The three restaurants have just opened their tables in this emblematic place, which is Cale de la Marine. The weather is not in their favor at the moment, but gives them the opportunity to put everything in place and get ready for the whole season.
It is the third year that three restaurants are open during the summer season on Cale de la Marine. A testament of the mayor Guillaume Lepers, of which this was one of the first decisions during his election, with the desire to “revive the edges of the party and that Villeneuvois, apart from the 14th of July, rediscover this unique place” he told us at the time.
During the first two years, the success was undeniable and the restaurants could be filled up throughout the season. There is a change this year, the Wednesday concerts are moved to Parc Saint-Cyr on the 4 scheduled Wednesdays. The reason is simple, “the banks have weakened during the last floods and we don’t want to take any risks. Neither the stage nor the stands on which the restaurants are located are affected. Only the area between the two will require work” memory us the municipal services.
A new restaurant, Terminus
On the program this season, always 3 restaurants, each with its specialties, its distinctive features and its complementarity with the others. The new kid on the block this year is Terminus.
When Nicolas Weilenmann learned that the town hall was relaunching a tender for one of the three restaurants in La Cale, he did not hesitate for a second. In this magnificent place, he is drawing his massive weapon of culinary seduction: the brazier. The lunch menu, which is available in the evening, will be only good food, fresh and local products if possible, where seasonal vegetables will rub with juicy and grilled meat live and with love.
On the personal side, nothing is left to chance either: it is Jean-Pierre Carrère who will be in charge of the place with Nathalie as chef, also a former Glacier; The Left Bank Terminus team will be deployed to La Cale to complete the activity during the season. The specificity and advantage of the place: grilled meat cooked on a brazier, by the minute. And of course traditional. For Laurence, the local waitress, “it’s a real pleasure to come to work here. A view and a place like this is pure happiness”.
Then the classics that everyone knows well: “Le Quai des Barriques” by Florent Kouassi on one side, “Le restaurant de la Cale” by Frédéric Gourc in the middle.
The specialties of the “Quai des barrels”, traditional dishes, mainly based on duck in all its forms. “However, at the request of our dinner customers, we have added many salads,” explains Florent. It is Cynthia who will be at the head of the establishment, Alex is on duty and Ellian, as usual, stands at the lazarette and changes the dishes according to the season and the customers.
Right next door, “Le restaurant de la Cale by Frédéric Gourc”. Here the atmosphere is different. Because with Frédéric Gourc as boss, fishmonger from father to son for several generations, the menu is necessarily up to date and marine. Fans of raw fish will find what they are looking for, as will fans of the classic clams and fries, the plate of oysters or the large parillada to share (or not), not forgetting lovers of seafood plates (to order ). To steer the boat in the kitchen, it is Maxime, trained at Table des Sens, who is catering this year.
What is certain is that over the summer many activities will be offered by the 3 establishments. So at noon or in the evening, without hesitation, Cale de Marine is the place to be.