Step into the rustic charm of a French restaurant, where crackling flames set the stage for a feast. Succulent meats sizzle over the fire, promising indulgence. Amidst a bustling kitchen, the aroma of prime rib fills the air, drawing patrons into the enchantment of traditional French cuisine.
Watch as the master griller works with precision, transforming cuts of meat into culinary treasures over wood flames. Savory delights spark lively conversations, as diners revel in shared meals and good company. Each dish reflects France’s culinary heritage, curated with passion and authenticity.
Meet the visionary minds behind the establishment, dedicated to preserving tradition in a modern world. Amid culinary debates, French culture is celebrated with every bite. Through their passion, discover the enduring appeal of French cuisine, a timeless tradition that captivates the senses and nourishes the soul.
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I’m only interested in the fireplace. The fire… Ah, you see, there’s already… You can feel the barbecue on the terrace. So that’s a good sign. It’s there. We’re going to have a nice little rib-eye. Samuel and his two sons come to Gueuleton for dinner, which specializes in flame-grilled meats. Hello How are you?
Impeccable! For a good prime rib. Yes, of course. How many are you on the prime rib? Three. It’s about a kilo and a half for three. I’m either going to offer you some Normande, which is here, because we’re on something with lots of parsley.
Pieces of meat displayed like diamonds, eight breeds to choose from, including Aubrac and Angus. La Normande ? You just chose the one I love. There you go! Chop, chop, chop! eighty-eight euros for a kilo of Normandy prime rib, matured for three weeks. We’ll throw it straight on the fire.
Here, the majority of meats are cooked over a flame in this fireplace that sits in the middle of the restaurant, the attraction. You don’t have a constant temperature. You have to manage the embers, the fire, the flame. And that’s a lot of things, a lot of parameters to manage at the same
Time as cooking. Depending on its thickness, the prime rib should cook for around twenty-five minutes. At a glance, the griller knows when it’s ready. He spends six hours a day in front of the flames. The temperature in the hearth is three hundred and eighty degrees.
First summer, you have to adapt to the heat. I lost about twenty-five kilos. In the first month, I lost seventeen. By the end of the summer, I’d lost twenty-five kilos. At the end of the season, I had to put on a whole new wardrobe.
Cooking over a wood fire is all about our roots. I mean, when I eat a piece of grilled meat, I imagine myself as a prehistoric man, lightning strikes a tree, the animal dies, what are they going to eat? A piece of grilled meat. And then
We discover cooking. We discover cooking. And then it’s… extraordinary. And there it is. The little sauce that goes with it. Look at that smell. It’s calling us. Eat me, eat me. Look at that. Look at the meat crust. How it is.
Samuel might even devour the bone. He has no qualms about enjoying meat, despite the rhetoric of those who would like us to eat less or no meat at all. To me, they’re extremists. Yes, they are. They piss us off. They’re destroying
All those values of family and authenticity. It’s France, today, that’s in peril with that. Because they’re foreigners. What do they want? They want to eat French food, the way we’ve been eating for generations. Bill for five, including aperitif, starter and main course. Three hundred euros,
One hundred and forty just for the prime rib. that everything went well? Perfect! Perfect! Sixty euros per person is the average bill at this restaurant, sometimes including a digestif offered by the owner. Cheers, thank you very much! Happy birthday my boy! Eighteen years is something
To celebrate! You see, there’s hair growing, chicks arriving, Bam bam bam! Thank you very much! Have a nice evening. A former salesman, Antoine Labbé, known as Bouli, thirty-three years old, one hundred and twenty-seven kilos, took over this restaurant two years ago. He transformed it and joined this meat-eating brand. His sales have tripled.
Wait, a little mint! A little mint! And that’s Billy! Là y’a Billy, Bouli, Bouli, Billy ! At the head of each of the chain’s establishments is a manager responsible for setting the mood. Jean-Philippe, the only good thing about him is his wife. It’s her! It’s Alexa!
