Fine-dining restaurants, hotels and venues
Build a drinks offer worthy of your table
Cocktail menus, bespoke one-of-a-kind alcohol-free creations, food-and-drink pairings — designed like your kitchen: starting from the product.
01 — Introduction
A drinks menu should never be designed apart from your kitchen. I build offers that stay coherent with your identity, your menu, your seasonality and your clientele — never a generic menu applied to your venue.
My dual grounding in sommellerie and mixology lets me work across wine, cocktails and alcohol-free drinks alike, with the same demand for precision and balance.
A strong wine list can, on its own, be a genuine driver for a venue — well selected and coherent with your identity and clientele, it attracts and retains guests, independent of any food-pairing work. I can work just as well with venues seeking precise food-and-wine pairings as with those simply looking for a strong wine list that turns over regularly.
This approach is grounded in solid hands-on restaurant experience — bars, fine-dining, bistronomic and traditional restaurants. I know the demands each of these contexts brings, but also their real constraints: service pace, team management, the reality of cost of goods. Every collaboration takes these into account, for an offer that stays coherent with your expectations, your needs and your day-to-day — always with the same rigour.
02 — What I offer
- 01Creation or redesign of a cocktail menua menu designed for your venue, your audience, your seasonality.
- 02Bespoke alcohol-free creationsunique creations, just as crafted and gastronomic as your cocktails.
- 03Signature drinksone or several exclusive, distinctive, memorable creations.
- 04Food-and-drink pairingscollaborative work with your kitchen, cocktails and alcohol-free alike.
- 05Creation or redesign of a wine listselection, structure, coherence with your offer.
- 06House preparations & technical sheetsdocumented, repeatable recipes your teams can own.
- 07Recipe optimisation & cost of goodsbalancing quality, profitability and service feasibility.
- 08Team trainingtechnique, plating, storytelling, full autonomy on the menu created.
03 — My method
- 01Understandyour kitchen, your menu, your audience, your service constraints.
- 02Selectthe most fitting products, spirits, wines and raw materials.
- 03Createtested, refined, documented recipes.
- 04Pass it ontechnical sheets and training, for a menu your teams fully master.
04 — Who this is for
Fine-dining restaurants, hotels, venues looking to evolve their drinks offer — as a one-off project or as part of an ongoing collaboration, gradually shaping your menu’s identity over time.