Chef Yannick Delpech is preparing to open a charcuterie-pastry shop in Toulouse. This original concept was born from an encounter with an industrialist from the Hautes-Pyrénées, originally from Tarn like him, and passionate about charcuterie. The Melsát will welcome its first customers in mid-November.
Pâté en croûte, meat pie, rillettes, sausages, parsley ham. Here are the last loves of Yannick Delpech. The chef is preparing to open a new store, Melsát, in mid-November in Toulouse, a hundred meters from his Sandyan pastry shop. There will also be a question of pastry making but a charcuterie version, a return to the conception of the profession of pastry chef which, in the Middle Ages, produced both savory and sweet pies.
It all started in January 2021 in the head of Yohan Grès, entrepreneur in the Hautes-Pyrénées of a company specializing in piping and boilermaking. “For several years, every last weekend in January, I have been bringing friends together and we are making our charcuterie. While having my coffee, I said to myself that we should sell it, make preserves. But it needed recipes, quality and a name. I thought of Yannick Delpech, Tarnais like me. I loved his character, ”said Yohan Grès, who wrote to him in the process.
Local producers, laboratory in Colomiers
It’s 5 a.m. The chef answers him tit for tat and starts them two hours later. “I have always been interested in cold meats, I had also been thinking about it for a few months. Yohan arrived at this point. When we like to eat, we like cold meats, especially at home where it is often associated with sharing ”, testifies Yannick Delpech.
The two shareholders of Melsát (named after a delicatessen specialty from the Tarn) have common points, including the desire to work with local breeders (no more than 100 km away), to introduce people to products (such as pork woolen from the Tarn), and to control the chain from start to finish (right down to cardboard packaging or Melsát branded aprons, in Black Mountain canvas).
The laboratory is located in the premises of Yannick Delpech’s restaurant, in Colomiers, the tests started there this week. Two cooks were registered and trained in Paris at Lenôtre. Near the Victor-Hugo market, work is continuing in the future store with an Art Deco bias. In addition to a catering menu, the Melsát will offer around thirty charcuterie products, traditional pastries, bread and natural wines.