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Having funded his Hôtel du Nord venture four years ago with collateral from a software company that he operates in Asia, Labrousse invested 6 million euros, or almost $8 million in the club.
His plan is to eventually open an even more ambitious venue, with more music rooms, a piano stage and a more “cinemograhic” design approach. The consensus of this new generation of club managers is that Paris’ standards have slipped.
“Our generation has lowered its values. Youngsters just tend to go out to get stoned or hammered—they’ve forgotten the classy way of going out for a drink. We’re trying to encourage people to make an effort,” says Experimental Cocktail Club’s Romee De Goriainoff, who, together with Pierre-Charles Cros and Olivier Bon, all 26 years old, is looking to upgrade the city’s bar scene. Having squirreled away money for their project since their teens, the dynamic trio took out a bank loan to finance their first bar, the Experimental Cocktail Club, two years ago, before going on to self-finance their second site, Curio Parlor, an upscale bar situated in the city’s Fifth arrondissement.
"Paris has been dead for 10 years. It’s lost its footing as the country with the best taste, so we thought we’d go for it and base the whole concept on good taste,” says De Goriainoff, referring to notorious nightspot Le Baron, that was taken over by André around five years ago. “It’s easy to buy a lap-dancing club and then invite cool people, but there’s no reflection in that.”
For Curio Parlor, the idea was “to go a step higher, to serve artisanal cocktails in frozen glasses and offer a more diverse whisky menu,” says De Goriainoff, adding that, with the bar’s anonymous black facade, the owners favor the self-selection process over having a door policy. Inspired by the bar scene in New York and London, their main mission, De Goriainoff states, is to offer premium service in a city known for its rude waiters. “New York has a way of bartending that doesn’t exist in France and that greatly inspires us. Complex cocktails need to be presented to the customer in the right way; it’s an art,” he says, adding wryly: “One of our motives is that drink is not good for your health, so why not at least get drunk properly.”
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