the unexplained recipe for success that has lasted for 20 years!

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Open for lunch seven days a weekLa Croix des Landes displays a business success disconcertingyet located in a town of 450 inhabitants! And this since 20 ans . A success that the boss does not explain.

The reason is then sufficient to push open the doors of the place and meet the driving forces of this establishment masterfully managed by Hervé Panhaleux. The opportunity also to discover that this premises installed on a plot of land in the commune, and almost visible from the Allaire-Questembert departmental road, is the property of Redon Agglo. “Currently, it is only business in the town“, underlines Patrick Gicquel, mayor since 2001, successor to Marie Badouasse who saw the opening of the restaurant in June 2000. “He deposits bread, gas, newspapers, money points and sports results! It is a real meeting place from morning coffee to meals to be picked up on site in the evening. Brief, the town meeting!» The municipal council and local associations are not mistaken. This is where meals are ordered for all events. “And you saw apprentices parade: at least twenty, if I’m not mistaken? Not counting the interns,” lists the elected official addressing the main instigator of this successful integration in a country village. And this has been happening for two decades. We understand better why the boss of La Croix des Landes is not no hurry to hang up the apron !

At 59 years old, Hervé is a native of the country . In the Panhaleux family, there are three brothers and two sisters, children of Roger and Denise, farmers living in the neighboring town of Allaire. Everyone took different paths except his younger sister who owns a restaurant in Arzal.

“No question of cooking finished products! »

It is at the age of 15 that Hervé takes his first knives. “I did my apprenticeship with Jean-Paul Chéneau, from Via mill located at the exit of Redon, route de La Gacilly. At that time, we did everything. No question of cooking finished products!This is what I continue here and what I teach my apprentices. » With in memory, the flavor of the farm products cooked by his mother. “Meat, milk, pork, poultry and vegetables from the garden… I was raised in a family where we cooked what we had on site! » But before becoming the business leader he is today, Hervé had to take many steps.

Twelve years at Air France

Once the apprenticeship is over, the seasons follow one another: in the mountains in winter, on the coast in summer. Then our man discovers the capital. “I am still an employee then, for good restaurants. And each time, I have this desire tolearn from these chefs. I have always had good experiences! » No doubt his appetite for discovery and his motivation are not unrelated to this state of affairs. One thing led to another and the cook worked his way to landing at Air France. He stayed there for twelve years during which he prepared meals for passengers and airline staff. “It was an opportunity to settle down a bit,” he admits.

Finally, the fidget takes him back and here he is UNITED STATES. “A one-month getaway to enrich my knowledge. They have a very specific way of working in catering. » Back in France, he returns to the country for a well-deserved vacation. And that's where everything changes. “I learned that the Saint-Gorgon restaurant is available. It had been around for two years, but it wasn't working. I took over the restaurant in 2004 which I renamed La Croix des Landesthe name of the street where it is located. » With Nadège his wife, the adventure then comes together as a couple. She becomes an employee while he takes on the role of boss. “We were looking for a restaurant and a family connection. » The matter is settled.

A very eclectic clientele

And the pots have been boiling in the establishment's kitchen for 20 years. For the greatest pleasure of loyal and very eclectic clientele . “We have locals and people from elsewhere. Young and old alike. French people, English people… And all professional categories : from the banker to the salesman, the worker, the craftsman or the farmer. Everyone undoubtedly appreciates the home cooking, the daily formula, the simplicity of the menu prepared according to the season with local products. » Caterer, he responds to requests, always with the little word that goes well, before speeding off, like a rocket, towards another dish that is heating up! “Young people often come to pick up the takeaway meals offered from Friday to Sunday evening. » A recipe that works since the restorer even asks to push the walls after a few years. “Redon Agglo accepted my request for an expansion in 2011. Essential to accommodate a clientele that increases from year to year. »

“But it is the heart that speaks above all”

His innate sympathy and empathy certainly contributed to the success of a team of six employees led by this boss who was still full of ideas. “But it’s the heart that speaks above all!” » While Covid rages, La Croix des Landes serves 5,000 meals at cost price. Truck drivers are invited to shower on site and take-away meals are offered. “We didn’t stay at home! We started with a huge clean-up of the place. And we reopened for these professionals who had no choice in working. » Solidarity, and also a touch of poetry with these swallows' nests hanging under the roof. “We had up to 19 at the same time,” remembers Hervé. “They like it here, like the customers. »

So his accountant still can't believe it: 50-60 covers per day and peaks at 80.“I don’t even know why it works…” His open-mindedness, his availability? “We have crazy schedules. But a beautiful living environment. No question of thinking about retirement, although I can stop now. There is still so much to develop. And the smile of our customers: that’s our reward! »

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