the essential
A local figure in his stronghold of Villeneuve-sur-Tarn, restaurateur Pascal Sudre, has just won the culinary show “The best regional cuisine is at home.” » A consecration for this fervent defender of Tarn flavors, who developed a “chichoulet” recipe.
After having traveled the splendid roads of the Tarn valley, adorned with autumnal hues, a village reveals itself. This is Villeneuve-sur-Tarn, nestled a few leagues from Trébas-les-Bains. In the middle of the village, a sign: the Hostellerie des Lauriers. It is run by Pascal Sudre. The restaurateur has just obtained a serious spotlight, by winning the show “The best regional cuisine, it’s at home”, broadcast on M6.
“I have been in the restaurant business for thirty-three years. The primary objective of my cuisine is to highlight Tarn products. Two years ago, I took part in a casting, for another show, for which I had not been taken. It must be admitted that I had made a big deal out of it, with a hat and Tarn banners,” says this local figure, who chairs the departmental branch of Logis de France and pillar of Saveurs du Tarn: “Every year, I go up at the Paris Agricultural Show, to give people a taste of my Lautrec garlic soup,” he recalls.
Despite this failed casting, M6 senses potential in this colorful character, to whom the production suggests changing approach. “That’s when I thought of a beret stamped “Tarn”. They immediately joined. » For this new show, filmed in March, Pascal was one of those selected for the Occitanie region. “Everything happened at the end of March. A team of several dozen people came to my house to film with two juries, the chefs Norbert Tarayre and Yoann Conte. Everyone was super friendly.” But to advance to the final, our Tarnais had to perform.
Do you know chichoulet?
As an appetizer, it will be scrambled eggs with respounchous. It was during filming, the right time to harvest them. For the occasion, he invites his family, the former mayor of Villeneuve and his 99-year-old grandmother. “I wanted to have a family celebration. » Then, it’s the turn of Lautrec’s garlic soup. “Here too, the chefs appreciated it. » The meal continues in the Salle des Lauriers.
“Two days ago I decided to simmer the chichoulet. » What is this dish? “A purely Tarn composition which dates from the 14th century, before the discovery of beans. We put chickpeas, celery, carrots, onions and coustelous, simmered for a long time. » A dish that seduced the taste buds of the jury. We won’t talk about his strawberry tart, again from Tarn, half-candied, half-plain, with almond paste. “My son, who is a pastry chef, helped me find the recipe. He offered me something great. I was told that this pie resembles Michalak’s compositions. You can imagine the compliment. »
Enough to allow Pascal to qualify for the grand final, where he was opposed to Julie Fouillade, restaurateur in Bach, in the Lot. He created a cake with products from the flavors of Tarn. “Before offering it to chefs, I tested it on my clients. The reviews were very positive. » A creation which allowed Pascal Sudre to win the title of Best Regional Cuisine, it’s at my place. “I won for Occitanie. It’s great! »
Since then, the phone hasn’t stopped ringing. “A lot of people came to see the final in my establishment. There was a nice atmosphere. » Pascal still has stars in his eyes. “What emotion when I was told that I had won. » With this success, our man never stops cooking chichoulet. He will then close his establishment from November to February, before returning to his clientele and setting to music, with his lilting South-West accent, this enchanted parenthesis of TV sets.
