Versailles Restaurant & Bar
Beverage manager Louis Guinfolleau is no stranger to hospitality. His career in the industry began at the young age of 16 at the famed La Rochelle School of Tourism and Hospitality in his coastal hometown of La Rochelle, France. He took a restaurant internship with aspirations of becoming a chef, but the restaurant’s needs pushed him into the front of house and serving, where Guinfolleau discovered his talent for bartending—creating in front of customers while providing them with quality service. He earned degrees in both hospitality management and bartending and was designated ‘Best Apprentice of France’ in 2015.
After his formal education, Guinfolleau spent several years as bartender at Hotel Beau Rivage in Geneva, Switzerland. While there, the hotel was the proud recipient of the ‘Best Bar of Switzerland’ award in 2017. The award is one of seven categories of the prestigious Swiss Bar Awards, which recognizes talented bartenders and bars across Switzerland.
Guinfolleau also worked as an international private consultant and led the re-conception of several boutique bars throughout France and Spain, including the acclaimed Kilimanjaro Hotel in the Alps of France.
Through the J-1 cultural exchange program, Guinfolleau came to the United States and discovered Chateau Elan Winery & Resort just before the start of its $25 million renovation in 2018. He first joined the staff as a bartender at Paddy’s, and soon after assisted in opening the Marc Bar & Restaurant, where he implemented an efficient bar service and the restaurant’s Southern-inspired menu. Guinfolleau also helped open the resort’s coffee shop, drawing on his experience working with some of the finest coffee and espresso suppliers in Australia.
Today, Guinfolleau leads and develops the beverage programming throughout Chateau Elan as the property’s beverage manager for its extensive portfolio of restaurant and bar outlets. Ever dedicated to the always ever-evolving world of spirits, Guinfolleau believes that the recipe for true hospitality is the art of blending a constant pursuit of learning with an unbridled passion for providing elevated experiences.
As the weather heats up and gardens begin to show their new blooms, Guinfolleau sets out to create a refreshing spring cocktail menu indicative of warmth, growth, and his French roots. Drinks with decadent names such as Les Champs Elysees, Pigalle, and Le Louvre evoke an air of Parisian luxury. Three names in particular catch the eye- Le Marais, La Tour Eiffel, and Notre D’âmes.
Le Marais
The Le Marais takes its name from a fashionable district in Paris known for hip boutiques, galleries, and bars. The Marais area has been a residence to artists and visionaries, including renowned writer Victor Hugo whose home now serves as a museum dedicated to his life and career. The drink is just as posh as its namesake, an elegant, citrusy spritz of flavor and liveliness with the versatility to be enjoyed on a terrace with a book, as a pre-meal refreshment, or at any other time of day. The Le Marais is composed of Lillet Rosé, Q soda, Chateau Elan Brut sparkling wine, lemon, lime, cucumber, mint, and orange garnish.
Lillet Rosé is an aperitif wine blend whose roots date back to 1872, when Paul and Raymond Lillet, merchants of fine wines, liqueurs, and spirits, founded La Maison Lillet in Podensac, France. They created Bordeaux’s first and only geographically specific aperitif Kina Lillet, a blend of Bordeaux white wines and handcrafted fruit liqueurs produced locally in Podensac. Kina Lillet quickly became the special occasion drink of choice across the world, making its way to trendy New York bars after WWII.
In the 21st century, connoisseurs and mixologists around the world continue to make Lillet a feature at the best cocktail bars. The brand’s popularity led to the 2011 launch of Lillet Rosé, which immediately won the Chairman’s Trophy at the Ultimate Beverage Challenge. Lillet Rosé, a Bordeaux wine carefully blended with natural liqueurs made from ripe Podensac berries and oranges, is the inspiration behind Chateau Elan’s Le Marais cocktail.
3 Lillet rosé
1 Q Soda
4 Chateau Elan Brut
Fill a white wine glass half full with ice. Then, pour Lillet rosé, Q soda, and Chateau Elan Brut over the ice. Garnish with a mint leaf and orange slice.
La Tour Eiffel
Those who enjoy the smoky flavors of a classic Rob Roy will delight in the astounding appearance and flavors of the La Tour Eiffel, created with Espolon Añejo tequila, Amaro Nonino, and mezcal and garnished with fresh orange.
Espolon Añejo tequila is a magnificent spirit that begins as Espolon’s 100 percent blue Weber agave Blanco. It is aged 10 months in new American oak barrels, then moved to charred Wild Turkey bourbon barrels for an additional two months. The outcome is a rich golden tequila with delicate hints of vanilla and butterscotch, in addition to flavors of ripened agave and warm earth.
Amaro Nonino liqueur is a family recipe dating back to 1897 that uses aged grappa infused with a unique blend of herbs and botanicals to create a less syrupy, bittersweet style of Amaro with subtle notes of orange and caramel.
The addition of mezcal to the La Tour Eiffel creates a smoky finish that encourages a second order of the spirit-forward cocktail. However the garnish is where the drink transcends its bar setting for the refreshing green space of Champs de Mars; the large orange slice is cut into the distinct pointed shape of the Eiffel Tower.
1.5 Espolon Anejo
.25 Mescal
.075 Amaro Nonino
In a rocks glass, combine Espolon Anejo with Mescal and Amaro Nonino. Give a nice stir to mix, and garnish with an orange peel slice, cut in the shape of the Eiffel Tower.
Notre D’âmes
Much like the medieval Catholic church it takes its name from, the Notre D’âmes is an easy-drinking cocktail which stands the test of time. The recipe calls for Ketel One vodka infused with jasmine tea, which the beverage staff at Chateau Elan insists make all the difference in the enjoyment of the drink. Jasmine tea is known for its health benefits, such as improved heart health and brain function, and adds a wonderful floral aroma. The infused vodka is blended with Rothman & Winter Orchard Peach, salted honey syrup, and lemon juice.
Rothman & Winter Orchard Peach liqueur combines the juices from seasonal harvests of indigenous Austrian peaches with a brandy produced from the peaches to create a powerful, sweet flavor. It is easily enjoyed on the rocks but adds a wonderful depth of flavor to the Notre D’âmes cocktail.
1.5 Jasmin Green Tea Infused Ketel One
.5 Rothman & Winter Peach
.5 Salted Honey Syrup
1 Fresh Lemon Juice
Spray of Absinthe
Spritz a coupette with absinthe before combining Ketel One, Rothman & Winter Peach, Salted Honey Syrup, Lemon Juice in a shaker. Shake well, then double strain the mixture into the glass. Finally, add an ice cube and garnish.
Signature Cocktail at the Marc
Herradura Mexican Martini
2 oz. Herradura Reposado
1 oz. Grand Marnier
1 Half Fresh Lime Juice
Pour all ingredients in the shaker with ice. Shake vigourously and strain into a martini glass. Then garnish with a dry lime.
A Little more Fun in the Sun
Tequila Poolside
The root of our spirit can be found in the sun-kissed soil of our historic hacienda. It’s here in Amatitán, Jalisco, that every drop of tequila we make begins its life. Here we learn, cultivate and perfect the skill it takes to make our world-famous spirit. No filler, no added colors, just 100% blue Weber agave tequila, crafted with 100% pure determination and honor.
El Jimador Tropical Temptation
2 oz. El Jimador Silver
1 oz. Lime Juice
½ Fresh Mango
1 Fresh Passion Fruit
1 tablespoon sugar
Combine ingredients into a blender with ice. Blend mixture to preferred smoothness. Garnish with fresh Mango or Passion fruit. Serve in a frosted glass
