Fans of conviviality, sport and authentic flavors of the Basque region, come and play the half-time at the bistro au Dernier Metro...
AU DERNIER MÉTRO, SPORT, CONVIVIALITY AND REGIONAL CUISINE
If you are a fan of rugby, a night owl in the Dupleix district or an amateur of authentic basque cuisine, you have certainly already been attracted by the joyous ambience of a bistro located on boulevard de Grenelle, face up the skytrain, near the Eiffel Tower. It is the bar, south-west restaurant brasserie, au Dernier Metro. We met the bar owner, Jean Laffargue, original Basque, sports enthusiast, amateur of retro advertisements and good regional cuisine.
Au Dernier Métro, interview with Jean Laffargue
I took over the bar after my parents. It was a small neighborhood bar whose name was le St Brieuc because the former owners were Breton. My parents, like me, are from the Basque country. When I took over the bar, in 1992, I transformed the decoration to give it a friendly, colorful and retro feel.
I have a friend who gave me the taste of enamelled sheet metal, posters and lithographs. I decided to use them in decoration, to give a soul to this bistro. I wanted to work every day and welcome my clients in a nice environment.
I was looking for a name. As we close every night at 2am which is the time when people take the last subway to go home, I called my bar at the Last Metro. It's also a little wink to our location, across from the skytrain, line 6, to Dupleix Station.
There are many regulars and lovers of sport, French or foreign, who come to follow football and rugby matches and celebrate their victories. I'm also a rugby player. I played racing. I support rugby and volleyball clubs in the neighborhood. At the end of the week, I welcome many athletes who bring a good ambience.
We also welcome a clientele of tourists, many of whom come back to taste this authentic atmosphere.
A little further on, we have another bar called Les Prolongations, because it's a bit like the extension from here, and a reference to sport.
We serve bistro and brasserie cuisine, all traditional dishes as pot au feu, bourguignon, veal blanquette, beef rib, entrecote steak... We serve typical Basque cuisine, such as axoa de veau (Finely chopped veal stew with peppers, onions, tomatoes), cassoulet, duck filets and confit, charcuterie "à la Plancha", sausages, rillettes, Basque pate, blood sausage… I work with farmers friends who have breedings in the Basque Country. All the delicatessen as well as the pork and veal meat come from there… My Irouleguy also comes from a friend wine grower…