{"id":1650,"date":"2023-07-04T15:29:20","date_gmt":"2023-07-04T13:29:20","guid":{"rendered":"https:\/\/www.campariacademy.com\/fr-fr\/?p=1650"},"modified":"2023-11-29T11:46:41","modified_gmt":"2023-11-29T09:46:41","slug":"__trashed","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/tendances\/__trashed\/","title":{"rendered":"5 ANECDOTES DE BARTENDERS"},"content":{"rendered":"\n

1. L\u2019invention du Negroni Sbagliato<\/strong><\/p>\n\n\n\n

D\u2019une erreur peut parfois na\u00eetre un excellent cocktail classique. C\u2019est le cas du Negroni Sbagliato<\/a> ! Nous sommes en 1972 lorsque Mirko Stocchetto officie au Bar Basso \u00e0 Milan. Alors qu\u2019il pr\u00e9pare un Negroni, il incorpore du prosecco \u00e0 la place du gin. Cette erreur donne un excellent cocktail qu\u2019il baptise du nom de Negroni \u00ab sbagliato \u00bb qui signifie erreur en italien.<\/p>\n\n\n\n

2. Elena Zanon (Mary Celeste)<\/strong><\/p>\n\n\n\n

\"\"
Elena Zanon, Mary Celeste<\/a>, 1 Rue Commines, 75003 Paris<\/a><\/figcaption><\/figure>\n\n\n\n

\u00ab Avant de m\u2019installer \u00e0 Paris, j\u2019ai travaill\u00e9 au Club Med. Un hiver, nous avons eu David Guetta<\/a> comme client du village. Pas mal de clients me demandaient de boire ce que David commandait le plus souvent. Quand je leur servais une tisane, ils pensaient que je me moquais d\u2019eux, mais David Guetta prenait vraiment cela \u00e0 l\u2019ap\u00e9ro\u2009!\u2009<\/p>\n\n\n\n

3. Christophe Davoine (Meilleur Ouvrier de France Barman)<\/strong><\/p>\n\n\n\n

\u00ab Quand j\u2019\u00e9tais chef barman \u00e0 l\u2019h\u00f4tel de Crillon<\/a>, nous avons eu Johnny Halliday qui venait manger au restaurant gastronomique. Mais avant, il est venu avec sa femme et des amis prendre l\u2019ap\u00e9ritif au bar. Que l\u2019on soit fan ou non de sa musique, \u00e7a reste une ic\u00f4ne fran\u00e7aise. Je vais les saluer, nous discutons un peu, et je leur demande ce qu\u2019ils d\u00e9sirent. L\u00e0, Johnny me sort avec sa grosse voix qu\u2019il veut \u00ab un James Brown \u00bb. Mon cerveau bout dans tous les sens, car je ne connais pas ce cocktail. La tension monte. Je suis au Crillon avec Johnny en face de moi et il me demande un cocktail que je ne connais pas\u2026 Je le fais r\u00e9p\u00e9ter, et en fait c\u2019est un \u00ab James Bond \u00bb qu\u2019il veut. J\u2019en ai d\u00e9duit que c\u2019\u00e9tait une vodka martini extra dry avec des olives qu\u2019il d\u00e9sirait.<\/p>\n\n\n\n

Quelques mois apr\u00e8s, j\u2019apprenais son d\u00e9c\u00e8s. Pour son enterrement, le Crillon est juste \u00e0 c\u00f4t\u00e9 de la Madeleine, donc j\u2019ai pris un petit instant pour \u00eatre l\u00e0 pendant la c\u00e9r\u00e9monie et penser \u00e0 ce moment.\u2009\u00bb<\/p>\n\n\n\n

\"\"
Christophe Davoine<\/a>, Meilleur Ouvrier de France Barman <\/figcaption><\/figure>\n\n\n\n

4. Davide Fornasiero (Brand Ambassadeur Campari Group)<\/strong><\/p>\n\n\n\n

\u00ab\u2009En 2012, j\u2019\u00e9tais barman \u00e0 Padoue, ma ville natale. Je venais de commencer \u00e0 collaborer avec le groupe Campari lorsque j\u2019ai travaill\u00e9 sur un grand \u00e9v\u00e9nement Aperol avec 29 autres bartenders de toute l\u2019Italie : le Record du Monde d\u2019Aperol Spritz sur la place San Marco \u00e0 Venise en juillet.<\/p>\n\n\n\n

Une fois sur place, on me dit : \u201cDavide, tu seras l\u2019un des quatre bartenders VIP de l\u2019\u00e9v\u00e9nement\u2009! \u201d C\u2019\u00e9tait un honneur pour moi d\u2019\u00eatre s\u00e9lectionn\u00e9 parmi trente autres coll\u00e8gues talentueux. Elle n\u2019avait pas fini de me parler et elle a continu\u00e9 en souriant : \u201cIl y a encore une chose. Vous devrez monter sur sc\u00e8ne, et expliquer en italien et en anglais comment pr\u00e9parer le parfait Aperol Spritz\u2009!\u201d<\/p>\n\n\n\n

