Le Syndicat, award-winning cocktail bar and beverage between mixology and gastronomy

Le Syndicat is an award-winning cocktail bar, recently named one of the World's 50 Best Bars, which has become a landmark for connoisseurs of artful beverages since it opened in 2014. Carefully concealed behind a discreet facade covered in speakeasy-style posters, the Strasbourg Saint-Denis bar has quickly established itself as a veritable temple of mixology in Paris.

It has to be said that, with so many unusual bars springing up all over the capital, cocktail-loving Parisians are becoming increasingly hard to surprise. But the challenge hasn't fazed the Syndicat's hard-working team, who redouble theirinventiveness with each new season, with one aim in mind: to defend French spirits and local ingredients, even if it means surprising people with forgotten spirits.

And for its 8th year of existence, Le Syndicat is hitting hard with new creations, available until next spring, that blend mixology and gastronomy. To this end, the cocktail bar in the 10th arrondissement has called on six leading French chefs, from both the old and new generations, to work with Le Syndicat's bartenders - such as Thibaut Massina - to create carefully-crafted, atypical and, frankly, explosive cocktails.

The chefs in question? Former Top Chef jury member Michel Sarran, Le Meurice chef Amaury Bouhours, Pouliche restaurant chef Amandine Chaignot, Burgundy pastry chef and 2021 French dessert champion Pierre-Jean Quinonero, Top Chef winner Louise Bourrat, and flambadou-loving chef Adrien Cachot. A very high level.

The whole gang agreed to rub shoulders with the world of mixology and share their cuisine, techniques and terroir with the Syndicat's mixologists, to create 2 cocktails each, each one their own. The result is cocktails that verge on madness, made withingredients and perched pairings.

Discover, for example, Michel Sarran's Picapica cocktail, a milk punch made with Janneau Armagnac, Fronton wine, violet liqueur, rinquinquin, green melon, ewe's milk béchamel and ginger; and Amandine Chaignot's Get That Bread! cocktail, with amber St Raphaël, Arbois wine, Armagnac, old rum, toast water, verjuice and an incredible buckwheat espuma.

Another favorite is Amaury Bouhours' Côté Obscur , a slushy cocktail with a distinctly bitter taste, made with Nouaison gin, gentian liqueur, sweet Jurançon, artisanal honey and black grapefruit; but also for Adrien Cachot's Holy G cocktail, a spicy creation featuring 3 Rivières Cannes Brûlées rum, 3 Rivières 55 Origines rum, white absinthe, toasted coconut water, clarified lime and habanero pepper.

While these cocktails are definitely haute gastronomie, they're best sipped in a chill atmosphere, in complete simplicity, to the sound of an old-school hip-hop playlist. Flavors worthy of a Michelin-starred restaurant, with the relaxed feel of a neighborhood bar!

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And if you dare to try Adrien Cachot's Ossa cocktail, with its secret ingredients served... in a glass shaped like amarrow bone, don't hesitate to let us know about your experience!