LOCAL HEROES
FRANCE
Le Syndicat, Paris The challenges faced by bars that focus on local products aren’t always about seasonality or supply chains. Sometimes it’s about the way that people think about an ingredient or product. Beyond its commitment to using French ingredients, Le Syndicat is determined to change the outdated perceptions of traditional (and unpopular) French spirits and wines by using them in modern, innovative cocktails. As the bar’s name suggests – and founder Romain Le Mouëllic confirms – collaboration is central to its approach.. “The current menu was made in collaboration with French chefs and all the wines we used match with the personal taste or story of these different chefs. It’s an authentic taste of France, overlapping the worlds of fine French wines and gastronomy.” Romain and the team are currently planning a grand tour of France with two ambitious projects. “We want to unearth forgotten eaux-de-vie or prestige eaux-de-vie from large and small houses, and offer them on a never-before-seen menu with the finest selection of French spirits.” They also plan to produce spirits in collaboration with some of Le Syndicat’s historical partners, creating unique batches for sale in the bar, combining heritage and modernity in a way that is unmistakably and exquisitely French.
SCOTLAND
The American Bar, Gleneagles World-class hotel bars combine the classic and the innovative to ensure that guests truly feel like they can have it all. To provide that experience in a way that respects and elevates local products, The American Bar looked at different ways to approach the idea of locality. The Book of Berries menu is the result of this exploration. “First, we focused on what we like to refer to as the ‘Gleneagles Ecosystem’, essentially looking at what produce we already have within our property, and how we can reuse some of the secondary ingredients and by-products of other preparations,” Michele Mariotti, head of bars, explains. From avocado stones and kiwi skins to papaya seeds and spent coffee, the hotel’s kitchen waste becomes part of the bar’s library of ingredients. The menu also highlights hyperlocal ingredients sourced from within Perthshire. “One of my favourites is a drink called Gooseberry, which is based on gin and gooseberry wine, sourced directly from a berry-wine producer based in Perthshire. This twist on a French 75 is extremely refreshing, definitely a crowd-pleaser!” With so many growers and producers on their doorstep, the team are eager to continue exploring the possibilities and find more ways to expand their local ingredient repertoire. Deciding to co-create distillates is an exciting step forward. “We are currently expanding our relationships with some of the distilleries around us to create unique spirits for the next iteration of our menus.” The American Bar proves that going local isn’t an all or nothing proposition. It’s a journey and an adventure.
37 THE COCK TAIL LOVERS / ISSUE 45
