Remy Savage
Remy Savage’s Bartending career started a little over 15 years ago as he was working in pubs in France to finance his Philosophy studies.
He there found a passion in spirits and flavours but above all serving people. Since most of his work is focused on introducing philosophical and artistic notions using the media of mixed drinks.
After a few years of travelling and learning the ropes he settled in Paris for 5 Years at the head of Little Red Door where he tried to playfully question the drinking experience, always implementing philosophical notions in his taught process, from the lighting to the menu design every details serves a purpose in Remy’s mind. During this time he introduced revolutionary menus like the “Evocative menu” (a menu using art instead of words) or even putting his team trough 6 months long cultural/social exepriments with “A menu of applied Architecture”
Savage left Paris in 2017 in order to take the “big job” at the Artesian, working for the past 2 years to re-build the reputation of one of the most notorious bars on the planet still using the media of menus to express an individual idea. 2017 was the year of “Determinism and Classic Drinks” where the team explored the idea environment as a tool, asking questions like “can a lime be define by its terroir?” Or “How to isolate “minerals” (in mineral water) to underline the minerality of spirits?”. This small menu allowed them to spend the initial 6 months researching (with the help of statisticians, with a pole of 500ppl ) the basic association of taste to universal “moments”, in the hope of creating a personalised ex- perience for the larger number. The result was a menu of 17 “life defining moments” served in the form of drinks, each of them using the statistically accurate suggested flavours.
May 2019 saw the launch of an- other unique concept based on the Artistic movement of minimalism.
22 cocktails that only featured 2 ingredients and expressed in debt the idea that when it comes to flavours, less can be more.
Late 2019 Remy Started a new adventure with the team at Parisian bar Le Syndicat as creative director.
Despite his connections to the French capital most of his time is spent in London where Remy is now focusing on bringing Artistic ambitions to life trough different venues.
△❏❍ opened in may 17th in east London. A Bauhaus inspired venue where flavours meets Fonctionalism & non-figurative Art. Following its immediate success he will soon open Bar Nouveau, an Art Nouveau inspired venue dedicated to reconnecting with nature in a post technological world.
Remy Savage’s Bartending career started a little over 15 years ago as he was working in pubs in France to finance his Philosophy studies.
He there found a passion in spirits and flavours but above all serving people. Since most of his work is focused on introducing philosophical and artistic notions using the media of mixed drinks.
After a few years of travelling and learning the ropes he settled in Paris for 5 Years at the head of Little Red Door where he tried to playfully question the drinking experience, always implementing philosophical notions in his taught process, from the lighting to the menu design every details serves a purpose in Remy’s mind. During this time he introduced revolutionary menus like the “Evocative menu” (a menu using art instead of words) or even putting his team trough 6 months long cultural/social exepriments with “A menu of applied Architecture”
Savage left Paris in 2017 in order to take the “big job” at the Artesian, working for the past 2 years to re-build the reputation of one of the most notorious bars on the planet still using the media of menus to express an individual idea. 2017 was the year of “Determinism and Classic Drinks” where the team explored the idea environment as a tool, asking questions like “can a lime be define by its terroir?” Or “How to isolate “minerals” (in mineral water) to underline the minerality of spirits?”. This small menu allowed them to spend the initial 6 months researching (with the help of statisticians, with a pole of 500ppl ) the basic association of taste to universal “moments”, in the hope of creating a personalised ex- perience for the larger number. The result was a menu of 17 “life defining moments” served in the form of drinks, each of them using the statistically accurate suggested flavours.
May 2019 saw the launch of an- other unique concept based on the Artistic movement of minimalism.
22 cocktails that only featured 2 ingredients and expressed in debt the idea that when it comes to flavours, less can be more.
Late 2019 Remy Started a new adventure with the team at Parisian bar Le Syndicat as creative director.
Despite his connections to the French capital most of his time is spent in London where Remy is now focusing on bringing Artistic ambitions to life trough different venues.
△❏❍ opened in may 17th in east London. A Bauhaus inspired venue where flavours meets Fonctionalism & non-figurative Art. Following its immediate success he will soon open Bar Nouveau, an Art Nouveau inspired venue dedicated to reconnecting with nature in a post technological world.
Concept Philosophy
Remy Savage has surprised our industry many times, with his unique and innovative approach.
In this Class, Remy Savage unveils his own creative process, deepening into some of his techniques and signature cocktails!
