Éric Gomez is a pillar of Tarn nights at Bren’s club. IT adds to the discotheque a dinner aperitif.
Éric Gomez is a mainstay of Tarn nights at Bren’s Club. He adds an aperitif dinner to the discotheque. The clientele is more family-oriented.
In the world of nightclubs, clubs and related where turnover is rapid, Eric Gomez is almost a tutelary figure. The Toulouse man, who already had experience in the trade, took over in 2004, on Christmas Eve, the establishment located on the other side of the Saint-Michel bridge, with a magnificent view of the abbey from the balcony, and christened it the Bakardy.
Ten years later, following a six-month closure to breathe, he changed the sign: on March 27, 2014, the Bren’s Club was born. “We have a clientele where the majority age group is made up of 18-30 years old”. A young box to use the language of those who frequent it. To meet their expectations, the music is diversified and very rhythmic. The highlight of the Bren’s Club are first of all the themed evenings: summer, “foam”, Mexican, white evenings… for which Eric Gomez donates hats, glasses, make-up and various accessories. He also takes care of the decoration, the play of light. It only opens two evenings a week, Friday and Saturday, as well as the day before public holidays.
Safety first:
The atmosphere is feverish on the track, but safety remains the number 1 objective. Éric Gomez did not have to suffer (he knocks on wood on his head) the new terror, that of injections, but to reassure on the risks concerning drinks, like most of his colleagues, he made arrangements with protective covers on the glasses and a straw. “We give them to the girls at the entrance and we ask them to drink only from their glass”.
For the past three weeks, the Bren’s Club has added an offer with an aperitif-dinner from 8 p.m. “We do planchas, tapas, barbecue evenings. We work on fresh produce in trust with local producers”. Here, the music is softer, the clientele more family-oriented.
Sometimes, diners push the door of the club: the brick arches of the old cellar of Noblet are worth a look in themselves. However, the owner of Bren’s Cub retains a touch of bitterness. With the covid, we closed for six months without any help, until the cafes and restaurants also closed. Coming out of the epidemic, we were the last to reopen, well following the others. Explain to me why”. But optimism takes over: the clientele has returned, and the atmosphere with it.
