After a brand in the city center of Montpellier, the Trinque Fougasse family is growing in Saint-Jean-de-Vedas!
A brand new interior. And employees eager to discover their customers. The establishment “Trinque Fougasse”, settles in Saint-Jean-de-Védas with an impressive wine cellar. The restaurant opened its doors on Monday, August 29. Meeting with manager Mathieu Boudet, son of the brand’s creator, Dominique Boudet.
Did the set-up go well?
The project to set up here started before the Covid, in June 2019, but obtaining the permit and the agreement of the credit took longer than expected so the opening is only happening now. Despite these ups and downs, we have not given up. We wanted to redo everything to start on clean and efficient bases by offering a space that resembles the identity of Trinque Fougasse: high tables, wine boxes, iron chairs.
We are happy to have managed to bring this to the end. The location gives us good visibility and traffic is important in this area. The neighborhood here, in Saint-Jean-de-Védas, lacks catering options, especially in the evening. We hope that our establishment will seduce…
Can you remind us of its concept?
Our mantra: discover, taste and choose. Consumers are given a taste of the wine so that they can choose the one that best suits their meals. Wine is considered a living product because it tastes different when you open it than when you finish it.
And of course, a varied menu of tapas, accessible to vegans and vegetarians but above all to lovers of charcuterie and good cheese! And all this at an affordable price.
Are you confident about the opening of this third establishment?
We’ll see in the future. I prefer to be positive and optimistic.
Here, unlike the Trinque Fougasse du Sud and the one in the city center, we also offer live concerts of bossa nova, jazz trio, quartet and gypsy.
As far as our products are concerned, we are constantly looking for solutions so that they are good and varied or that our meat comes from breeders who comply with certain ethics concerning animal slaughter. As long as one remains vigilant and meticulous, there is no reason to be afraid.
