cocktails signed Jérémy Lauilhé on the menu at Maison Devaux

cocktails signed Jérémy Lauilhé on the menu at Maison Devaux
cocktails signed Jérémy Lauilhé on the menu at Maison Devaux

They were meant to meet! Jérémy Lauilhé, Meilleur Ouvrier de France bartender 2023, originally from Carcen-Ponson, who excels in the art of mixology (creation of cocktails and mocktails) and Mathis Devaux, young 25-year-old chef, based in Rion-des-Landes. ..

They were meant to meet! Jérémy Lauilhé, Meilleur Ouvrier de France bartender 2023, originally from Carcen-Ponson, who excels in the art of mixology (creation of cocktails and mocktails) and Mathis Devaux, young 25-year-old chef, based in Rion-des-Landes, which is experiencing a meteoric rise since it has just won a Bib Gourmand in the Michelin Guide, have decided to combine their talents for the pleasure of customers. Thus, for several weeks, depending on the seasons, three cocktails have appeared on the menu at Maison Devaux.

Sensitivity and seasonality

Jérémy Lauilhé, like Mathis Devaux, favors recipes brought back to the terroir and seasonality in an eco-responsible and local approach. Both put sensitivity into the marriage of products.

Thus, at Mathis, the May menu gives pride of place to spring vegetables with a zucchini flower, ricotta and egg starter and a “goustut” dish consisting of an eggplant mille-feuille with tomato, skimmed parmesan and coulis of tomato basil; both taken from the vegetarian menu, devilishly delicious. As for Jérémy, each signature cocktail imagined for Maison Devaux tells a story; each sip is a promise of escape, while emphasizing the notion of “knowing how to drink better”.

As proof, in the spring menu, the strawberry, coconut, tonka or pear, grape, jasmine or even juniper, rhubarb and orange cocktails release a mixture of flavors that dance with the finesse of Mathis’ cuisine.

The two friends did not get a big head though. Mathis continues with humility to chart his path by pleasing gourmets at civilized prices while Jérémy’s tricolor collar has allowed him to gain notoriety to establish the sustainability of his own company (Bonbuvant), focused on consulting, training and events. He is also a trainer for the Bartender Complementary Mention at the Apprentice Training Center (CFA des Landes) in Mont-de-Marsan. Both are excellent ambassadors of gastronomy in Tarusate Country.


Refreshing cocktails that smell like spring, but to be consumed in moderation.

G.B.

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