For the 7th episode of the series, a rendez-vous at the legendary Bocuse Institute
Chefs & Bartenders, the program created by CAMUS based on creative meetings between renowned world class chefs and best in class mixologists, reaches its 7th episode : this time, we decided to visit one of the real gem of French gastronomy, Lyon.
It was a good occasion to pay hommage to one of the real culinary institution of the region, the Paul Bocuse institute : a center for food & hospitality research, hosting the Michelin-starred restaurant Saisons.
We brought to Lyon Christopher Gaglione, owner of Solera Bar in Paris, well known for his creativity in designing and creating spectacular ways of serving and fruity cocktails. Our objective was to let him meet Davy Tissot, talented chef of the restaurant, and play around some of the most representative ingredients of the region, this time creating innovative cocktail twists for pairing.
Davy Tissot proposed a recipe based upon the Bresse Pigeon with roasted salsify and girolle mushrooms, all braised together with tobacco leaves : an interesting combination of earthy and roasted flavours, suggesting a cocktail paring with a fresh kick.
Christopher Gaglione worked around these aromas, mixing up our CAMUS Very Special with Apricot and Peach liqueurs and Passion Fruit purée, all garnished with fresh mint leaves, strawberry, blackberry, and slightly smoked with hickory.