{"id":1804,"date":"2020-09-28T15:13:32","date_gmt":"2020-09-28T13:13:32","guid":{"rendered":"http:\/\/devbnportail.mediacrossing.fr\/2020\/09\/28\/rencontre-avec-un-chef-bistrot-beaujolais-lechanson\/"},"modified":"2020-09-28T15:23:05","modified_gmt":"2020-09-28T13:23:05","slug":"rencontre-avec-un-chef-bistrot-beaujolais-lechanson","status":"publish","type":"post","link":"https:\/\/www.beaujolais.com\/en\/2020\/09\/28\/rencontre-avec-un-chef-bistrot-beaujolais-lechanson\/","title":{"rendered":"Get together with \u00e0 Bistrots Beaujolais Chef : L’\u00e9chanson"},"content":{"rendered":"\n

A few words about the restaurant<\/strong><\/strong><\/p>\n\n\n\n

In Clochemerle<\/strong> (or Vaux-en-Beaujolais\u2026) people come to discover the site that inspired Gabriel Chevalier <\/strong>as well as Romain and Delphine Barthe\u2019s wonderful gourmet restaurant <\/strong>L\u2019auberge de Clochemerle<\/em>. As in every village, things tend to change, and one day the couple heard the former town hall was looking for a new purpose in life! The restaurant owners took the challenge and opened L\u2019Echanson<\/em>, putting Baptiste Fernandez in charge.<\/p>\n\n\n\n

The only obligation mandated by the Town Hall: preserve regional native Allain Renoux\u2019s frescoes that adorn the former wedding hall. Delphine and Romain also decided to keep the period tiles intact, whose design inspired their logo.<\/p>\n\n\n\n

The idea: a chic, friendly restaurant with a focus on the village, local products and a wine list<\/strong> solely devoted to Beaujolais wines<\/strong> \u2013 all appellations \u2013 and different growers <\/strong>every month.<\/p>\n\n\n\n

\"\"
\u00a9 Anne D photographie<\/figcaption><\/figure>\n\n\n\n

A words about you<\/strong><\/p>\n\n\n\n

Baptiste is a local, like the produce. \u201cTogether, Romain and I serve dishes made with excellent local produce, in a laid-back, generous and welcoming atmosphere. Here, friendliness is in the dish as well as in the atmosphere. It isn\u2019t uncommon to see tables of 2 that become tables of 4, 6 or 10 as the meal and conversations with nearby tables progress. Our signature dish \u2018La Potence\u2019 is one of the best examples of that.\u201d<\/p>\n\n\n\n

An anecdote (or two) from behind the scenes<\/strong><\/strong><\/p>\n\n\n\n

\u201cAt the end of a midday meal, a couple of tourists were undecided about what to taste next. They still had a little room for\u2026. a savoury surprise! Yes, a surprise, since even though the cheese platter was wonderfully stocked with local produce, the tourists felt like something else. A challenge that Baptiste was delighted to take up. He whipped up some faisselle<\/em> cheese seasoned with mustard powder, Sichuan pepper and chopped flat-leaf parsley\u2026 Surprised and enchanted, those two tourists returned the very same evening. For that matter, they come back regularly every time they\u2019re in the area.\u201d<\/p>\n\n\n\n

\"\"
Anne D photographie<\/figcaption><\/figure>\n\n\n\n

A signature dish <\/strong><\/strong><\/p>\n\n\n\n

“Without a doubt \u2018La Potence\u2019 is our convivial signature dish that brings out the friendliness and originality in the tradition. The beef from the Saint-Etienne-des-Oulli\u00e8res butcher shop is flamb\u00e9ed with Beaujolais marc.<\/p>\n\n\n\n

And our signature dessert is the \u2018Dariole au chocolat\u2019, a chocolate fondant that Romain learned how to make when he was working at Trois Gros<\/em>.”<\/p>\n\n\n\n

A beaujolais wine-and-food pairing<\/strong><\/strong><\/p>\n\n\n\n

“An andouillette sausage from Braillon\u2019s (Villefranche-sur-Sa\u00f4ne), made exclusively of calf\u2019s ruffle and accompanied by young vegetables with a Moulin-\u00e0-vent<\/strong> wine from David Large\u2019s <\/strong>Lieu-dit Rochenoire; an easy-to-drink, fruity cuv\u00e9e that\u2019s not too tannic to enhance the grilled taste of the andouillette.”<\/p>\n\n\n\n

One of your \u201cfavourite\u201d winegrowers and why<\/strong><\/strong><\/p>\n\n\n\n

\u201cOne? No, several. Every month a different one. In July, it\u2019ll be David Large. He, the chef and I are all practically the same age. He\u2019s a good friend who shares my values. As neighbours, since David lives a stone\u2019s throw from the restaurant, we like to talk about Beaujolais wines, his vintages <\/strong>and reinventing the world\u2026 but I\u2019m also really fond of the vintages produced by Yannick de Vermont (Ch\u00e2teau de Vaux) and Jean Luc Long\u00e8re (Domaine Long\u00e8re), to name but a few.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

A few words about the restaurant In Clochemerle (or Vaux-en-Beaujolais\u2026) people come to discover the site that inspired Gabriel Chevalier as well as Romain and Delphine Barthe\u2019s wonderful gourmet restaurant L\u2019auberge de Clochemerle. As in every village, things tend to change, and one day the couple heard the former town hall was looking for a […]<\/p>\n","protected":false},"author":476,"featured_media":1796,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[72],"thematique":[90],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-beaujonomie-en","thematique-beaujonomie-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/users\/476"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/comments?post=1804"}],"version-history":[{"count":4,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1814,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/posts\/1804\/revisions\/1814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/media\/1796"}],"wp:attachment":[{"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/media?parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/categories?post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/tags?post=1804"},{"taxonomy":"thematique","embeddable":true,"href":"https:\/\/www.beaujolais.com\/en\/wp-json\/wp\/v2\/thematique?post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}