Toulouse. Yannick Delpech launches a new business specializing in cold cuts
Through Lucie Fraissé
Published on
It’s a new experience for the chef Yannick Delpech. After Roses and Nettles, his restaurant Colomiers or the Sandyan pastry shop at Toulouse, the cook is preparing to launch Melsat, a shop specializing in particular in delicatessen, rue du Rempart Matabiau, a stone’s throw from Victor Hugo market.
Artisanal charcuterie made in Occitania
“We will sell 100% artisanal meats there, from breeders from all over Occitania, with a lot of choice,” explains Yannick Delpech. “Like rillettes, sausages, several kinds of sausages… Only good products that we have lost the habit of cooking. “
And then to Melsat (the name comes from a delicatessen specialty from Tarn where Yannick Delpech is from), we can also buy cold meats like pies or pithiviers. A homecoming for the chef.
“I am a pastry chef by training,” recalls Yannick Delpech. When I took my competition in the 90s, we made pies! ”
Opening scheduled for November
In addition to cold cuts and pastry meats, the boutique will also offer a catering section with take-out meals. The opening is planned for mid-November.
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