An ongoing series in which we interview - yes, you guessed it – two French bartenders about their likes, loves and recommendations when it comes to 1664 Blanc. Think of it as an informal tour guide to the real Paris.
FRENCH BARTENDER INTERVIEW
AUGUSTIN, PARIS 17ème
With an abundance of windows on all sides, the brasserie Augustin is a bright, lively place to while away the time. Just opposite the local mairie (city hall), Parisians flock to this atmosphere- packed watering hole every afternoon to catch up with friends. Bartender and manager Thomas has a soft spot for 1664 Blanc, especially as the sun goes down. “It is supremely refreshing,” he tells us, “just made for l’apéro.” Short for apéritif, this pre-dinner whetting of the appetite is a kind of French equivalent to happy hour. Except that, because it is French, there is a sense of joy in sharing this time together mixed with a hint of restraint. Wouldn’t want to ruin dinner!
FOR THE FRENCH, FRIENDS & 1664 BLANC GO HAND IN HAND
Thomas continues, talking about the French approach to meeting friends for a drink. “It is as much about the friends as it is about what you are drinking. The two elements should be com- plementary.” He stresses that the 1664 Blanc wheat beer should be at 3° celsius for optimal af- ter-work refreshment. No limit to the number of friends around the table, though. The more the merrier!
LES QUIDAMS, PARIS 17ème
Every great Parisian café has a story. Or an architectural twist. Les Quidams has both. In the neighborhood since 1875, it has seen much in its 140+ years of existence. Owner/bartender Kamel Magherbi’s favorite part of its lore is the ceiling fresco. Done in the 1990’s by artist Neil Gittings, a Texan in Paris, it was apparently bartered in exchange for erasing his tab with the bar.
L’APERO OR DINNER, YOU CHOOSE
For Kamel, 1664 Blanc is an agreeable beer because it is isn’t too strong. “It is refreshing, but it never overpowers what you serve with it,” he tells us. “So it accompanies charcuterie and other salty staples of l’apéro beautifully, as well as fish if that’s what you are having as a main course.”
As the sun burst through the clouds, Kamel projected on where he would be enjoying a 1664 Blanc if he had his druthers. “In a village in the South of France or Spain somewhere, maybe at the water’s edge. Good friends would be there. My 1664 Blanc would be ice cold. And the wea- ther would be summertime hot.” Who could ask for anything more?