I very quickly became fascinated by life in the mountains and fell in love with this extraordinary environment. I've always been very eager to learn and discover new things, which helped me progress quickly in the bar sector.
The 10 questions
1. who would you have liked to serve a drink to?
My father, because I never had the opportunity to let him taste my creations and because I got my creativity from him. An old fashion because he loved whiskey.
2. the first thing you do when you start working?
Turn on the music.
3. what do you love about your job?
The freedom to create something and create memories for guests, then connect and discover the person in people.
4. what gets on your nerves the most?
The lack of respect.
5. what developments in the bar scene / drink trends are coming?
Sustainability and zero-waste are relevant topics for creating cocktails that produce no waste. The molecular cocktail culture. Cocktail clarity: transparent, detailed cocktail menus.
6. a special experience or moment behind the bar was ...
One evening, a guest came to the bar and asked me to mix him a cocktail that would remind him of one of his trips to Japan. I improvised a cocktail with yuzu, sake and a hint of shiso. When he tasted it, he closed his eyes and smiled: it reminded him exactly of an evening in Kyoto.
7. a world without social media would be ...
... like a bar without conversations: more intimate, more authentic, but perhaps a little less networked. But we would also rediscover the joy of spontaneous encounters, of stories told over a glass, without filters and distractions.
8. what was the most extraordinary bar you have ever visited?
Charlie Bar in Warsaw. Hidden and inconspicuous, it offers a wonderful selection of bottles and an impressive mastery in the creation of classic cocktails.
9. you treat yourself to this once in a while?
Every now and then, an evening without shakers and jiggers, just to enjoy yourself as a guest and rediscover the experience of a bar from a different perspective.
10. three qualities to describe you:
Cheerful, extroverted, creative
Sara's mix tip
Jardin Secret
| 3 cl | Bicken's gin infused with rose petals and white tea |
| 2 cl | Apérol |
| 1.5 cl | Monin Syrup Rose |
| 1 cl | Lime juice |
| 5 cl | Cranberry juice Ocean Spray |
Garnish: Isomalt with rose petals
Ice: Ice Ball
Bar tools used: Shaker, strainer
Glass type: Old Fashion
Preparation: Infuse the gin with rose petals for 30 minutes. Isomalt garnish: Heat 2 spoons of isomalt in a round silicone bowl at 170 °C for 15 minutes and pour over the rose petal infusion, cool. Pour all the ingredients into a shaker, shake and then pour into the glass.
