196 Nitro
0°
The magic of cold.
At −196 °C, matter changes. A cocktail turns into sorbet in a minute, a macaron smokes, a meringue crunches and vanishes. Before your guests' eyes, and in their mouths.
The experience in three acts
The intrigue
A mysterious set-up. Mist spilling over the bar. Anticipation.
The reveal
The performance: nitrogen, the gesture, the transformation. Science becomes a show.
The anchor
An unexpected taste, a shiver, a sensory memory. It is what gets told the next day.
Three formulas
The bar, the show or the workshop: the difference is what your guests do. Open a formula to see what it holds.
The molecular cocktail bar, open all evening.
- Your guests
- come to the bar, choose, taste
- Duration
- 3 h minimum, all evening
- Best for
- party, cocktail, launch
A molecular demonstration, at a chosen moment of the event.
- Your guests
- watch the show, then taste
- Duration
- 3 h minimum, with one highlight
- Best for
- dinner, seminar, plenary
A workshop where your guests step behind the bar.
- Your guests
- create it themselves, with us
- Duration
- 3 h minimum, in small groups
- Best for
- team building, incentive
The menu
Every creation has its name. The rest is composed for your event, for a show of 3 hours minimum. Open a line to see what your guests experience.
CØCKTAIL CLUBMolecular cocktails
With or without alcohol, turned into sorbet or served smoking.
SeeSOUFFLØThe frosted breath
Mini meringues, macarons, mochi or savoury bites: one bite, and the smoke comes out through the nose.
SeeMØCHI BARNitrogen-frozen mochi
Mochi seized at −196°, served under the smoking cloche.
SeeNITRØ PØPSNitrogen ice cream
Ice cream made in one minute, no preservatives, no colouring.
SeeBRUMØChampagne mist
Smoking champagne for the guests' arrival.
SeeSTATIØNNitrogen station rental
For professionals: a stainless-steel station, self-contained and mobile.
SeeThe gesture, in motion
196 Nitro in pictures
Tap a photo to enlarge it. Every one comes from a 196 event.
What really happens
We are often asked whether it is dangerous. Here is what your guests see, and what they never see.
BeforeThe nitrogen stays in the station
A self-contained stainless-steel station. Our team pours the liquid nitrogen there; never a guest, never into a glass we hand over.
DuringThe mist is air
At −196 °C, nitrogen goes back to what it is in 78% of the air we breathe. It does not burn, it does not explode. What spills over the bar is cooled water vapour.
AfterYour guests get cold, not nitrogen
A sorbet, a macaron, a glass: served once the nitrogen has fully evaporated. That is the rule that matters, and it has been ours for eleven years.
Across 1,600 events, what we handle is cold.
figures to be confirmed by Jeff
to be confirmed by Jeff
“Every molecular creation evoked the poetry of a perfume or the texture of a skincare product. Subtle, elegant and perfectly aligned with our world.”Claire D. · Events project manager, Chanel Beauté Europe
What we are always asked
Is it dangerous?
No. Liquid nitrogen is handled by a trained team. It is not flammable and cannot explode: it is a culinary technique, like the oven or the flame, with its rules.
Liquid nitrogen or dry ice?
Liquid nitrogen, at −196 °C. Dry ice makes smoke; nitrogen makes a sorbet, frosts a macaron, changes matter. That is what you taste.
Does it need power or water?
Neither. The bar is self-contained: beach, yacht, garden, stand, rooftop.
With or without alcohol?
Both, with the same care for taste. Mocktails are planned by default.
For how many guests?
From 30 to several hundred per evening. Tell us the number, we size the bar and the team.
What budget should I plan?
It depends on five things: duration, number of guests, venue, team size and what we create for you. With the date, venue, number of guests and type of event, you receive a priced proposal within the day.
