Within the kitchen since 2020, a younger chef in love together with his place purchased the enterprise.
With further care, one in every of Montpellier’s gourmand institutions simply modified arms initially of the summer season. Clement Guedre, the chef, purchased on July 8 the Le Petit Jardin restaurant enterprise, which had been run by Corinne Dollet for ten years.
Positioned within the medieval coronary heart of Montpellier, on the Rue Jean-Jacques Rousseau, near the Botanical Gardens, the Petit Backyard is an distinctive place with an inside backyard that overlooks the Saint-Pierre Cathedral and is adorned with very good carcasses, palms, laurels. and different bamboos. A timeless place with inexperienced wrought iron chairs, open since 1950 and frequented by attorneys, college professors and businessmen, in addition to vacationers in the summertime.
If the sale was cautious, it is as a result of Clément Guedre has been working as a contract chef, changing Fabrice Amard since June 2020. “It was on the market, however not on the market, however Madame Dolle noticed that I needed to maneuver ahead and that I fell in love with this place.”, explains the 32-year-old chef.
Ravioli with octopus, crackers, soufflé, Paris-Brest
Though he was born in Boulogne-sur-Mer, he grew up and accomplished his research in Languedoc: learning at Saint-Chelis d’Apche in Lozère, then on the EMTH Sud Formation in Béziers earlier than leaving for a decade to work in Lyon. “ I labored on the Villa Florentine with Davy Tissot, then on the Resort Lyon Métropole. I then went to Domaine le Lyon Vert of the Partouche group after which as chef of eating places owned by a Lyon entrepreneur.”, the chef continues.
At the start of the last decade, the younger man tried to return to the south and opened a small enterprise in Pezenas. This was in March 2020, simply earlier than the beginning! Change in fact: upon studying that the Petit Jardin was in search of a brand new chef, Clément Guedre utilized and accepted orders first as an worker, due to this fact, of this institution, which produces 35 bistro lids and 90 gastro lids. each service.
If the younger chef has not modified something seen since his arrival, then it’s on the aspect of the regularity of the plate, which was as soon as not all the time, that we really feel the evolution: “We labored laborious on the group and motivation of the groups. We gave ourselves to work with soul, all the time with the delicacies of the product, however accessible”. And with the classics that make up the institution’s DNA, comparable to ravioli with octopus and cuttlefish a la setoise, candy veal tortillas with selfmade mashed potatoes, fried cod fillet in a herb crust, soufflé or paris brest.
At present, the brand new proprietor, surrounded by a group of about thirty folks, principally in coaching, prefers to supply his providers earlier than desirous about reform. And he did not elevate costs (37€ for the lunch method, 44€ for the seasonal menu and 59€ for the “Petit Jardin” menu). All this with out distinction. “Particularly since Le Petit Jardin is already ten instances extra essential when it comes to employees than what I needed to tackle in Pezenas!”.