Brunch & Burlesque with St.Germain


Made from fresh, hand-picked Elderflowers, St~Germain is a highly versatile French Liquor. Created in 2007, it is lovingly referred to as Vie Parisienne en Bouteille, or ‘Parisian life in a bottle’. Brand Ambassador, Camille Vidal (Madame St~Germain) invited The World Loves Melbourne to ‘Brunch & Burlesque at Eau de Vie in Melbourne to celebrate the artisanal liquor and signature cocktails -  just in time for summer!

On arrival, we all sipped on the signature St~Germain cocktail; Brut Champagne, St~Germain, sparkling water…sophisticated, refreshing and certainly now on our summer cocktail hit list. Vive l’Aperitif!

The cocktail can be made at home too, just use the following measurements:

1 ½ parts St~Germain

2 parts Brut Champagne or sparkling wine

2 parts sparkling water (or soda water)

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Surrounded by fresh flowers, scattered macarons, sequins and burlesque dancers, we were introduced to the St~Germain brand – how it evokes a slower pace of drinking and a real sense of living in the moment, whilst paying homage to French heritage. Before being served a classically French, three-course brunch paired with a variety of cocktails, each featuring St~Germain.


Our first course was an incredibly smooth Duck Liver Parfait with pickled rhubarb, toasted brioche, and homemade salt and vinegar potato crisps. Paired perfectly with ‘Essence #2’, created by Greg Sanderson (Eau de Vie) - rosemary & thyme infused St~Germain, Star of Bombay, onion brine, Sauvignon Blanc, and orange blossom.

This was followed by a beautifully cooked and presented Rainbow Trout ‘al a Planche’ with chicken broth, chickpea purée, lentils and pickled Kohlrabi. Will Sleeman (Black Pearl) paired the dish with ‘Artichaut’ - St~Germain, Star if Bombay, chickpea brine, pickled artichoke Syrup, and lemon juice. The cocktail looked stunning, topped with a simple flower and was perfectly sour paired with the sweetness of the St~Germain.

To finish, we were presented with the ultimate chocolate dessert...Chocolate sponge with Maple Anglais, choc shards, white choc fudge and hot buttermilk coco. Paired brilliantly with Gabriella Payne’s (1806) ‘Le Papillon’ – St~Germain, Bacardi Carta Blanca, lemon juice, Yuzu and maple syrup.


Merci to St~Germain, Camille Vidal, Eau de Vie and Hill+Knowlton Strategies for a great morning. Santé!

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