Little Red Door creates regenerative farming menu
Paris cocktail bar Little Red Door has unveiled a new menu based on farming methods that are shaping a sustainable future.
The menu features 11 cocktails, each inspired by a different farming method, such as permaculture, aquaponics and agroforestry. Each also features an ‘ambassador’ ingredient, spotlighting producers and practices.
For instance, Carbone is a cocktail based around red beetroot, which plays a key role in restoring soil health and biodiversity in regenerative farming. The vegetable is paired with black garlic, smoked gin and Dartigalongue Un-Oaked Armagnac.
Meanwhile, Régénératrice highlights farming that promotes carbon sequestration through its base of chicory, barley and Dolin Bitter.
On the lighter side, Aquaponie blends basil, lemon zest, St-Germain and Grey Goose Vodka. Basil is one of Europe’s most water-intensive herbs; however, it thrives in the Jaden aquaponics system in Chantilly, where fish nourish the plants and the plants, in turn, purify the water. The result is a self-sustaining ecosystem and an example of regenerative farming.
Serre Solaire, which is made with black tea, green nut, milk, Cointreau and Rémy Martin Cognac, draws inspiration from solar greenhouses. This cocktail was created in partnership with Les Plantations d’Acapella in the south of France, where Jean-Marc Sanchez cultivates teas within a solar greenhouse.
Other cocktails include Aquaculture, which combines sea lettuce, lovage and Anaë Dulse Gin, and Urbaine, made with shiitake mushrooms, roasted coffee, malt and Ninkasi Whisky. The mushrooms are provided by Cycloponics, who have created a farm in a former car park.
Hyacinthe Lescoët, co-owner of Little Red Door, said: “We’re delighted to launch this new menu.
“Since the start of the year, we’ve been working closely with producers and farmers across France to spotlight their practices and weave their stories into our cocktails, a collaboration which has inspired the concept of agri/culture.
“For us, it’s more than just a menu; it’s a conversation about how agriculture shapes society, and how together we can imagine a more sustainable future. We can’t wait to take our guests on this journey with us.”
Lescoët and Hugo Gallou acquired Little Red Door in July 2024 following a period of administration. Its reopening menu was based on funhouse mirrors.
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