the essential
Two associates from Bagné, Paco Chougi and Emmanuel Baverey, embark on an adventure, which combines bistronomy with the pioneers of Aéropostale.
Closed for several years, the restaurant at the Laloubère aerodrome will finally come back to life, thanks to two associates from Bagné, long-time friends. Paco Chougi, 32, met his future partner, Emmanuel Baverey, at the age of 14, when he did his 4th grade internship in his restaurant, La Fontaine, an institution in the spa town. A friendship was born. “Emmanuel became my mentor, my second dad.
Since I was little, I wanted to cook, and he was the one who supported me in my professional project. As I was a good student, he advised me to do a baccalaureate in hotel technology and I continued with a BTS then a professional management license in hotel and catering management” says Paco who likes to cultivate “his ambidextrous side in the kitchen and in the dining room “.
To broaden his cultural and professional horizons, the young man decided to live in London for five years, from 2015 to 2020. “There, I discovered the world of cocktails and once my English improved , I was able to manage several bars and restaurants.
On his return, he plans to start a business again with his 18-year-old senior. “Since I was little, I passed in front of the Laloubère aerodrome where I admired the ballet of aircraft. It’s a magical place that has always made me dream. When we visited the building (owned by the Chamber of Commerce and industry), we fell in love with its panoramic terrace overlooking the Pyrenees, it is one of the most beautiful spots in the region. But as the administrative formalities took longer than we had expected. , in the meantime, we have taken over another business in Bagnères, an English-style bar-pub “Au Pas Sage”.
Original decoration and a starred chef
To “tell the story” of the memory of this place and the pioneers of aviation, they decided to call their restaurant L’Aéropostale. The two partners respected the soul of the place, an old art deco style control tower, by bringing their personal touch with a deliciously retro decor from the 1930s, from the Bagnérese company Un air de renouveau.
At the back of the restaurant, a giant fresco by the Haute-Savoie painter François Gevaux “best friend of my partner”, representing the Bagnérais Pierre-Georges Latécoère, hypnotizes you.
On the plate, Paco Chougi plans to “combine the bistronomic tradition with local products and influences from elsewhere”, what he calls “a revisited traditional cuisine, with influences from around the world”. For this, the two partners have enlisted the services of Alsatian chef Rémi Weisrock who has already worked in several starred restaurants, with a stint at Bernard Loiseau.
For his part, Paco Chougi will offer “house cocktails” to take advantage of the VIP area upstairs and of course the panoramic terrace overlooking the Pyrenees. “We also intend to develop the seminars, groups, birthdays and events side.” Opening planned for November.
