Siguer: upscale and local, the Rousse café-restaurant has just opened and established itself as a gem in the valley

Siguer: upscale and local, the Rousse café-restaurant has just opened and established itself as a gem in the valley
Siguer: upscale and local, the Rousse café-restaurant has just opened and established itself as a gem in the valley

the essential
Contemporary and upscale, the Rousse café-restaurant has just opened after a beautiful restoration of the building.

It has been almost eight years since a daring man, Mathieu Bosch, architect-designer, acquired a building on the square in the small village of Siguer through which the GR10 passes. All it took was for a flood of ideas and projects to rush through his head to give this building a second lease of life, except for the time to make the plans, the administrative procedures and, above all, to surround yourself with a team of passionate, Ariège professionals, among the best trades in the department.

These are the people Mathieu wanted to bring together these past few days around a friendly meal to express his gratitude and appreciation. No less than 25 people were there. It was an opportunity for those who knew this place to see a real metamorphosis: the walls were stripped, the floors redone. By creating custom-made works, the carpenter brought a touch of modernity to the whole, reinforced by a set of paints which enhanced the exterior and interior spaces by giving them a new visual identity, while preserving the charm and the authenticity of this emblematic place.

A contemporary, high-end and local approach

From now on, the Rousse café is part of a resolutely contemporary approach with its two restaurant rooms, one of which can accommodate 120 people. Five high-end rooms with a capacity of 14 people, an elevator, a view of the surrounding mountains, a warm and welcoming setting where you can relax and savor the culinary specialties of the region.

As for catering, at Café Rousse everything is done on site with priority use of local products. The wild garlic velouté served at this lunchtime meal was the perfect example, as were the sweet treats, all made by a team of four people including a chef, two assistants and a pastry chef.

It opens at 7 a.m., a snack menu is offered at midday, a dessert course, a tea room in the afternoon and a gourmet meal by reservation in the evening. A real gem for the valley under the watchful eye of Mathieu, the designer. A place to discover, a cuisine to savor.

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