Through Margaux Rousset
The restoration was obvious for Matthieu Leclerc. Born of a Norman father and a Burgundian mother and both restaurateurs in Ifs in Look for noon, he first wanted to satisfy one of his other passions before getting into the kitchen. “I was a jeweler for twelve years in Paris. I still like it, but I wanted to come back to Normandy. » The first containmentwhich he spent in the Normandy countryside with his parents with his brother, was a click.
I knew I would come to catering sooner or later and I wanted to do it before I turned 30.
It was therefore at the age of 29 that he opened, on January 4, 2023, L’Échoppe in the Quatrans district. “I first wanted to open a food truck before the restaurant and finally, the lead times being very long, I did the opposite. »
In “food” mode
Matthieu thought of L’Echoppe as a friendly restaurant in the Lyonnais cork style. At lunchtime, it offers a reduced menu with only local brasserie-type products. The dishes change every two or three days. Count 15€ for starter-main course or main course-dessert and 20€ for starter-main course-dessert.
It was in the evening that Matthieu developed all its originality. “I offer either a salmon on the board, or all-you-can-eat pork ribs. A bit in binge mode. » Both dishes are accompanied by a beautiful baked potato with its sauce. “I have already seen this concept elsewhere in Europe, especially in the Nordic countries”.
L’Echoppe also serves as a bar all day and offers, at aperitif time, petit fours house to change from the traditional boards.
A Falcon as a food truck
And his food truck then? Matthieu did not give up at all. But his project is ambitious. “I bought, a few years ago now, half of a Falcon 50 (the third business jet and first tri-engine in the Falcon family, editor’s note), in order to transform it. » The shape of the cockpit does not allow easy installation of a galley. “But it is possible, it takes time. »
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