From Berry to Paris and from Paris to Berry
All this via La Rochelle! This is the story of Lucie, du Berry (from the Saint-Ursin Chapel itself) and Guillaume de Paris.
Lucia is an embroiderer in haute couture and has therefore come to settle "in the capital". Guillaume is from there. Trained at the Lycée hôtelier de Clichy, he did his apprenticeship with Guy Savoy and went to renowned addresses such as the starred Senderès or Roca. It was at this table that Lucie fell in love with the cuisine of Guillaume, before falling under his spell! From there, their projects become common. Lucie reconverted, became sommelier and bartender and for her, a new adventure began at Le Rouge aux Lèvres, in the heart of La Rochelle. For the future, Guillaume dreams of transmitting his idea of cooking and sharing by opening his restaurant, their restaurant. The rest is a joke from Lucie's dad: why wouldn't they take over the restaurant at La Chapelle Saint-Ursin, on sale at that time? What initially made Lucie laugh has now become a reality: the Saint-Ursin Chapel restaurant Belongs to them since October 2021.
What convinced them? A night to think about it for Guillaume, an enthusiastic village, a very nice place and above all because they feel at home here!
Family & sharing
A state of mind prevails La Belle Harvest restaurant : family first. The restaurant is also a family story, of a couple who really want to create this spirit of sharing. And it shows, in their initiatives in particular. At lunchtime, you can come and share a moment with colleagues. In the evenings, we share a more gastronomic meal, to take your time as a couple or as a family. Friday evening is afterwork: aperitif and snacks to start the weekend off happily! On Saturday noon, "family chicken" awaits you. With its "potatoes", we dive back into our childhood memories...
Cozy moments that will warm up the autumn-winter days, whatever the day of the week.
Guillaume's recipe with his chocolate cream
Ingredients for 6 people
- 180g 70% dark chocolate
- 100 g of milk chocolate
- 286 g of milk
- 286 g of liquid cream
- 100 g sugar
- 4 egg yolks
- Bring the milk and cream to the boil, stirring.
- Put the two chocolates in a bowl type container.
- Blanch the egg yolk and the sugar (stir until you get a clear and frothy texture).
- Pour the boiling milk over the blanched mixture.
- Return to the heat until the mixture reaches 80°C (the mixture should coat the wooden spoon).
- Pour the hot cream over the chocolate, which will melt it.
- Whisk everything well.
- Put in a container in the refrigerator for about 6 hours.
Then present by forming quenelles with two large spoons.-two large spoons.
INFORMATION: THE BEAUTIFUL HARVEST
Open Wednesday to Sunday from 12 p.m. to 13:30 p.m. and Thursday to Saturday from 18 p.m. to 21:30 p.m.
2 route de Bourges - 18570 LA CHAPELLE SAINT-URSIN
02 48 66 08 75
A taste of labelellerecolte.fr
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