At Les Heures bar, summer days are lengthening around the new cocktail menu. Each evening, head bartender Christopher Gaglione
will offer a collection of ten exclusive creations infused and served in carafes. A serving method unheard of in Europe,
sublimates all the floral and fruity flavours of these summer cocktails.
We had the immense pleasure of previewing them.
Reverso
Verger, a cocktail made with vodka, cider syrup and manzana, infused with
fan-shaped apples, lemon strips and zest, cinnamon and apple blossom.
Floraison, a sparkling harmony of wine gin, elderflower cordial
and white port, enhanced by an infusion of bergamot mint, eucalyptus, rose petals
and cucumber.
Summer is an inexhaustible source of inspiration.
In the Prince de Galles’ luminous patio, flowers and plants compete in color with the mosaic.
This gave
ideas to head bartender Christopher Gaglione: “I wanted to create a menu that reflected the sunny days, inventing cocktails with a fresh, light taste that give the impression of having been picked in summer.
An impression enhanced by the original choice of infusion carafes, a unique serving object designed by Martin Kastner for the American firm Crucial Detail and used for the first time in Europe: “I love finding new serving objects. These decanters are magnificent. They’re transparent, so you can see the fruit and flowers infusing, like a bouquet, a painting. Every cocktail served
in a decanter is an image of summer.”
An original idea that inspired the Prince of Wales to collaborate with Editions de l’Epure, a publishing house renowned for its
singular approach to cuisine. This book, featuring Christopher Gaglione’s best recipes for cocktails to be infused, will find its place
within the “dix façons de les préparer” collection, a delicate series of books with colorful covers recognizable from
all, which likes to get off the beaten gastronomic track.
This method, which involves leaving cocktails to infuse for several hours, also allows the quintessence of each ingredient to be obtained.
The bartender’s art consists in anticipating the mix and letting time take its course: “The carafes are shaped like dials, the bar is called
Les Heures… Enjoying a cocktail is a pause, an epicurean pleasure. Allowing customers to savor this peaceful relationship with time is a luxury I’m happy to be able to offer them.
These summer creations will be accompanied by savoury and sweet bites specially imagined
by Stéphanie Le Quellec, Executive Chef of the Prince of Wales, and Yann Couvreur, Pastry Chef. Every day, a new cocktail recipe will be brewed, and in the evening, a limited edition of ten decanters will be available. A summer menu featuring fruit and flowers. Like Verger, a cocktail made with vodka, cider syrup and manzana, infused with fan-shaped apples, lemon strips and zest, cinnamon and apple blossom. Or this Reverso, a translucent blend of pisco, gin and white grape juice where lavender, rose petals, grapes, verbena and citrus zest levitate.
Unless you prefer Floraison, a sparkling harmony of wine gin, elderflower cordial and white port enhanced by an infusion of bergamot mint, eucalyptus, rose petals and cucumber.
Regulars will also enjoy the decanter variation of Mojito Thai, Christopher Gaglione’s flagship creation, a subtle composition of gin, crème de pêche de vigne, tonic water and angostura bitter in which thin slices of nectarine and white peach, Thai basil,
ginger and orange zest delicately diffuse all their aromas.
This menu of infused cocktails, served exclusively at the Prince of Wales, will be complemented by a new offering of six signature cocktails, available from April 8 at Les Heures bars.
LES COCKTAILS D’ÉTÉ DU PRINCE DE GALLES:
Limited series 10 decanters a day – per decanter, 29 euros
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