Guillaume Quenza is co-owner of Frequence in Paris. He makes two cocktails for us, one with Whisky and Maraschino and the second with Genever and Suze.
Amaury Guyot is head bartender at Dersou in Paris. Dersou is one of the first restaurants in the world thats tasting menu is paired with a different cocktail for each course and it’s menu (both food and cocktails) changes daily. He makes two cocktails for us, one is with Scotch Whisky and Cynar, and the second is with Gin and chinese pomelo.