bar, cuisine et savoir vivre

bar, cuisine & savoir vivre

Crème d’aiguilles

200g fir needles (Abies Nordmanniana)/ 500g yoghurt or yoghurt substitute/ honey or agave syrup/ coconut oil/ 125 ml water

  • Remove fir needles from a branch
  • Wash and purée the fir needles
  • Mix 500g yoghurt or yoghurt substitute with 2 tablespoons honey or agave syrup
  • Heat coconut oil in a pan/ add fir needle puree + 2 tablespoons honey or agave syrup
  • Heat together and add 125 ml water
  • Simmer for 5-10 minutes, cool to room temperature and strain through a sieve
  • Mix the broth with 500 g yoghurt or yoghurt substitute
  • Garnish with a branch of needles

Bon appetit!

Glace des sapins

150g fir needles/ 1 vanilla pod/ 200g sugar/ 1 quarter lemon/ 500 ml sweet cream or cream substitute/ 3 egg yolks or 1g flour

  • Remove the fir needles from a branch, wash and purée
  • Bring the fir needle puree to the boil with 500 ml cream or cream substitute, 200 g sugar and 1 chopped vanilla pod
  • Mix the cream mixture with lemon juice, pass through a hair sieve and leave to cool for 10 minutes
  • Mix with 3 egg yolks or 1g flour pour into 1 stainless steel bowl and freeze
  • Serve and garnish with fir needles

Bon appetit!

Punch l’esprit d’aiguilles

3 aniseed stars/ 5 cloves/ 5 cinnamon sticks/ 2 oranges/ 2 lemons/ 1 apple/ honey or agave syrup/ 1 litre water/ 0.75 litre apple juice/ 0.25 – 0.35 L l’esprit d’aiguilles

  • Squeeze the oranges and 1 lemon, dice the apple
  • Prepare a pot with lid
  • Put in spices, prepared fruit + juice
  • Add 4 tablespoons honey/agave syrup
  • Add 1 litre of water
  • Boil down for 10 minutes
  • Leave to cool overnight with lid on
  • Strain the brew through a sieve
  • Add 0.75 litres of apple juice and 0.25 – 0.35 litres of l’esprit d’aiguilles and heat again briefly


Cocktail Esprit

150 ml rhubarb juice/ ice cubes / 200 ml loud water/ 85 ml l’esprit d’aiguilles/ 7- 8 mint leaves/ fruit garnishes/ 1 x 0.5 l glass

  • Prepare a pre-cooled 0.5 l glass and, if necessary, prepare a sugar rim
  • Insert a branch of needles
  • Fill with ice cubes
  • Fill with 200 ml of sparkling water
  • Add 85 ml l’esprit d’aiguilles
  • Slowly pour over 175 ml rhubarb juice
  • Puree the mint with the remaining 25 ml rhubarb juice
  • Pour over mint puree as topping
  • Insert stainless steel straw
  • Attach fruit garnish of choice