Clément Faure is the co-owner of Magniv in Paris. He makes us two cocktails, one with Tequila and a Beetroot Shrub, the second with Vodka Infused with Black Garlic and Amber Vermouth Infused with Thym, Origano and Rosemary
Clément introduce yourself
I am Clément Faure, 33 years old, from Bordeaux. I used to work in finance and accounting, but after a summer in the industry, I saw it was more a match for what I wanted. I worked in different bars in Bordeaux, then the Mama Shelter opened and has been my chance to evolve and learn more about hospitality and cocktails. It drives me as head bartender at the Mama Shelter in Paris. After that, I did a bit of event for brands, as an independent, then I opened the bar for the Michelin star restaurant Akram, where I met Benjamin Chiche. From there, we moved together to Andy Wahloo and decided to open Magniv, last June, a bar-restaurant. Here we have a double floor with an L shape counter, shared with the open kitchen. We served Israeli-Mediterranean food in a cosy design venue. We do cocktail pairing and we have a cocktail club in the basement with DJ’s during the weekend.
The classic you want to show us
Sexy Beet
30ml of Casa amigos Tequila
25 ml of Campari
15ml of Pedro Ximenez
20ml of a Beetroot Shrub
3 Dashes of Bitters Bitter End Memphis Barbecue
Garnished with a Crispy Bacon Slice
The bar you dream of
A venue where everyone is happy, all together. That’s the most important thing for me, that’s our daily job, make people happy. People need to live a unique experience, like with a bar above a cliff. Windows everywhere, especially behind the bar, so people can see nature and the horizon above the sea all the time, and like that, it becomes a place out of time, where they forget their daily life. A bit of electro music that helps you to escape too.
What do you do in your time off
I get some rest or get out to see friends in their venue. Trying to find the way to create the right work-life balance.
The spirit you like the most
It would be gin because it’s very different the way it can be done, with a local touch even if there is a common root. You can use it in a different type of cocktail, and for me who likes to work my cocktail with only 3 ingredients, it’s obvious: gin, a spice, a vermouth/liqueur. For instance 2 gins I really like, Ki No Bi totally unconventional for a gin with yuzu, sansho pepper and gyokuro tea. The other one, Principle de Los Apostoles, from Argentina, with mate, cardamom and eucalyptus. Different notes and tastes. Even when you make people try them neatly, they are very surprised and want to get them at home and it’s a small victory for me.
What makes a good cocktail
Just something you like. So understand the expectation of the customer, with the right balance for its palet, then it’s done.
What ingredient do you enjoy using in cocktails
I love to work with spices and especially the sansho pepper. It gives a touch of freshness with a taste of lemongrass in your drink, with only one or two bay in the tin. So it gives flavour without too much sugar or alcohol in your cocktail.
The signature cocktail you want to show us
Le Chant des Cigales
40ml of Amber Noilly Prat Infused with Thym, Origano and Rosemary
30ml of Belvedere 176 Vodka Infused with Black Garlic
3 Dashes of Celery Bitters
2 Dashes of Olive Bitters
Where do you think we need to go to interview another bartender
It could be a long list. You should visit Danico, Fréquence, Combat and Café Moderne in Paris. In Bordeaux, Symbiose obviously, that’s the place where is everything is perfect. Otherwise Artesian, American Bar at the Savoy, Connaught, Callooh Callay, Tayer Elementary and Kwant in London and to finish go to visit Simone Caporale at Sips in Barcelona.