Vive le rock! , Meet – The Madcaps

Today we bring you – The Madcaps. This is some of the coolest garage rock going on today. They have a little of that Natural Child/Stones/Kinks vibe mixed all up with bits and pieces of nuggets from the distant past. Catchy, fun, rockin, great 60’s vibe . If your into anything coming out of Burger Records, or if your tuned in to what Scott is putting out at Hidden Volume Records, this band is for you. I highly recommend giving The Madcaps some serious attention…..

Hi our name is….

The Madcaps

People say we sound like…..

The Troggs, Shannon & the Clams, The Allah Las or The Kinks,

We are….

Thomas Dahyot: Rhythm Guitar & Vocals ,Bastien Bruneau Larche: Bass & Vocals , Vincent Henri: Lead Guitar & Backing Vocals and Rémi Peltier: Drums

We are from…….

Rennes, in the Northwest of France, which is the Mecca for French Garage right now. There are many cool bands over here, like Kaviar Special, Baston or Sapin

How old were all of you when you started to play and who plays what in the band

I was 31 when we started the Madcaps a year and a half ago, the others were 21, 24 and 25, so I’m the daddy of the band.

Can you tell us about the process you use, from writing the songs all the way through getting the songs out

It depends, sometimes a song just comes out in 15 minutes, guitar and vocal melody, some other times I can spend hours playing chords on a loop, trying to find good vocal melodies and harmonies, trying to figure out what part should come after the other, finding the perfect sequence of chords, some other times I have a cool vocal melody in mind, or a lead guitar part and try to find what chords could go with them. Then usually out of playing the song, some words come out, and when there’s a good line, I start from there to write the rest of the lyrics and then bring the song to the band. Everybody finds their part, we change a few things here and there and then we play it live and it becomes something else after a bunch of shows, then you’re ready to record it.

what are some of the challenges you face as musicians and how have you overcome those challenges

Time would be my main challenge I think, in between work, booking tours / shows, answering emails and stuff, I wish I had more time for myself to write songs…

If you could pick any time to travel back to for music, where would you go and what year would it ….

I’d travel back to 1962 to the US and enjoy some early RnB, then go to London and see how the whiteys turn it into something of their own then stick around for a while until they turn to psychedelia, by the end of 1968 i’d go back home to good old 2015.



Who are all of you currently listening to ….

Natural Child, Michael Rault, The Living Eyes, Paperhead, The Cool Ghouls, The Frowning Clouds, Together Pangea, The Murlocs, King Gizzard and the Wizzard Lizard, Frankie & the Witch Fingers, Guantanamo Baywatch, The Meatbodies, Fiddlar…

What do you think of “the state of rock n roll”…

It’s the best it’s been since the 60’s man. The early 2000 were good, but since 2012 it’s been a grand ride, so many great bands coming out from everywhere on the globe, it’s quite thrilling really.

some albums that you have played on repeat over the years……

Well classics of course, Arthur & the Fall or Decline of the British Empire by The Kinks, The Rubber Soul and Sargent Pepper by The Beatles, Exile on Main Street & Now by The Rolling Stones, Bring it All Back Home and Highway 61 by Bob Dylan, Forever Changes by Love, Odyssey & Oracle + Being Here by The Zombies, Would you Believe by Billy Nicholls, West Cost Pop Art Experimental Band Part One, The Beau Brummels s/t, July s/t and so many more, I could go on forever.

If you could open for any Band right now who would that be and why?

The Growlers or the Allah Las would be pretty cool

My youngest son is 13 and in a Band, what advice would you offer him…



Bring your passion, make it happen

Beatles or Stones….

Kinks

The one thing we want you to remember while your listening to us….

Cheese, cheese, cheese, cheese is the best food there is



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