PARIS – In the music industry, the word bootleg is used to describe an unauthorized album or recording. In the music scene in Paris, the word is synonymous with one of the city’s best open mics – that of the Bootleg bar on the rue de la Roquette, off the Bastille. This week the venue celebrated its one year and more than 50 events of existence, and I decided to attend to check out a place I have not been to for while.
A reminder: The Bootleg grew out of the former Rush Bar open mic, when for a short period of time the Rush bar had changed owners and ceased to run the open mic. So the people who ran that open mic moved to the Bootleg bar and picked up where they left off. In the meantime, the Rush bar got a new set of open mic operators and returned to its former glory attracting musicians from all over.
I attended several of the Bootleg open mics in the first year, but I have not been for a long while. I am happy to report that it is even better than before, judging by my experience on Monday, when I went and found among many others, a couple of musicians I used to play with at the former Baroc bar open mic, and together we did a short set, and set the tone for several more sets by other musicians deciding to go with the band.
All in all, it was a warm, satisfying evening, beautifully organized, as usual, by the wonderful musician Charlie Seymour.
This is no Bootleg open mic. This is the real thing! I’ll be happy to return when I can. And hopefully it will have another great year ahead of it again.
PARIS – I have always said that for an open mic to be a success it is necessary to have three essential ingredients. And the new version of the Rush bar open mic has proven this to be true again:
First, a great location both within the city, but also the nature of the bar room itself. There has to be a bar that lends itself to intimacy for the musicians and the spectators. But it should also have a way in which the spectators can listening quietly to the music, or go to another part of the bar (or outside) in order to talk and socialise. This the Rush bar has in spades. Something about this room and the precise location on the corner of a couple of quiet streets really works.
Second, an owner of the bar that loves music and really wants to have an open mic, and understands what is necessary to ensure that the musicians and spectators are happy. The Rush bar changed owners last year and while I had met one of the two new owners before they took over, and they said they were really enthusiastic about keeping the open mic, that is not something that you can believe in until you see it. Well, attending the open mic on Monday night I found the owner I had met before and he seemed even MORE enthusiastic now about the open mic than he was before he bought the place.
Third, you must have someone running the open mic who has a knack for doing this highly specialized job. The knack involves a nice way with people – both musicians and spectators – and a love of music, and even sometimes a little bit of a side to them that is happy to see a big party…. Igor and the gang from the Escargot Underground Radio fit this bill entirely.
And that is why the old Rush bar has managed to successfully make the transition from its status a year ago to what it is today, as I saw on Monday. The open mic had been run from its inception only around a year or so earlier by Charlie Seymour, who ended up moving on when the management changed, and who now runs the Bootleg bar open mic near the Bastille. Charlie did such a great job at the Rush bar that I was very worried that this great open mic would die upon his departure.
It went through some months of I don’t know what – since I never went – until the open mic became the new Rush bar open mic, with Igor and the gang running it. And it looks like it has saved one of Paris’s great new open mics, and given it a different twist too. Like I said, it needed all of the ingredients to be a success – and it now has them all. Oh, and I really must add that an open mic also needs understanding neighbors who are inevitably exposed to the cacophony of music and talk that a great open mic invariably produces – and for the moment it seems the Rush bar has this ingredient too.
PARIS – Successful open mics sit on a very fine line of balance between the dynamic of the location of a bar and the shape of its room, the person who runs the open mic and the owner/manager of the bar. At the most successful open mics, all those elements fit together in a perfect harmony that mesmerises audiences into attending. One of the best recent open mics in Paris took place at the Rush bar. The ownership just changed, and now the open mic MC, the bar manager and pretty much the entire audience and participants have moved over to another bar location, at The Bootleg Bar in the Bastille area. Will it be the same rush as the Rush?
Monday was the second edition at this new locale. I prefer the Bastille, rue de la Roquette address where it is now taking place to the previous address, near the Cirque d’Hiver, but which for me feels like a slightly dead neighborhood. This bar is much smaller, but it has an absolutely fabulous basement room that could be a perfect setting for the open mic, which now takes place on the ground floor.
First at Bootleg
For smokers, there is a smoking room in the front of the bar, so that means no freezing in winter time, and you can still hear the performer through the smoke-room glass – and butt out your cigarette if the performer is enticing enough. https://youtu.be/aHdYizdzRckSecond at Bootleg
As to the performers, there were many familiar faces and sounds as you will hear on my few little videos I made of the evening. And the MCing is as great as usual, by Charlie Seymour. There is no doubt that this place has at least two of the required elements to make it a successful open mic: The MC and the bar manager. Only time will tell if the room itself attracts the same kind of loyalty that the Rush bar did. But apparently there was a very popular jam session that used to be held in the cellar of this place, so I suppos all of the ingredients are there….