Par
Marie Lamarque
Published on
Jan 19, 2025 at 9:12 a.m.
“It’s a daring bet,” says the new manager, well aware that expectations are high. At 31 years old, Quentin Pellestor-Veyrier recovered the keys to one of the greatest addresses of Toulouse’s haute gastronomythe former restaurant L’Amphitryon, closed last September.
A name automatically associated with its manager, Yannick Delpechand who had made him the youngest Michelin-starred chef at just 24 years old. L’Amphitryon from 1996 to 2019, then Des roses et des nettles from 2019 to 2024, the establishment is preparing to be reborn once again under a new name, House Pellestor Veyrier. Opening on Tuesday February 4, 2025.
A recovery in all humility
A simple choice which reflects the desire for a recovery in complete humility for Quentin Pellestor-Veyrier. “We want to offer something polished, without being too mechanical. Let the customer feel like they are in a home,” explains the professional.
Nestled in Colomiers, at the end of Chemin de Gramont, behind the aeronautics and aerospace giants, the address offers a beautiful green setting with its glass-roofed dining room.
Directly overlooking the vines at the entrance to the restaurant, a more intimate room will be set up as a separate place “for events, for example”.
Occitanie, “a palette of terroirs”
As for the decoration, Quentin Pellestor-Veyrier, accompanied by his partner Camille Hubertfocused on the color of Toulouse and its red bricks. A first entry to understand the concept of the House, resolutely focused on cuisine that honors Occitania.
For his first installation, the chef is obviously targeting the regional capital. For several months, this native of Narbonne (Aude) looked for the right place before discussing with chef Delpech.
“In 7-8 months, we had the keys. Market gardeners, fishermen, breeders, but also wine growers… Our region is incredible,” underlines Quentin Pellestor-Veyrier, impatient to be able to deal with this “terroir palette”.
À la carte… a hike!
A “no-fuss” and “very product-oriented” cuisine. The customer will be able to travel from Haute-Garonne to Aveyron, via a resort in the Pyrenees dear to the chef’s heart. Destinations all materialized on the House map, which deliberately takes on the appearance of a hiking map, the other passion of chef Pellestor-Veyrier.
Very refined, it highlights three menus: lunch stop at €55 (Tuesday to Friday and excluding public holidays), the countryside and its five stops at €95 et transhumance in 7 stops at €125. “Each of these stops is a representation of the territory,” defines the chef.
-In the kitchen, the big ones rub shoulders with the little ones
It is in the kitchen that this enhancement will take on its full meaning. In his team, which has 14 people, Quentin has surrounded himself with “very great professionals”: Teddy Nalais who worked for Lionel Giraud – 2 stars in the Michelin Guide ; Guillaume Carlescook at Franck Putelat – 2 stars in the Michelin Guide or even Jean-Marc Joffraudpastry chef “who worked with Cédric Grolet for almost seven years.
Quentin Pellestor-Veyrier: Paris, London and Occitanie
Child of doctor parents, nothing predestined Quentin Pellestor-Veyrier to the kitchen. And yet. He took his first steps alongside chef Franck Putelat in Carcassonne. And there, “that’s the trigger”. He stayed there for two years before meeting the man who would become “his professional father”, chef Gilles Goujon, at L’Auberge du Vieux Puits – 3 stars in the Michelin Guide. “He really taught me what cooking was,” says the manager with emotion.
Having become head chef, Quentin changed horizons and worked in London with Alain Ducasse At The Dorchester, “the most famous palace in the capital”. The professional returns to France and joins the team at Le Meurice in Paris – two stars in the Michelin Guide. To fully return to the world of gastronomy, Quentin joined the brigade at L’Abeille, the prestigious restaurant of the Shangri La Paris palace – two stars in the Michelin Guide.
With the Covid crisis shaking up the world of catering, Quentin returned to his roots: he returned to Narbonne and contacted Gilles Goujon. “He explains to me that he is going to take over a restaurant in Béziers. For me, it’s like we’re coming full circle.” The Alter Native obtains a first star in the Michelin Guide. “It was a return to my first love of taste. Gilles Goujon helped me understand how to manage an establishment,” says Quentin.
After four years of service, it was time for the Narbonnais to stand on his own two feet. And he knows it, by taking over the ex-Amphitryon, “we are tackling a big boat. But that’s what we also wanted, to challenge ourselves,” he smiles.
Alongside these big names, Quentin will also be accompanied by young apprentices whom he will be keen to train. “I come from apprenticeship myself. For us, this is essential. Especially since we take them from the cradle. They are 14 or 15 years old when they start. We become big brothers for them and when they finish, they are adults. Certainly, there is a certain level of requirement, but they come out well trained,” he emphasizes.
The dream: reaching for the stars
These chefs of tomorrow will also be able to add their touch to the menu. “The kitchen is a bottomless pit. We want to have fun. » Well-trained young people, a passionate team, and satisfied customers. Could this be the recipe for Maison Pellestor Veyrier to obtain, in turn, the precious stars? “It’s certain that we have this objective. But our priority is also to delight and highlight the producers,” replies Quentin.
Future stars, Yannick Delpech also believes in it. Asked by Toulouse Newsthe former manager even said: “this young person who is taking over had his first meal in a gourmet restaurant at the age of 14: it was at the Amphitryon, invited by his parents for his birthday. And that’s what made him want to do this job. I didn’t want to sell the thing for the sake of selling it, I’m very happy that it’s this couple. And I’m sure there are stars that will soon shine around this establishment.”
Reservations open
You won’t have to wait long to reserve your table. “We still have a little availability left, especially for Valentine’s Day when we will have beautiful things for couples to share,” says Quentin.
Practical information
Maison Pellestor Veyrier, 28, chemin de Gramont in Colomiers
Opening announced on Tuesday February 4, 2025, at noon.
The restaurant will then be open from Tuesday to Saturday, noon and evening.
Contact au 05 61 15 55 55.
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