five-star service standards while injecting our own dynamism. We are fortunate to have teams we can rely on at the bar in the 10th arrondissement, with Lucas (Fournier, who passed through Tayer + Elementary in London - Note), the bar manager, Leana, our head bartender, both accompanied by Quentin, Dimitri, and Solène. This allows for greater autonomy and frees up my time to be occasionally at the hotel - generally twice a week. The owners of Lancaster enthusiastically support the project; they trust us and encourage us (Note: the bar's decor will be redesigned in 2024 along with that of the restaurant Monsieur).

CopperBay Paris: 5, rue Bouchardon; 75010 Paris; open every day.

CopperBay Lancaster: 7, rue de Berri; 75008 Paris; open every day.

CopperBay Marseille: 36, Bd Notre Dame; 13006 Marseille; open Tuesday to Saturday.

"Texture" Menu