Through Quentin Marais
Aged 24 and 23, Laurie-Anne Vié and Philippine Guérin will bring new blood in rue des Blanchers. On Wednesday, October 27, 2021, they will open “L’Appétillant” at number 28, offering aperitif and brunch boards.
The Grazing Boxes land in Toulouse
Graduated from Toulouse School Of Management, the duo was inspired by an Anglo-Saxon concept: the Pasture Box. “These are cold cuts and cheese boxes. But there is also something sweet, ”explains Laurie-Anne Vié. “The boxes are very colorful, with very sophisticated tastes and visuals. “
We realized that it works, compared to the Toulouse atmosphere, the lifestyle. Tapas, aperitif boards, it’s something that works very well in the city, with the Spanish culture on the side.
The boards are available for two, or for four. “There are the classic boards, then there is ‘L’Appétillante’, with products that are a little more upscale in the charcuterie and cheese shops ”continued Laurie-Anne Vié. A board vegetarian, a board brunch but also a board raclette will emerge. “We walk by seasonality. “
On a house of made products, to enhance our boards. The Grazing Box side is not just the charcuterie, it’s the cheese factory. We try to decorate, it’s not just a small aperitif. A board for two is for two, and in the end, we are no longer hungry! It’s a hearty meal.
On site, take away or delivery
The project was born 18 months ago. In other words, when a certain epidemic of covid-19 arrives. Insist on the “take away”, ” it played in our thinking. In catering, we are used to adopting trends and adapting, ”explains Philippine Guérin. “Right now there is the covid. If there is another chosen, on will get used again. “
But this alternative can also be explained by the location of the restaurant, located between Place Saint-Pierre and the Quais de la Daurade. “Young people are not far away, Laurie-Anne Vié argues. It’s a bit of a picnic spirit, and with all the docks that there are… ”
We have identified two main targets: the student or young active, up to 35 years, who wants to enjoy with his friends, take pictures of the presentation. And a slightly older audience, who will be looking for more qualitative products to discover a sausage with truffles, figs, etc.
In terms of prices, count 24 euros for the board which is for two. The most expensive will be the boards for four, which will be 68 euros. “Which makes 17 per person, for a board hearty and qualitative “ detail Philippine Guérin.
“With the board for two, we provide a half baguette, and for the boards for four, one whole baguette “ engages Laurie-Anne Vié. Beers, wines, but also smoothies will be on the menu.
Both on the front to start
The adventure will therefore begin Wednesday October 27, after a little over three weeks of work. “We got the keys to the room on the 3rd. Before, there was the Monkey in Winter. It was a very wine cellar, very rustic atmosphere, ”recalls Laurie-Anne Vié.
On one repainted, on a cleared one the whole. We did everything ourselves, with our loved ones who helped us a lot. The brick wall is very nice, it feels warm. We are on 38 square meters, and we can accommodate 18 people.
If the duo is “trained in everything”, Laurie-Anne Vié will be primarily in the kitchen, while Philippe Guérin, she, will work indoors. “But the processes, on the facts together” affirms the first. “The objective is to be able to take turns, that we are trained in everything, and then we can train other people” adds the second.
Ultimately, they would like “to be able to free themselves, to have more points of sale and take a person in the kitchen full time. We will need a little time to develop, if it works ”.
For now, we will open from Monday to Sunday, to test the days. On weekends, we stay open because we do everything brunch. And in the long term, we will keep each other on Monday, because in the street, it’s a day when there is no more activity than that. We will open from 12 p.m. to 2 p.m., then from 6.30 p.m. to 10.30 p.m.
28 rue des Blanchers, in Toulouse
Open from monday to sunday
12 p.m. – 2 p.m., 6.30 p.m. – 10.30 p.m.
07 49 11 52 86
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