When did you decide to become a bartender?
I was always watching my brother and was attracted to the nightlife. It was Paris around 1985, I was 15, and it was all so exciting. I wanted to be a part of it.

What countries, places and environments inspire your style?
In 1989 I moved to London and was inspired by the cocktails they were making at The Savoy. In 1991 I moved to New York where I learned a lot from a friend who is one of the greatest bartenders.

What are your signature drinks at Le Cirque?
We have quite a few, going back to the old style. I like to use gin in cocktails; the Cucumber Smash is nice, it is gin with basil, elder flower and ginger.

What is your beverage of choice?
Champagne because it is right for all occasions, it goes with everything. I love all spirits though.

What do you prefer to eat with Champagne?
Ceviche, caviar, oysters; I like tuna tartare and stone crab. In this business you end up eating late so I try to eat light, sure there's cholesterol, but it's not as bad as eating a heavy sauce at 4 or 5 in the morning.

What is your least favorite beverage?
Tequila. I love margaritas, but tequila doesn't go well with my body, it's dangerous and painful. There are so many fine sipping tequilas too, but it's never a good idea when someone decides we should drink tequila.

What trends have you been observing in the mixology world?
It's becoming like the chef world with the focus on fresh ingredients; fruits and herbs. People like to experience new things, it's seasonal too. Food and art complete each other.

Which tools do you use to create your mixology magic?
Everything makes a difference; from the chilled glass to how a cucumber is muddled. It is artistic; you have to believe in what you are making.

What is your favorite cocktail to make at home?
It depends. In the summer I make mojitos, margaritas, and sangria, but it depends on the fresh fruit we have.

What is your best advice for someone trying to make cocktails at home?
Simplicity, don't use more than 3 or 4 ingredients. Fresh elements are key. Don't be afraid to try new things.