Today we’d like to introduce you to Mathieu Giraud
Hi Mathieu, thanks for joining us today. We’d love for you to start by introducing yourself.
I’ve been living in LA for about 15 years, managing restaurants at the Patina Restaurant Group, SBE, and Broken Spanish until 2021, when I took over Garcons de Cafe, a wine bar located in DTLA. I recently expanded into a Bistro, taking over the space next to the bar, transforming a pizzeria, and partnering with the owner of l’Appart.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
I think the most challenging part is the outcomes of post-covid as our neighborhood has been hot pretty hard, and the recovery is happening but slow. Also, people’s habits have been altered; we don’t spend as much time out as we used to. Inflation and higher cost of living are putting a dent into people’s “fun budget,” so we have to come up with creative ideas to attract people to our bar and restaurant.
Can you tell our readers more about what you do and what you think sets you apart from others?
Our bar (Garcons de Cafe) and restaurant (l’Appart) are a representation of ourselves and are our version of what we think great hospitality is in a sophisticated, casual way. We offer great food and wine at a lower price point than most French restaurants in LA while not compromising the quality of ingredients and preparation. I am proud to see Guests coming back several times in the week because they crave the dish they had the week before. We have a weekly live jazz night with Artists that love to interreact with the public.
Our team is small, so we build relationships with all our Guests, remember their preferences…
Our whole goal is to make our restaurant and bar a destination for cravable food and wine, offering genuine hospitality that sets us apart from larger, more corporate-driven restaurants.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
Setting the table by Danny Meyer, of course!
Pricing:
- 48 hours Duck Leg Confit $29
- Beef Bourguignon $28
- Salmon in a Lobster Jus $24
Contact Info:
- Instagram: garconsdecafe , air_food_lappart
