Through Christophe Ganne
Published on 18 Apr 21 at 11:20
updated on 18 Apr 21 at 11:20
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The sign is already in the center of Pleumeur-Bodou. “Le Comptoir de P’tit Louis”. Not really a surprise for the regulars of the Perrosian chef Louis Le Roy who know his nickname.
Opening Tuesday April 20
The surprise comes from the counter that he opens on Tuesday in the center of Pleumeur-Bodou for take-out.
But with his accomplices and associates, Aurélien Broudic and David Le Castrec, they all embark on a new adventure that will unfold over several stages. First a counter and a delicatessen, then a surprising broach and then a cabaret in the same place.
The old Famel restaurant
“We decided to take over the old Famel restaurant, well known in the region and to make a restaurant there around pigs. While keeping the Pier in Perros with mainly fish.”
Homemade products at the counter
–Sacred program indeed. Sausages, tripe, large terrines and ham, all homemade and simmered for 7 hours.
But also full of delicatessen products: olive oils from Greece, Italian pasta, sardines Penmarc’h, preparation of theisland of Groix.
“Every day at this counter from Tuesday April 20, we will have a dish of the day, homemade cakes and specially prepared sandwiches. “
The different confinements convinced the team to reinvent itself. At the Embarcadère every weekend, the take-out meals are a real success. Hence the idea of offering in addition a catering service to Pleumeur-Bodou.
But the new adventure will not end there. Because in the large white building in the center of the former Famel restaurant, the trio has no shortage of ideas as always.
They made Ploumilliau a huge spit powered by a wood fire to cook all the meats live in front of the customers.
A wood-fired spit
Aurélien Broudic experimented with this type of cuisine when he was the chef of Gérard Depardieu’s restaurant in Paris.
The warm and vintage decoration reinforces the impression of the best Lyonnais corks, above the bar a bistro room with marble tables and red benches to eat more quickly.
Without forgetting the eye of Michou whose portrait sits above the room. The lifelong friend of whom Louis Le Roy was the chef of the famous cabaret for years.
Cabaret evenings
It is also the third part of the adventure, cabaret evenings will be organized there in the same spirit as the quarterly one at L’Embarcadère.
To manage the two establishments, the team has been reinforced. There are now seven of them, ready to provide food and service at the Embarcadère and at the new restaurant called “Copains comme cochon”. An entire program.
“I always have fun in the kitchen”
At 73, Louis le Roy admits it:
“I always have fun cooking. And I still have lots of plans.”
No question of arresting the one who was the youngest starred chef in France. Cooking is his life. And in its wake, the team is thrilled. For the restaurant, we will still have to be patient, but the team is ready to present a unique establishment on the pink granite coast.
The P’tit Louis counter opens on Tuesday, April 20 from 9 a.m. to 2 p.m. and from 4 p.m. to 6.30 p.m. (closed Mondays).
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