Chtellerault: a year after their debut, these restaurateurs do not regret their choice
L’Open Availles, La Petite Auberge Chtellerault. Two good tables, two restaurants launched or taken over in 2021. A year later, the bosses draw up a positive assessment of their debut.
And in 2021, the restaurant L’Opener opened its doors in Availles-en-Chtellerault, in the former Coq Hardi. October 2021, La Petite Auberge, in the city center of Chtellerault, was taken over by the establishment’s two employees. How did these new managers get through this first year, committed against the backdrop of a health crisis? They testify.
L’Open Availles-en-Chtellerault: “We attacked”
When it was time to open L’Opener in July 2021, Ludovic and Kelly Dumont had high hopes for their new adventure. The reality quickly exceeded their expectations: It was a crazy start, and it lasted like a whole year. We were bombarded with requests. It’s great, we wish all those who settle to live there. On the other hand, we don’t know how we did it. We put a lot of heart into it, and after a year, we started shooting! , smiles the northern leader, who became people in spite of himself in 2012 by winning the competition MasterChef on TF1.
It goes very quickly, somewhat in spite of us. But we don’t want to change anything!
Kelly and Ludovic Dumont, Grant of the Open Availles.
Since September 2021, the two forties have been supported by Flavie… their 19-year-old daughter. Having gone to live in Montpellier, she turned around to work alongside her parents, who gave her a foot call. First job, no experience in catering, Flavie learned on the job; washing first, room service today. I was very reserved, it allowed me to open up to others, she says. Even if I don’t see myself doing it all my life, it’s a great experience.
The success of L’Ouvere is undeniable. We often fill up, we have to turn people away, which sometimes leads to frustration.
In the space of a year, the establishment had a mention in the Michelin, a Favorite from the Poitevin guide Le Petit Fut, a nomination for The Fork Awards 2022 competition.
It goes very quickly, somewhat in spite of us. But we don’t want to change anything! A restaurant with friends, good local products, a short menu (one starter, two main courses, two desserts), both to introduce customers to things they are not necessarily used to eating and to stick to this who we are and what we have (as means), say Kelly and Ludovic Dumont, who would like to quickly recruit a kitchen employee. History of lifting the foot (a little) after 12 very intense months.
La Petite Auberge Chtellerault: “A very good first year”
Kevin Allard and Mickal Girault run La Petite Auberge Chtellerault.
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Head of the Petite Auberge, rue Bourbon Chtellerault, for 18 years, Annie Cazenove had handed over her establishment in October 2021 to her two employees: Kevin Allard, room manager and pastry chef, and Mickal Girault, chef.
Becoming bosses means a little more stress, organization, time, but for the rest, nothing has really changed in our ways of doing things.testify the two managers, aged 35 and 29, who have been working at the Petite Auberge since the fall of 2011. We tried to preserve the identity of the place, the cuisine remains the same. We just brought a slightly younger touch to the establishment: we rearranged the terrace a bit, we changed the decoration of the room to make it brighter…
Kevin Allard and Mickal Girault draw a first assessment very satisfying of their experience as entrepreneurs: We were a bit in the dark with the Covid. In the end, we had a very good first year, the feedback was very positive, the historical customers are still there and we have attracted new, younger customers.
To support them, the two men recruited three people, two employees and an apprentice. Their goals, short term? Continue what we know how to do, good service, good cuisine, based on good products.
Le Local, the other good restaurant a year ago
It was also a year ago: Oyr, Latitia Chantrein and Lucas Fresny opened Le Local (read here). This bistronomic restaurant based on local products quickly met with success.
A year later, the young couple, overwhelmed, could not free themselves to tell their story. Our customers are our best ambassadors, he wrote on Facebook. The goal is not to claim to reach a gastronomic level but to work with very good products with know-how in all simplicity, to remain faithful to what we can and know how to do.
In order to reduce booking times Latitia and Lucas – who employ three people this t – are looking a qualified server for her home.
TheFork Awards: vote for L’Opener
L’Opener is one of the 76 nominees for the 2022 edition of TheFork Awards competition. This first 100% digital food prize awarded by the general public, organized by the online restaurant reservation platform The Fork, a subsidiary of Tripadvisor, aims to support young chefs who have just opened or taken over a restaurant in France.
Until September 30, Internet users are invited to vote for their favorite table. Each nominee was chosen by a leader. Thus, Julien Allano, chef of Au Clair de la Plume Grignan (Drme) has chosen L’Opener.
To vote for the Opener, it’s here.
