By Cyrill Roy
Published on 25 Jul 22 at 7:30
The green and the grid: we are able to say thatAnne Sophie Durant and Jerome Guillou united their two passions by taking cost of the Restaurant of the municipal golf course of ÉvreuxJuly 5, 2022. A path that's removed from apparent.
Management controller for a significant automotive provider in the Paris area for 22 years, Anne-Sophie Durant wished to make a 180-degree flip. “I wanted to change. The midlife crisis, no doubt, ”she laughs. The world of cooking tempts her, but it surely's not simple to begin alone from scratch. The interval was not apparent (the thought got here to him at the begin of the Covid) and the funds weren't ample.
A couple of golfers
His assembly together with his partner, Jérôme Guillou, will unlock all the pieces. She will be a part of him at his place, Verneuil. Business supervisor in tools for professionals in the catering trades, he too has a want for culinary journey. Three years in the past, he noticed the Golf Restaurant and knew that the house owners wished to promote it. All the parts being united, the couple takes the head of the institution.
“We are both golfers, we liked to take over this restaurant”, breathes Anne-Sophie Durant. Jérôme Guillou is even president of the departmental eurois golf committee. “The idea was to put myself in the kitchen and be able to play. But for the moment, this is not the case” factors out the new co-manager. The scorching climate was not conducive to sporting exercise, and the restoration of the restaurant particularly requires loads of work. “We try to learn the trade first. »
This Wednesday, July 20, a few golfers took advantage of the drop in temperatures to return to the green and end their course with a drink. “The set is new to me,” launches Anne-Sophie Durant, serving the small group. Trained on the job (she was not capable of do the coaching she had deliberate, having left her job too late), she doesn't neglect the high quality.
“Giving a facelift to the restaurant”
The two co-managers rely on a easy brasserie-style menu primarily based on a brief circuit provide to “bring customers back to a restaurant that was in the trough”.
The restaurant is open to everybody, not simply golfers, they recall. Hence the costs they need to be reasonably priced, with a starter/most important course or most important course dessert at €16.50 and starter/most important course/dessert at €19.50. On the menu, “simple things that can be embellished”: tomato mozzarella, flank steak, andouillette, croque-monsieur, chocolate mousse… Dishes that all the time have their impact, with a bit one thing further. The couple recruited a younger chef who labored in starred eating places in the south of France earlier than returning to his native Normandy throughout the Covid. And the relaxation of the institution's unique crew stayed.
Anne-Sophie Durant and Jérôme Guillou need to “give the restaurant a facelift”, however they continue to be lucid: not all the pieces could be carried out without delay. First of all, the kitchens must be modernized to “give the chef some air and speed up the service”.
With cheap costs and a singular setting 5 minutes from the centre, the new house owners imagine there may be “no reason it shouldn't work”.
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