23, avenue Junot
Tel. : 00 33 1 53 41 81 40
Round Two…onto more upbeat feedback. Go Team! Stay Positive! On our second night in a row at le Tres Particulier, Laure cordially re-welcomed us and personally introduced us to David, the resident cocktail artist. (note to readers: Please read the word “artist” in your head with a French accent, as it sounds funnier to me that way. If you can’t mentally do a French accent, just fake it – no one’s really listening)
On this visit things were looking up. I was still entirely smitten with the serene outdoor setting, which transports patrons from the usual Parisian chaos to something more refined, quiet and remote. They were debuting their recently revamped regular menu and it showed promise with a slew of potentially interesting cocktails. Guests can choose from several house creations or various well-known and classic cocktails. (although I’ve personally never heard of a Between the Sheets variation that swaps the brandy for gin – the rum, yes – but anyway, I’m trying not to veer from my path of Positivity today)
I took my usual Martini, which was made with Hendrick’s and – as can be seen from the cloudy appearance in the photo – was shaken, not stirred. David gave me the choice of garnish: olives or capers, which Wendy thought was a fun alternative. But, I took the olives. However, my martini was good and I believe she enjoyed her drink as well.
We chatted with David about his background in cocktails. David’s an artist and, prior to working here, had been out of the cocktail scene for 7 or so years. Previously, he worked behind the bar at various San Francisco and New York establishments. He’s clearly no cocktail dummy, but those who are seeking friends in the sometimes insular international cocktail club scene, will find that he’s a bit of a lone maverick. While he has kind words to say about places like the Experimental, he’s clear that he’s “not trying to do the same thing they are.” He also mixed us up a sample drink to share, which was kind of him & refreshing.
While I took exception to a few points here (shaking versus stirring, recipes unfamiliar to me), it is clear that he takes his role behind the bar seriously. He’s capable of making good drinks – I might even go so far as to say exceptional for Paris. I’m absolutely in love with the outdoor terrace set up and would go back again for that bit of quiet, hidden charm alone. As long as I’m not paying for enamel stripping drinks here, I can remain positive about this sweet ‘secret’ bar.