In this month’s episode, we chat with Juilette Lerouy, one of the well-known French bartenders abroad, about how she ended up working in bars, moving to different countries, what it’s like to working outside of France, differences between French and American drinking culture, creating culinary cocktails inspired by Mediterranean flavors and her current New York project Schmuck.
About our French Bartenders Abroad Guest Juliette Lerouy
Juliette Larrouy is Creative Director and Co-Owner at Schmuck., opening in New York’s East Village in Fall, 2024. Originally from the South of France, Juliette combines the lessons of her classical training in the culinary arts with an abiding passion for mixology and a remarkable flair for creativity to create unique and innovative concepts that truly stand apart.
After taking Europe by storm, refining her skills at Paris’ Le Syndicat before heading to Barcelona to become an integral part of the meteoric rise of Two Schmucks, Juliette has brought her inimitable talent stateside, working with long-time collaborator Moe Aljaff to bring the Schmuck. concept to life. With her unwavering passion and boundless creativity, Juliette continues to redefine the boundaries of what a cocktail bar is, and is poised to leave an indelible mark on the global cocktail community.
Products, places and people mentioned in our French Bartenders Abroad episode
Schmucks
Paris Cocktail Bars mentioned in the episode:
Cocktail of the Month for French Bartenders Abroad Episode: Tarte Tatin
60 ml Cooked Apple juice *
35 ml Dusse butter**
20 ml Amontillado cinnamon***
20 ml Crème fraiche
20 ml Cream
10 ml raw egg
5 dashes salt
Add all the ingredients to a blender with 2 ice cubes.
Blend for 30 seconds.
Serve on ice in an old fashioned glass.
*Cooked Apple juice
1000 ml Golden apple
4 g Malic acid
Juice some fresh apples, add the malic acid and boil the juice.
**D’Ussé butter
250g Butter salted
750ml D’Ussé cognac
Cook the butter until it takes a nice golden brown colour.
Filter it into the D’Ussé cognac and leave it to infuse for 14 hours at room temperature.
Put the Cognac in the freezer overnight, filter it once the butter is totally frozen.
***Amontillado cinnamon
1000 ml Amontillado sherry
333 g Sugar
10 Cinnamon sticks
10 Cardamom cloves
Crush the spices and put them together with the amontillado sherry in a pan. Boil everything and leave it to infuse for an hour.
Strain out the spices, add the sugar, mix until the sugar is totally dissolved.
If you enjoyed the French Bartenders Abroad Episode with Juliette Lerouy you might enjoy these episodes:
Nico de Soto and the latest Danico Cocktail Menu: Japan
D’USSÉ: a modern day cognac with Brand Ambassador, Sullivan Doh
Big thanks to…
Juliette Lerouy
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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