His Parisian cocktails
From London to Barcelona, bartender Dean Shury always takes inspiration from his surroundings to develop his cocktail menus. For Le Pigalle’s bar, he explores the neighborhood’s golden age—the roaring ‘20s—in a three-part menu. First, the hotel’s signature cocktails, steeped creations like the Bijou (gin, vermouth and chartreuse). The rest of the menu is made up of wine-based cocktails and refreshing long drinks, like the Zouzou, a delightful blend of Campari and watermelon. With a balanced blend of both classics and original creations, iconic spirits that he revisits with a modern twist, and up-and-coming new brands, Dean Shury invites neighborhood patrons and travelers from all over the world to come together to enjoy a menu that celebrates Paris, the legendary moveable feast.