The decree is displayed on the front of Mille-pattes, in Noyant-de-Touraine. The roadside restaurant, usually open seven days a week, has been administratively closed by the prefecture since mid-December.
This follows an inspection carried out by the Departmental Directorate for Population Protection (DDPP). Inspectors noted a “overall lack of control over food safety, likely to present a proven risk to consumer health”.
“If my hygiene was so rotten, I would have closed a long time ago”
The photographs published by the prefecture are striking and shed light on the restaurateur's failings: degraded and cluttered premises, insufficient cleaning and disinfection of premises and equipment, faults in sectoring in production with passage through a dirty courtyard (strewn with bird droppings). ), lack of traceability, absence of microbiological self-checks and poor storage conditions, and presence of rodents.
Joined by NRthe restaurateur initially recognized “wrongs. I was careless about cleanliness.” But he also assured that he had never had “food poisoning. » Enough to make many readers who have obviously had a bad experience react.
Internet users' opinions
On different sites, internet reviews range from “excellent” to “establishment to avoid”, some Internet users say, with supporting photos, having seen expired products and even mice. “Nine times out of ten, they never came to eat at my house. How can I prove that these photos were taken at my home? replies the restaurateur. So yes, I'm a working-class restaurant, not a gourmet one, but if my hygiene was so rotten, I would have closed a long time ago! »
But the lack of hygiene is not the only criticism of the authorities. He was convicted on December 12, 2024 for concealed work. “In twenty years, I have had around fifteen employees, I have always declared them, I did not declare two extras, I should not have done that. »
Another employee, who had worked in the establishment since 2007, was not declared from 2015 to 2019. She was the manager's ex-partner. “It’s difficult, catering, we couldn’t pay ourselves. » In the procedure, it appears that the manager also confused the restaurant's accounts with his personal accounts and those of his relatives.
Management ban for five years
For the hidden work and the reminder of compulsory contributions, Urssaf demanded more than €170,000 from the restaurateur. He was sentenced to two years in prison without modification of the sentence, a fine of €2,000, a five-year ban on management and ordered to pay damages.
-Absent during the trial, due to hospitalization following a stroke according to the restaurateur, he appealed the judgment. “I will be present on appeal, I will produce the documents, I will defend myself”, explains the one who remains presumed innocent today.
Struck with a management ban (which is not suspensive despite the appeal), Jean-Pierre Larrieux will therefore have to hand over control of his establishment to a new manager. “If necessary, I will remain an employee paid at the symbolic euro. I'm not going to give up, I've been running the establishment for twenty years. » But before reopening, it will be necessary to satisfy the second opinion of the population protection services (1).
(1) The restaurateur did not respond to our latest requests.
Two second opinions since the closure
Contacted by the NR, the prefecture indicates that the restaurant has been administratively closed since December 19 “due to a lack of control of health risks and proven risks for consumers. »
Since this closure, two inspections have been carried out to verify the implementation of the corrective measures required in the prefectural decree. On January 16, 2025, the prefecture indicated that “the findings made do not allow the reopening of the establishment to be authorized. »
The restaurateur from Noyant-de-Touraine mentions stricter controls in recent years, more zealous private inspectors. The prefecture indicates that the regulations in force since 2004 have not changed. “While inspection methodologies may have evolved, the standards remain unchanged […]. Since the delegation of part of the inspections to private organizations, the total number of inspections has increased. The majority of these inspections are now carried out on a random basis. »
The prefecture explains that establishments are controlled according to several criteria: a risk analysis (for the most important establishments, such as collective catering and canteens); random selection, monitoring of complaints (particularly from consumers) and inspections linked to health alerts (such as reports on products or cases of collective food poisoning).
