Here, almost everyone calls her Poupette. “This nickname comes from my grandmother,” says Sandrine Bertheux, while serving colorful salads to her many customers this Monday lunchtime. Most of them are regulars.
The same people who already rubbed shoulders with the bar-restaurant “Chez Annie”, established for 45 years, on avenue de Lyon in Péronnas.
“The film crew arrived at 7 a.m.”
Today, she is the one in the spotlight by participating in the new M6 culinary show, “The best regional cuisine, it’s at home!” “. “This week, the Occitanie region is in the spotlight. We don’t yet know when we will be on television,” explains the manager, proud to highlight Aindin products in this program broadcast on weekdays at 5:30 p.m.
“The production team came to our house on May 28, at 7 a.m. It was magical. We were rated on the welcome, the decoration, a starter and a main course,” explains this forty-year-old graduate of the Thonon-les-Bains hotel school, who trained on the pianos of the Paul Bocuse Institute and the Majestic in Cannes, but above all, by the stoves of “Chez Annie”.
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Carp, quenelle, gaude, Bresse blue…
To convince chefs Yoann Conte (Objectif Top Chef) and Norbert Tarayre (Top Chef, Le combat des regions, La Meilleure Boulangerie de France…), Poupette and her chef Yannick Gallet, chose to revisit a sausage – hot – as a starter. carp with sorrel. “We tested it for the conscripts of Péronnas last year, it worked well” explains the former head of Authentique in Bourg-en-Bresse. Playing the Indinois card to the fullest, they then presented to the jury a quenelle of pike with Nantua sauce “with homemade crayfish butter”. And a Bresse blue cheese tart – “the famous Bresse bleu” – on a pastry made from gaude flour.
“A magical day”
“Very stressed by the filming beforehand”, Yannick Gallet felt “completely” at ease once the cameras were there”. “The two chefs are real jokers,” he says. “Norbert Tayrare is very jovial, the chefs were very friendly, very kind, we felt that they were not there to break us” remembers Sandrine Bertheux, at the dawn of a fourth year at the helm from her restaurant where she serves lunch, 70 daily menus on average, from Monday to Friday. On Saturday, the choice is à la carte. The opportunity to discover “traditional and friendly cuisine”.
