Saint-Yrieix: in this brewery, the students are at the helm

If you do the same thing at Veyssière, you’re done.

A well-oiled mechanism under the watchful eye of Christine Sallée, manager of the hotel and catering division, on the lookout for the slightest hitch. “Your chewing gum, throw it away!she says to one of the budding servers. If you do that at Veyssière [Guillaume de son prénom, chef aux Sources de Fontbelle, NDLR], you are cooked. »

CAP students cook in the Marcona kitchen, Friday 23 September.

Photo Quentin Petit

After a year of running in, the teams are carrying out their last “dry” service before the official opening of the Marcona, renovated last year, to outside customers on Wednesday 28 September. The offer is added to the existing gourmet restaurant. Objective : “Diversify the scenarios and change the benchmarks of the students”insists the new headmaster Sébastien Boutin.

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A way also to better prepare them for their professional future, according to Christine Sallée: “Almost all after-school hires are in breweries, less than 5% in gastronomy. » Two styles, two cuisines, two atmospheres. Everyone, over the course of the training, will have their preference.

“Want to please”

Lola Rovira, 16, second year of CAP, has already made her choice: traditional catering because of the proximity to customers. “It’s easier to joke than in gastronomy where it’s quite strict, there are a lot fewer exchanges”, testifies the teenager. Her internships at Greet Hotel in Saint-Yrieix, and Little Comptoir in Angoulême – where she regularly performs extras – make her confident before D-Day, Wednesday. At his side, Nathan Charruau, 16, feels a touch of apprehension which, he assures, will soon fade away: “After two services, the stage fright will have disappeared. »

“The most important thing is knowing how to be, wanting to please and keeping smiling even in stress, summarizes his teacher, Arnaud Le Montreer. You have to put people at ease while maintaining distance. » Does he expect the indulgence of the future guests of the Marcona with regard to his students? “No, they have to be put in condition. A complaining customer is better. We listen, we apologize, we try to make amends. Rather than one who says nothing and who won’t come back. »

This Friday, neither the service nor the menu – a salad of raw vegetables drizzled with a wasabi sauce followed by a fillet of julienne with turmeric and its rice pilaf with mussels and chorizo ​​then a black forest, all for 12 euros – have not been the subject of a complaint.

Marcona brewery at Saint-Joseph-l’Amandier high school, 14 allée Pierre-Gault-Prêtre, Saint-Yrieix. Please note that the service is not provided every lunchtime. Info and reservations required on 05 45 38 13 02 or on the school’s website.

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