When a Japanese fine dining restaurant collaborates with a whisky-focused bar, the result is a surprising menu to discover at the Golden Promise Whisky Bar in Paris.
This translation was generated by AI. Errors may remain. The French version is available at this link.
For the past two years, this bar, operated by spirits distributor La Maison du Whisky, has been offering themed cocktail menus. The latest, « Synergies, » launched in November 2024. The bar teamed up with the Japanese fine dining restaurant ERH, located at the same address and linked to La Maison du Saké, a subsidiary. « Working as a team with the restaurant allows us to do so much » explains Sullivan Carpentier, head bartender.
In the basement of 11 Rue Tiquetonne, alongside an impressive space dedicated to rare whiskies (over 1,000 references), the catalog also includes 350 more contemporary whiskies. Here, you can explore the Synergies menu à la carte or opt for a €60 tasting menu featuring six mini cocktails paired with four savory and two sweet amuse-bouches. Pairings will be updated every three months to reflect the seasons.
Magic Sal: Marine Pairings
Magic Sal
The experience begins with Magic Sal, a drink made with palo santo-infused shochu, vanilla cordial (a low-acidity syrup), and tonic, carbonated in-house. A rim of Japanese pickled plum adds a bold touch. It pairs with a bite featuring fried potato chips, mackerel, black olive tapenade, and dill. « The toasted notes of the shochu and palo santo contrast with the oceanic profile of the amuse-bouche » describes Carpentier. The cocktail is silky on the nose, bold on the palate, and finishes with the texture of shochu and a hint of vanilla sweetness.
Golden Years: Contrasting Temperatures
Golden Years
Another highlight of this winter menu is the Golden Years cocktail, crafted with Noilly Prat dry vermouth, rye eau-de-vie from Domaine des Hautes Glaces, orange bell pepper, and smoked black cardamom. Served ice-cold, it accompanies a warm salmon beignet with Mediterranean bottarga and fresh and dehydrated green shiso. The beignet’s softness and salmon-forward flavor contrast with the cocktail’s crisp citrus notes and dry, aromatic profile. « The vermouth’s aromatic intensity brings tension to the drink » explains Carpentier.
Sherry Coco: Solid and Liquid in Harmony
Sherry Coco
A refined sweet potato and black garlic tartlet with black sesame mousse and a garnish of amaranth sets the stage for the Sherry Coco cocktail: fino sherry infused with coconut oil, citrus cordial, and a paprika rim. The cocktail has a dry, earthy nose, while the paprika rim adds an unexpected layer. The tartlet’s gentle sweetness and the slow release of black sesame flavors make it a comforting pairing. « The cocktail enhances the richness of the amuse-bouche. Together, they form a harmonious whole », says Carpentier.
Fuck Me Gently: Bold Pairings
Fuck me gently
« This pairing might be polarizing, with some daring flavors », guests are warned before tasting a gougère filled with roquefort and dark chocolate. The boldness of cheese paired with chocolate surprises the palate. The accompanying cocktail, Fuck Me Gently, mimics a mistelle (a fortified wine) and features raspberry eau-de-vie from Nusbaumer, verbena, truffle, and merken (a spice blend with smoked chili and coriander). Rested in demijohns for a month, it’s served with a rim of raspberry powder. The nose offers a refined blend of raspberry and truffle, while the palate delivers a tart, spiced, and confit-like profile, finishing clean and direct.
11 Rue Tiquetonne, 75002 Paris. Menu available until spring 2025.
Drink responsibly