Royal Mansour Marrakech has announced a collaboration with mixologist Johann Bouard, whose philosophy is rooted in a simple idea: every drink deserves the same precision and high standards as a dish created by a Michelin-starred chef. Using fresh fruits, homemade syrups and sculpted ice, his approach brings a bespoke drinking experience to the property.

For Bouard, ice is central to the cocktail experience. From translucent blocks and sculptures infused with hibiscus, citrus or chocolate, to two-toned zebra ice, every piece is designed to complement and transform a drink as tasting unfolds. Milk clarification, granitas, fruit jellies and foams complete a repertoire in which technical mastery reveals the full intensity of flavours.

Born in Paris, Bouard grew up travelling alongside his artist parents, developing an early taste for discovery. At 17, he set off for the Dominican Republic, where he discovered bartending and found his calling. Since then, this globetrotter has continued to travel the world, honing his craft at prestigious hotels, from Lutetia in Paris and Cheval Blanc in Saint-Barthélemy to Beau-Rivage in Geneva, Hôtel Barrière Le Majestic in Cannes and Monte-Carlo Bay in Monaco.