Paul Clérec did not discover poutine in his region of origin, Quebec in Canada, but in Angers (Maine-et-Loire), behind the stove. And he intends to make Saboliens taste this takeaway dish, in his new restaurant, French Pout’s, which he is setting up in place of Régal, Place de la République, closed in August 2024. The name appeals to passers-by
he rejoices. They are indeed wondering what this pout’s could be.
An opportunity in the city center
Across the Atlantic, poutine is a cone of fries with melted small pieces of cheese drizzled with meat sauce. “ Often at lunch time in the kitchen, I had the sauce from the dish of the day with fries and cheese, I found it good
says the young 32-year-old cook. Paul Clérec is an autodidact. “ I started working at 15, in fast food.
Burgers, kebabs… The young man learned by spending seasons on the coast and arrived in Sablé-sur-Sarthe two years ago. For 18 months, he worked at Entr’potes, the restaurant located in front of the Super U. His “ ultimate dream
» would be a bistronomic brasserie. Later.
« I have a passion for cooking, I always wanted to have my own brand
“, he says, happy and excited as the logo of his restaurant – a blue, white and red rooster and a Quebec caribou in front of a cone of fries – has just been plastered on the walls. He was thinking about opening a restaurant in a village near Sablé when he heard about the sale of Le Régal. “ It was the opportunity I was waiting for: the fast food offering is not very diverse in Sablé. If the concept takes off, I will develop it elsewhere.
Several possible combinations
The concept is to combine the three ingredients of poutine with homemade products. The fries first, then the meat sauces, Burgundian style, blanquette, curry, bolognese… And adding the typical cheese – a fresh cheddar grain – or cantal in between, red cheddar or mozzarella for finer palates. With the choice of meat. “ I opt for basic recipes, with pulled beef, ground meat and marinated chicken that customers can modify according to their taste. And I will also offer salads and homemade desserts: brownies, cookies and tiramisu
.
» The simplest poutine, without meat but with a drink, will be €9 (count €11.50 for the poutine with meat) and the salad at €8.50.
Paul Clérec will be alone in the kitchen and will favor take-out sales because the premises are cramped. If everything is installed in the next few days, he hopes to open on Wednesday, November 6. It will be possible to order online via its website french-pouts.eatbu.com or on 02 43 95 96 64.
Practical : French Pout’s, 2 rue Aristide-Briand, open Monday, Tuesday and Thursday from 11:30 a.m. to 2:30 p.m. and 6:30 p.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 3 p.m. and 6:30 p.m. to 10 p.m., Sunday from 6:30 p.m. to 10 p.m. Closed Wednesday and Sunday lunchtime.
