Alpine Roots and Painted Doors

Remy Savage was recently crowned Bombay Sapphire’s World’s Most Imaginative Bartender. Andrew Wilkin finds out more about the Parisian bartender, from his work at the Little Red Door to his thoughts on the Speakeasy scene.
London. June 13th, 2014. It’s a date Remy Savage won’t forget, the one on which the Parisian bartender was crowned the Bombay Sapphire World’s Most Imaginative Bartender for his Paper Anniversary cocktail – a drink unique for containing homemade paper syrup, and providing a subtle scent of paper. It’s a cocktail Karim Fadl, Bacardi Brand Ambassador for Germany, called “unique, not only in its simplicity but also in the surrounding concept he created.” And when Remy claims that “becoming the Wmib is just the best title I could have hoped for”, he’s not lying! Membership in the Cocktail Hall of Fame. A £10,000 prize fund. A business partnership with Virgin Atlantic. Being so imaginative – it sure opens doors!
Now, there’s something about titles that consume people – from now on it would be easy to tag him as the “World’s Most Imaginative Bartender” and be done with it. Away from the glam and razzmatazz of the competition, however, there’s a daily grind to focus on. The nitty gritty which makes up the working life of a mixologist. One champagne bottle later, and a short Eurostar journey back across the channel, we find ourselves in Paris, ready to discover what really gives Remy Savage his indefinable je ne sais quoi.
From Guinness to Long Drinks
Located in the quieter confines of the 3rd Arrondissement, entering Little Red Door is the simple task of walking through a – you guessed it – Little Red Door! And what awaits you is a bar of humble size, but monumental ambition. This is where Remy Savage works his mixology magic and the relationship makes immediate sense – innovation is written over both their blueprints. Within the cozy confines of his Parisian workplace, Savage explains his career trajectory, one that wasn’t always so glamorous. “I ended up in this business by mistake really”, he begins. He describes how at 18, in order to pay for his studies, he started working in an Irish Pub in Lyon. “Over these three years I developed a real passion for hospitality and decided that this was the career I wanted to have!” Travels to the UK and Bangkok then ensued, where he became more adept with classic drinks and new trends. From Guinness and drunk tourists to a bone-fide mixologist, Savage has risen the ranks fast, and he accepted a job at Little Red Door gladly in 2010.
In And Out of the Bar
Remy works with the owner Thimothée Prangé and his boss Mark Scott at the neatly-abbreviated LRD, and describes his work schedule. Complaining about 9 to 5? Try Remy’s 2 to 2! “Here’s what happens on a long day: I get to the bar at around 2pm, do some testing with the team and try to come up with some smart flavour associations.” After what he describes as a “lot of coffee”, Savage then does the preparation – working on the syrups to blending the rhums and vermouths. After, another caffeine injection, he then opens the doors at 6pm, working often until 2 in the morning. That’s the daily grind behind becoming a world-renowned bartender! Savage says there can be some long, strenuous days but admits it’s not just caffeine getting him through. “Genepi helps”, he laughs. Who said liquor wasn’t helpful? The conversation takes a sharp turn: what about when he closes the red door behind him, and is back in the City of Lights? Working in bars is inherently stressful, so it’s no surprise that when he’s got some free time, he enjoys hobbies of a more relaxing variety. Top of the list? Chess and now he’s free from the constraints of studying it, reading about philosophy. “I also play a bit of music”, Remy adds.
A Place Outside of Reality
Savage has no complaints about Paris, a city he is somewhat new to, praising the creativity and pulse of the bar scene in the City of Lights. What about bars? Bars for him should be 60% hospitality, 30% well-crafted drinks and as for the last 10%? Just a comfy chair. Design or high-winded concepts don’t really interest him, what’s crucial is a “nice, genuine smile.” What about the speakeasy trend? He still loves them, even if they’ve lost some novelty over the years, pointing out that the element of secrecy is “appealing to the consumer.” But he questions whether his Little Red Door even is one! He would rather describe the LRD as a small world outside of reality, one accessible via a humble door. “You will always find one of our bartenders at the door to greet you and show you the way”, he concludes.

The Alps Influence
Remy balks when asked about his favourite bartenders – “there are just too many!” He narrows his focus to just two: Mr Nath Arj-Han of Hyde & Seek in Bangkok – noting his painstaking incorporation of Thai traditions in his modern cocktails – and Mr Tony Conigliaro for his creativity. It’s no surprise that Zetter Townhouse, where he will do a guest shift during the upcoming London cocktail week, is also a favourite of his. “Oh and one extra too!” Just as all good acceptance speeches end, Remy has some kind words for his manager, Mark Scott. The conversation turns to drinks, and a somewhat surprising admission leaves his lips, Remy loves simple drinks, cocktails where the “spirit is the star and the flavours work around it”. It’s an apt reminder that innovation isn’t always about complication, but often simplicity. His upbringing in the French Alps also plays a role, noting how he loves to use “mountain plants, whether it’s chartreuse, genepi or gentians.” What’s perfect for Remy is that there’s a mountain shelf at the Little Red Door!
The Little Green Door?
Despite his worldwide success, Remy is 100% focused on the bar he works in – “we are always focusing on the next menu, trying to perfect our recipes and offer up the best drinks!” Yet, that’s not all – Little Red Door may have a humble entrance, but there’s nothing petit about its upcoming schedule. They’ll be hosting monthly events themed around gastronomy and mixology, and partnering up with the esteemed Table Ronde restaurant in Paris. There’s also the opening of a second address called Lulu White and coming up with a brand-new menu for the LRD – consulting with Cafe Lomi and chemistry, perfume and gastronomy experts in the process! The blockbuster? To celebrate the 250th birthday of Chartreuse, the door will be painted green! What’s clear is this – even after the stress of competition, Remy Savage doesn’t show any signs of letting up.