Less sugar, more acidity, that’s Raphael Blanc’s motto. As the creator of the cocktail menu for Ducasse Group establishments in partnership with Margot Lecarpentier, Blanc celebrates the exceptional new Midi-Minuit. Meet a mixologist who combines chemistry, philosophy, and hospitality in a single profession. Cheers.
How does one become a mixologist?
By passion... belatedly, or let's say thanks to a revelation. I discovered this world in 2011. My father is a general practitioner, my mother an art teacher, and I was born in Riom, near Clermont Ferrand in central France, so nothing predestined me for this profession. I grew up in the countryside, with a long-haired Baudet du Poitou donkey, a billy goat, a sheep, a duck, chickens, and even a peacock. When I arrived in Paris to study philosophy at the Sorbonne, I quickly felt the need to do something more concrete. I started working at Le Reflet, a bar near Saint Michel. The owners put their trust in me, introducing me to mixology, and that's how it all began.
How would you define mixology?
It's all about gestures, based on both know-how and knowledge of a repertoire. You need to know the basic rules, such as how to use a shaker, a mixing spoon, or a jigger, as well as being open to new techniques such as bottled cocktails, clarification, or drawing on the culinary repertoire to create mousse au syphon. You must stay sharp, always curious, and constantly train your palate.
What are you currently passionate about?
To succeed in creating a stronghold for mixology between the gastronomic behemoths of cuisine, patisserie and sommellerie. In essence, mixology is closely linked to each of these disciplines, both in the search for new flavors and in the sourcing of new products. I'm thinking of all the alcohol-free alternatives that are flourishing now. And what's decisive is the style we use to bring all these beverages to the customer in order to provide them with a good time. Ducasse Paris allows me to explore in different ways all the facets of the bar business, which in the end is very complete.
What makes Ducasse mixology unique?
There are certain markers: breaking away from the easy, from sugar, to go for something more radical, more daring, and above all, sharing it. We want to create things that are surprising while still cultivating our roots, highlighting the product through “reasoned” sourcing, and valuing producers and entrepreneurs who seek to work in harmony with their environment. At a time when trophies, challenges, and competitions are multiplying, it means first and foremost we see mixology as a way of bringing our customers together in the same place to share a joyful moment.