- 40ml Le Philtre vodka
- 150ml organic red tomato juice
- 4 drops of Worcestershire sauce
- 2 drops of red tabasco
- 1⁄2 organic lemon
- 2 pinches of celery salt
- 1 pinch of pepper
- Fresh celery (for garnish)
- Ice cubes
LE PHILTRE BLOODY
View recipe
At the bar
Our cocktails
LE PHILTRE BLOODY
Recipe
Ingredients - for 1 person
Tools
- Tumbler glass
- Measuring cup
- Cocktail spoon or shaker
Preparation
- Fill the glass fully with ice cubes
- In a shaker, add the ingredients and stir gently to mix
- Pour the mix into the glass
- Garnish with a branch of celery or a lemon peel
LE PHILTRE SOUR
Recipe
Ingredients - for 1 person
- 40ml Le Philtre vodka
- 1⁄2 organic lemon
- 15ml cane sugar syrup
- 1 egg white
- 3 drops of angostura aromatic bitters
- Ice cubes
Tools
- Old fashioned glass
- Shaker
- Measuring cup
- Cocktail strainer
Preparation
- Fill the glass fully with ice cubes
- In a shaker, add all the ingredients (without ice cubes) and mix
- Add a few ice cubes and mix for 15 seconds
- Remove the ice cubes from the glass and pour the mix through a cocktail strainer
- Add Angostura aromatic bitters
- Garnish with a zest of lemon
LE PHILTRE D’AMOUR
Recipe
Ingredients - for 1 person
- 40ml Le Philtre vodka
- 1⁄2 organic lime
- 20ml orgeat syrup
- Sparkling water
- 3 basil leaves
- Ice cubes
Tools
- Tumbler glass
- Shaker
- Meter
- Cocktail masher
- Cocktail spoon
- Cocktail strainer
Preparation
- In a shaker, mash the basil leaves with a cocktail masher
- Fill the shaker with ice cubes and add the ingredients
- Stir for 15 seconds
- Fill the glass fully with ice cubes and pour the mix through a cocktail strainer
- Dilute with sparkling water
- Garnish with a nice basil leaf and a lemon peel
LE PHILTRE MULE
Recipe
Ingredients - 1 person
- 40 ml of Le Philtre vodka
- 1⁄2 organic lime
- Organic ginger beer
- 1 fresh ginger (for garnish)
- 3 drops of angostura bitters (optional)
- Ice cubes
Tools
- Old fashioned glass
- Measuring cup
- Cocktail spoon
Preparation
- Fill the glass fully with ice cubes
- Add lime juice and Le Philtre vodka
- Dilute with ginger beer and stir gently with a spoon
- Optional: add 3 drops of angostura aromatic bitters
- Garnish with lemon zest and fresh ginger
LE PHILTRE TONIC
Recipe
Ingredients - 1 person
- 40ml Le Philtre vodka
- 1⁄2 organic lime
- Tonic water
- Branch of rosemary (for garnish) 1
- Ice cubes
Tools
- Gin glass or tumbler
- Measuring cup
- Cocktail spoon
Preparation
- Fill the glass fully with ice cubes
- Add lime juice and Le Philtre vodka
- Dilute with tonic water and stir gently with a spoon
- Garnish with a lime peel or a branch of rosemary
LE PHILTRE EXPRESSO
Recipe
Ingredients - for 1 person
- 30ml of Le Philtre vodka
- 5ml espresso (still warm)
- 15ml coffee liqueur
- 5ml cane sugar or vanilla syrup
- 1 pinch of salt
- 3 coffee beans (for garnish)
- Ice cubes
Tools
- Martini glass
- Shaker
- Measuring cup
- Cocktail strainer
Preparation
- In a shaker with ice cubes, add all the ingredients
- Shake for 15 seconds
- Pour the mix into the glass, straining through a cocktail strainer
- Garnish with 3 coffee beans
at the kitchen
Our food pairings
Products of the Land & Flavours of the Sea
Brunch
Classy aperitif
Seafood & caviar
Charcuterie & venison
Cheeses
Spices around the world
Our cooked recipes
LOBSTER HAM & BUCKWHEAT
imagined by Alexia Duchêne
Recipe
Ingredients
- 1/2 lobster per person
- 1 shallot
- Buckwheat butter
- Flour
- Milk
- Chili pepper
- Tarragon
- Lemon
- Comté cheese
Preparation
- Boil your lobster claws for 5 minutes and the body for 3 minutes.
- Make the Thermidor sauce, starting with a buckwheat butter roux with half a shallot, finely chopped, and relax with milk. Add the chili pepper, tarragon, zest and juice of half a lemon, and bind with a little grated cheese.
- Remove the meat from the lobster bodies and claws and mix with the sauce.
- Return to the lobster bodies, grate some Comté cheese on top and bake au gratin for a few minutes.
- After cooking, add a little vodka and flambé. If you don’t have a blowtorch, a lighter will do!
- Place very fine cured ham on top of the still-warm lobsters!
