Bar Bulot

Stijn Deschacht, a native of Oostende, has led a life deeply intertwined with music and the vibrant scenes that surround it. His journey from being a passionate concert-goer and student immersed in the world of music to becoming a celebrated figure in the bartending community is both fascinating and inspiring. After spending years touring the world as a tour manager, Stijn discovered a profound love for food and drinks, particularly the Mexican cuisine and hospitality culture. This passion led him to import Mexican food to Belgium and, eventually, to bartending. Today, he is a valued member of the team at Bar Bulot.

"Hospitality is the most important aspect of bartending. If your guests don't feel at home, the drink doesn't matter,"
- Stijn Deschacht

What made you get into bartending? 

I am not actually a bartender, with the exception of the beach bar. I am just enormously interested and passionate about drinks. Thanks to my connection with the Mexican cuisine, I got to know Mezcal and Tequila and the bartenders who could make amazing drinks with them. My path in gastronomy has ensured that I remain interested in cocktails.

What is your favorite drink to make and to drink? 

A Tommy's Margarita. Both to make and to drink. Using a different tequila, mezcal, or another type of agave already gives a completely different taste. Subtle and oh so delicious.

What makes a bartender great? 

Hospitality! Hospitality and the way you interact with your guests is the most important thing. If your guests don't feel at home, the drink is unimportant. A welcome at the door, a smile. That also makes you return to a bar.

Which cocktail are you tired of making? 

That is a difficult question because I don't make cocktails full-time. So I still love having a lot of variety in the drinks I do make. I can imagine that making a Mojito is annoying during a busy shift when you haven't prepared the ingredients. But I am always enthusiastic about making cocktails.

What is your favorite cocktail bar in Belgium? 

At the moment, it's Bar Ran. Ran is a super nice person who knows how to make people feel at home. The drinks are great! But what's also important is the location of the bar. Bar Ran is close to where I live. So I go there more and feel at home. There are certainly equally good bars in Ghent, Antwerp, Brussels, or even Wallonia, but since I visit them less, I choose Bar Ran.

Who is the best bartender in Belgium? 

Valentin Norberg, without a doubt. The drinks, the prep, the art of hospitality. How he has taken his business from a caravan to Botanical By Alfone is amazing. Especially since Namur is not yet the biggest city in Wallonia. Joeri Visser is the rising star for me. He wins every competition he enters. He is from the younger generation but is fantastic at what he does. I am very curious to see how Joeri will further develop his own style.

How do you get inspired to create new drinks? 

My travels. Because I have been able to see a large part of the world, taste products, and meet people. The Mexican cuisine remains my great love, so I always try to incorporate it into my drinks.

What is your favorite product to work with? 

If you don't know by now: all kinds of agave. Tequila, Mezcal, and agave remain my go-to. Nowadays, the ingredient I use most is verjuice. I often work with verjuice in cooking and cocktails. It gives such a unique taste, and I love the story behind it.