Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, started his profession within the trade ready tables at a Vietnamese restaurant in 2010.
He progressed to the again of the home and labored as an expeditor, pastry chef, after which moved onto meals preparation at a catering firm. He transitioned to positive eating in 2012 at Brennan’s. He gained expertise at a number of resorts and personal occasions within the banquet sector, then joined the crew as a server at Arnaud’s in 2013.
“Whereas serving at Arnaud’s, I switched to a cocktail server place within the French 75 Bar and discovered how you can make the well-known French 75 cocktail. This expertise sparked my curiosity in changing into a full-time bartender, so I labored my method up via the opposite two bars in this system and ultimately grew to become the pinnacle bartender on the Arnaud’s French 75 Bar in 2018.”
Arnaud’s French 75 Bar presents two distinct experiences: cozy and intimate, or full of life and bustling, with one precedence, which is to offer attentive {and professional} service whereas following French positive eating etiquette whereas creating a cushty and memorable ambiance, it doesn’t matter what the visitor’s desire is. They provide a menu with fashionable craft cocktails impressed by classics from the late 1800s to Nineteen Forties. Identified for each the obscure and iconic, their unique cocktails push boundaries with experimental flavors with a powerful tropical emphasis. Components like garam masala, fish sauce, duck fats, and hoisin create engaging mixtures, encouraging exploration of latest tastes.
Well-liked tropical drinks, just like the generously garnished Matcha Colada, delight visitors every time it’s served. Seasonal favorites, such because the Duck Fats Outdated Long-established in winter, intrigue and fulfill. Bestsellers like The Empress makes recurring appearances with delicate enhancements, fostering loyalty amongst repeat prospects. The bar’s most well-liked spirits embody brandy, rye, rum, gin, and amaro, typically enhanced by absinthe, saline, Peychaud’s bitters, or orange blossom water, lending extra depth and complexity to their menu.
Dornemann believes it is very important meticulously plan and doc each element, even the smallest ones, while you personal a bar.
“Nonetheless, it’s equally vital to stay versatile and adaptable to make sure that every part runs easily, is sensible, and is handy for the bar employees. By optimizing cocktail builds and repair, workers are happier, visitors really feel valued, and the enterprise has the potential to extend its income.”
