For several months, Christian Hautecloche, chef and owner of the Restaurant de l'Abbaye in Saint-Martin-aux-Bois, has been facing a situation that is frustrating to say the least. Rumors, as repetitive as they are unfounded, are circulating about the closure of his establishment or his retirement. “ Since October, friends have reported to me claims that I was suffering from a serious illness or that I had stopped my activities. Nothing is true! », the restaurateur is indignant.
A wave of persistent rumors, confused customers
This false information has very real consequences. “ This story plays on my clientele. Customers call me to find out if I have closed, others come to see who the new boss is, and they are surprised to see me still there! » he explains. At 62, Christian Hautecloche insists that he has no intention of leaving the kitchen any time soon.
Harmful rumors in a difficult context
The restaurateur expresses his exasperation at this situation, which occurs in an already tense economic context. “ It's not easy to resume after the holidays, especially with the current economy. These rumors are harming my business “, he confides. Even his employees were affected by these rumors: “ My waitress asked me if I was going to close, worried about her future ».
“I wish the rumors would stop!” »
Despite the difficulties, Christian Hautecloche firmly holds the helm. He points out that his restaurant remains open every lunchtime from Tuesday to Sunday, Friday and Saturday evenings, as well as weekday evenings for groups by reservation. The chef actively prepares events, such as Valentine's Day, with special menus to eat in or take away.
The chef invites his customers not to trust rumors and to check directly with him. “ The day I retire, I will officially announce it “, he says. For him, these allegations are nothing but malicious attempts to damage his reputation.
A recognized gastronomic journey
Born in Clermont and trained in prestigious establishments such as the Pavillon Saint-Hubert in Gouvieux or the Domaine des Trois Châteaux in Coye-la-Forêt, Christian Hautecloche took over the Rendez-vous des chassers in Saint- Martin-aux-Bois. Transformed into the Abbey Restaurant, the establishment has since been labeled Bistrot de Pays and has been included in the Guide du Routard since 2009.
With authentic and refined cuisine, the Restaurant de l'Abbaye remains an essential address on the Picardy Plateau, despite the turbulence caused by these rumors. “ I would just like this false information to stop and to let me work peacefully. », he concludes.
Ambassador of Picardy cuisine: We “s’rapapine” at the Restaurant de l’Abbaye
The rest of this article was initially published in our Clermont-Plateau Picard paper edition on Wednesday December 18, 2024.
At the Restaurant de l'Abbaye, Christian Hautecloche enhances Picardy cuisine with local products, combining tradition, terroir and gourmet passion.
An address in the heart of the Picardy plateau
In the heart of the Picardy plateau, in the village of Saint-Martin-aux-Bois, the Restaurant de l'Abbaye embodies the culinary soul of the region. At its head, Christian Hautecloche, chef and owner, has worked for more than two decades to enhance local flavors. This cooking enthusiast has managed to transform his establishment into a true showcase of Picardy gastronomy.
A vocation born from a gourmet childhood
It was in the friendly atmosphere of the nuns' kitchens, during his childhood, that Christian Hautecloche discovered his passion. “ When I was young, I ran around the farms to find the products“, he remembers. After a rigorous apprenticeship at the Orphelins Apprentices of Auteuil, he made his first professional debut in baking, before returning to Picardy in the early 2000s to take over the reins of the Restaurant de l'Abbaye. There, he is keen to promote local products. “ My desire was to work with local farms. »
-Promote local products
If today a wholesaler facilitates its supply of Picardy products, certain ingredients remain chosen directly from local producers. The eggs come from Faverolles and the potatoes grow a few kilometers away, in Maignelay-Montigny. “ For meat, I work with a wholesaler in Verneuil-en-Halatte. I try as much as possible to learn French“, he says. A requirement which obliges him to adapt his menu while paying homage, whatever the season, to Picardy cuisine: ficelle picarde, filet mignon with Maroilles, snails with Rollot, hot biloute, endives with ham… “ It's good, simple food made with good products.he summarizes. In the Oise, in the Somme, we have many good things“, he adds with relish.
It's good, simple food made with good products.… In the Oise, in the Somme, we have a lot of good things!
Christian Hautecloche, chef of the Abbey restaurant in Saint-Martin-aux-bois
An authentic Picardy cuisine experience
The charm of the Restaurant de l'Abbaye does not stop at the cuisine. Christian Hautecloche takes care to create an authentic atmosphere. Behind the bar, it offers a selection of local beers, such as those from the Au coeur du Malt brewery, in Verneuil-en-Halatte.
In the dining room, he can count on Laëtitia, his faithful waitress. “ Every boss would like to have a waitress like her“, he confides with a knowing smile. Despite his love for local gastronomy, Christian Hautecloche does not refrain from some culinary deviations from Picardy cuisine. “ If it's good, I'll take“, he said, pointing to a tarte flambée just out of the oven.
Through his restaurant, Christian Hautecloche passionately perpetuates the Picardy culinary heritage. His cuisine, anchored in the terroir and shaped by his love of good products, embodies a gourmet, simple and sincere Picardy.
On the same subject
Video portrait: Lovers of Picardy cuisine, meeting with the chef of the Abbey restaurant in St-Martin-aux-Bois
Oise: This Plateau Picard restaurant for the 14th time in the backpacker's guide
Picardy platter: They feasted with recipes from the 15th century
Where to find the abbey restaurant?
Related News :