Ventrus takes root in the grounds of the Château d’Avignon
Zapping Men’s UP A week in a BMW CE 04
A belly can hide another
Ventrus takes root in the grounds of the Château d’Avignon +12
Photo Credit – Ventrus
If there is an air of déjà vu, it is no coincidence. After a six-month break in the Parc de la Villette in Paris – to live in harmony with the curves of the buried bicycle of Claes Oldenburg and the Geode of Bernard Tschumi – Ventrus took the road south, towards the Bouches-du -Rhônes to set up in the park of the Château d’Avignon.
If Art is no longer contemporary there, the building that watches over the place is a jewel of classical architecture. After being closed to the public for eight years, the Château recently came back to life and honored its status as a host with the welcome of an unexpected guest.
This time it’s not the castle that’s on the move, but Guillaume Chupeau’s atypical restaurant. Installed in the Avignon area, the Ventrus easily found its bearings, to the point of blending in with the surrounding vegetation. And its wooded structure with a refined and modern spirit is no coincidence.
They have the heart in the Ventrus
Ventrus takes root in the grounds of the Château d’Avignon +12
Photo credit – Anne-Claire Héraud
Imagined by François Murracciole and Alice Muncke, the design of the Ventrus is part, at the stage of the proposed cuisine, in an ethical and committed approach. Echoing the name of the nomadic establishment, the architects favored a rounded exterior that they dressed in Douglas wood from a Morvan sawmill before accessorizing it with glass from the mirror factory. French Mosoni.
And when we enter this UFO that the architects and Guillaume Chupeau have proposed as their “flying saucer”, it is the turn of its creator to make us discover his unique universe. If nothing predestined him to evaluate in the delicious world of gastronomy and oenology, Guillaume Chupeau nourished a dream which he has now skilfully realized.
In addition to his desire to offer a sensory, unique and quality experience, the entrepreneur wanted to place his project at the heart of eco-responsibility. A commitment that is reflected even in the toilets since they operate thanks to a disruptive water treatment technology that saves 80% of water consumption compared to a traditional restaurant.
Hunger in the stomach
Ventrus takes root in the grounds of the Château d’Avignon +12
Photo credit – Anne-Claire Héraud
In the kitchen, we also promote the use of recycled and reconditioned materials for catering utensils. Plates, too, are no exception.
If Ventrus savors each of his culinary discoveries and enjoys working with products from the regions he visits, he only uses fresh products brought back from local producers in his place of residence. And the ingredients are not the only regional products since the chefs invited to go behind the stoves are, for the most part, from neighboring towns.
Like their field of expression, the chefs who come celebrate the richness of their culinary heritage, put on their aprons only very briefly and sign a menu that is as authentic as it is ephemeral. If Sébastien Cortez, Fanny Ruck, Valentin Small, Lucie Dupayrat and Emile Cauchie are already ready for the exercise, Georgiana Viou and Sébastien Dugast are apprehending to get their hands dirty.
pot-bellied
Park of the Château d’Avignon 13460 Saintes-Maries-de-la-Mer
From Wednesday to Sunday noon and evening Starter – main course – dessert: 25/30 euros for lunch Menu carte blanche in the evening according to residences
to summarize
Le Ventrus, A nomadic, eco-responsible and avant-garde restaurant for a culinary experience that remains anchored in people’s minds.