Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Au petit Chaudron
Pablo Leveau, winner of the Trophée Jeunes Talents Boiron Frères #2 came to the Les vergers Boiron head office at the end of June to welcome back the winners of the Trophée Jeunes Talents #3 and share this special moment with them, following a year of international travel. He spontaneously came to Valence in Southern France, travelling from the Somme in the North to spend the day with them.
The bond and mutual support between the different “graduates” of the Trophée Jeunes Talents is really an essential part of the Boiron Frères spirit! And, of course, when the rush got a bit heated in the kitchen for the preparation of the celebration buffet for all of the company’s staff, he donned his apron to help Marie, Margaux and Damien to finish preparations on time.
 
Since he won the Trophée, Pablo hasn’t lost any time.
In just one year, this young man has worked at the gastronomic restaurant Le 1741, a Michelin-starred establishment and then, as he dreamed of doing, he opened his own restaurant at the beginning of March 2018!
Today, he is the Chef of Au Petit Chaudron, located in the small town of Rue (just over 3,000 habitants) in the Somme. In a tranquil atmosphere, he offers his customers a terroir menu, using local ingredients, cleverly combining some of the things that inspired him when traveling abroad to local tastes. Working alongside his parents, Serge and Natacha Leveau, who ran the Pâtisserie Arts Gourmands in Touquet-Paris-Plage for many years, he is feeling totally fulfilled in his new adventure. His restaurant has been referred to as place not to be missed in several influential French guides, including the Guide du Routard, the Petit Futé and Tables & Auberges de France!
 
A homecoming to a shared dream
“The dream continues for me. I’m working with my parents today in a restaurant that enables me to apply all of the fundamentals and favorites they transmitted to me and all of the experience I acquired during my trips thanks to the Trophée Jeunes Talents Boiron Frères. In fact, what’s really magical is that my father, who was a successful and highly appreciated pastry chef, in fact is achieving something he had himself dreamed about, which was to have his own restaurant. He never told me about his hidden desire before the finals of the Trophée!”
Here’s how the Michelin Guide inspectors profile Pablo: “Like Obelix in the famous Asterix comic books, he fell into the cauldron (a reference to the name of the restaurant’s name, Chaudron) filled with a magic potion. The gourmets will love to dive into the atmosphere and dig into the plates of the Petit Chaudron in a natural and green setting! Medium rare foie gras with a nougatine and stewed onions (style), lamb ribs with thyme, a trilogy of bouillabaisse-style fish are just some of the treats in store. The chef recites his offerings with passion, much to our delight.”
 
Terroir and creativity
Au Petit Chaudron proposes a varied choice, in the same spirit as the Talblick restaurant in Germany and the Bekkjarvik Gjestgiveri in Norway, which Pablo visited as part of his Trophée experience, offering both simple menus made with market fare and gastronomic meals. For every meal, whatever its style, the restaurant features local and seasonal products, working closely with nearby producers. “What’s also important for me is that the northern Picardie region of France really resembles Norway, with abundant quality farm products and great game and fish. We have the opportunity to make traditional dishes by adding the little je ne sais quoi that produces an exceptional dining experience. This also allows us to try out unusual things and to innovate, in order to create new dishes and combinations of tastes. What I’m really thrilled about is to be able to live an entrepreneurial family experience, which brings all of us closer together. I wish all of my Trophée Jeunes Talents colleagues to have as great a year as I’ve had and to find as much happiness and satisfaction as I’ve enjoyed!”
 
Photo: C. Fougeirol

Date de dernière mise à jour: 24 October 2018