Sauvage Paris
We created a menu of Cocktails that bring together the Spirits of Latin America and the Nikkei cuisine
Project : Sauvage
City: Paris
What we did: Creating a menu of ten original cocktails showcasing high-end Mexican, Peruvian, Brazilian and Caribbean Spirits with touches of Nikkei (Japan-Peruvian) ingredients.
In detail: Sourcing the glassware, scouting for Japanese and Latin-American Ingredients, creating and documenting the cocktail recipes, training the team, organising the launching of the Menu.
We also worked hand in hand with the Chef of the restaurant connected to the Bar (TzanTza) to create original pairings reuse some of the ingredients used in the food menu and exchange some of the ingredients used in the cocktails.
Year: 2022
Picture: Smoke Cocktail
Mezcal Alipús San Juan, cold-infused Lapsang tea, Cynar, Amaro Sirene Sakura Liquid Smoke.
(picture ©Ilyafoodstory)
