How to make a 600 year old recipe post-modern

How to make a 600 year old recipe post-modern



Download the audio file

Alexandre Le Grand could teach us all a lesson or two on brand awareness. Lesson 1 – find a 300 year old recipe. Lesson 2 – remake it for today’s palate, Lesson 3 – Market the hell out of it. His first trick was copyrighting every aspect of Bénédictine – the recipe, the bottle, the label. He even created a Palais to go with his liqueur, producing it within a museum open to everyone to visit if they happened to be in Fécamp, France. A marketing genius and it all happened in the 1800’s.

Palais Benedictine, Fecamp, FranceI visited the Palais Benedictine to see for myself what Monsieur Le Grand had created. Today’s guest Yolande De Bueil, the Histoire de Maison, is here to give us a quick history lesson on the house that Monsieur Le Grand built. One thing wasn’t invented in the 1800s and that was mixology. Marc Jean, head bartender for Hotel Normandy Barriere and founder of the Bénédictine Mixology Workshop, is also on hand to reveal that Bénédictine is not just for sipping.

 

WHERE YOU CAN HEAR ME DRINKING NEXT:

Next week, we head east, that’s East London as in the East London Liquor Company. Mikey Pendergast, not only one of the founding members but also the East London Liquor Company’s official Brand Ambassador is here to regale us with stories of archeology, neurobiology, and the most important mixology.

ARE YOU A REGULAR LISTENER OF THE LUSH LIFE PODCAST?

You can get this and all future audio files automatically downloaded to your mobile device easy. If you’re on iOS, you can listen with iTunes. It’s easy to listen on Android, too. Or click the player or link below to listen to just this episode. (But trust me, you’ll want to subscribe!)


Related Posts

How to settle in for a season

How to settle in for a season

Skiing can be a tough workout, but there’s always Aprés Ski to make it all worthwhile. At the Hotel Pashmina in Val Thorens, France,  our guest Younes Bahir is wowing them with his signature cocktails – not to be missed. Seasonal work can have its […]

How to be traditionally unconventional

How to be traditionally unconventional

    Whenever I interview someone, I try to discover that special something in their story that keeps me coming back for more. G’Vine Gin calls itself “traditionally unconventional” and that could also describe their Brand Ambassador and my guest today, Jamie Campbell. It wasn’t […]



2 thoughts on “How to make a 600 year old recipe post-modern”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.