Five Minutes With Charlotte Belvisotti, Armorica’s Bar Manager Who Was Born and Raised in Bordeaux’s Hospitality Scene

Charlotte Belvisotti was born into hospitality. Her father was the chef and owner of a restaurant in Bordeaux, La Villa Carnot. Belvisotti started her hospo career in Europe at 15, and moved to Australia in 2016 where she worked as a bar manager at Fremantle’s Bathers Beach House. Bartending stints at Eureka 89 and Rice Queen in Melbourne were followed by a move to Sydney, where she’s worked at 12 Micron, Palmer & Co, Eau De Vie, Restaurant Leo, Alberto’s Lounge and Door Knock.

Now the French-born chef and bartender is presiding over a 15-page drinks menu at new French brasserie Armorica.

Belvisotti talks to Broadsheet about how she became a bartender, the differences between European and Australian drinking culture, her favourite cocktails and which dishes on the Armorica menu remind her of home.

You grew up in Bordeaux, a city famous for its wine culture. How do you think Sydney’s nightlife scene compares?
Compared to Bordeaux, Sydney’s nightlife is almost non-existent. There’s a lot of potential in Sydney, with amazing cocktail bars and restaurants, but Europe has 24/7 nightlife, you can go to have meal at 6am or party for 72 hours in the same club. It’s vast and diverse.

I think what restricts Australia in general is the [now rescinded] lockout laws and the very tight rules around alcohol. Australia is amazing in so many ways, the only thing that we’re missing is the nightlife and I think that is going to take time to build up.

You’ve described your father as a mentor. How has he influenced your hospitality career?
He was definitely a big figure in the hospitality industry in Bordeaux. My dad has always taught me that you can do anything you want in life, but you have to do it well. I started working in the kitchen with him as a kitchenhand during my school holidays when I was 15 years old. When I was little, my dad would sit me on the pass in La Villa Carnot (his restaurant) and give me a punnet of raspberries. My parents had an apartment above the restaurant, so I was definitely born and raised very much in the hospitality industry.

What’s a cocktail you’ve been blown away by?
Last November I went to Le Cheval Blanc in Paris. I’m a big fan of Florian Thireau, who wrote The Cocktail Book Le Nouveau Classique du Bar. He opened the bar Le Tout-Paris on the rooftop of the Cheval Blanc [hotel] with one of my best friends Nicolas Dommage (who I used to work with at Palmer & Co).  It’s a stunning venue [with] one of the most memorable cocktails I’ve ever had. The precision, the thought, care and attention to details was incredible. It was the best Sidecar I ever had. (Sidecars are my favourite drink so there was some steep competition.)

Tell us about a dish on Armorica’s menu that reminds you of home.
Armorica’s creamed spinach. It’s a simple dish, but it always reminds me of my grandma. She would cook it for me all the time for me when I was little, and it was my favourite thing ever.

Which cocktail on the Armorica menu are you most proud of?
The Bees in the Lounge. It is a milk punch with saffron gin, apricot, local honey and lemon served on the rocks with honeycomb. It’s equally delicate and refreshing.

Other than Armorica, where’s your favourite place to grab a drink in Sydney?
I would say Old Mate’s Place in the city.

What do you drink when you’re at home?
I am not a big drinker to be honest, but when I have a drink at home, I keep it simple. I love drinking vermouth (either on the rocks or with tonic) or a nice glass of red.

armorica.com.au
@armoricasurryhills