We had our final bottle of sparkling wine on our last night in Bannier-Charente France, staying up later than we had planned. We set the alarm for 6:30a allowing us enough time to put the home back in order, pack and be cleaned up for our ride from a friend of our host that morning. We both woke long before the alarm so we started our short trip for our single night in Paris with less energy than planned. The three hour train ride to Paris was easy but when we exited the largest terminal in the city we were unwittingly on the opposite side of the huge building. So, what could have been a five minute walk to the hotel took about 25.
Our hotel room was perfect with purple bed cushions and transparent red plastic light covers over the bed. We had intended to see several recommended places but did not have enough energy so we opted to find a restaurant bar close to the hotel.
Barb found several on trip advisor but settled on La Pointe du Grouin, pronounced Grow-au and the French translation is snout, as the one found on a pig. It is a wine bar serving small plates. The restaurant owner/chef chose a grinning pig as the emblem for his wine bar. The reviews were all very good and it was only a block away. Barb said we needed cash because the restaurant used a token system for payment.
We walked a couple of minutes, passing several places that looked nice to eat and drink, then saw some people sitting outside. Above a partially rolled up tagged corrugated metal door was painted the word Grouin and knew we were at the right place. We went inside and realized there was no table service so we grabbed a couple of menus and headed for a picnic table for eight with only two women seated at one end. I literally squeezed into the back corner blocked in by a heavy artificial tree and the table. The menu listed different types of wine priced by the glass, 2 Grouin, .5 liter 10 Grouin, and 1 liter for 20. At the top of the menu a note indicated 1 Groin equals 1 Euro.
The menu was all in French so we picked words we thought we recognized for the first two tapas, Grouin pane and Tapenade and Panache de Jambonde pays, we translated bread, olive paste and ham. The total was 28 Grouin, 10 for the wine and 18 for the two tapas. Since I was penned in Barb took responsibility for ordering the food and deciphering the token system and navigating a French menu with bartenders with adequate or no English. Luckily the bartender was cute and she flashed her smile so she didn’t have a problem. Here’s how the system works. On the wall, next to the bar is a “Grouin”, currency, dispenser that accepts paper Euros in any combination equaling 10 Euros. After inserting enough Euros the machine dispenses coins in denominations of 10 Grouin the equivalent of 10 Euros or 2 Grouin. Barb fed in 30 Euros and the machine dispensed 2-10 denomination Grouin and 5-2 denomination Grouin. She showed the bartender the menu and ordered our wine and two tapas returning to the table with a 2 Grouin coin. So, our two small plates and 16 ounces of wine cost 28 Grouin or €28 or $32. I will let that sink in while I describe the food, restaurant and atmosphere.
The Tapenade came with discs of hard puffed crackers and the Jambon plate was dried charcuterie, mozzarella balls soaked in olive oil and herbs on a small bed of arugula. I have only recently incorporated olives into my diet and am proud to say I have not shied away from one in 4 years. The tapenade was scrumptious even though the crackers used to get it to my mouth were flavorless and too crunchy the flavor of the tapenade was fantastic. The second dish was deliciously seasoned mozzarella and cured ham. The wine was dry and pleasant. The restaurant has a good wine selection for people that are knowledgeable.
There were about six tables, all occupied on the front walk. The inside of the restaurant was divided into two dining sections similar in size to the patio area separated by a bathroom area, and the bar with food prep and cooking space. The bar was in the corner of the restaurant immediately in front as you enter the restaurant. One worker takes most of the orders and completes the Grouin transaction, there is the dishwasher and food runner behind him and a third worker with his small work area behind the dishwasher.
After we finished a third appetizer, Andouille de l' argoat & patates which was just incredible, we went to the bar and bought another half liter of wine.
By that time most of the tables were occupied inside and there were still people outside although it felt chilly to us. The bar had a steady flow of customers there placing orders for tapas and wine. One woman ordered some take-away food and a magnum of champagne. While she waited I saw her give the bottle a slight kiss. There was a constant low roar of sounds coming from the two dining rooms with much laughter and talking. Behind the bar the three guys worked continuously and efficiently.
The cashier guided new people through the currency explanation, in French or English, gave tips on the menu items and different wines and completed the transaction by dropping the Grouin coins in a basket and giving the customer a rock with a number painted on it. Our barstools were directly in front of the dishwasher. He completed his primary job easily and had time to slice bread for the cook and pick up dishes and briefly converse with guests.
The bar was busy with a friendly energy and the workers completed their work and serviced customers promptly and politely. The walls were filled with odd decorations and the bar had just enough room for the customers with the remaining space taken up with menus, baskets, glasses, bottles of wine and other supplies. We contemplated more wine but were about out of steam so we left, satisfied and satiated.
I was curious why the restaurant would create a system of currency unique to a single relatively small business. There are several advantages I thought of immediately, employees don’t have to touch any currency for each transaction, less chance the place would be robbed and bookkeeping would be simplified and cash only.
This system would never be accepted in the US and only works for basic reasons, in France tipping is rare so the question of the effect of the token system being advantageous to customers or the workers is not relevant. The main reason this token system could be considered is the menu price is the exact amount owed by the customer. There are no additional taxes or other charges are added to prices. So, if the menu indicates €3.50 you pay only that exact amount. The owner has priced everything on the menu in €2 or Grouin increments so it is plausible to combine combinations of tapas and foods to equal €10, which is the only amount the Grouin machine will dispense. For instance, our initial order left us with 2 Grouins remaining. We wanted more to eat so we selected a tapa for 8 Grouin and two glasses of wine for 4 Grouins. Barb used a €10 bill in the machine and combined with the 2 remaining Grouins we had zero Grouins remaining.
We thoroughly enjoyed the food and the experience and from the reviews it seems we had many others that agree. I may never see a token system at another restaurant so we will remember that uniqueness as well.
If you would like to watch a short video from our night at La Pointe du Grouin, just
CLICK HERE
Cheers!
John
