Whether in the hushed universe of his speakeasy (Carry Nation), a place where cocktails are whispered and liquors murmured, or conversely, out in nature perched in his tree (Bar dans les arbres), Luc Litschgi is a maestro of the shaker and an alchemist of taste. Whether with his family, his favorite club (OM, of course), karate, or the bar, meet a virtuoso with a big heart who doesn't know how to do things without putting a good dose of passion and values into them!
Luc, if you had followed your childhood dreams, what would you have become today?
I'm a little over 40 years old, so back then, the internet didn't exist yet and we spent a lot of time in front of the TV. I could have become an actor, but honestly, I'm a bad actor.
Otherwise, like many children, I dreamed of becoming a footballer, or even a wrestler, especially because of my admiration for Hulk Hogan or Jean Claude Van Damme. Everything that was spectacular fascinated me.
At what point did the world of bars enter your life?
Purely by chance, this wasn’t a world that naturally attracted me. But everything changed thanks to Guillaume Ferroni, whom I met through my wife. She was doing a BTS in hotel and catering with him and took me to his workplace. I was immediately captivated. Guillaume is an excellent speaker, he knows how to pass on his passion, and that’s what made me want to follow this path.
I also discovered an aspect I hadn’t imagined: creativity. I loved the idea of building great experiences, creating cocktails, and interacting with customers. That’s what convinced me. I followed Guillaume, and here I am today at Le Carry Nation.
Would you say Guillaume was a mentor to you?
Oh yes, without hesitation! It’s thanks to him that I’m in this profession. He has immense knowledge and incredible generosity. He not only trained me, but I also became his associate. Of course, I put in a lot of work, but he’s the one who put me on the right track and gave me my chance. Thank you, Guillaume!
How do you define yourself today? Bartender, co-owner, manager?
I define myself as a bartender; I specialized thanks to a BTS in hotel and catering and numerous trips where I underwent training, notably in Scotland (UK Bartenders’ Guild school with Régis Lemaitre; St Andrew); in Cognac with Jean-Luc Braud, Master of Spirits Segonzac - CIEDV
I am co-manager of Le Carry Nation; Le Bar dans les Arbres; owner & manager of L’Atelier Ferroni; founder of Le Bar La Prairie, but what I enjoy is being behind the counter, in contact with the customers. For me, a bartender is above all someone who works, who is an active participant in what they offer. It is this proximity with the clientele that motivates me.
How did you learn the trade?
First on the job, guided by Guillaume. Then, looking to go further, I joined associations like Barnova, which took us to visit distilleries and trained us in different techniques. The Association Force Paca, of which I am now vice-president, and its president Jean Luc Parodi have always informed me about the right way to make the classics and their stories.
I also learned a lot thanks to competitions. My first was the Sidecar by Merlet at Little Red Door, where I found myself facing top professionals like Rémy Savage, among others.
It made me realize the road I still had to travel and pushed me to progress.
Finally, there is the exchange with customers and colleagues. I have always been a sponge, I absorb what I can learn from others and I integrate it into my practice.
Do you follow new trends, or do you leave that to your collaborators?
I let my teams share new ideas with me, which must be adapted to our image.
At 44, with a family, three children, and a karate club, I have to be efficient in my learning. But innovation is essential, so I encourage my teams to experiment and surprise me.
Let's talk about Carry Nation. Was it the first speakeasy-style cocktail bar in Marseille?
Exactly. At the time, this concept was completely new here. We opened on December 5, 2011, as a nod to Repeal Day, which marks the end of Prohibition in the United States.
How do you explain its longevity?
First, the concept is strong, and we remain true to it. We respect the speakeasy atmosphere: classic cocktails, smart dress code, period music... You don't just come for a drink, you come for an experience.
Then, there's our Marseille identity. We have the gift of gab, we love human contact.
Of course, we never rest on our laurels. We know the classics inside out and we always ensure we offer impeccable quality.
Finally, we have trained over 200 bartenders in 13 years. Many have had great careers, and we're even nicknamed "the school of the silver shaker", in reference to IAM. This transmission is essential in our eyes.
How do you see the evolution of the Marseille cocktail scene?
It's excellent! Marseille is a big village where everyone knows and supports each other. There's a real diversity of styles: Copper Bay, Gaspard, Intercontinental, Coquetel Club, Paloma, Sofitel... Each has its own identity and brings something unique.
What's great is this transmission between generations. The older bartenders share their experience with the new ones, and that creates a very positive dynamic.
With your family life, your karate club, your business... How do you manage to handle it all?
It's precisely my family foundation that allows me to manage everything. I have an incredible wife who has supported me for years, wonderful children... And then, karate is part of my balance.
I've been practicing for 35 years and it brings me essential values: rigor, discipline, perseverance. I pass that on to my students, but also in my work at the bar.
