Elevating Tradition at Arnaud’s French 75 Bar in NOLA

Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010.

He progressed to the back of the house and worked as an expeditor, pastry chef, and then moved onto food preparation at a catering company. He transitioned to fine dining in 2012 at Brennan’s. He gained experience at several hotels and private events in the banquet sector, then joined the team as a server at Arnaud’s in 2013.

“While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail. This experience sparked my interest in becoming a full-time bartender, so I worked my way up through the other two bars in the program and eventually became the head bartender at the Arnaud’s French 75 Bar in 2018.”

Arnaud’s French 75 Bar offers two distinct experiences: cozy and intimate, or lively and bustling, with one priority, which is to provide attentive and professional service while following French fine dining etiquette while creating a comfortable and memorable atmosphere, no matter what the guest’s preference is. They offer a menu with modern craft cocktails inspired by classics from the late 1800s to 1940s. Known for both the obscure and iconic, their original cocktails push boundaries with experimental flavors with a strong tropical emphasis. Ingredients like garam masala, fish sauce, duck fat, and hoisin create enticing combinations, encouraging exploration of new tastes.

Popular tropical drinks, like the generously garnished Matcha Colada, delight guests each time it is served. Seasonal favorites, such as the Duck Fat Old Fashioned in winter, intrigue and satisfy. Bestsellers like The Empress makes recurring appearances with subtle enhancements, fostering loyalty among repeat customers. The bar’s preferred spirits include brandy, rye, rum, gin, and amaro, often enhanced by absinthe, saline, Peychaud’s bitters, or orange blossom water, lending more depth and complexity to their menu.

Dornemann believes it is important to meticulously plan and document every detail, even the smallest ones, when you own a bar.

“However, it is equally important to remain flexible and adaptable to ensure that everything runs smoothly, makes sense, and is convenient for the bar staff. By optimizing cocktail builds and service, employees are happier, guests feel valued, and the business has the potential to increase its profits.”