Vache Brand Story
In the form of a fictional Daily Candy review
In the form of a fictional Daily Candy review
In 2007, I was Director of Strategy at Addis Creson, a branding agency focused on creating positive change. There, I worked on the branding for a cow hollow brasserie first called Vache, later launched as Cafe des Amis. While not as provocative a brand as Vache, it's still a pretty fabulous place. But before all that took place...
...I wrote the brand story for Vache as a fictional Daily Candy review. And here it is:
Daily Candy Subject Line – A cow’s brasserie
Follow Gordon Drysdale (late of Gordon’s House of Fine Eats) to the corner ofBuchanan and Union where the French brasserie winningly meets Cow Hollow.
Vache (French for cow) is a light-hearted ode to the neighborhood and its dairyfarming history. The freshwater springs, grassy meadows and sand hills may belong gone, but they’ve returned in food that embodies both the spirit of a onceuntamed and natural San Francisco and the essence of a French brasserie.
Vache is accented with classic brasserie and local touches throughout - fromthe convivial wait staff to the soul-nourishing cuisine (including a changing cartedu jour at each meal) to the warm, gently lived-in décor with accents ofmodernity, you’re left with the feeling that Vache has been comfortably dwellinghere for years.
Walk through the doors and you’re greeted with a captivating selection ofCalifornia and French beer and wine. When you’re ready for a bite (take yourtime), try just-caught oysters and shellfish, exceptional steaks (aged grass-fedbeef and brasserie-style hangar steak frites), fabulous regional and Frenchartisan cheeses and the freshest local produce.
Whether you want to stop by after work and unwind at the bar with a seasonalAnchor brew, debate the talk of the town (or world) over a glass of wine withfriends (make mine an Anderson Valley Pinot) or start the day with a simpleomelette and French press coffee, you’ll find Vache a most welcome addition tothe neighborhood. And when you’re ready to step it up, step up to the salon,which brings just the right amount of elegance to its changing chef’s menu,matched perfectly with wine.
You’ll also notice that Vache exudes a warm, spirited vibe, just the right side ofloud, maybe it’s the buzz of stimulating conversation and invigorating cuisine?And as is apropos at a place that calls itself Vache, there’s a faint air ofirreverence and brasserie-plotted revolutions past and yet to come.
Vache is a cow with a decidedly free-range brasserie sensibility. The only thingyou’ll wonder is how we ever lived without it.
...I wrote the brand story for Vache as a fictional Daily Candy review. And here it is:
Daily Candy Subject Line – A cow’s brasserie
Follow Gordon Drysdale (late of Gordon’s House of Fine Eats) to the corner ofBuchanan and Union where the French brasserie winningly meets Cow Hollow.
Vache (French for cow) is a light-hearted ode to the neighborhood and its dairyfarming history. The freshwater springs, grassy meadows and sand hills may belong gone, but they’ve returned in food that embodies both the spirit of a onceuntamed and natural San Francisco and the essence of a French brasserie.
Vache is accented with classic brasserie and local touches throughout - fromthe convivial wait staff to the soul-nourishing cuisine (including a changing cartedu jour at each meal) to the warm, gently lived-in décor with accents ofmodernity, you’re left with the feeling that Vache has been comfortably dwellinghere for years.
Walk through the doors and you’re greeted with a captivating selection ofCalifornia and French beer and wine. When you’re ready for a bite (take yourtime), try just-caught oysters and shellfish, exceptional steaks (aged grass-fedbeef and brasserie-style hangar steak frites), fabulous regional and Frenchartisan cheeses and the freshest local produce.
Whether you want to stop by after work and unwind at the bar with a seasonalAnchor brew, debate the talk of the town (or world) over a glass of wine withfriends (make mine an Anderson Valley Pinot) or start the day with a simpleomelette and French press coffee, you’ll find Vache a most welcome addition tothe neighborhood. And when you’re ready to step it up, step up to the salon,which brings just the right amount of elegance to its changing chef’s menu,matched perfectly with wine.
You’ll also notice that Vache exudes a warm, spirited vibe, just the right side ofloud, maybe it’s the buzz of stimulating conversation and invigorating cuisine?And as is apropos at a place that calls itself Vache, there’s a faint air ofirreverence and brasserie-plotted revolutions past and yet to come.
Vache is a cow with a decidedly free-range brasserie sensibility. The only thingyou’ll wonder is how we ever lived without it.
