Chefs reinvent the perfect aperitif with St-Germain® Spritz

St-Germain® Spritz is a smooth, refreshing cocktail combining prosecco, sparkling water and elderflower liqueur. To accompany your drink, five chefs each came up with a savory recipe whose flavors perfectly match the sweetness of the sparkling cocktail. The challenge, called "Le grand remix", was issued by the star brand, St-Germain®.

Cyril Lignac and Diego Alary headline the event

Behind the scenes of this challenge, five chefs were each given a constraint. Cyril Lignac had to come up with a spicy appetizer without using hot peppers. On the menu: a fine pea tartlet cooked with mint, wasabi and red tuna tartare.

For his part, Diego Alary drew inspiration from his Mediterranean influences. The contestant in the 11ᵉ season of Top Chef unveiled mini paninis with squid and aioli. All twisted with a fondant of candied peppers. Simple and daring!

Among the participating chefs, other social networking stars were also present. Théo Lignani, an in-home chef based in the South of France, is a big hit on the platforms, posting generous recipes. To accompany a glass of St-Germain® Spritz, the chef, who trained in Japan for 5 years, had to come up with a sweet and savory trompe-l'oeil aperitif. His suggestion: arancini-style rice croquettes with a runny mozzarella heart and a miso mayonnaise sauce.

Other cooks popularized by their videos: the inseparable and iconic duo of Toscane and Lucas, better known as @thewaywewant. The couple took up the challenge set by the liqueur brand. They reinterpreted Japanese crispy rice, combining crispy kombu-scented sushi rice with raw tuna, Kewpie mayonnaise, sriracha, ponzu, jalapeños and cebette. A bite rich in spice and flavor!

All these recipes will be on the menu of the Barapapa terrace, on the quays of the Seine in Paris, from June 13 to July 15, 2025.

• June 13 to 23 by Cyril Lignac
• June 24 to 30 by Diego Alary
• July 1 to 7 by Théo Lignani
• July 8 to 15 by Toscane & Lucas