All the drinks at the bar will be served in this glass. With the exception, that is, of dry martinis, champagne, and wine. Our objective is to sell cocktails.<\/p>\n
To see the bar menu, all it will take is to scan the QR code on the beer mat using one\u2019s telephone. We will also offer an iPad menu for those who experience connection or technical difficulties with this innovation. You will\u00a0also have the option to\u00a0order your drink online.<\/p>\n This space has been completely renovated. We\u2019ve hidden the bottles, which were traditionally found in the middle of the bar. We\u2019ll have an island that will serve as our \u2018cocktail lab.\u2019 These cocktails will have already been pre-made in the carafes: there will be 20 carafes.<\/p>\n We also had to keep the gestures and rituals of the Bartender. We are working on the presentation manners of the bartender, who will be adding the final touches to the cocktail around the island in front of the clients\u2019 eyes. The cocktail will be pre-mixed, emulsified, \u2018checked,\u2019 and finalized before the client. For instance, we\u2019ll take fresh Thai coconut and cut it for certain types of cocktails in front of the client to preserve the freshness of the coconut milk. We\u2019ll also have soy wrappers that we\u2019ll place on the cocktail to recall the fabric draped along the ceiling of the bar. There will be many interesting winks and nods in our service.<\/p>\n I have the great luck of being in charge of a bar that is both in very good operation and busy most of the time. This new organization will allow me to guarantee excellence in my cocktails and to respect my recipes scrupulously. This new placement promises to correspond to the expectations of newer generations and improve the service speed.<\/p>\n It\u2019s actually very simple to offer a distinctive cocktail. On the other hand, it\u2019s more difficult to differentiate champagne. The cocktail allows a bartender to make his mark. As for the rest, I think that it\u2019s up to the ambiance and the design to make the difference. We are the only Palace that offers a bar with a contemporary design. We have an ambiance specific to the Plaza Ath\u00e9n\u00e9e, thanks to our in-house DJ, who comes on at the end of the day and after dinner hours.<\/p>\n We are a team of 35. We\u2019ve stayed pretty much the same as before the renovation. While the bar was closed, many people on the team left to work in other bars in the same hotel group. They very often went abroad to see new things level out their level of service. They sought to professionally enrich themselves. It was lucky for us to have these nine months to pass the time watching other concepts and undergo new experiences. We owe it to our hotel proprietor: the teams are very grateful to him.<\/p>\n A re-opening is pretty much like a brand-new opening. There are many things to put in place. We\u2019ve changed the concept of the bar, all the behind-the-scenes actions of the teams, the technical system, the management, the ordering and payment systems, and more. There have been, in fact, many changes, even if we\u2019ve kept many of the original reference points.<\/p>\n Today, I\u00a0remain very proud of what we\u2019ve designed, and I look forward to seeing what we will do.<\/p>\n \n","protected":false},"excerpt":{"rendered":" The bar During my visit to the Plaza Ath\u00e9n\u00e9e in 2014 after the renovation of the hotel, I had the pleasure of meeting and speaking with head bartender Thierry Hernandez. He works now in another hotel in Paris. The decor of the bar of the Plaza has been redesigned, giving way to a completely different […]<\/p>\n","protected":false},"author":2,"featured_media":3970,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[160],"tags":[],"class_list":["post-25449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hospitality-project-management-architect"],"yoast_head":"\n![\"Bar](\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/10\/Bar-Plaza-Ath\u00e9n\u00e9e-LAurent-Delporte-467x512.jpg\")
What will happen to the bar counter and the preparation space?<\/h2>\n
In what ways will the Plaza Ath\u00e9n\u00e9e\u2019s bar offerings be different?<\/h2>\n
How do you assist your teams? In what ways do they play an essential role?<\/h2>\n
![\"Plaza](\"https:\/\/www.luxury-hotel-expert.com\/wp-content\/uploads\/2014\/11\/Plaza_Athenee_-_Bar_-_HR_c_Eric_Laignel_31-384x512.jpg\")