Mixologist of the Month - Yoann Lazareth
- Date of Birth: 7th October 1983
- Birth place: France
- Eye colour: Dark Blue
- Nationality: French
After 5 years of catering school in France, I started as a Bartender under the care of the worldwide renowned Julien Escot (now owner of Papa Doble in France). Not long after, I moved to Paris to join the epic team of The Forvm. I then discovered a 5 Star hotel in St Tropez where I worked for six unforgettable months . In 2007 I moved to London and joined Dusk's team. I decided to move in Akbar where I discovered busy cocktail nights and new Indian fragrances and flavours. Guiseppe Santamaria then gave me a chance to work in Barcelona for few months.
Back in London the glamorous China Tang at The Dorchester opened its doors and I worked there for 18 months. I am glad and honoured to be currently working in the newly opened Bulgari Hotel and Residence right in the heart of Knightsbridge which I welcome you all to visit."
Yoann's Signature Cocktails
Q & A
What do you as a mixologist think about beer? Any brews of note for you?
Sadly the beer category is badly represented by mixology scene in London. In France,customers are keen to sweeten lager or white beer with syrup, bartenders come up with often subtle alternative to a classic pint. I would like to see this trend in the UK to boost the use of beer in mixed drinks.
If you could offer a couple of short pieces of advice to the average bartender, what would they be?
First make your guests your priority at all the time. Keep learning about spirit and wine, travel to learn more about yourself, and then find a mentor.
Surely you have some pet peeves about bartenders -- care to share?
Bartenders maintaining their home-made ingredients are better than brands with years of handicraft behind them.
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
Always keep in the same mood as the people you are about to serve, take in consideration the location, the standing of the place, how busy you will be, and ALWAYS give what the guest want, and your success will come along quickly.
How did you get started?
I started in a cocktail bar in south of France under the care of the world wide renowned Julien Escot, now owner of the Papa Doble in Montpellier.
How were you trained in bartending?
I spent 5 years in a French catering school, and one year in a French bar school.
What are some trends you're seeing in the market?
The rise of Asian influences in every corner, flavours and tools.
What's your process for creating a new cocktail?
I Always refer to the people to whom I will be serving my cocktail to.
What is your favourite cocktail To make?
White Lady n2, 2 parts of white creme de menthe, 1 part of Grand Marnier, 1 part of lemon juice.
What are some of your favourite tools?
My first Parisian shaker. It had shaken cocktails in Paris, Barcelona and London. Full of memories.
What is your favourite mixology resource?
Fresh fruit markets and Savoy Cocktail Book.
What does success mean for you?
A busy bar is a great achievement.
What are some current trends you've seen in the cocktail market?
Too many home made products.
Where do you see yourself in five years?
Working in a Wine and Spirit shop.
If you weren't in the drinks industry, what do you think you would be doing now?
Sadly I wouldn't be answering this interview and sharing what I love.
Your hangover cure?
Japanese green tea, and rice.
Your biggest career influencer?
Laurent Pasquier, Xavier Laigle.
First drink you ever tried?
Home made fruit Eau de Vie from my father, still addicted.
We've all had a bad experience with at least one drink. What drink do you most avoid?
Everything with Foam on top.
£10m comes to you. What do you do next?
I would become paranoiac with so much money, I do not like to think about it.
Bar or cellar at home?
Bar - there's no place for a cellar yet.
Single Malt from Islay.
White Lady without egg white.
My grand mothers home, I would like to invite you there, but I'll keep the location secret.
Le Comte de Montecristo.
Anything pop rock.