An Interview with Pom Modeste
Things are changing at Barcelona’s multi award winning Two Schmucks. Pom and her partner in crime, Juliette ‘larry’ Larrouy, have taken over the reins at raval’s most famous address and are currently developing Two Schmucks 2.0 aka Deux Schmucks. A classically trained pastry chef, Pom started bartending in 2016 in Paris. After a couple of years spent riding the city of lights, including a stint at the Experimental Cocktail Club, she relocated to Barcelona in 2018 and has been flying high ever since.
DISCARD: Hi! How did you originally come accross Two Schmucks?
POM: My first time at Two Schmucks was in november 2017, as a tourist, following the recommendation of Sullivan Doh. After harassing them for a while on social media and with a bit of luck, Moe asked me if I wanted the job while I was sitting in the bar having a drink. Nothing beats the right place/right time combo, innit? I met Juliette in Paris, at Glass (RIP), around four years ago. The rest is Herstory.
D: How is the bar industry in Barcelona different to your experiences in Paris?
Paris is a very unique place, with a beautiful heart, strong community and lots of innovation. Anyone who’s worked in the industry in Paris knows what I’m talking about and it’s very hard to compare. Barcelona is a beautiful city with a very strong bunch of Italians who really know what they’re doing and bring a specific sparkle to the community. People here tend to have a prominent barrio life, going out in a close circle around their houses. We are in a bit of a rough neighborhood outside of the heat point and outside of the expected kind of Barcelona bar. But happy to be on the fringe cos it makes us a bit of a destination. Schmuck or Die.
D: Now that you’re in charge, what changes are you making to Two Schmucks - the drinks, music, decor, service?
POM: Beside french accents all over the place, flat jokes and unexpected dance moves, we are coming from different backgrounds, culture and references than the OS (Original Schmucks) and our way of working reflects that. The idea is more to bring more layers than to operate a change. Two Schmucks is Two Schmucks, we moved to Barcelona for this, and are really excited to carry on the project and make it grow.
D: How do you and Juliette work as a team?
POM: We are very similar and very different. We understand each other very easily, and have a super straight forward communication which definitely helps. But she’s the solar and I’m the dark one.
D: What makes Two Schmucks special?
POM: Knowing both sides of the counter I’d say our way of mixing dive bar vibes and conscience of what we want to achieve. Nothing is left aside. Therefore it’s constantly changing, evolving, to be the closer to the current feelings. Hospitality in Two Schmucks is also very noticeable and important. The way we work is also important. We are a very small team, five at the moment, but all involved in the project and getting responsibilities. Also this gnarl we have to get shit done. Times are hard and ideas have to spin faster now. Rules in Spain right now are kinda similar to rest to rest of europe, table service, smaller capacities, curfew. We adapted our offer. We have the chance to count on a wild crowd of regulars that are not always there when we call but they’re always on time.
D: Desert Island Drink?
POM: Idk... What’s good here?
D: What song do you want played at your funeral?
POM: Jaan Pehechaan Ho - Mohammed Rafi Let’s dance!!
D: Is there anywhere or anyone in particular that you look up to, or draw inspiration from?
POM: I’m following closely what’s going on in Cyprus right now. It’s super exciting, lots of dope bartenders opening places - High & Wet, That’s Y Bar, cafes and day-time places as well. The new generation there is so smart and ambitious. Also being a big fan of neighborhood bars I must say I’m really happy to see the general quality of bars improving. Better brands, knowledgeable staff very conscious of the power of hospitality. I will always enjoy a coffee half spilled in the saucer, but a dope drink or glass of wine at every corner is a luxury I’m glad to live with.
D: What are your plans for the future? Other than world domination...
POM: At the moment my focus is on the development of the new menu - a process I’ve always enjoyed. Finding ways to make my weird ideas be relevant on a menu, mostly. And of course all these new responsibilities: experimenting with new things, learning a lot, sweating sometimes but getting my hands dirty, and being worthy of the entire teams trust.
D: What’s your favorite city to drink in?
POM: No matter the place if the company’s good.