I got into the world of bars because I wanted to combine my creativity and authentic interaction with customers. Before my current position, I managed the Code Bar in Strasbourg for five years. This taught me new facets of management and creativity. What I like most about my work is being able to share unique moments with my team and my clients.
The 10 questions
1. who would you like to serve a drink to?
I would have liked to serve Ernest Hemingway a drink. A great cocktail lover and a fascinating personality. Over one of his favorite drinks, the daiquiri, we would have discussed his travels and writings.
2. the first thing you do when you start work?
Greet the teams from the different departments.
3. what do you love about your job?
The creativity: experimenting with flavors, coming up with new cocktails and sharing these creations with customers.
4. what gets on your nerves the most?
Guests who are disrespectful and rude to the staff or other guests.
5. what developments in the bar scene / drink trends are coming?
More and more Low-ABV cocktails that focus on high-quality ingredients and complex flavors.
6. a special experience or moment behind the bar was ...
When I returned for a guest shift for the 10th anniversary of Code Bar and met my mentor and friend Camille Thouin again. Returning to this familiar environment was both moving and fulfilling.
7. a world without social media would ...
... probably be simpler and more authentic. But social media also open up opportunities to network with people from all over the world.
8. what was the most unusual bar you have ever visited?
Sips in Barcelona, run by Simone Caporale. The innovative and artistic approach to each cocktail is particularly exceptional. The whole team pays attention to every detail: at the reception, the cocktails or the general atmosphere of the bar.
9. you treat yourself to this once in a while?
Making mojitos with my sweetheart Sarah, our little ritual to start the weekend.
10. three qualities to describe you:
Creative, attentive and passionate.
Fabien's mix tip
Rosolio
| 1 cl | Campari |
| 1.5 cl | Tequila |
| 2 cl | Ocean Spray Cranberry |
| 4 cl | Cordial Rhubarbe (homemade) |
| 3 Dashes | Bitter Chili Bondamanjak |
| 6 cl | Soda Salty Grappefruit Swiss Mountain |
Garnish: Rosebud
Ice: Collins Clear Ice
Glass type: Tumbler
Preparation: Shake, double strain, top with soda. Cordial Rhubarbe: Cut rhubarb, add water, cook in a vacuum bag at 60 °C in a steamer, filter, add semolina sugar and a little malic acid.
