It’s been about a year now, since Clément Emery has started running Le Bar Botaniste. Open in January 2017, Shangri-La Hotel Paris new bar has become a reference in a few months only. We must say that the passionate and fascinating barman chef has more than one string to his bow.
This real self-taught man, who went through an intensive foundation degree in literature (also known as Hypokhâgne and Khâgne in France) has worked at London Sheraton Park Lane before laying down his shakers in the famous Parisian palace.
Since then, he fascinates, he calls to mind thanks to an incredible list thought up around herbalism, in reference to Shangri-La Hotel Paris story which used to belong to Roland Bonaparte who created the world’s biggest herbarium with about 100,000 species!
After a year seducing the taste buds of many clients, Clément Emery changes the list and offers some 20 new cocktails.
If the bar is an invitation to have a seat in one of the comfortable armchairs, Clément enjoys when the client directly comes to have a seat at the counter. What’s he looking for? Exchanging and interacting. The list and the cocktails name voluntarily leave an aura of doubt about the composition of these beverages. Néktar, Olea, Cyrus, Nautilus, Zephir, Xerik… as many names that call to mind and are mysterious.
To better understand Clément’s universe, we’ve been lucky enough to discover him as part of an exclusive masterclass. Among the cocktails sipped that day, I’ve been delightfully surprised by the “Bloom”, the Spritz version of Le Bar Botaniste. Clément also has created his very own homemade amaro before mixing champagne and citrus fruits, the whole served in a glass topped by a huge plant and flowers as topping.
What’s next? The surprising “Nautilus” with its surprising and incredible sea flavors. Served in a shiny and polished shell, this cocktail is made with vodka, gin, Noilly Prat, Mertensia Maritima oysterplant and dill.
Spicier, the wonderful “Agua Ardiente” is presented in a round-shaped container made of terra cotta set on a steaming base. Full-bodied and dry, this beverage contains tequila, ancho reyes, purple corn, chipotle, avocado tree leaf and tonic 1724.
But the one I’ve really liked is the “Néktar”. A true signature cocktail of Le Bar Botaniste, this beverage is not only a true master piece (served in a bee-shaped container) but it also offers a perfect balance between cognac, homemade mead, inula, red propolis and fresh pollen.
Moreover, Clément offers alcohol-free cocktails such as the surprising “Prince Jardinier” based on peas, sage, Sicilian sumac and herb tonic.
In short, going to Le Bar Botaniste is making sure to live out a unique sensory experience that you’re not about to forget any time soon!
Alcohol abuse is bad for your health, please consume with moderation.
Shangri-La Hotel Paris
10 Avenue d'Iéna
75116 Paris 16