Who will be named Cotignac’s best mixologist?
For the inaugural Cotignac Cocktail Challenge, Lou Calen is challenging professional bartenders and cocktail enthusiasts alike to reinvent pastis or absinthe. Ten entrants will be selected to present their creation to a panel of professionals and enthusiasts. Only three will make it through to the final, where they will have to create a second cocktail on the spot to decide the winner.
After the final, it’s showtime as Thomas performs a flair bartending demonstration. The competition is open to the public, so come along and support the contestants!
Pre-registration closes on Thursday 17 September. Entry is free.
Send your cocktail recipe featuring pastis or absinthe, along with a photo of your creation.
COMPETITION DAY
5.30 pm: Contestants arrive
6.30 pm: First round
Each contestant will prepare the cocktail recipe submitted during pre-registration. Following a tasting, the judges will select three finalists.
Final
The three finalists will have to create a second cocktail on the spot.
8.30 pm: Results and prize-giving
The judges will name the winner of the inaugural Cotignac Cocktail Challenge. During deliberations, Thomas, O’Fadoli’s mixologist, will put on a flair bartending show.
The three finalists will each win one of the following prizes:
○ A two-night stay at Lou Calen with breakfast
○ Dinner for two at Jardin Secret restaurant
○ Dinner for two at Le Bistrot restaurant
THOMAS, O’FADOLI’S MIXOLOGIST
Thomas grew up in Provence in a family of spirits producers, so becoming a bartender came naturally to him. A former flair bartending competitor, the art of juggling bottles, he has worked in prestigious venues, from the Beau-Rivage Palace in Lausanne to the Fairmont Monte Carlo. He has also taken part in numerous private events in Cannes and Monaco and has lent his expertise to the Pernod Ricard group for over fifteen years. Along the way, he has honed his craft and served a discerning clientele, notably during the Cannes Film Festival.
Back in his native region, Thomas continues to explore mixology, working with local produce as the seasons change. Passionate about botany, he grows some of the ingredients he uses and forages for wild plants, drawing out their aromas in his creations. His approach is both precise and instinctive, much like that of a chef, with every ingredient given its rightful place.
Behind the O’Fadoli bar, Thomas now brings this expertise to a distinctive cocktail menu, guided by precise technique and a deep understanding of flavour.