Customers need to feel like they’re at a party with friends, or in the third half of a rugby match. The brand sells itself as a landmark for bon vivants. When I see one like that, with the super nipple, mouth open, I calculate its
Chest size, I like her to be muscular like a docker’s muscles, and not like those puny ones in cocker spaniel ears. What’s important is to enter a place where there’s life and, above all, where there’s a soul. If there’s no soul, there’s no place.
We could have put in millions of euros, but it’s never going to happen. Bravo Bouli ! Thick cutlets, chops, pork sausages, but also venison and wild boar. Every year, this restaurant sells around forty-five tons of meat. And the star side dish is the pomme grenaille from the Ile de Ré.
That’s for cooking, to season them, I add thyme and bay leaf, and I’ll finish off with some fleur de sel, mixing it well, and it starts cooking. You don’t have to peel them, which saves time, because you’re using huge quantities, so it’s really quick, simple and effective.
Less than five minutes to prepare the one hundred and twenty kilos consumed every day, almost a ton a week. Each restaurant can adapt its menu to suit local produce. Here, in Saint-Palais-sur-Mer, fish, Here we are. grilled langoustines or shrimps flambéed in cognac. From Charentes. chicken supreme with truffle sauce, We’re generous.
Shared dishes like this vol au vent with veal rice, morels and truffles for two. A local cuisine, not really healthy, inspired by grandma’s recipes. It’s really good! Merci ! … See you soon! … Today, there are eighteen restaurants in France like this one.
Created nine years ago by two thirty-somethings, worthy descendants of Gargantua. Hello, bon vivants! Today we seem to be perched in the Landes. We’re well surrounded. by our girlfriends. The most beautiful girls in the area are here. Arthur Edange, a native of the Gers. Vincent Bernard-Comparat from Lot-et-Garonne. That’s a beautiful Corsican sky.
They met as students in Bordeaux and lived together for seven years. Two epicureans who wanted to turn their passion into a profession. They began by organizing themed evenings in restaurants, then opened their own wine bar in Agen. Hello, what’s your name? Michel. Hello Michel! Ain’t life grand?
To promote themselves, they shoot these videos and post them on social networks. Five fruits and vegetables a day. Gourmet and playful escapades across France, meeting farmers, breeders and fishermen. They always end with a light snack. Wait, we’re making a little wet one, guys. Videos viewed two hundred and thirty-five million times.
Every morning, before going to work at Gueuleton. The first was shot in Brittany in two thousand and fifteen, and right from the start, all their com codes were there. The beret, the 2CV and the fun. Corsican chestnut flour. They still shoot these videos once a month, boosting the number of visitors to
Their restaurants. Gentlemen, cheers! To a free and dependent Cantal. In the Cantal region of France, in Saint-Saury, population 190, Georgette’s restaurant, first stop on their gourmet escapade for the day. Arthur and Vincent are the owners of the Brive-la-Gaillarde restaurant and one of their pork main suppliers.
Look, come on, a morning pain au chocolat. It’s ten o’clock in the morning, tFor madame. time for a café crème. Why Georgette! How long have you had the bistro? Do you know how long you’ve been here It’s old, but I took it in sixty-two.
I don’t believe it. Is it a bar-restaurant, both of them? Yes, but it’s a small restaurant. It’s a bit like a hunting lodge in here. It’s a bit like that too. I see the trophies. Wild boar hunters, crutch hunters. This forgotten France of rural hunters is Arthur and Vincent’s stock in trade.
Arthur and I have just ridden two thousand kilometers, and I bought a moped in Metz. He likes the old bike, the moped, the old France. We love it, of course. But old France isn’t necessarily pejorative. It’s just an art of country living.
It’s our roots, it’s our heritage, and we try to keep it alive through videos, and the restaurant too. One, three, two, one, go! These rock-bred pigs are raised outdoors for a year, twice as long as in battery cages. Come along. Come here, sir, come here.
