- 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
Voir la recette
Au bar
Nos cocktails
LE PHILTRE BLOODY
La recette
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
La recette
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
La recette
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
La recette
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
La recette
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
La recette
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
La table
Nos accords
Produits de la Terre & Saveurs de la Mer
Brunch
Apéritif chic
Fruits de mer & caviar
Charcuterie & gibier
Fromages
Epices d’ici et d’ailleurs
Nos recettes cuisinées
LOBSTER HAM & BUCKWHEAT
imagined by Alexia Duchêne
La recette
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
La recette
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
La recette
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
La recette
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
La recette
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
La recette
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!
Ils aiment Le Philtre
Yoni Saada
Chef des restaurant Bagnard, Le Phenice, Superblue
Alain Dutournier
Chef du restaurant Carré des Feuillants*
Mathieu Poirier
Chef des restaurants La Belle Epoque et Coquillage
Cédric Érimmée
Chef du restaurant La Table de la Grande Epicerie de Paris
Maxence Llanes-F
Chef du restaurant Barbot groupe les Maquereaux
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
Nos partenaires
The Fork
Partenaires officiels des dîners de chefs et TheFork Awards. Retour en images de l’édition TheFork Awards 2022 à Bordeaux
Guide Lebey
Partenaires officiels du dîner d’Excellence gastronomique et bistrot de Noel. Retour en images sur l’édition 2022
