Coktail Bar Altitude

· What?
The Highest Bar in the World?

Ahead of its presentation with Luxaviation France at the 55th Paris Air Show (June 16–20), Studio DE LUSSAC is developing an innovative concept: an integrated bar aboard a long-range private jet.

​

This high-altitude bar is conceived as a complete sensory experience, specifically adapted to the physiological and technical constraints of flying at 15,000 meters.

Because of cabin pressurization, the internal environment simulates an altitude of 1,800 to 2,400 meters. Combined with low humidity and ambient noise, this dramatically alters sensory perception:
• Sweet and salty tastes are muted
• Smell — key to flavor perception — is diminished
• Bubbles dissipate faster, foams lose stability
• Textures shift — some spirits become smoother, others lose finesse

The challenge? Turning these constraints into creative opportunities.

​

· How?
For the design, Studio DE LUSSAC adopted a futuristic and premium aesthetic:
• Designed for movement and changing flight conditions
• Functional, convivial furniture adapted to potential turbulence
• Glassware shaped to enhance aroma diffusion
• Materials and forms expressing lightness, elegance, and the spirit of travel
• A multi-sensory atmosphere featuring:
– Subtle scent diffusion to counter olfactory loss
– Soft, adaptive lighting and refined acoustics
– Spatialized sound to enhance sensory focus

​

But design alone is not enough — the concept also integrates a culinary and mixology approach:

Adapting recipes
• Stronger, umami-rich ingredients (spices, citrus zest)
• Avoiding overly delicate flavors (fresh herbs, light fruits)
• Carefully balanced profiles using natural flavor enhancers

Mastering texture and carbonation
• Fine, controlled bubbles and stabilized foams (plant proteins)
• Rich, enveloping textures through fat-washing, emulsions, and infusions

Selecting spirits suited to altitude
• Expressive profiles such as peated whiskies, aged rums, and cognacs
• Avoiding overly tannic or acidic wines
• Including beverages tested in-flight by specialized sommeliers

​

This project represents an exploration of sensory design in extreme environments — a reflection on taste, atmosphere, and conviviality… in the sky.

If you like the concept, feel free to contact us.

Special thanks to Etienne Thiele, designer in charge of the project.