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In June 2007, a little cocktail bar opened on Rue Saint-Sauveur. Behind an unassuming door and heavy velvet curtain hid Experimental Cocktail Club - a bar with good drinks, service and a speakeasy vibe that, at the time, was unknown to Paris. Ten years on, ECC Paris is seen as a blueprint for what makes a great cocktail bar.
Since then, the three childhood friends - Olivier Bon, Pierre-Charles Cros and Romée de Goriainoff - launched Experimental Events as a brand, and gone from strength to strength. Migrating from cocktails to wine and steakhouses, and more recently into hotels, the Group have their sights set on all corners of the globe.
We sat down with Olivier Bon at the Group's newest Paris restaurant, Balagan, to talk about the Experimental formula, design details, and what’s on the horizon.