Yann Tesnier is the Bar Manager at Bamboo in Paris. He makes us two cocktails, one with Cognac and Sherry Oloroso infused with Tarragon and the second with Tequila Infused with Parsley and Verjus
Yann introduce yourself
My name is Yann Tesnier and I am 32 years old. I’m Born In Saint-Malo, where I still have my family and where everything has started. During my studies of International trade in Brittany, I started to be a bartender in a nightclub, L’Escalier Club during the weekend. I discovered that I wanted to be behind the bar. I directly wanted to know much more about the art of how to mix drinks. I moved to Paris after doing a professional contract with Yoann Demeersseman in Rennes where I learned the Principe base of « how to make a good cocktail ». I did my class in the Experimental group after, where I discovered the French scene in April 2013, at the Ballroom. Passing by the Experimental, I continue my road in this beautiful neighbourhood of Saint Germain des prés, at the Prescription cocktails club. After 2 years of learning classics, creation, and techniques, at the Prescription, I discovered the Spanish scene during 3,5 years. Barcelona was a beautiful experience learning more about products like Xerxes and bitters. And obviously the beach, the sun and a happy life. I got back to France two months before the Covid. With thought during the pandemic to create something with my partners and 3 weeks before the second wave, Bamboo was created in October 2020. And we’re gonna present a new menu (4th Menu) in a month! Come to visit us for this new one in Le Sentier.
The classic you want to show us
30ml of Hine Cognac Rare
30ml of Rittenhouse Rye 100 proof
15ml of Red Dolin
15ml of Sherry Oloroso infused with Tarragon
5ml of Benedictine
2 Dashes of Angostura’s bitters
2 dashes of Orleans Scrappy’s bitters
The bar you dream of
The bar of my dream could be a bar open all day long, mixing different ambiences. Big Kitchen on the side working with the bar. It would always have the best vibes of the city inside.
What do you do in your time off
I love to do a lot of things! I try to do an hour of physical activities, it’s a very good energy when you do this work and with this schedule. A bit of guitar and try cocktails menus of friends behind their bar.
The spirit you like the most
Cognac. It’s my favourite, for the history, for the techniques, the knowledge, the ground, the weather, the time. It’s a beautiful spirit that people need to know better.
What makes a good cocktail
A good cocktail is a good experience inside the bar from the beginning to the end. colours, flavours, chairs, music, toilets and smiles.
What ingredient do you enjoy using in cocktail
I Love to use sherry inside my cocktails. It helps to bring a new stamp of flavours and because I love that.
The signature cocktail you want to show us
35ml of Calle 23 Tequila Infused with Parsley
10ml of Green Chartreuse
20ml of Dolin Dry Vermouth
25ml of Verjus
15ml of Agave Syrup
Top with Perrier Water
Where do you think we need to go to interview another bartender
You should go to see Fernando Requena In Barcelona, I fall in love with this Caribbean atmosphere. In Collage, you’re gonna discover a beautiful collection of rum, drink some very cool stuff and feel at home.