This spring, Bar Antoine at Four Seasons Hotel London at Park Lane introduces a new cocktail concept that brings the essence of French gastronomy into the glass. Launching on 7 May 2026, the Savoir-Boire menu reinterprets the flavours, rituals and indulgences of France’s culinary heritage through a contemporary bar lens.
At a time when London is experiencing a renewed appreciation for classic French dining, Bar Antoine takes a distinctive approach transforming familiar staples from bistrots and boulangeries into inventive, and at times playful, cocktails.
The menu has been developed by award-winning Bar Manager Leon Gasco, under the culinary direction of Yannick Alléno, one of the world’s most Michelin-decorated chefs. Together, they pair iconic French ingredients with premium British produce, blurring the boundaries between kitchen and bar.
Signature serves highlight this creative interplay. Among them are the Croissant Old Fashioned, crafted with croissant-infused cognac and Byrrh; the Cornichon Martini featuring olive oil vodka; and the Peach & Mustard Margarita, which combines tequila, peach eau-de-vie and a mustard tincture. The Fig-Affair Paloma adds a savoury twist, finished with a delicate Comté tuile garnish.
Meaning “the art of drinking well,” Savoir-Boire also pays homage to the rituals of French drinking culture. The menu unfolds across three distinct chapters. L’Apéro celebrates France’s cherished pre-dinner tradition, while Les Classiques offers refined reinterpretations of timeless cocktails through a French perspective. The final section, Les Rituels, introduces a more immersive experience, with theatrical cocktails prepared tableside.
To complement the drinks, a new food menu has been curated, rooted in French culinary staples while embracing a modern bar format. Small plates include Carabineros prawn toast with tomato and basil, a traditional Pissaladière topped with caramelised onions, olives and anchovies, and Oeuf Mayo – a crispy soft egg paired with herb mayonnaise.
More substantial dishes continue the theme of reinvention. Highlights include the Croque-Antoine, the bar’s signature dry-aged Wagyu Antoine Burger, and The CFC (caviar fried chicken). Guests can also explore a rotating selection of French cheeses and artisanal charcuterie, showcasing regional specialities, carefully aged varieties and finely cured meats.
The setting at Bar Antoine is equally considered. Guests can gather around the central bar, relax in intimate corners furnished with mohair velvets and woven silks by designer Chanan Minassian, or enjoy the warmer months on the discreet garden terrace, which accommodates up to 30 guests.
With Savoir-Boire, Bar Antoine brings a distinctly French spirit to the heart of London where thoughtful drinks, vibrant food and a lively atmosphere come together in one of the city’s most refined hotel settings. Santé!