Taste Laboratory in the Alps:
Crafting a project coveted by Michelin and The World’s 50 Best Bars

1. Craft a modern bar concept and a unique cocktail menu: innovative and rooted in lnatural flavours

2. Remote recruitment and HR management, training and storytelling creation

3. Attain the status of the most awarded gastronomic project in Switzerland

GOALS

Concept & Philosophy

Pietro Catalano aimed to create a dining experience that transcended mere sustenance, one that celebrated the transalpine essence of cuisine, bridging cultures and flavours. While this vision sounds beautiful, we enhanced
it with additional layers of meaning.

Crafted the big idea, values, and USP of the brand

Alps

Pietro Catalano

Technology

Partners

Interior Design

Details on the exact arrangement of all equipment in both bars and the prep area, including outlets and wet points, agreed upon with the designer and the client and outlined in the drawings.

Through a conceptual/reflective process driven by new technologies, the design process took as its starting point the use of artificial intelligence image generation tools (Midjourney) to explore possible solutions that would advance towards a parametric design proposal. Subsequently, Grasshopper 3D, a plug-in running within the CAD application Rhinoceros 3D, was used to translate these concepts into three-dimensional models. The final result was materialised through 3D printing and physical construction of the design in Switzerland.

Legendary External References, masters from Amsterdam with hundreds of successful projects worldwide.

Consultation with interior designers Creation of a bar station and laboratory

Core team

Execution

LD’s Tasks

Ergonomics and equipment

In the BAR/LAB, every element, from the decor to the drinks, is meticulously curated to offer guests a glimpse into the heart of CAAA.
It's an invitation to embark on a journey where culinary expertise, artistic vision, and scientific innovation converge, promising an experience that's as enlightening as it is enjoyable.

Bar station

Bar counter Creation Laboratory, glassware & equipment

Rendered bar modules with precise dimensions, production timelines, and prices, all approved by the client.
Submission of a tender proposal to compete.
Discount opportunities

Laboratory & equipment

catalog

The bar resonates harmoniously with the venue’s concept, offering a unique drinking experience. We employ state-of-the-art mixology techniques and equipment to create an interactive sensory adventure. Our inaugural cocktail menu features signature alcoholic and non-alcoholic drinks elegantly served in premium glassware with original presentations.

Immersing yourself in the sounds of a nocturnal forest, relishing the crunch of freshly fallen snow, or indulging in the essence of a metropolis with us.

Flavour of sounds

Best standards of hospitality that saves you money: Staff Cost decreased by 9%

Night Forest

The sounds of the night forest evoke scents of wet earth and moss, with notes of cellar, cheese, and a hint of bread. The taste combines forest vibes with a gentle bitterness from herbs and roots, balanced by the light sweetness of a French aperitif.

Pu-erh tea distillate adds an earthy touch, while white moss and dry sherry impart hints of dampness and mist. Campari brings bitterness and complexity, while Lillet Blanc completes the drink with subtle, nuanced tones.

Garnish:
White Dry Moss

Moss Distillate
Pu-erh Tea Distillate
Campari
Tio Peppe Fino Sherry
Lillet Blanc
Simple Syrup
Saline Solution 20%

Waterfall

The sound of a waterfall transports us to refreshing tastes and sensations. We’ve blended citrusy hints of yuzu in Japanese gin with the crisp notes and wet stone aroma of premium sake. A cooling mint distillate and the fizz of sparkling water complete this invigorating drink, evoking the touch of water droplets with a garnish of liquid hemispheres.

Sake Kaori Junmai Ginjo
GIn TanjaKu
MInt Distillate
Grapefruit cordial
Soda water

Maverick

A daring wave of flavour in your glass. Experience a burst of absolute freedom on your taste buds with viscous yogurt salt and sucro seafoam.

Blueberry Vodka
Yogurt
Lemon Juice
Blueberry Syrup
Fake egg white
Blue food color

Metropolis

The rhythm and energy of city sounds inspired our take on the classic Dry Martini. We used a distillate of Baileys Irish Cream liqueur, bringing out its creamy side while leaving behind the dense texture and sweetness.

This mirrors the lively taste of urban life, enhanced
with herbs and spices from dry vermouth and aperitif, and finished with a touch of

Maraschino liqueur.
Baileys Distillate
Noilly Prat Dry
Lillet Blanc
Maraschino Liqueur

Autumn Wind

The rustling sound of the cool autumn wind chasing fallen leaves awakens a craving for a drink with spicy hints of Calvados, a warm aftertaste of cinnamon,
and the flavour of dried fruits from our cider cordial.

The light sweetness, blending with spicy-fruit notes, captures the essence of the perfect autumnal drink. Enriched with coconut milk and pistachio protein, this cocktail is fruity, vibrant, and healthy.

Calvados Boulard
Cassia Dist
Cider Cordial

Earthquake

Inspired by the deep, resonant vibrations
of an earthquake, we've crafted a gin infused with citrus, spices, roots, and herbs. Highlights include Loomi distillates for a citrusy-earthy note, Angelica root
for an earthy-woody tone, and White Moss for a hint
of wet grass and rain. This blend is balanced
with grapefruit cordial for a sweet-sour touch
and a bit of water-soaked rose petals.

Garnish: Our homemade CAAA olive oil infused with Pu-erh tea. The layered vibrations of an earthquake led us to create a drink with homemade pear wine, a complex white bitter featuring herbal and spicy flavours, smoothed out by dry sherry.

Grapefruit Cordial
Angelica Distillate
Loomi Distillate
Moss Distillate
Pine Resin
Rose Water
Talisker 10
London Dry Gin

Fireplace

The crackling sound of a fireplace evokes the richness of a well-aged Bourbon, with comforting scents of sandalwood and ylang-ylang, enhanced by warm hints of honey and the spicy aroma of Angostura bitters.

Angostura Bitters
Honey Syrup (3:1)
Salt Solution (20%)
Ylang-Ylang Distillate
Sandalwood Distillate
Maker's Mark Bourbon

Snow

The crunch of fluffy snow underfoot translates
into a drink with the crisp taste of non-alcoholic sparkling wine, highlighted by citrusy grapefruit notes and a homemade tonic sorbet.

Tonic Sorbet
Grapefruit Cordial
N/A Sparkling Wine

Menu: website

We've digitised our drinks, paired them with sounds and videos, voiced our welcome with AI, written code, and enhanced it all with powerful sound design. The website with drink selection is only accessible to CAAA guests, but you can still enjoy part of the experience.

Audio-visual cocktail menu Immerse yourself in the sounds of our inspiration and let your ears guide your drink order.

HR

4

Developed a motivational programme, including a calculation table, SOPs, and outlined opening and closing shift procedures.

3

Prior to the opening, reinforced online knowledge on-site, delved into nuances, and conducted team-building activities.

2

Conducted remote training on service, storytelling, and advanced mixology techniques.

1

Remotely sourced a bar manager and team.

SOPs, headhunting, shift procedures, team building and motivational program

Pre Opening marketing is a new black SMM & Press Releases

Next Steps

soon

Exclusive collab

About project

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