The future restaurant Le Pétrocore is located rue Éguillerie.
Clement Bouynet
For Antoine Romagné, it’s only a matter of days. His restaurant, called Oxalis, is due to open at the end of July in rue des Farges. He chose a building that has been unoccupied since 2015 – the former Trader’s bar – with a certain cachet. “The decoration is quite marked but we tried to respect the place, assures the 27-year-old cook. We start with an alliance of noble wood, oxidized metal and stone. I worked with two artists. »
Lunch menu
Rue Éguillerie, it is still a little early to plan. Malo Tual, 26, and his partner Morgane Guider, 27, already have a fairly clear idea of their future establishment, Le Pétrocore, located on the ground floor of a building bought out with the family. “We will have a room of 130 m², assures the young Périgourdin. The work took a long time. We hope to open before the end of the year. »
Malo Tual and Morgane Guider.
Clement Bouynet
The two businesses, in addition to having promising young chefs at their helm, have another point in common: they will be gourmet in the evening. “The lunch formula will be more bistronomic,” assures Malo Tual, who has worked with stars in Paris, Gstaad (Switzerland) or Canada. Antoine Romagné also uses the same formula: “At lunchtime, customers will have the choice between two starters, two main courses and two desserts, for around 25 euros. »
“The cuisine of the region, some practice it and, in addition, very well”
In the evening, the kitchen of Oxalis will change gear. With a limited number of covers, the new chef from rue des Farges, originally from Le Mans, and trained in Parisian star restaurants, will offer a unique menu, without à la carte. “Customers will just choose the number of steps, from four to eight. The idea is to present them with food and wine pairings, that they let themselves be carried away, that they trust me. »
Local products
Antoine Romagné favors work on vegetables and fish. “The local cuisine, some practice it and, in addition, very well. The offer that I propose seems a little different to me, even if I naturally intend to work with the maximum of local products. I am only 100 m from Place de la Clautre. On Wednesdays and Saturdays, I can go shopping and change my menu depending on what I find there. »
