Updated on May 10, 2026
Key Points:
As head bartender at Gustave in the Hôtel Hermitage Monte-Carlo, Julien Lecharpentier embodies a meticulous approach to mixology, rooted in precision, emotion, and the authenticity of the ingredients. Through his career and vision, he champions an approach where technique takes a back seat to the guest’s experience and enjoyment.
At Gustave, the new bar at the Hôtel Hermitage Monte-Carlo, Julien Lecharpentier brings a mixology approach that is at once demanding, sensitive, and deeply contemporary. As the venue’s head bartender, he belongs to a generation for whom the cocktail is not limited to mere spectacle or performance, but rather represents a more subtle art: that of balance, precision, and shared pleasure. His career took shape early on, through a combination of technical training and hands-on experience.
What sets Julien Lecharpentier apart is his relationship with the product. He himself advocates a sommelier-like approach to spirits, from the distillery to the moment of service. For him, creation is inseparable from an intimate understanding of an ingredient—its history, its aromatic profile, and its ability to interact with other elements. This attention to detail is accompanied by a genuine passion for sharing knowledge: discovering, understanding, and then helping others discover.
His career is also marked by numerous accolades. First place at the Saint-Germain Spritz 2024, third place at the Trophée des Bars 2023, third place at the Margarita Challenge 2024, not to mention several finals and podium finishes since 2018: these competitions highlight a profile that is both creative and meticulous, already well-recognized in the bar industry.
At Gustave, this high standard finds a setting that suits it perfectly. Here, Julien Lecharpentier employs mixology that is innovative in its methods yet always clear in its intent. For him, technique has value only if it takes a back seat to emotion. A great cocktail must captivate through its simplicity, surprise without ever being overbearing, and leave a lasting impression.
Alongside Frank Carcamo, the venue’s director, with whom he has collaborated for eight years, he helps shape an identity where the bar’s excellence meets that of hospitality. Together, they have created a venue of character for the Hôtel Hermitage Monte-Carlo—elegant without ostentation, ambitious without rigidity—already destined to rank among the Riviera’s most coveted destinations.
Julien Lecharpentier: “In mixology, technique must always take a back seat to emotion
As head bartender at Gustave, the new bar at the Hôtel Hermitage Monte-Carlo, Julien Lecharpentier combines a deep understanding of ingredients, precise technique, and a passion for innovation.
Your career path seems to have taken shape early on and without hesitation. Did you have a passion for the profession from the very beginning
Julien Lecharpentier: I earned a CAP in Café-Brasserie with a specialization in bartending, followed by a professional certificate. I also have a STAV high school diploma [Science and Technology of Agronomy and Life Sciences, Ed.], which gave me a special appreciation for plants and produce. The profession took root in me, and the path laid out before me seemed obvious. My first professional experiences were in Monaco: at the Salle des Étoiles at the Sporting d’Été Monte-Carlo, at the Monte-Carlo Country Club, and then at the Monte-Carlo Bay Hotel & Resort. Very quickly, I realized that the bar would be my world.
What do you like so much about this profession?
I’m passionate about the product. I have an almost sommelier-like approach to spirits, from their production to the moment they’re served. I love understanding their origin, structure, and uniqueness, and finding the best way to showcase them. Creation matters a great deal, of course, but so does sharing that knowledge. Introducing customers to products or cocktails is at the heart of my job.
Does your initial interest in plants still play a role in your work?
Yes, very much so. That sensibility influences how I interpret an ingredient, how I think about balance, and how I work with flavors and textures. It helps me craft cocktails with greater depth and precision. It’s a foundation that has remained very much a part of my creative process.
Does the Gustave project offer a unique creative outlet?
Yes, because it allows us to push the boundaries of creativity while staying true to the essentials. We can use advanced techniques, with extensive preparation beforehand, and conduct real research into textures and flavors. But it must never become showy. A great cocktail must remain clear, appealing, and understandable. It must speak to the customer immediately. At Gustave, we serve cocktails that are well-balanced, expertly crafted, and simply enjoyed.*
How important is technique in your approach?
Technique is essential, but it must take a back seat to emotion in order to serve flavor, precision, and emotion. What matters isn’t the complexity of the process itself, but what it allows the drinker to experience in the glass.
You’ve been working with Gustave’s director, Frank Carcamo, for several years. Do you feel you complement each other?
We’ve been working together for eight years. Frank is deeply involved in the experience of the venue—the atmosphere, the pace, and the relationships with both guests and the team. For my part, I’m perhaps more focused on creation, technique, and the products. This complementarity allows us to build a cohesive space where the standards of the bar align with those of hospitality.
Competitions have also been a key part of your career. What do they mean to you?
They serve as both a driving force and a learning experience. They force you to defend an idea, refine your signature style, and keep moving forward. I’ve been fortunate enough to win several awards in recent years, and that fuels my personal drive. But what matters most is still what we build day in and day out, behind the bar, for our guests.
What are your ambitions for Gustave?
To make Gustave a destination that matters. An elegant, unique, and cohesive place where the quality of the cocktail is part of a broader experience. The ambition is there, of course, but it must be built over time, through consistency, execution, and customer satisfaction. That is what builds a great establishment.
- Julien Lecharpentier has built his career at renowned establishments, notably in Monaco.
- He advocates for a style of mixology centered on ingredients, precision, and flavor balance.
- At Bar Gustave, he offers a contemporary take on cocktails that is both demanding and masterful.
- For him, technique must take a back seat to emotion and the customer experience.
- His work is based on a constant pursuit of excellence and consistency.
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