Looking for a great place to sip excellent cocktails with your colleagues or friends? On the private atoll of Tetiaroa in French Polynesia, you'll find two must-see bars, notably in the luxurious The Brando hotel. You'll find a carefully decorated setting with high-end service and menus that meet the expectations of even the most discerning guests. Eric Wrembel, the bar manager, is in charge of the entertainment. He offers tailor-made service and serves original and personalized cocktails based on the guests' needs. The chef's preparations are not only a pleasure for the taste buds but also for the eyes. He pays particular attention to the presentation of his creations to make them true masterpieces. And that's not all, because the breathtaking view of the lagoon will perfect everything to make your evening an unforgettable and unique experience.
The talented bar chef will amaze you with his unique creations
The two bars of the luxury hotel The Brando have some wonderful surprises in store for you with Chef Eric Wrembel. He practices his talents at Te Manu Bar, a bar open to a breathtaking view of the lagoon and the other motus of the atoll. If you enjoy watching the beautiful sunset, this is the ideal place to relax. You will have at your disposal a spacious lounge area as well as other relaxation areas perched in the trees and accessible via a suspended walkway through the coconut palms.
Bob's Bar is the hotel's second bar, a chic yet relaxed spot where you'll have your toes in the sand. It's an ideal spot for friendly get-togethers and socializing. This bar is named after Bob, Marlon's former assistant on set. Marlon and Bob would meet at the bar at the end of the day to chat and laugh. The Brando named the bar after Bob and everyone who worked there.
The bartender drew inspiration from literature, music, contemporary art, and cinema to design the space. Passionate about his craft and very open-minded, he remains attentive to all the latest news concerning his profession. According to him, an excellent bartender is defined by 50% customer and team relationship, 30% know-how, and 20% general knowledge.
Tasty and unique cocktails
To delight his guests' taste buds, Eric Wrembel bases his alcohol-free creations on fresh tropical fruits and local herbs. The chef makes the most of the Brando's vegetable garden to create his healthy, alcohol-free cocktails. He uses mint, basil, papaya, lemon, and melon, for example. He also uses products from the Marquesas Islands, such as pineapple, Tahitian kaffir lime, and fruit purées. The chef recently launched his "Swedish Negroni," a creation made with gin, red vermouth, and Dolin liqueur from Sweden.
And to enhance the flavors of alcoholic drinks, the chef uses as little juice as possible. For evenings at the Te Manu Bar, the bartender draws inspiration from the "American Bar 19th century” and “Prohibition”.
Eric likes to add a personal touch to his cocktails to demonstrate his expertise. And his creativity and inspiration drive him to further develop his expertise. In fact, he composes his own liqueurs and syrups, which are generously flavored but low in sugar. At Bob's bar, Eric revives tiki cocktails such as the Mai-Tai and the Zombie. The chef also enjoys creating his falernums, which are syrups for tropical drinks. For example, he offers Bob's falernum, made with cloves, lemon, vanilla, and ginger.
The chef has been in the business for years. He began his career in 1990 in various Michelin-starred restaurants and continued his career in hotels four years later. He participated in the opening of bars in Luxembourg, before ending up on the Tetiaroa atoll at the Brando.
Patrick
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