Hyacinthe is the head bartender at Le Mary Céleste in Paris. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Cachaça and Suze.
Hyacinthe introduce yourself
My name is Hyacinthe and I’m a French bartender from Brittany in France. I began working in bars whilst I was studying advertising strategy. After my studies I moved to London to improve my english, but found I preferred the camaraderie I enjoyed at my part-time job in a bar, as opposed to the cut throat ad industry. So, I decided to change my career, quit advertising and started working in bars full time. I worked at the Radio bar at ME Hotel, then moved to 69 Colebrooke Row and the Drink Factory. It was super intense, but very rewarding and this is where I feel I really learnt all my knowledge and skills. After a year at 69 Colebrooke Row I moved back to Paris and did a shift at Mary Celeste and basically never left. I’ve been here over two years now and am very excited to be starting a new project with the group at Palais de Tokyo, which will be launching this summer.
The classic you want to show us
50ml of Gin 58
15ml of Noilly Prat
The bar you dream of
I’d like a small all day venue where you can start the day with a coffee and continue right through to cocktails in the evening. I like quiet environments which are very hard to find in big cities, so I’d like to create that kind of environment. It would have the vibe of an old english pub, with me as everyones confidante and I’d definitely have a dog in the bar. It would be in Paris or Italy so I’m close to my family and friends.
What do you do in your time off
On my days off I try to rest at home, but if I do go out I tend to go to places where my friends are. I love eating and drinking at La Pointe du Grouin, Chez Michel and Chez Casimir and for cocktails I go to Andy Wahloo and Little Red Door.
The spirit you like the most
Gin. I feel like London really made me a bartender and in my opinion there is no other spirit that is more british than gin. I love how you can play with its spiciness and floral notes. My favourite is Gin 58, which my friend makes at a micro distillery in Hackney Downs in London.
What do you think makes a good cocktail
Of course balance, but I also think the bartender and ambiance can make or break a drink. I also like cocktails that add extra elements and play with your senses… your nose, eyes etc.
What ingredient do you enjoy using in cocktails
I am using sherries a lot right now. From fino which adds freshness, right through to pedro jimenez which can add earthiness to a drink.
The signature cocktail you want to show us
30ml of 30&40 Aperitif de Normandie (pommeau, rum, calvados)
20ml of Suze
30ml of Cachaça
30ml of Homemade Apple Syrup
20ml of Lemon Juice
Where do you think we need to go to interview another bartender
In London you must visit Marcis at Sager and Wilde and Max Venning at Three Sheets. In Paris you should meet Khaled Derouiche at Andy Wahloo.