Experimental Cocktail Club to Open “Bed and Beverage” Hotel
Rooms will start at 200€ and guests will have the option to be chauffeured around town to any of the group’s other establishments – Beef Club, Fish Club, Prescription Cocktail Club and Curio Parlour – in a vintage DS Citroen 1973. For those who prefer to stay and stumble closer to home, the rue Victor Massé features plenty of other cocktail destinations – L’Entrée des Artistes, Lulu White, Glass, and Dirty Dick, to name a few.
The on-site bar, which will be of greater interest to locals, will offer both craft cocktails and a wine list that aims to introduce more and better Italian wines to a Parisian audience. Curated by ECC sommelier Nicolas Smith, the wine list will include more than 200 references from producers Emidio Pepe, Tenute Dettori, Stefano Bellotti, Giacomo Conterno, Arpepe, and Benanti. Smith is particularly excited about the library of organic Gulfi wines after traveling to Sicily last November and staying at the agriturismo with the family who agreed to open their personal cellar and supply vintages that are no longer for sale. The focus on using small producers whose quantities and vintages are limited creates even more of a challenge in terms of introducing Italian wines to new Parisian consumers, but ECC has brought on Italian sommelier Fabio Pacco to aid Smith. Roughly 100 French references will be available as well, for those who prefer something more local.
Not that one needs to stumble far at all with the hotel check-in placed directly in the wine & cocktail bar on the ground floor. Grand Pigalle isn’t your average bed & breakfast (although that is available and will feature Coutume coffee and baked goods from Le Pétrin Médiéval next door), it’s a bed and beverage. Guests not only don’t need to leave the hotel to get their craft cocktail fix, they don’t even have to leave their room. Drinks can be sent up via room service and the mini bar will stocked with bottled cocktails homemade by the ECC bar manager, half bottles of Champagne, and freshly pressed juices.
Photos by Kristen Pelou