Guillaume Bisiaux : Jefrey’s (Paris)


Guillaume is a bartender from Jefrey’s in Paris. He shows us 2 cocktails, one is rum and cognac based and the other one rum based

Guillaume introduce yourself

Hi I’m Guillaume, and I’m a bartender at Jefrey’s, Paris. I didn’t go to any hotel school, I was in the army as paratrooper commando. I left the army and accidentally worked in the Palace industry at the Fourseason Star Blanche in South of France. I was interested by the bar because it’s creative and artistic and it allowed me to find the right balance between my own creativity and my youthfulness. During a bartender contest, Yann Daniel, the bar manager of the Park Hyatt Vendôme made me an offer, that I accepted straight away. I worked there around two years before becoming the Bar Manager of Le Prince de Galles to prepare their entire launch. At the end not it was not my cup of tea, so I bought Jefrey’s.

The classic you want to show us
Sazerac unforgettable
15ml of vanilla roasted pineapple syrup
35ml of rum zaccapa 23 years old
35ml of cognac folle blanche
Barspoon of absinthe
2 Dashes bitter of du maquis
Orange twist
Pineapple slice

The bar or party you dream of
A place that’s not too packed, where I can find well made drinks, not too elaborate, that’s ok for me. Especially if I don’t need to push 40 people to access the bar. I just need a good drink, made quickly. It could be a classic old fashioned or a brooklyn.

The spirit you like the most
I like to work with cognac for all its different grapes, different designation and its aging which is the most important, like for whisky. I really like that in this spirit, you can find such complexity of flavours.

What makes a good cocktail and which product do you want to highlight at this moment
A good cocktail is a lot of stuff, the service, the glass, the smile of a bartender, good products and garnishes. When it’s well done that’s fine for me.  Otherwise I love to twist pineapple at this moment or aromatic herbs like verbena, laurel and kefir because they are different, and they aren’t usually used in cocktails.

The cocktail signature you want to show us
Mille milliards de mille sabords 
50ml of rum  zaccapa 23 years old
2,5ml of Jerez Oloroso
10ml of cocoa vanilla cream
2 Dashes of chocolat cookie
2 Dashes of bitter chocolat

Where do you think we need to go to interview another bartender?
I would like to come with you to Cologne to go the Seiberts and meet  Volker Seibert. Otherwise in Paris the Sherrybutt is a bar I really like.

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