A Perspective - Interview with (Charles) Carl George Schumann.
Introduction
I
met Schumann at the Les Fleurs du Mal bar upstairs. I knew him from his
picture, so it was immediately telling to me as I saw the gray-haired
distinguished-looking man in the white jacket walking behind the bar. Our eyes
met, we nodded as if we were old friends. That started this fictional
conversation.
My barkeep friend from Praha's
CottoCrudo Bar, Tómas asked me if I
planned to go to Schumann's bar while in München. I admitted I was not aware of
it and he replied ... "it's a must! Worldwide known of". My date and
I were in luck, as the place was packed, so a kind gentleman directed us
upstairs to the Les Fleur du Mal bar. What an experience that was at the
lovely, intimate bar (with a full length bar top from one piece of wood.)
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| Charles Schumann |
Constantine: You were born in 1941
in Regensberg. What was it like growing up right after World War II in this
world?
Schumann: They were tough times. I
am happy we do not have that world anymore.
Constantine: Regarding your music –
I see that your music was not particularly piped in; I recall it being lively
but quiet jazz. What is your philosophy in regard to music in the bars?
Schumann: I want my guests to enjoy
the music, but not so as to interfere with their enjoyment of their
conversations, eating, etc.
Constantine: Books?
Schumann: Two books. (writer's comment - Charles Schumann is the author of 2
books, still available: Schumann's Barbuch - Drinks and Stories;
and, American bar, the artistry of mixing drinks.)
Constantine: So what it is about the
roast potatoes?
Schumann: Potatoes to Germans
are a fundamental to the dinner or meal. It's important that I demonstrate to
my staff that the humblest of roles is as important as is the care we take in
the preparation of the rest of the meal and cocktails. I think of it as a
demonstration of the care that I want my staff, from dishwasher to Chef,
to take in the presentation we make to our guests.
And, verstehen Sie, you know - I
enjoy this task. It gives me a sense of peace.
Constantine. Being hands-on, how
often do you get to the Tagesbar? Do you take the trolley back-and-forth
between the Odeon and the location on Maffeistraße.
Schumann: Ja. I prefer the trolley
to go back and forth. Did you take the trolley here?
Constantine: Yes, mein fräu and I
came up by the trolley.
Constantine. How did the Schumann's
barware come about? {Schumann's barware is made and sold by Villeroy & Boch
and Zweisel Kristallglass. You can purchase it online.}
Schumann: I was having a glass of
wine one day with Bernard Reuter, the executive of V&B - before he
went over to your country to manage VB - somehow the topic of how I
choose my barware arose. I told him I was very particular of the choice of
glass and the purpose they serve. The short story is that from there we began a
longer conversation on what I'd like in barware and how could it be
manufactured. In turn we established a relationship for the use and sale.
Constantine: Known for drinks - how do you choose your meals to balance with
the menu of your cocktails.
Schumann: I take care, with my
staff, to create a cocktail menu that balances with the dinners we offer. We
are not pretentious; however, you will see that the choices of dinner in
one way or another relate to one or more of the cocktails.
Constantine: How did you get the
nickname Charles? (I had a cousin named Charles who started a restaurant with
his brother).
Schumann: It was a nickname only.
Nothing special. I picked it up in France.
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| Schumann's Bar The top shelf is Campari bottles. Photo - Schumann website |
Constantine: Your assessment of
the current cocktail scene around the world - particularly the recent renewed
interest in cocktails?
Schumann: For me this is not
something new. We have been a world recognized cocktail bar since 2000. I do
believe though that the tide has come back in, and now people are looking for
something more exciting than the newest red wine. So we now enjoy the sense of
pride we take in our cocktail list and the preparation. As you can see from the
crowd, business is booming. And you know of my book, dating back to 1995.
It's a return, you know.
Constantine: And it is not only for the Campari.
Schumann: No, that is also one of my
marketing ventures. But I am a fan of Campari and I
believe the color is very dramatic and inspires oneself.
Constantine: Thoughts on steak?
Schumann: Steak is good, once in a while. It
should be properly seasoned and prepared correctly. I am not a fan of eating
meat regularly. One should in all matters of life and drink be moderate
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| Wine Glass Photo - S. Houghland |
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| Barware Photo - S. Houghland |
Constantine: How was it in
Switzerland?
Schumann: Fine, I like the country
and the people. It is close to my birthplace so it is much similar to where I
grew up. I did learn quite a bit in Switzerland; it was fundamental to my
hospitality background.
Constantine: Your view of the world?
Schumann: As you may know if you did
any research on me, my earliest training was as a diplomat in the German
foreign office. I spent some years there. So I am still much interested in and
concerned with the affairs of the world. There is much to be done and there is
still much craziness in the world.
Schumann's
Bar am Hofgarten and the Camparino bar, and Les Fleurs du Mal
bar
Schumann's
Tagesbar
Cocktail: Taoyame* ( a Schumann creation)
Appetizer: Smoked salmon on toast
FULL
AND COMPLETE DISCLOSURE WITH NO EXCUSES
Want to read more on Charles
Schumann?
http://www.zeit.de/2011/38/Charles-Schumann/komplettansicht
Maffeistraße 6
80333 München
Appetizer: Smoked salmon on toast
http://www.zeit.de/2011/38/Charles-Schumann/komplettansicht
"Some of the cocktail recipes created by Schumann:
Credits:The website of Schumann's Bar and Wikepidia "Charles Schumann". -
Cocktail credit courtesy of Nicholas Coldicott of theJapanesetimes
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| S. Houghland Personal Photographer to Spirit Snob |
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