Do you think karate has helped you last the distance?
Without a doubt. I grew up in the northern neighborhoods of Marseille, I didn't have an easy childhood. But thanks to karate, thanks to my wife, I built a solid mindset.
I learned to work hard and never give up. I was junior European champion, individual French champion, four-time winner of the French Cup... These experiences forged me and still help me today.
How long have you been in the bar industry?
About 15 years. Carry Nation opened 13 years ago, but before that, I started at Bar dans les Arbres, at the Château des Creissauds, a more casual place where I began experimenting with cocktails.
Would you say the bar scene was better before?
I think each generation lives its own good period. I was lucky to arrive at the right time, when the bar scene was experiencing great momentum. Important figures brought cocktails back into vogue, emphasizing quality and making them more accessible. I rode that wave, and I loved it.
Back then, there were incredible competitions like the Havana Grand Prix, World Class, the Trophee du Bar… It was a dream! We saw the emulation between Parisian bars like Calbar, Le Syndicat, or Café Moderne, and from Marseille, we were amazed.
Today, the new generation has a huge advantage: access to information thanks to the internet. Techniques have evolved, possibilities are endless, and bartenders can offer incredible experiences to their customers. So yes, trends change, sometimes things go a bit in all directions, but in the end, you can have just as much fun as before, differently. I loved the era when I started, and I love the current one just as much.
When you hire a bartender, what are the essential qualities for you?
For me, the first thing is savoir-être and a sense of hospitality. It's fundamental. A good bartender must want to transmit their art, to explain what they do.
At Carry Nation, every cocktail has a story. When a customer pays 14 or 15 euros for a cocktail, you can't just put the glass down and wish them a good tasting. You have to accompany them, tell them the story of the product, guide them in their choice. If they made a mistake, they'll be even more frustrated if they didn't understand why.
So I'm looking for curious people, with a real desire to learn and progress technically. But above all, people who like to work in a team, interact with customers and share their passion. This profession is profoundly human, it's a calling as much as a skill.
And conversely, what is a deal-breaker for you?
Someone who doesn't like other people. It's simple.
Bartending is a profession of sharing and transmission. You have to know how to explain, tell stories, interact, whether with customers or with your team. A bartender who doesn't have that desire for interaction, for me, doesn't work.
What is your favorite spirit?
Without hesitation: rum! First, because of its connection to Marseille, let's recall its history! Marseille, with its international port, is a city that welcomes the wonders of the whole world: spices; visitors and, for a time in the 19th century, even rum, which we are honoring with Atelier FERRONI. It is this history that makes its beauty; its strength, the pride of Marseillais like me.
But also because it is a spirit that speaks to me deeply and it is a product with which I can fully convey my passion.
That said, I really like everything: tequila, calvados, whisky, mezcal, etc. Moreover, a rum-calvados is a magical combination! But if I had to choose one, it would be rum, without a doubt.
There are even vintages that bear your name!
Yes, exactly, with the Ferroni house. I am fortunate to be able to select rums with the cellar master Aurélien and Guillaume, and to sign my own collection.
This year, we released a rum from the island of Mauritius, pure juice, with a double aging in cognac barrels, including a vintage one. It is a product that is dear to me, and beyond the pleasure of selection, it is also a beautiful way to materialize our collaboration with Ferroni.
What is the cocktail you would have dreamed of inventing?
There are many! But if I had to name one, I'd say the Penicillin. It's a whisky cocktail with a spray of Islay scotch, blending smoky, spicy notes and true aromatic complexity. It's a cocktail that provides a complete sensory experience, from nose to palate.
Another cocktail that fascinates me is the Ramos Gin Fizz. Created in 1915 in New Orleans, it's an astonishing recipe with egg white, fresh cream, and orange blossom water. When you read the recipe, you wonder what it could possibly taste like... But once well-prepared, it's a real surprise. This cocktail plays on the unexpected, and I love that idea.
Among all your projects, which one makes you the proudest?
Without hesitation, being at the head of Carry Nation. It's the project that has taken the most time, energy, and investment. It's also the one that accompanies me day and night, and sometimes keeps me awake.
It's an adventure that started with an apprenticeship, then head bartender, then co-manager, and today, business owner for 11 years now. I grew up with this place, I trained bartenders here, and I participated in competitions to give it visibility. It's a true life project, and I hope it will continue to evolve for a long time.
It's also a family adventure, as my wife is a partner and manages all the administrative side. Together, we've made Carry Nation a benchmark in Marseille, and that's a tremendous source of pride.
Were there difficult moments at Carry Nation where you thought you would give up?
Of course, it's never all sunshine and roses. We've had struggles, but we've always overcome them. Covid was a particularly complicated period. We were on the rise, the balance was good, and the crisis stopped us dead. Everything went up, and we had to restart the machine in difficult conditions. Fortunately, I could count on an exceptional team.
