NEW YORK FOLLOWED BY MOSCOW FOLLOWED BY DUBAI. THEN I SHOULD CALM DOWN FOR THE RITZ OPENING
The Paris to Tokyo and back run was superbe. Again I was working with elite Air France teams. The Serendipity cocktail was enjoyed by everyone in the Premiere Classe. I had my speech time. I talked about the cocktails and the Ritz Hotel. In spite of the responsability the team has to make sure that everything is 'plus que parfait", the atmosphere is incredibly motivating. Friends are made very quickly and I'm still in contact with my Air France collegues several weeks afterwards.
The Ritz Carlton Osaka was extremely successful. We did 2 cocktail courses and a 6 course meal with tailor made cocktails to go with each dish. It took Christophe, the Chef, and myself two days of ping pong with the cocktails to get every "pairing' into perfect harmony. Robert, the Restaurant Manager was the symbol of organisation between Kitchen and Bar. Actually most of our guests did at least 2 of the events with 3 of the group doing all three of the events!
Ko Kitahara, the Head Bartender of the Ritz Carlton Osaka even has his cocktail on the Menu. The "Kitahara" Cocktail, with Beniotomé Shochu, Carpano and bitters with a zeste of orange. it's a sort of Manhattan with a Osaka flavour, if you will.
My friends at the Ritz Carlton Tokyo were amazing. So many journalists, events and a 6 o clock visit to the Tokyo fish market kept me on my toes. The Bar was fun and so was taking care of a few friends from the Opera Garnier Ballet, equally on a business trip.
Pictures following, including the Kitahara cocktail and working in the Palace Hotel as well.