Grey Goose has teamed up with Chef Brent Savage from Pott’s Point restaurant Yellow, as well as Sydney staple Luxe Bakery to create ‘La Boulangerie’, an innovative artisan experience aimed at highlighting the history behind the French vodka brand.

By day, Yellow will be transformed into an inspired bakery where freshly baked bread and pastries will be fashioned from the same winter wheat that is used to make Grey Goose vodka. To accompany patisserie offerings, guests can expect a selection of limited edition Grey Goose confitures produced from a variety of SKUs including Grey Goose La Poire, Grey Goose L’Orange, and Grey Goose Le Citron.

“For the first time, we’ve extended our mid-week opening hours to offer a breakfast and lunch menu that I have exclusively created for the pop up collaboration. Grey Goose and I both believe in using the finest ingredients, so it was a great fit from the start”, comments Savage on the partnership.

“La Boulangerie will fuse the best in quality and gastronomy through a unique cocktail and dining experience that Sydneysiders have not seen before. It will exemplify craftsmanship, character and excellence by taking guests on a journey from field to bottle”, says Andy Wren, Grey Goose Brand Ambassador.

Paying homage to the traditionally French heritage of the venue, the brand will also activate for three nights with a bespoke martini bar, the Salon de Martini.

“After enjoying the use of our French winter wheat in La Boulangerie, Salon de Martini is a chance for guests to revel in Grey Goose in its most modern form. Here is where the extraordinary comes to life and the culture of the cocktail is accentuated”, Wren continues.

La Boulangerie will launch 21 August and run through 6 September.