Kevin Rigault is the bar Manager of Les Ambassadeurs in Paris. He makes us two cocktails, one with Cognac and lemon and the second with Gin and Yellow Chartreuse.
Kevin introduce yourself
I am Kevin Rigault, the Bar Manager at Bar Les Ambassadeurs, located in the renowned Hotel de Crillon in Paris. My journey in the bartending world began a decade ago, with my first formal training at the European Bartender School (EBS) in Phuket in 2014. Following my course, I started working in a small pub in Châtelet. Driven by an eagerness to learn, I transitioned after six months to working at events during the week and bartending at a small bar committed to crafting superior cocktails. It was there that I met Lucas, who would become one of my closest friends. A year into this experience, I yearned for greater challenges and found myself at the doors of Andy Wahloo in 2016, where I met Kaled Derouiche. His initial remark to me was, “I’m very demanding,” which resonated deeply with my aspirations. My eight months at Andy Wahloo were some of the toughest, yet most rewarding, as I gained invaluable knowledge and skills. Encouraged by Kaled, I moved to London in November 2016, where I was fortunate to be hired as a barback by Mia Johansson and Bobby Hiddleston. Although I was frustrated by not being able to bartend immediately, this period was one of my favourite experiences. My impatience and ambition eventually led me to work with Tristan Stephenson and Thomas Aske at BlackRock and Whistling Shop, where I delved into techniques such as rotovap and molecular mixology. In August 2017, Lucas offered me the chance to take over Le Forvm, one of the oldest bars in Paris, which had recently relocated. Despite our efforts for over a year and a half, we had to close the establishment. I returned to London, where I worked at the London Edition for a year. At the onset of the pandemic, I moved back to Paris and worked in a small bar for several months before embarking on my most challenging role to date: opening Soho House Paris as the Bar Manager. There, I managed a team of 20 people across four bars, overseeing the entire beverage program from coffee to wine to cocktails. In September 2022, I received a call from Hotel de Crillon with an offer to become the Bar Director of the iconic Bar Les Ambassadeurs—a position I eagerly accepted. And here I am today, continuing my journey in the heart of Paris.
The classic you want to show us
Vieux Carré
25ml of Frapin VOSP Cognac
25ml of Michter’s Rye Whiskey
25ml of blend of sweet vermouth
5ml of Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud Bitters
The bar you dream of
The bar I envision is a harmonious blend of my favourite places and the most impactful experiences of my career. Imagine the vibrant atmosphere of Satan’s Whisker combined with the elegance of the old Nomad NYC. It would be a venue where the team is passionately dedicated to delivering exceptional experiences to every guest. I draw inspiration from Danny Meyer’s definition of hospitality and Will Guidara’s insights in “Unreasonable Hospitality.” These principles have refined my approach to creating an unforgettable bar experience. The bar program would feature unpretentious yet delectable cocktails—a fusion of the styles from Satan’s Whisker and Three Sheets. The focus would be on quality and creativity without pretence. The music would feature old-school hip hop, with a sound design that ingeniously allows for loud music without interfering with conversations, maintaining the perfect balance between energy and intimacy. Finally, the food menu would centre on indulgent finger foods, such as melting cheesy pulled pork or gourmet tacos, ensuring that the culinary offerings are as delightful and satisfying as the drinks. This is the bar I dream of creating—a place where every detail is crafted to offer an unparalleled experience.
What do you do in your time off
In the past two years, I dedicated much of my time to studying for my WSET diploma, often to the detriment of other hobbies. However, in the past few months, I’ve shifted my focus towards sports. I now make an effort to practice CrossFit, kickboxing, and basketball more regularly. These activities not only keep me physically fit but also provide a great balance to my professional life.
The spirit you like the most
The spirit I enjoy working with the most is Cognac. Young Cognacs are incredibly versatile and bring a vibrant character to sour-type cocktails, adding depth and complexity. On the other hand, older Cognacs excel in spirit-forward cocktails, offering a rich and refined flavour profile.
What makes a good cocktail
It may sound obvious, but the foundation of a good cocktail lies in high-quality raw materials. I prefer working with fresh ingredients and well-crafted spirits to ensure the best possible flavours. Beyond the quality of the ingredients, balance is crucial. A cocktail must be perfectly balanced and delicious enough to be ordered repeatedly. The right harmony of flavours can turn a good cocktail into a memorable one.
What ingredient do you enjoy using in cocktail
One ingredient I particularly enjoy using in cocktails is miso. I like incorporating miso water to pre-dilute my drinks, as it adds a layer of complexity and umami that enhances the overall flavour profile. However, those who know me well might say that my favourite ingredient is a dash of absinthe. I firmly believe that a touch of absinthe can elevate almost any cocktail, adding a unique depth and character to the drink.
The signature cocktail you want to show us
Plum
50ml of Remy Martin VSOP Cognac
25ml of Plum homemade Syrup
25ml of Verjus infused with red Shiso
Where do you think we need to go to interview another bartender
You should go to Satan Whisker’s in London