Hoosta Magazine

When six master chefs from Bordeaux join the art of cocktail, it sparkles, it’s fresh and full of good ideas. Launched by the Seeko’o Hotel, the first edition of “Toqués du Shaker » aims to bring together two complementary worlds: cuisine and cocktails. Based on research of taste, this “haute couture” cocktail project  enable a getaway for a weekend in December in Bordeaux.

The concept: each chef develops a 100% natural syrup. From this basis, the mixologist harmonizes the flavors, aromas and visual, while taking into account the suggestions of the Chef and the composition of the drink. It leads to the creation of a custom and unique cocktail. As stated Michel Portos from the Saint. James, this adventure is the opportunity to « put in their two cents on something ».

The six chefs were not afraid to innovate through the use of new ingredients: peppers from Espelette for Jean-Pierre Xiradakis, garlic-figs and apricots from Roussillon for Michel Portos, cactus-rhubarb for Medhi Herrero, or cinnamon-gingerbread and vodka cocktail “tiramisu” from Nelly and Denis Franc. Some creative associations to discover at the Seeko’o bar from December 8th, at the price of 12€.

Seeko’o Hotel
54, quai de Bacalan
33300 Bordeaux
France
T. : +33.(0)5.56.39.07.07
contact@seekoo-hotel.com

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