This shoot also gives Arthur and Vincent the opportunity to meet the farmers they work with. These are pigs weighing around one hundred and eighty kilos live weight. The one on the right, see the lovely hams there? Right there he goes. When you’ve aged these for twenty-four months, they’re going to be exceptional. Hams,
But also sausages, fresh sausages and loins that end up on the tables of Arthur and Vincent’s restaurants. How much do you make in a year? Four hundred and fifty pigs? Four hundred and fifty spots. All right, then. Is there an extra one for Arthur? What are you actually checking here?
In fact, the selection process is not part of checking how it’s done, in a certain way. We’re more in the process of looking at things, talking things over, there’s a human exchange. Of course we look, I don’t have a problem with
It, I see animals that are not badly treated, they have space, they are well fed, you can see them well, they don’t have skin on their bones, they don’t eat brambles. And all that’s important, it reassures me. The pigs are mainly barley-fed, which results in marbled meat with good quality fat. Pork chop,
A new addition to their menu, is fifty percent less expensive than the Côte de Boeuf. Fat is the essential part of meat, because it’s what gives it its taste. And so, there are different qualities of fat, and when an animal has eaten well,
A healthy diet, we have fats that are very fresh, that are not saturated, we say unsaturated fats. Perfect! Here you have two ribs. XXL, eight hundred gram ribs. And the best part is that you can eat them rosé. We’re rediscovering the pig. You know, at your
Grandmother’s house, twenty-five years ago, when you killed the pig… That’s good. Silence is a pleasure. Convinced, they’ll give it a try in their restaurant. A love for meat that’s out of step with current ecological concerns and the impact of livestock farming on the environment.
We need to drastically reduce our meat consumption and you’re advising us to eat more and more of it, in fact. It depends on what kind of meat you eat. Look, this is free-range. The beef we eat is all free-range. It’s not intensive. It’s a whole philosophy that we try
To put forward. After that, if you don’t eat meat, there’s no more farming. It’s not about quantity, it’s about quality. We need protein. It’s also important to be tolerant. It’s unbearable to be fighting all the time. We need to be tolerant, and there are obviously things we can improve on, given the
Changing climate and other issues. So we’re aware of that, we’re not stupid. Do you want all French people to eat quinoa every day, for lunch and dinner? No. Let’s try to respect French multiculturalism when it comes to food. He’s one of us! He’s going to eat pig like everyone else.
Loading. Best if you come home with it. Arthur and Vincent don’t have an office. They manage their business by car, but it’s no longer a two-horsepower. Still wearing seatbelts. And that’s it. Did you hook the kids? The French art de vivre they operate has made two of them businessmen. Their
Group employs three hundred people. Big bosses who cultivate a peasant image. You’re often criticized for being marketed, for having the berets. How do you respond? It’s just like Arthur and I: we’re people who loved our grandmothers’ cooking, who loved sharing the right tools with our parents. In fact, we always do it as
A family, because we’re very much family too. So there you have it. We didn’t invent anything. We’ve just put forward the art of living that we love in the countryside. What we are. And the beret, have you always worn it?
Well, no, I haven’t always worn the beret. Because I don’t wear it when I’m driving, I wear it when I’m reporting, when I’m hunting, when I’m fishing, when there’s a bit of sun. It’s not every day. But we wear it quite often.
The beret is an accessory that has become an identity. That’s true. But my grandfather wore a beret every time he left home. And we knew him. It was our grandparents’ generation. And it moved us. And really, when we started out, Vincent and I said to ourselves, we’re going to do
Something a bit cheesy for people from another generation. But we didn’t care, it just… In fact, we loved those Louis de Funès films, we loved The War of The Buttons. Those were the things that marked our childhood. Such is their success that Arthur and Vincent receive one affiliation request a
Day, but they only want to open three or four new addresses each year. The next one is in Touraine, in an atypical location carved into the cliff. When you stand in front of it, the entrance is superb. The half-timbering is
Superb. I think, in fact, lighting up the beams and all that will take away that dark side. Aurore du Goujon’s father created this restaurant in the seventies. She’s been running it with her husband Renaud for twenty years. Oh yeah, superb! Oh là là ! Tavernier! Six of us!
