(It’s this institutional knowledge that has set apart the Experimental bars over the years-members of the team often work at more than one spot, sharing recipes and continually taking the art of cocktails to the next sublime level). His first trick was an off-menu concoction called “Le Temps de Cerises” that he had learned from a former ECC colleague. When we went, we sat at the bar and observed veteran mixologist Inko, whose roguish charm is trumped only by his skill behind the bar (he previously worked at Experimental Cocktail Club China Town in London). Didier Gauducheauīut in addition to providing a place where many a make-out session will inevitably go down, this is a sophisticated spot where both cocktail connoisseurs and the uninitiated can come to experience the work of skilled bartenders, who can improvise based on a client’s tastes and curiosities. Didier Gauducheauīy 9pm on a Wednesday, multiple groups had already discreetly tucked themselves into the bar’s various dark nooks, and at around 10pm each night, the bar’s second lounge space opens to accommodate the larger late-night crowd. Upstairs, The Beef Club is a stylish steak house (we can’t wait to settle into one of those mid-century modern chairs for a night of carnivorous hedonism), and downstairs, the cavernous Ballroom du Beef Club offers a sensationally sexy setting where you can slip in for an after-work drink or linger into the wee hours of the night. This time around, the team has upped the ante. In the space of just a few years, the scene here has evolved from an experimental “cult” to a full-blown cocktail culture-largely thanks to Olivier Bon, Pierre-Charles Cros, and Romée de Goriainoff, the handsome young triumvirate behind the quickly expanding Experimental empire (they have a spot in London and will open their first New York outpost later this month). Le Ballroom du Beef Club, the month-old clandestine cocktail den from the team behind the popular hideaways Experimental Cocktail Club, Curio Parlor and Prescription Cocktail Club, leaves no doubt that Paris has arrived as a serious mixology destination. Just a few steps from one of Paris’s least charming spots (Les Halles) has suddenly appeared one of its most charming.
If you stop by, let us know what you think in the comments! -Geneviève Didier Gauducheau Fresh off the heels of their successes in Paris, London and now New York, the Experimental Cocktail Crew makes its culinary debut in Paris (where else?) with the Beef Club.
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