In Toulon, Le Saucé goes big with local ingredients

A reconversion and the desire to stand on your own two feet. A year ago, Clément Prot opened Le Saucé, in Toulon. An establishment that makes his desire for a new life come true. For ten years, he worked in communications for a Parisian agency. Far from his native Var. And especially with a life full of stress and constraints. “I needed something else, to be independent”, breathes the thirty-year-old. And for his choice of career change, working in the culinary world was obvious. “Cooking is a family thing. My dad was a cook in the navy, my grandmother was a cook for the sub-prefect of Indre, and my great-grandfather was a cook in the trenches during from the First World War. There is this fiber…”smiles the heir to this tradition.

He then takes his CAP as a free candidate. Once the diploma in hand, he had his first internships, at Beam!, in Toulon, then at Zèbre Vert, in Bormes. The opportunity to verify that he has not made the wrong vocation. “It’s one thing to enjoy cooking at home and another to do it in an establishment. But I quickly felt comforted.”

And as he was guided by the idea of ​​being his own boss, he quickly began looking for premises where he could make his dream come true. His choice naturally falls on Toulon, “a city with good dynamics and real potential”. In his research, he ends up coming across a rare gem. “I found this establishment, right next to the fountain, with this tree in the middle of the terrace.”

Local and organic

Favorite place assured on the Place Dame Sibille, just behind the hotel school where he took his CAP. Little wink of fate. Once all this has been launched, all that remains is to find the identity that he intends to impose on his establishment. “I wanted to offer what I like. When I go to a restaurant, I only eat starters… I started from this principle to establish my menu. With two plates on the menu you have your meal. You can also share”, dissects the old communicator. Knowing that you have to count around ten euros for a dish.

For his recipes, Clément very quickly showed his desire not to work “only with fresh and local”he insists. “It’s important for me, especially since we are in a region which has very interesting production, it would be a shame to miss it. And if it gives a constraint to do local and seasonal, it also allows us to ‘to be creative.”

He thus established his network through the company Tagète et Bergamote, which connects producers and restaurateurs. He also works with Agribio, 80% of the menu is organic and 90% local. Currently, the menu displays asparagus, beetroot, fennel… Everything is worked with recipes redesigned according to the chef’s inspiration. “I do tests at home and it’s my girlfriend who validates or not”, he confesses. Thus, the menu always displays three vegetables, one meat, one fish, one egg and fries. (read elsewhere).

From Easter pâté to Yassa chicken

So that the menu pleases all customers, including vegetarians and vegans. Until last week, Clément presented on his menu an Easter pâté of meat with eggs, for which he drew on his childhood memories and family meals prepared by his grandmother. But since Thursday, this dish has been replaced by Yassa chicken. Nothing to see and that’s the goal. Take people on a journey through flavors.

“I do things that I love. I don’t ask myself any more questions. For the record, for ten years in Paris, I gave myself the challenge of eating in a restaurant in a different country every week”. These are the influences for a cuisine that he himself defines as “local but curious, we travel by taste.”

For desserts, on the other hand, he had to force his nature. “Basically, I hated it. The first time I made choux pastry I had to try it ten times. I got a taste for it while doing my CAP, learning the techniques.” To help him in his business of taste and sharing, Clément can count on Benjamin, his second in command. “He’s the brother of a friend. He’s a trained chef”. On a daily basis, Clément establishes the recipes and Benjamin works behind the stove every day while his sidekick works in the dining room. And in case of high attendance, the duo can count on the support of Clément’s father who helps with the diving or serving. “He has always dreamed of having his own restaurant, he is delighted to come with us”smiles the son.

Le Saucé, 5 rue Larmodieu in Toulon. Open Tuesday to Saturday from 12 p.m. to 2 p.m.

And from Thursday to Saturday from 7:30 p.m. to 10 p.m. Rens. and reservations: 06.35.23.82.27.