A former quarry whose stone blocks were used to build the chateaux of the Loire Valley. And here you have a view of the room. Which is still pretty. When I arrived in the room, I remember, I went Wow! It’s really impressive. And on top of that, they’ve already put in a
Fireplace. We thought, well, this is our place. We’re almost at home, you know. But to make it really theirs, they’re going to have to do some major renovations. The restaurant is old. So, out with the red carpet, in with the solid parquet. We’ll also have to brighten up the dining room.
Look, Arthur. Here, we sanded it down to get an idea. Small facelift for the roof structure. We’ll go from that to this. So this is the counter we were talking about earlier. Ouais. Here we widen out more, clearly. There too. For example, do you put wine behind the deli on the counter?
… It encourages more, it encourages consumption. Plus, it’s part of the Gueuleton experience, part of what we love. An attractive bar and a wine cellar. The two new affiliates are investing a total of five hundred thousand euros in the works. They hope to see a return on their investment through increased sales.
The couple will have to pay four percent annual royalties to the brand. Renaud is a chef. He worked at Bocuse and is currently working in gourmet cuisine. The new menu will be much simpler. And what we’re going to do is just as good, but there’ll be less work on the plate.
Me, for example, it takes four minutes to set a plate. Here, we’re plating the dish. It’s thirty seconds, one minute maximum. And if I can, it’s actually a dish to share. So, for example, we take a prime rib. The prime rib is eaten by
Two or three people. It’s not the same work as sending out three different plates. The chef’s specialty, pâté en croûte, is very useful when you’re turning thirty-six. And this is a real birthday cake. It’s called birthday paté croute. Check it out. It’s gonna be worth it. Blow, Arthur. Wow! All right! Happy anniversary!
In addition to their restaurants, Arthur and Vincent launched a flourishing new catering business five years ago. To Gueuleton or not to Gueuleton? Gueuleton or no Gueuleton? In Lot-et-Garonne, the Château de Poudenas, built in the thirteenth century in the Italian Renaissance style. The musketeers are preparing their weapons. They are preparing to feed four
Hundred and fifty wedding guests. We’re all right here, incredible what you’ve done here! For the feast, seven hundred and fifty kilos of meat cooked exclusively over an open fire. Four Limousin hams roasted on a spit. Two lambs braised for eight hours with an Argentine Assado.
You have to massage it, you have to massage it, you have to massage it. One hundred and twenty kilos of smoked beef brisket on this impressive American barbecue, the smoker. Just like at the beach, we’re going to come and refresh her a little. Here, you can hear it singing. Now that’s beautiful.
For weddings, birthdays and corporate events, the company sold over two thousand services last year. Prices ranged from thirty to two hundred and fifty euros per guest, depending on the menu. But today, it’s a little different, because the groom is the boss. Please give Julie and Vincent a standing ovation! …
Vincent has chosen Arthur as his best man. Marrying Vincent is quite an event. We made it, we made it! He also invited all the managers of his restaurants who, like him, love feasting and meat of all kinds. In fact, I’ve had several customers tell me that they’re from Brittany, that
They’re marrying a Corsican woman, that nothing connects them in their family. The only thing that connects us is grilled pork. The inescapable Bouli or Pau’s boss. We are from Pau. That’s the heart. He’s a jerk. Their wine and cheese producers, fans of the community He’s here, yes! and their parents here, Arthur’s parents.
It works amazingly well, you might say, but they haven’t lost a bit of who they were before it started. They’re Arthur and Vincent from before Gueuleton. That’s wonderful. Arthur and Vincent will continue to move forward, steak by steak, as they say,
And will soon be developing organized trips to the heart of the French terroir.
1 Comment
name of the restaurants?