These two stylish brothers from the Côte d’Azur are genius mixologists, modern-day epicureans eager to create original spirits. Their cool demeanour hides two charismatic entrepreneurs bubbling over with ideas to surprise and intoxicate you. In moderation, of course. Their latest brainwave is a collection of five gourmet cocktails – “Les Petits Desserts” – developed with Monte-Carlo Gourmet in Monaco. “We used to own the De Klomp Pub in Nice, where we took to sharing new alcoholic experiences with our customers: shots from our own 100% artisanal production, like macerations, liqueurs, and unusual infusions,” explains David. But their bar closed following the COVID-19 pandemic. “We then created a range of spirits that revisit desserts, to drink neat or use in cocktails, based on classic patisserie recipes – Tarte Tatin, Poire Belle-Hélène, Fraisier, Cookie, Crème Brûlée...” A great idea, also in line with current challenges. “The most important thing for us,” says Sébastien, “is to make high-quality, natural spirits locally, without colouring agents, preservatives or gluten.” Serve Les Petits Desserts chilled without ice – the creators insist. A Tarte au Citron will soon add to the alcoholic collection. Exhilarating!
www.vignobles-quintessence.com/les-petits-desserts
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