Champagne has long been the domain of big houses with big marketing budgets. Bar du Champagne takes a different tack. Here they serve exclusively grower champagnes, also called rekoltant-manipulants: producers who own their own vineyard, harvest their own grapes and bottle their own. By the glass, so you can just taste what appeals to you without having to order a bottle right away.
The bar opened in March 2022 in a striking building on Rokin, right in the center. The interior was designed by Cris van Amsterdam, who chose a refined and artisanal look that fits well with what is being served. No neon lights or industrial barrenness, but something that feels like a serious wine bar without becoming pretentious. In the kitchen is Joep, already a chef at 21, who takes care of the culinary part of the evening.
The menu revolves around a few things that go well together. Grower champagnes by the glass, including blanc de blancs from small-scale producers. Along with them: fresh oysters, prepared in a variety of ways. And small dishes and bar bites to share. It's not a big menu, nor is it meant to be. The focus is on the champagne, and the food supports that without stealing the spotlight. The combination of oysters and champagne is so classic that they almost don't need to explain why it works.
Grower champagnes by the glass, oysters on the side, no reservation required. It's not that complicated.
The bar is open four days a week: Monday, Thursday, Friday and Saturday. That gives the whole thing something exclusive without being intended that way. Or maybe it is meant to be. Either way, now you know when to come. Grower champagnes by the glass, oysters to go with them, no reservations necessary. It's not that complicated.