This month we talk about the culture around French aperitifs with Lutèce founder, Joshua Fontaine, and how his Parisian apéritif is responding to modern day demands for taste, quality, and sustainability.
Joshua discusses the inspiration behind Lutèce, the line it walks between innovation and tradition, and what sets it apart from historical French aperitifs.
Guest Bio: Joshua Fontaine
Joshua Fontaine came to Paris in 2008 and, today, is a globally recognized name in the hospitality industry. His journey started with a few shifts at Paris’ first craft cocktail bar, Experimental Cocktail Club, and eventually led to the opening of some of the city’s most exciting wine, cocktail and food venues, and consulting projects worldwide. He co-founded Quixotic Projects with Carina Soto Velásquez, which owns and operates popular Paris venues Candelaria and Le Mary Celeste
Links & Resources for the French aperitifs episode:
Other People, Places, and Products mentioned in the French aperitifs episode:
Google map of places stocking Lutèce
Cask (export partner in UK)
Masters of Malt (UK)
Bars mentioned in the French aperitifs episode: :
Candelaria (Paris)
La Mary Celeste (Paris)
Experimental Cocktail Club (Paris)
Les Ambassadeurs (Paris)
Le Serpent à Plume (Paris)
Moebius (Milan)
Equal Parts (London)
Tayer + Elementary (London)
Bar Marilou (in New Orleans)
Paris restaurants mentioned in the French aperitifs episode:
Other French aperitifs mentioned in the episode:
Cocktail of the Month for the French aperitifs episode: Jasmin
45 ml (1 ½ oz) Lutèce apéritif
10 ml (⅓ oz) Gin
10 ml (⅓ oz) Freshly squeezed lemon juice
15 ml (½ oz) triple sec
2.5 ml (½ bar spoon) rich simple syrup*
Add all ingredient to shaker with ice
Shake
Double strain into a chilled cocktail glass
No garnish
*To make rich simple syrup mix 2 parts sugar with 1 part water
Big thanks to…
World Radio Paris for editing and production
Son Little for the music we use
and YOU for tuning in, downloading and listening!
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And, as usual, please drink responsibly!
