The time for the last service and cannon at the counter has come for Anne and Franck Granier. This Friday, January 10, the couple, at the head of the Bistrot du Temps qui passe, in Auray, will close the door of this place that they took over eight years ago. Anne struggles to realize after the intensity of the last few months. “There is relief and a touch of nostalgia,” slips the chef. Between two glasses of rosé served to his regulars, Franck philosophizes: “It’s a page that is turning, a tear that is about to flow. Above all, we want to thank customers for their loyalty and friendship.”
“We don’t pick up behind just anyone”
With them, this Monday, three new faces get to know the regulars. Manon, Julie, and Valentin, young thirty-somethings, buy the business. At the beginning of April, they will reopen the restaurant after a “little refresh, to gently give our identity”… And a new name: “Le Bistrot du temps qui passe” will become “Frensie”.
Like Anne and Franck, the trio is not from here. The two sisters come from Belgium. Valentin is from Ardèche. “When we see how Anne and Franck were welcomed and what they did with this place, we would like to establish ourselves like them,” smiles Julie Collard. We know that we don’t pick up from just anyone. It’s a great challenge.”
Starred, transparency and standards
Julie and Valentin, both chefs, will be in the kitchen intermittently. She at midday. Him, in the evening. Manon will be at the service. At the same time, the eldest sister is looking for land to become a market gardener and eventually supply the restaurant. “The idea is to cultivate a small area, while sourcing from local producers,” she explains.
On the plate, the trio wants to work with a predominantly plant-based, local and seasonal cuisine. “We want to promote local products and create links with those who produce them,” underlines Valentin. A requirement for transparency inherited from their experiences, between hotel school and starred restaurants. In Melbourne, Julie worked in one of the world’s 50 best restaurants.
Two types of cuisine, fewer bars
In Auray, they want to keep the bistro spirit at lunchtime, with the same prices. “We like this canteen feel of regulars, the conviviality, the people we call by their first name…” notes Julie. “In the evening, it will be à la carte, with higher prices,” adds his companion. We wanted the place to live in two different ways.” What about the bar? “The important thing for us is the cuisine. But we want to keep this place of life on Monday morning,” replies Manon.
The restaurant will be open from Thursday lunchtime to Monday lunchtime. “We’ve been in the business for ten years,” emphasizes Julie. We know that it’s a lot of hours and that we have to know how to cut back if we want to last. And that’s what we want.”
The current managers have other plans. Anne wants to continue working. Franck, soon to retire, wants to get involved in associations. Finally, they will be able to enjoy… the time that passes.