Je me souviens l\u2019avoir regard\u00e9e, et apr\u00e8s quelques secondes, j\u2019ai r\u00e9pondu en souriant : \u201cPar hasard, puis-je refuser\u2009?\u201d<\/p>\n\n\n\n

Nous \u00e9tions ce jour-l\u00e0 2 657 personnes\u2009! Un \u00e9v\u00e9nement incroyable, et tellement amusant. L\u2019un des meilleurs souvenirs en tant que barman. Depuis, je peux dire que les foules ne me font plus peur\u2009!\u2009\u00bb<\/p>\n\n\n\n

Davide Fornasiero,<\/a> Brand Ambassadeur Campari Group<\/p>\n\n\n\n

5. Romain Chassang (Faux R\u00eaveur)<\/strong><\/p>\n\n\n\n

\u00ab On sait que le Negroni est l\u2019un des classiques pr\u00e9f\u00e9r\u00e9s des bartenders. En 2019, avec l\u2019ann\u00e9e du centenaire de ce cocktail mythique, les commandes de Campari dans les bars se sont renforc\u00e9es. Mais j\u2019ai \u00e9t\u00e9 grandement surpris quand j\u2019ai appris la commande du ch\u00e2teau de la Gaude (Aix en Provence), afin de r\u00e9aliser un Negroni g\u00e9ant de 225L !
Pour c\u00e9l\u00e9brer ce record fran\u00e7ais, Mauro Mahjoub de Campari est venu sp\u00e9cialement d\u2019Allemagne afin de donner une MasterClass aux bartenders de la r\u00e9gion sur le Negroni, son histoire et ses \u00e9volutions. Les invit\u00e9s ont ensuite particip\u00e9 \u00e0 la mise en f\u00fbt de ce Negroni, pour un minimum de 6 mois. Ce cocktail se retrouve sur la carte du bar de l\u2019\u00e9tablissement qui a obtenu l\u2019\u00e9toile Michelin la m\u00eame ann\u00e9e ! On en a aussi profit\u00e9 pour faire d\u00e9couvrir la r\u00e9f\u00e9rence d\u00e9di\u00e9e aux bartenders : Campari Cask Tales \u00bb<\/p>\n\n\n\n

\"\"
Romain Chassang<\/a>, Faux R\u00eaveur<\/a><\/figcaption><\/figure>\n\n\n\n

Pour continuer sur Campari, la marque a r\u00e9cemment d\u00e9voil\u00e9 une s\u00e9rie photo in\u00e9dite r\u00e9alis\u00e9e par Frederic de Pontcharra au c\u0153ur de 8 \u00e9tablissements alors ferm\u00e9s et qui se pr\u00e9parent \u00e0 rouvrir. Campari Academy en a s\u00e9lectionn\u00e9 6.<\/p>\n\n\n\n

\u00c0 la gen\u00e8se du projet, la volont\u00e9 de poser une esth\u00e9tique artistique sur le repos forc\u00e9 des h\u00f4tels, bars et restaurants et de souligner la dignit\u00e9, la passion, des patrons pour leur m\u00e9tier.<\/p>\n","protected":false},"excerpt":{"rendered":"

Les bars sont des lieux de cr\u00e9ation o\u00f9 l\u2019on d\u00e9guste d\u2019excellents cocktails. Mais aussi, des lieux de vie o\u00f9 parfois la r\u00e9alit\u00e9 d\u00e9passe la fiction. Des choses incroyables se produisent en ces murs. Nous avons demand\u00e9 \u00e0 des barmen et brand ambassadeurs de nous raconter leurs anecdotes. Lisez la suite pour le savoir ! <\/p>\n","protected":false},"author":38840,"featured_media":2067,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[32,80,33,75,66],"theme":[3],"class_list":["post-1650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-tendances","tag-aperol","tag-avance","tag-campari","tag-communaute-et-culture","tag-gin"],"acf":[],"yoast_head":"\n5 ANECDOTES DE BARTENDERS - Campari Academy<\/title>\n<meta name=\"description\" content=\"Les bars sont des lieux de cr\u00e9ation o\u00f9 l\u2019on d\u00e9guste d\u2019excellents cocktails. Mais aussi, des lieux de vie o\u00f9 parfois la r\u00e9alit\u00e9 d\u00e9passe la fiction. Des choses incroyables se produisent en ces murs. Nous avons demand\u00e9 \u00e0 des barmen et brand ambassadeurs de nous raconter leurs anecdotes. 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