Like the tasting menu offered upstairs by chef Philippe Etchebest, the bar The Rode located on the ground floor of the restaurant New House, also aims to tickle your taste buds. And to surprise you.
Behind his bar, Killian Forget, 27, handles bottles and shakers with dexterity, and after two or three questions about customer expectations, is able to get you a tailor-made cocktail in no time at all. The Rodeopened at the same time as New Housea little over a year ago on the Place des Chartrons in Bordeaux, is accessible to restaurant customers as well as to those who just want to have a drink.
“To sublimate the flavors, I prefer cocktails between 9 and 11 cl, warns Killian Forget from the outset, but I put the same dose of alcohol as if I did it in a large 20 cl glass. And he works with as much attention on mocktails, non-alcoholic cocktails, far from being simple mixtures of juices, as is still sometimes the case…
Monsieur and Madame cocktails, for Philippe and Dominique Etchebest
When developing his recipes, the young bartender acknowledges that he “learns a lot” from the pastry chefs and cooks around him. Like a chef, Killian Forget works with fresh, seasonal products. “In winter, I offer cocktails with more character, like the Le sapin cocktail, which I smoke, with gin, chartreuse, fir liqueur and a little verjuice. I use legumes too, I have a cocktail around sweet potato, honey and spices, and whiskey-chestnut liqueur. In spring and summer, we will be more on lightness, freshness…”
He doesn’t hesitate to reinvent a few classics either, such as the mojito, which he revisits with verbena. Her Madame cocktail, “around the tastes of Dominique Etchebest [l’épouse de Philippe Etchebest] is a variation of the Moscow Mule, but with yellow beets and parsley. “There is also, of course, a Monsieur cocktail for Philippe Etchebest, with Izarra (a Basque alcohol) with citrus and plant notes.
“Respect a certain balance”
The Rode now also offers two-hour cocktail workshops, upon registration. “It’s tailor-made, some already know mixology, others not at all, I adapt to any type of profile. The idea is to show that you can work the cocktail with good products, and that everyone can make their own recipe. “And also leave with some fundamentals. The key to success for a successful cocktail? “Above all, you have to respect a certain balance between all the flavours, it’s a matter of dosage” sums up the bartender.
As with wine, the cocktail can go well with food, even with gourmet dishes. At Le Rode bar, you can accompany your drink with appetizers from the menu of Philippe Etchebest’s restaurant, charcuterie or sweets. Cocktails are offered between 11 and 16 euros.
Le Rode, open Tuesday to Thursday from 6 p.m. to 11 p.m., Friday to Saturday from 6 p.m. to 1 a.m., place des Chartrons in Bordeaux.