The Basil Royal by Franck Audoux, at Cravan (Paris 6th)
"What interests me is starting from the champagne's distinctive character to create my cocktail. It should respect, highlight and extend the product's qualities, so as not to distort the cellar master's hard work. A cocktail is not the end of a story, but its continuation. There is more to champagne than just bubbles, and all of its nuances should allow us to make the cocktail truly exceptional."
The recipe
This is an infusion focused on herbal notes. A simple recipe, with only two ingredients. First, make a cold infusion of dried Sicilian basil flowers (which are more aromatic and delicate than the leaves). Pour a few drops of this infusion into a coupe glass and top it up with Ruinart blanc de blancs champagne.
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