Grey Goose foodpairing at the GQ Mension in Berlin

We have been very happy to get invited, once again, to taste the superb flavor of Grey Goose Vodka during the GQ Mension event in Berlin.

The evening started with a get-together at Hotel Zoo Berlin.
Here, we could taste the multi renowned summer drink by Grey Goose: “Le Grand Fizz”. A very refreshing cocktail, with a floral flavor made out of Grey Goose, St-Germain, limette and soda.

After we enjoyed the sunset, we moved to Austernbank restaurant, an oyster restaurant. Indeed, Vodka is actually a very good drink to pair with oysters. And Grey Goose, thanks to its purity and cleanness is a perfect match.
There, the party began, with among the guests, GQ models, actors, singers, tv personalities, journalists and bloggers.
At the event, there were two representatives of the Atelier of Taste; the new concept by Grey Goose, where some of the best chefs and bartenders collaborate together to create a food pairing experience.
Like at le Logis in Cognac, Nouri Elmoussaoui from Schumann’s Bar, and the double star Michelin chef, Sebastian Frank teamed up to recreate visually and by the taste of the creation, the French countryside.

Nouri, presented a Grey Goose cocktail served into an oyster, sprinkled with vitamin C and pop rocks! The idea was to create a sour shot, so that the sweeter canapé created by Sebastian, gave a contrast of taste.
A combination that perfectly worked as Nouri and Sebastian created a truly mind blowing experience!
Nouri prepared thePetites Gorgées cocktails with the following ingredients:

30 ml Grey Goose
20 ml Verjus
20 ml Rosé wine
15 ml St -Germain
Pop Rocks
Ascorbic acid