There are also times when inspiration runs dry. That's why you always have to stay on your toes. Sometimes, you're less present, you have less energy, or you're caught up in other things. When my children were young, balancing family life and managing the bar wasn't easy. Being less on-site also means being less involved in the smallest details, but in the end, we've always managed to move forward. We've had difficulties, but never to the point of quitting everything.
What is your opinion on bar rankings, in France and internationally? Is Marseille well represented?
I find these rankings interesting and relevant. Personally, I rely on them. I recently toured the French bars that were ranked, and they truly deserve their place. I've been to Bar Nouveau, Little Red Door, Danico's with its menus that change based on inspirations from Japan or India, and Cambridge… It was exceptional every time. These establishments are true benchmarks. I hope that one day, some will reach the top of the rankings.
On the other hand, some international bars, which I will not name, deserve to be behind our French establishments. This is not chauvinism, it's simply an observation: our bars are excellent in terms of technique, hospitality, and vision. Perhaps some foreign bars impress more with their decor, but as a professional, I primarily look at know-how, welcome, and concept. I really like what Satan's Whiskers is doing, Baba au Rum in Athens, or Dr Stravinsky in Barcelona, outside of French bars.
Regarding Marseille, we have a great cocktail scene, but it still lacks international reach. Few local bartenders have been finalists or winners of major competitions like the Bar Trophies or World Class. Yet, there are excellent mentors here: David Palanque, Henri Di Nola, Laurent Agar…(MOF). We have real skills in the region, but they are still too discreet. We need more iconic figures who represent Marseille on an international scale.
Bordeaux, for example, has high-quality bars, but also bartenders who travel, do collaborations abroad, and participate in competitions. Marseille is still a bit shy on this aspect, but it will come.
In your opinion, is it a lack of brand outreach or a choice by bartenders to stay in their establishment?
First and foremost, our mission is to excel in our own bar and offer a memorable experience to customers. On that front, the people of Marseille are very good.
But I think we need more inspiring examples. Rémi Durand, for example, is a competition machine and will soon open his bar. Baptiste EVRARD is also returning to competition. Nicolas Margeot from Parlons Cocktail reached the final of the Trophée du Bar and shares his experiences in videos...
I hope this will encourage others to get involved. That's why I participated in the CalvaClub competition. The idea was mainly to show my teams and the Marseille scene that if we want to be recognized, we need to seek visibility. Brands are interested in local talent, but we also need to approach them through competition. I am convinced that we can shine and make a place for ourselves on the national and international scene.
Is there anything that annoys you in the bar industry, in France or internationally?
Honestly, not much. I always try to have a positive outlook.
Perhaps I would like to see more competitions, as it is an essential lever to highlight our profession. We also need to pay attention to trends. Some move very quickly, and what works in Paris doesn't necessarily meet the expectations of customers in Marseille, who are sometimes more attached to certain habits.
Afterwards, there's the economic reality: everything is going up, and we constantly have to innovate to maintain a balance. It's a challenge, especially when managing a large team and a complex organization.
With the nice weather coming, why come to Cary Nation?
Three reasons:
The welcome: A smiling, passionate team that loves to share its art.
The cocktails: We make it a point of honor to offer quality creations.
The Marseille cocktail scene: Marseille has 350 days of sunshine a year, and on top of that, we're just a stone's throw from other great bars like CopperBay, Gaspard, Caribou, Coquetel Club, Le Directoire... Everything is walkable, there's a real trail to discover.
Are you still often behind the bar?
This happens to me, especially when the team changes or when some colleagues are on vacation. With Baptiste, we are also going to set up special evenings every other Monday, where one of us will be behind the bar.
Otherwise, I am often present when we organize event services. In the summer, I am much more active behind the bar, especially at our outdoor establishments like La Prairie or Le Bar dans les Arbres. But on a daily basis, I let the new generation shine.
In 13 years, where do you see yourself?
I hope the Cary Nation will still exist and remain a national reference, with a concept that is still as strong. Perhaps I will have opened other establishments.
I also have a special connection with Africa, particularly Senegal. My father is settled there, and I go there regularly. My dream would be to settle there later and develop a project around bars, alcohol, or local products... I don't know exactly what yet, but it's an idea that's on my mind. For now, my life is here, and I still have many things to accomplish, especially in training tomorrow's bartenders.
And for 2025, what can we wish you?
That everything continues on this path! A great opening for Le Bar dans les Arbres, many competitions won by my colleagues (and why not me too, if I get back into it!). If an opening opportunity arises, why not?
A final word?
I'll repeat a phrase my friend Jean-Luc Parodi often quotes us: “The best is yet to come.”
I hope the momentum continues and that everyone continues to enjoy themselves behind their bar.