VEAL & SARDINE BUN, VODKA
imagined by Alexia Duchêne
Recipe
Ingredients - for 4 buns
- 250 grams of veal
- 2 fresh sardines
- A few sprigs of basil
- A piece of celery
- Three tablespoons of raw cream
- A dash of vodka
- Some olive oil
- A lemon
- Half a clove of garlic
- 1 shallot
- Two tablespoons of capers
- Salt and pepper
Preparation
- Cut the tartare with a knife
- Lift the sardine fillets (or ask your fishmonger to do so) and then grill the skin with a blowtorch or in a hot pan.
- Make a celeriac/basil oil by putting some basil leaves with a piece of celeriac and some olive oil and mix everything together in a mortar and pestle.
- Season the raw cream with a dash of vodka, pepper, grated garlic, lemon zest and salt
- Season the veal with lemon juice, infused oil, capers and chopped shallot. Finish with salt
- Arrange in a bun browned in olive oil with cream at the bottom, the tartare on top and finish with the sardines, a dash of oil, basil and lemon.
VODKA CLAMS, LARDO & ONIONS
imagined by Alexia Duchêne
Recipe
Ingredients
- Clams
- 1/2 onion
- A bunch of dill
- Sunflower oil
- 2-3 slices of bacon (lardo, pancetta, guanciale or other)
- Thyme
- Garlic
- Vodka Le Philtre
- Lemon
Preparation
- Desalinate your clams under a gentle stream of water for about 20 mins.
- Finely dice the onion
- Finely dice the lard
- Brown the onion then add the bacon
- Make a dill oil by mixing the leaves without the stalks with a little oil in a blender until you obtain a very green oil.
- Cook the clams in a pan with a drizzle of oil, a branch of thyme and the garlic.
- Defrost with a good shot of vodka, finish by adding the onion/lard condiment and a little dill oil. Add a squeeze of lemon and serve immediately as an aperitif with a glass of Le Philtre vodka.
Marinated gravelax trout
imagined by Mathieu Poirier
Recipe
Ingredients
- 1 trout fillet
- Salt from Noirmoutier
- Sugar
- Dill
- Pink berry
- Organic yellow lemon
- Organic lime
- Vodka Le Philtre
- Liquid Cream
- Lemon Caviar
- Lime peel
Preparation
- Remove the bones and skin from the trout fillet
- Prepare the marinade: mix coarse grey Noirmoutier salt, sugar, dill and pink berries
- Cover the skin of the trout fillet with the marinade
- Slice slices of organic lemon to place on top of the marinade, without touching the flesh
- Pour in the desired amount of Le Philtre vodka
- Marinate the trout for 8 hours
- Remove the marinade, rinse and dry it
- Place the cut-up trout pieces on a plate and add the Le Philtre vodka whipped cream
- Add lemon zest for freshness
- Ready to be eaten!
Baba with vodka
imagined by Yoni Saada
Recipe
Ingredients - for 2 people
The base
- 50g caster sugar
- 20g melted butter
- Half a packet of baking powder
- 1 egg
- 50g of flour
- Red fruit (raspberries, blackberries, strawberries)
The syrup
- 80g sugar
- 5cl of Le Philtre vodka
- 15cl water
Preparation
- Preheat the oven to 180°C (gas mark 6) and butter a baba tin.
- Mix the sugar and whole eggs with an electric mixer or in the bowl of a food processor, then add the melted butter, flour and baking powder and mix until the mixture is smooth.
- Pour the batter into the tin and bake for 15 minutes. Lower the temperature to 150°C (gas mark 5) and cook for a further 15 minutes.
- Prepare the syrup. Bring the water and sugar to the boil in a saucepan, then add the Le Philtre vodka. Allow to simmer for 3 minutes.
- Turn out the baba onto a shallow dish. Using a ladle, pour the syrup over the cake until it is well soaked, as well as the red fruits.
The famous vodka pasta
Recipe
Ingredients - for 2 people
- 25g butter
- 25g parmesan cheese
- Fresh red pepper
- 200g penne pasta
- 100g double cream
- 2 soup spoons of Le Philtre vodka
- 1 soup spoon of tomato concentrate
Preparation
- In a frying pan melt the butter, add the pepper and tomato concentrate.
- Increase the heat so that it bubbles. Add salt, cream and your boiled pasta.
- Add Le Philtre vodka and keep stirring.
- Add the parmesan cheese at the last moment.
- Leave on the heat for another 2 minutes and serve!
They like Le Philtre
Yoni Saada
Chef of restaurants Bagnard, Le Phenice, Superblue
Alain Dutournier
Chef of restaurant Carré des Feuillants*
Mathieu Poirier
Chef of restaurants La Belle Epoque and Coquillage
Alexia Duchêne
Chef of restaurant Margot in New-York
François Daubinet
Head pastry chef,
director of sweet creation at Maison Fauchon in 2017
director of sweet creation at Maison Fauchon in 2017
Cédric Érimmée
Chef of restaurant La Table from La Grande Epicerie de Paris
Maxence Llanes-F
Chef of restaurant Barbot from the group les Maquereaux
Our partners
The Fork
Official partners of the chefs’ dinners and TheFork Awards. A look back at TheFork Awards 2022 in Bordeaux
Guide Lebey
Official partners of the Excellence in Gastronomy dinner and Christmas bistro. A look back at the 2022 edition.
