A restaurant, bar and cellar opens in the former tourist office of this Loire-Atlantique town

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Fabien Macé and Pierre Vidal, both in their thirties, have just opened the restaurant, bar, cellar “La Chope des Marais”, 38, rue de la Brière in La Chapelle-des-Marais (Loire-Atlantique)ideal location at the crossroads of roads leading, for the nearest towns, to Saint-Joachim, Herbignac, Sainte-Reine-de Bretagne.

Initially the Brière tourist office, which later became the Bel île restaurant, then l'Entre-deux, this beautiful cottage continues its catering momentum.

Inside, two dining rooms with 60 seats, a cellar and a terrace which can accommodate around twenty guests on sunny days.

Pierre Vidal previously ran the La Marine restaurant in Pen-Bé and Fabien had worked with him for three years.

More regular work

With the departure of the managers of Entre-deux, they seized the opportunity to come to Briéronne.

“Here, it's not seasonal, unlike the coast, the work is more regular throughout the year and this allows us to organize ourselves better, to organize our work and rest days,” comments Pierre.

None of them went to hotel school, they have been training in the field for almost twenty years.

“It’s the love of cooking that brought me this far,” confides Pierre, who tends to work in the kitchen, with Jordan Riffaut, the head chef.

Fabien is in the room with Michèle Paboeuf, who has been within the walls of the establishment for thirteen years.

Local products

They offer, at lunchtime, a starter formula (with all-you-can-eat buffet), main course, dessert, at lunchtime, for €15.50.

And a menu with four starters to choose from, as many main courses and desserts in the evening.

What they highlight are local and seasonal products.

“For example, we take dairy products from the Mézerac farm in Saint-Lyphard, the famous Brière cheese, from the Kerougas farm in Herbignac and all the meat from Fred Souton, at the Marais charcuterie butcher shop, 300 m away. from here. And our fries are homemade, by hand,” quotes Fabien.

And for the cellar, it's the same thing, especially with all kinds of beers from the region's micro-breweries.

Useful: The establishment is open from Monday to Sunday, for lunch. And Thursday, Friday and Saturday evening. The cellar is open at the same times. Theme evenings are planned. Contact on 02 40 24 42 35.

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