A Périgueux (Dordogne), everyone was wondering what would become of the premises of Clos Saint-Front, the famous restaurant where gourmets had been frequenting for twenty years, after its closure at the end of September.
The suspense is now over. Ave Maria opened its doors on rue Saint-Front on December 6. “Without advertising anywhere other than on social networks, we received 300 people from the first day,” reveals André Petiteau, one of the partners. We received an extraordinary welcome, and since then, we have had a crazy crowd. »
Ave Maria took its place in the walls of Clos Saint-Front after some work.
Stéphane Klein / SO
Water damage
Perhaps because the managers were already well known to the Périgourdins? André Petiteau and Nicolas Monbouché delighted wine lovers at Petit Caviste, a few meters from their new location. “In July, water damage destroyed the entire premises. Patrick Feuga [NDLR : le chef du Clos Saint-Front] was attentive to what was happening to us because we knew each other well. He offered us to take over his business and it happened naturally! We had the choice between letting ourselves die and resilience… We chose to settle in this emblematic place. »
Nicolas Monbouché took advantage of this break time to pass a pastry CAP. From now on, he is the one who prepares the Ave Maria desserts, such as a meringue roll decorated with seasonal fruits. The restaurant’s signature is cataplana, a traditional Portuguese cooking dish, served right at the table. “I am a disciple of Escoffier,” emphasizes André Petiteau. We favor steam cooking, without fat, at low temperature, in order to preserve the nutritional qualities of the food. The result is, for example, meat fat that is candied. The cataplana is our flagship utensil for offering fresh, family cuisine…”
Stéphane Klein / SO
The ground floor is more particularly dedicated to dinners, and the upstairs to the bar.
“Customers are loyal to people. And we had a very engaged clientele. »
The feedback from the first customers is “incredible”, according to the two partners. But isn’t it risky to completely change a formula that worked? “I don’t believe that the clientele is loyal to the place,” replies André Petiteau. They are loyal to people. And we had a very engaged clientele. »
Regulars will not be lost: if the ground floor can accommodate 24 places for dinner, the upstairs has been reworked into a bar, where the Petit Caviste can revive. So, you can have your snack, start the aperitif and dine on site. Enough to give work to the six employees (four people were recruited).
For André Petiteau, it’s a return to his first love. Originally from the Loire Valley, he started in the kitchen to finance his psychology studies. Finally, he opened his own restaurant in Poitiers, near Futuroscope. The man, now 52 years old, “fell in love” with Périgord and set up Le Petit Caviste in the prefectural city in 2017.
