atelier culinaire

When I just moved to Paris I got my self a job as a waitress in a very chique bristro in the 10th Arrondissement. I got the job in August, and new to Paris and France as I was I thought this was a really low key, cool spot, quite chilled out. I served coffee in the morning, and coffees was expressos, I served cirton pressé and Monacos.

September and reality hit, schools started, the Parisians got back from holiday and I have never run so fast in such a small place than in the Sherkaan as it was called. Shortly after the place changed owners and staff and I found a job elsewhere.

This is how we made Monacos that summer and how I make them still. The original calls for limonade and calls for half beer, half lemonade but this pure lemon version is less sweet and fresher if you ask me.

1 x 25 cl beer – like 1664 or Kronenbourg

juice of a lemon

2 dasches of grenadine

First grenandine and lemon, ice if you have and top with beer.

Serve immidately