Bruce and Lynn's Big Adventure at the Calvados Nouvelle Vogue International Trophy
The 10th Calvados International Cocktail competition was held on Monday April 24, in the American Museum of Art in Giverny, Normandy, France — home of the Impressionist painter, Monet. The event, which asked bartenders to create a drink inspired by one of 36 Impressionist paintings, was presented by the Interprofession Des Appellations Cidricoles (I D A C) to celebrate its 10th Anniversary.
The UKBG's representative, Bruce Hamilton, Bar Manager at Dragonfly, Edinburgh mixed his winning cocktail, Lamon’s Apple, on stage with three of the other 10 European competitors. His drink was inspired by the painting 'Garden at Giverny' by John Leslie Breck and featured a thistle as a garnish. In case anyone asked if it was edible (to be within the rules), Bruce researched its meal-appeal beforehand.
The winner of the International Trophy for Professional Barmen was Richard Zijlstra of Triple C, Holland.
Bruce Hamilton on Stage
Following is journalist Lynn Bryan's account of the three days in Normandy.
The story began in a bar. But this was no ordinary bar. This was Harry's Bar at Sank Roo de Noo (as the Americans refer to Cinq rue Danou). Noon on Sunday. The silence in the near-empty bar is broken as I whirled in laden with luggage and — shopping bags! Bruce and I meet as strangers in a strange land with the bartender as observer. A glass of champagne (me) and a Bloody Mary (Bruce) then it was off to the Concorde Lafayette Hotel to rendezvous with the other 100-odd people making the trip to Normandy.
If you want to find a group of bartenders in a hotel, head for the bar! Bruce was right. International Bartenders' Association members from all over Europe were gathered there. We were cast adrift in a frenzy of French conversation, with soundbites of Italian and Danish, Norwegian and Dutch. We were all waiting for the signal to clamber on board the plush bus when Danish bartender Freddie moved a chair to sit down and discovered a dead mouse under it.
"If I was an American," he joked, "I would refuse to pay my bill! Not just the bar bill, but all the bill!" Prompt action from the bar staff removed the offending creature.
Finally, we were all aboard the bus, off to visit the Calvados Morin distillery, which turned out to be located up a slippery slope which could only be driven up in reverse. This was a hair-raising moment and silence filled the bus. Bruce managed to sleep through it all and wondered, when he awoke, why I was having a mild panic attack !
Fortunately, the tour was fascinating, with M. LeNorman (maitre de chai) explaining how calvados was made and aged. The darkness of the cellars, some 20 metres undergound, revealed vats and casks lined up down dank corridors, with details chalked on a small chalkboard at the front of each cask. A tasting of some of Calvados Morin's brands proved most enjoyable, as was the dinner, later.
Here are the casks stored in a tunnel some 20 metres underground
At past midnight, we disembarked from the bus after another hair-raising (says Lynn) and faintly amusing (says Bruce) journey in pitch black down a private road narrowly missing the trunks of trees (by no more than a millimetre, I swear) and crossing a narrow bridge over a moat.
In the morning we saw where we were: in the 12th century Chateau de Brécourt, mists swirling above the green expanses as far as the eye could see. A piece of ancient Normandy in all its stone splendour.
Competition day. Back on the bus, cocktail cases packed with tools. After a quick tour of The American Museum of Art in Giverny, the French students were tested on their technical skills; then the French professionals competed against each other. I learnt something interesting: the garnish in these competitions is judged twice; once on its practicality and then on what it brings to the drink.
The International final was at 2pm. Bruce watched a few of the French finalists then disappeared backstage to sharpen his thistles for the Big Moment. The paintings chosen by each of the competitors were projected behind them on a screen with the bartenders’ recipe. Proceedings were delayed while the French radio personality prattled on about the art of sketching while the contestants stood patiently, sweating in the heat of the lights… Finally, she stopped and the contest was on. It was all over in six minutes.
Bruce Hamilton with his cocktail and a prickly garnish which he insists
is edible! Nibble, nibble... Go for it, Bruce!
Then it was outside to enjoy the warm sunshine and have a beer before the Gala 10th Anniversary Dinner and Awards Ceremony back at the chateau. We were more than pleased that Richard Zijlstra won, that we sat with the Danes, who showed us some wonderful magic tricks and made us laugh. After the sparklers, and chocolate dessert, it was off to sleep.
Bruce Hamilton (centre) with Colin Field of The Ritz bar in Paris to the right of him.
Back in Paris, farewells said, it was off to lunch at Hotel Costes where we had the most expensive Club Sandwich ever, washed down with a superb Pouilly Fumé while watching the young and the glamorous work the courtyard… well worth it!
Thank you so much, Philippe Herve and the members of the I. D. A. C. We look forward to next year when, Michele, I promise to make a cocktail in the journalists’ section! We can’t let the Dane win again…