By Writing Mayenne Mail
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“I must say that I am in the oven and at the mill at the moment, because my waitress let me go”, explains Lancelot Balluas while preparing a coffee. But nothing seems to taint the enthusiasm of the young restaurateur who opened on June 8 in Laval (Mayenne).
95% fresh produce
After a BEP cookery in Haute-Follis, an improvement in pastry in Guerche-de-Bretagne, Lancelot Balluas worked for ten years in a traditional restaurant in the South West, near Dax. He was the second in command and the pastry chef.
He brings back in his luggage, in addition to the accent, the taste of a convivial and traditional cuisine. “It was 95% fresh, and 90% homemade, and that’s what I apply here,” he says. The map is displayed on the walls. It is quite small, which is a good sign.
“Opening a restaurant was a childhood dream”
» I work with local producers, the trout comes from Parné, the cheese from Saint-Berthevin and the beef from Maine, for example. His passion for cooking comes from his family. “I have several relatives who work in the food trades. Opening a restaurant was really a childhood dream for me. »
The establishment previously belonged to one of its former tutors. The place, close to the Prefecture, seduced him. Its size suits it, he likes the small family kitchen, conducive to a good atmosphere. “Last night people at one table started chatting with people at the next table, that’s all I love! Lancelot agrees, his job is very demanding, but he seems to brush it off with the back of his hand. Passion is the word he uttered the most.
Open every day except Wednesday. Thursday, Friday, Saturday noon and evening. Monday, Tuesday, Sunday, at noon. Opening hours 12 p.m.-2 p.m. and 7 p.m.-9 p.m. Les Chevaliers Gourmands, 3, rue Ambroise-Paré, Laval. Contact: 06 10 36 11 02.
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