Kitchen. At the exit of Chaumont, facing the trees, the Auberge du Viaduc, since its resumption four years ago, welcomes truckers, tourists and Haut-Marnais from morning to evening. To have a drink, eat well and above all to get together in a friendly atmosphere. Words from a boss, Sébastien, and a chef, Nadège, who have their city in their heart and blood. We come in and we tell you.
There is no need to say. The decor directly sets the tone. Near a lighthouse monument (from which it takes the name), view of a multitude of trees. In addition to being a place open to Chaumont, the Auberge du Viaduc is well placed. We could stop there, and yet… On site, from morning to evening, throughout the week, truckers, tourists and Haut-Marnais, accustomed or not, stop there. For a sandwich (sometimes even a dish from the menu) to take away, otherwise for a meal alone, with friends or family. For banquets or business meals. Because this is indeed the identity of the bar-restaurant, as advocated by Sébastien, owner of the place for four years, and especially by its chef, Nadège, who has been there for more than ten years.
A chameleon of a chef
At the head of the Auberge du Viaduc for a year now, Nadège, 38, has always had a history with cooking. This flavor preparer made her debut in the culinary world at the age of 21, in Chaumont (her city of blood and heart). “I wasn’t very studious at school, so I had to work and, as I didn’t have any particular ambitions, I found myself in the kitchen and I immediately loved it,” confides- she said. Initially an apprentice, she quickly became a chef. Then, a hazard in professional life led him to put his passion job on hold. In 2013, she joined the team at the Auberge du Viaduc, then managed by Sébastien Richoux (until the start of the Covid-19 pandemic).
Initially, Nadège worked in the dining room, as close as possible to customers. But, quickly, his taste for cooking and its flavors returned. After an exchange with management, she returned to her passion job. First under the direction of the previous chef, Jacky, she moved up in 2021, when her mentor retired. And, today, his dual experience, in the dining room and in the kitchen, allows him to manage the link between the two services. “There is great cohesion and a good atmosphere. Especially since one cannot work without the other. And then, it’s something I hadn’t seen until now. » Word from the chef.
We serve ourselves, we are served
We can see this as a specificity of this restaurant, and rightly so. At the Auberge du Viaduc, customers, whether they are outside at the table or at the bar, have, in addition to ordering drinks, dishes and desserts, the possibility of helping themselves to starters. Via a dedicated location, they can find, among other things, celery, salad and various salads. A fairly varied choice of dishes to start their meal. Not to mention this setting up in perfect harmony with the place, and food, kept at the right temperature, especially for the service.
On the menu, there are numerous culinary gems for all tastes, from meat to vegetables and other assortments, in a menu which, with the exception of the daily specials, knows how to build loyalty with its unchanged character. And this, from flank steak to escalope, including steak and ham. Not to mention the presence of pasta, rice, gratin and fries. Everything, as the chef, Nadège, likes to say, prepared with “love and a few secrets”. Enough to satisfy customers who ask for more each time and who come back without getting tired!
From our correspondent Aldric Warnet
The signature desserts: panna cotta
After cooking carefully and gently for between 15 and 20 minutes, the panna cotta is then poured into a series of glasses, divinely presented by Océane, the dessert specialist. Then, the dessert is put in a cold room until the evening service.
