Paris’s Le Syndicat comes to Mayfair for one-night residency at Bar Antoine

Paris cocktail bar Le Syndicat is taking over Bar Antoine at the Four Seasons Hotel London at Park Lane for one night only this September. The two teams will be serving a joint six-cocktail menu, presenting two contrasting approaches to contemporary French drinking, and bringing a little bit of the City of Light to the British capital.

Le Syndicat, which operates behind an unmarked façade on Rue du Faubourg Saint-Denis, appears regularly on the extended list of The World’s 50 Best Bars. The team focus on French spirits and ingredients, and have built an international following by using domestic products such as Cognac, Calvados and Armagnac in unconventional drinks. Three members of the Paris staff will work the bar in London: founder Romain Le Mouëllic, bar director Svajūnė “Svaja” Janeliūnaitė and bartender Rafael Ross. They will be joined by Bar Antoine’s bar manager, Leon Gasco.

The Le Syndicat cocktails are drawn from the bar’s new menu, Sang Neuf, which translates as “new blood”. They include the Meloné, made with Hennessy VSOP, cantaloupe melon, Chardonnay, brown butter and absinthe, the En-Fleur, a carbonated drink combining Volcan de Mi Tierra Blanco with lard and blossom liqueur, jasmine and geranium, and Champ & Noise, which mixes Belvedere vodka with sesame and peach sorbet, champagne lees and Moët & Chandon Brut Impérial.

Bar Antoine’s three contributions come from Gasco’s recently launched Savoir-Boire menu – a phrase translating as “the art of drinking well” – which applies French flavours and ingredients to contemporary cocktails. The line-up includes the Cornichon Martini, made with olive oil-infused Belvedere vodka, dry vermouth and the bar’s own cornichon extraction, a Dijon and Peach Margarita using Volcan de Mi Tierra Reposado tequila, Rinquinquin, crème de pêche, mustard tincture, lime and agave, and a Croissant Old Fashioned combining croissant-infused Hennessy VSOP Cognac, SirDavis rye whisky, cocoa nib Campari, sweet vermouth and chocolate bitters.

Open daily from 11am, Bar Antoine sits inside the hotel on Hamilton Place and adjoins Pavyllon London, the Michelin-starred restaurant from chef Yannick Alléno. It is named in tribute to Alléno’s late son, Antoine, who was training as a chef. Its interior includes a central bar, seating upholstered in mohair velvets and woven silks by designer Chahan Minassian, and a garden terrace that can accommodate up to 30 guests. Gasco, who is originally from the Champagne region of France, has more than nine years’ experience in luxury hospitality and has previously worked in Miami and Hong Kong. He developed the Savoir-Boire concept in collaboration with Alléno.

Le Mouëllic came to bartending from outside the industry, having written a blog about the Paris cocktail scene at a time when French spirits were widely regarded as dated in favour of American whiskey, mezcal and Japanese whisky. He now oversees Le Syndicat, the Féfé cocktail brand and the group’s wider projects.

The special cocktails are priced at £14 each, and tables for the takeover are available between 7pm and 9.45pm.

Food Desk

Le Syndicat’s one-night residency takes place on 30^th September 2026 at Bar Antoine, Four Seasons Hotel London at Park Lane, Hamilton Place, London W1J 7DR. For further information or to book a table, visit the bar’s website here.

For further information about Le Syndicat, visit their website here.