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Alex Kapranos: ‘It took me a few years to realise that I didn’t have to drink everything on the rider’
The Franz Ferdinand frontman, and former chef, on songwriting, souffles and celebrating his Greek roots
The bistro is a 1930s fantasy of a neighbourhood restaurant in Pigalle, set among the guitar shops of the city’s equivalent of Tin Pan Alley or Denmark Street: a dozen tables and a well-stocked bar crowded into a tiny shopfront room; today’s wines by the glass chalked on a board (nothing over €10); a menu that changes according to what seasonal flavours chef Franck Baranger is excited about cooking; casually stylish regulars who all seem to know Martin, waiter and maitre d’, by name. Alex Kapranos ate carrot and horseradish cake; pork confit, onions, potatoes, fennel sabayon; grand marnier souffle, salted butter caramel. Tim ate beef tongue, sauce diable, herb salad, marrow-garlic-parsley toast; pork confit, onions, potatoes, fennel sabayon; grand marnier souffle, salted butter caramel – all from the €43 set menu.
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