Their email had remained in spam, the adventure could have ended there. It was not to mention a twist of fate. “We had received several candidates, we found Hajar and Martin’s file at the right time,” rejoices the mayor, Philippe Moute. Before finding these buyers, his town, Saint-Vivien-de-Monségur, 400 inhabitants, in the heart of the Reole countryside, had no business for two and a half years.
To make the bar-restaurant attractive, the municipality took out the checkbook, helped by the Department, the State, the Region and the Community of Communes of Réolais in South-Gironde, for a budget of around 500,000 euros. “It was absolutely necessary to renovate this premises, it was no longer up to standard. There were different levels, with steps everywhere. And it was old-fashioned. »
“We wanted to leave the city for a rural town, to find authenticity”
The building of which Hajar and Martin Fiengo are now the tenants is brand new. The newlywed couple, 32 and 38, arrived from Lille in October to settle in and prepare for the opening. Both from the restaurant industry, she in the kitchen, he on the bar side, they had the project of creating their establishment together. “We traveled a lot in France, we were looking for structures supported by municipalities for our first business. We also wanted to leave the city for a rural town to find authenticity,” says Martin.
A basic grocery store
“My sister-in-law, who lives in Bergerac, came to visit and she told us ‘go for it!’,” remembers Hajar. We too fell in love with this region and this village. »
The restaurant can accommodate around fifty people, has a large bar, a professional kitchen and a grocery area, according to the wishes of the municipality. “It’s to help out, it’s mainly essential products, it’s important,” judges the mayor. On the stalls, we find sugar, flour, oil, salt, canned goods… “We will also offer individual items, such as coffee pods or laundry detergent, for people on vacation in nearby lodges,” explains Martin.
A few hours before the opening of Onze Bar, while certain details remain to be refined, ideas are flowing. But the main thing is decided: “we will serve traditional French cuisine on the slate”, presents Hajar. “The one you no longer find in restaurants,” says Martin. Coq au vin, marrow bones, veal blanquette…” The menu will also honor their experiences in the North. “We like estaminet dishes, like Welsh or Flemish carbonnade. »
They also imagine thematic evenings “around beer”, “karaoke” or “Brazilian cuisine”, plan to exhibit local artists or even broadcast sport.
Beside them, the mayor nods. “This is exactly what needs to be done!” I am confident. They are young and full of ideas.” “And the Hajar pepper terrine is delicious,” he slips.
Open from 9 a.m. every day except Monday. Closed Wednesday and Sunday evening.
