A restaurant in Colomiers, a pastry shop in Toulouse and soon another shop in the center of the pink city. Yannick Delpech will open a new establishment in the coming weeks. Named Melsat, it will specialize in … charcuterie-pâtissière. “It’s been a long time that it runs in the head”, entrusts the pastry chef of training to The Independent Opinion. He adds: “The idea came to me two years ago, reading an old pastry book in which we talked about charcuterie-pâtissière”.
Pâtés en croûte, pithiviers and rillettes will be in the spotlight in the boutique. Its name also pays homage to a local specialty and to the chef’s department of origin. “Melsat is a charcuterie from the Tarn region made from pork, bread crumbs and eggs”, specifies the one who is at the head of the restaurant. Roses and nettles and pastry Sandyenne. In addition to cold meats and pastry, the future shop of the Toulouse chef will offer many cold meats.
An opening scheduled for November 15
“There will be everything from A to Z such as garlic sausage, sausages, ham and also catering dishes. It will be 100% artisanal charcuterie”, assures the Toulouse chef. All the products will be made in a laboratory set up in the premises of Yannick Delpech’s restaurant.. As is the case with his establishment in Colomiers, he decided to work with local products.
“All the meat comes from Occitanie. We buy from three breeders. There is Gascon pork, black from Bigorre and woolly pig from Tarn,” explains the chef. Within Melsat, a grocery corner will be set up. “We will also have a little bakery. But the main thing is the charcuterie. There has been a real craze for some time for these specialties,” says Yannick Delpech. Its new store is currently under construction. “I hope to open it between November 12 and 15,” he predicts. Located rue du Rempart Matabiau, the charcuterie will be open from Tuesday to Sunday.