In Paris, the pub-brewery Public House, whose menu is signed by Calum Franklin, enriches its offer with Divine House, a bar dedicated to pop-ups, starting with a collaboration between Three Sheets and Fair.
In March 2024, Bertrand Hospitality inaugurated, in the Opera district in Paris (2th), the Public House restaurant, halfway between an elegant pub and a large brasserie, at the location of the American Dream. A vast place of 1000 square meters, supervised by chef Calum Franklin, whose second stage of the rocket was launched on October 9: Divine House. A full-fledged bar, located in the basement of the establishment, in a large room that can accommodate 80 to 100 people depending on the configuration, and equipped with its own menu.
Like the Sir Winston, another pub-restaurant of the group located in the 16th district, this basement bar (term that managers prefer to that of speakeasy) will operate in the form of a pop-up. Every six months, a London bar, ideally from a ranking (The 50 Best Bars, for example, as currently), will be in the spotlight through a cocktail menu served exclusively at Divine House. For the launch, the team from the two Three Sheets bars gave their advice to Parisian bartenders and signed the menu.
“The cocktail offering will be sophisticated. We have chosen pre-packaged recipes. Customers who come to the pop-up are looking for regularity, as are the guest bar teams. The recipes are very elaborate, down to the milliliter. Even if this involves a lot of work to set up, the bartenders will be able to concentrate, during the service, on hospitality”explains Julien Quettier, executive head bartender at Bertrand Hospitality.
Cocktails from Three Sheets to discover at Divine House
For this first menu, six recipes (15 euros) were imagined in partnership with Three Sheets, as part of a pop-up sponsored by the fair trade spirits brand Fair. Focus on the Bramble : Fair organic gin, Bombay Sapphire lemon-pressed gin, Nusbaumer raspberry brandy infused with mulberry leaf, beetroot brandy, cordial, orange blossom, Fair acai liqueur. Manny, bartender, recommends that we pay attention to the beetroot notes and the bitterness that goes with them. Sweet on the nose, with notes of beetroot and red fruits, the cocktail is, on the attack, finely fruity, before becoming much more powerful, driven by gin. A little oxidative, it is also marked, throughout the tasting, by raspberry aromas.
Apple+Butter
Among the cocktails suggested by the team is the Apple+Butter : Oaxaca Fair whiskey in fatwash with sweet butter, Fair vodka infused with chamomile, Double Jus 30&40 aperitif, apple cordial, Fever-Tree soda water. A sparkling, autumnal long drink, very round thanks to the butter. The Double Jus brings strong notes of apple and calvados, countered by the sweetness of chamomile and the freshness of sparkling water. The whiskey is very discreet. The cocktail is denser on the finish.
Oaxacan Coffee
As for theOaxacan Coffeeit is a nice revisitation of the espresso martini (Belize XO rum, coffee liqueur and Fair chipotle liqueur, cane sugar syrup, organic Massaya coffee, Maldon salt). “Maldon salt is an Irish salt which has a fairly light saline power”specifies Geoffroy Angibeaud, bar manager. Both visually and olfactorily, we find the codes of the espresso martini. On the palate, the cocktail is slightly crispy and truly delicious, but fans of the original recipe, which is currently very popular, will not be disoriented. “Unlike the classic espresso martini, there is rum, which allows you to achieve a very nice variation”adds Manny, bartender.
At the Public House, classic cocktails galore
Negroni
Upstairs, the main bar of the Public House will launch a new menu of creative cocktails between now and the end of October. A happy hour has also been introduced since the summer. Classic cocktails represent almost half of sales. Favorite for the Negroni (Bombay Sapphire gin, Baldoria dry rosso vermouth, Campari, fresh orange, green olive). “Baldoria is a very powerful sweet vermouth”underlines Jonas Joyoux, experienced bartender, who also takes pleasure in preparing an old fashioned (Maker’s Mark, Angostura, sugar, orange zest) that is super sweet, reassuring and fruity, allowing this essential recipe to be discovered by a wide audience. .
21 rue Daunou, 75002 Paris
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