Published 29 / 04 / 2021 Reading time: 4 min
Gourmet confidences with the chefs of the “Tables roannaises”
In their elegant white aprons, they are more than twenty restaurateurs to pose for the family photo of the Association des Tables roannaises. Created in 2009 and taking over from the former Amicale des Restaurateurs, it aims to promote local gastronomy. All year round, the member chefs participate in events, demonstrating the quality of their know-how and the products of the Roanne region.
Frédéric STALPORT - My Cottage - Le Coteau, president of the association
“There is strength in unity, as they say! This association represents a useful network in our profession, within which there is a great synergy. This allows us to share our experiences, our issues. Roanne's gastronomy is rich in its products, its chefs and its many restaurants: visitors often point out to us, here we eat well! For my part, I like traditional cuisine, I try to work with raw and local products as much as possible. ”
His favorite local products
Charolais beef, an excellent meat that I offer very often on my menu. I also always have something made from Fourme de Montbrison: these are waffles right now!
Loïc VAILLANT - The Bel'Vue - Le Cergne, treasurer of the association
“I started cooking by spreading out pieces of dough that my grandmother left me with her rolling pin! Today, I have been installed for 30 years, I am almost an “old” and I invite young chefs to join the association, which is also a great group of friends. Roanne gastronomy is distinguished as much by quantity as by quality: there are many addresses in the area, ranging from very high-end to small bistros. Whatever the atmosphere, the food is good thanks to the use of good local products and the mastery of know-how. The profession of cook is not valued enough in my opinion: the title of Master Restaurateur and the association help to shed more light on us, I hope. ”
His favorite local products
I love the Fourme de Montbrison, to work hot or cold. Being located 3 km from the Rhône, I also work with carp fillet, char ... My priority always goes to local producers.
Max Reure - Le Petit Prince - Saint-Alban-les-Eaux, member of the association
“With the members of the association, we like to meet around a good table: it is above all what brings us together. The operations we carry out together are an opportunity to promote catering beyond our borders. It seems to me that Roanne's gastronomy owes its richness to its geographical location: we are at the crossroads of different regions, which allows chefs to open up to a wide variety of products to enhance our dishes. At Le Petit Prince, I started by making snacks, then we gradually improved the quality of our dishes and our services. Customers remain loyal and are attached to our establishment and its family history, dating back more than 500 years. ”
His favorite local products
I like to cook meat: we offer Ambierle lamb, Charolais of course, sometimes pigeon. For cheeses, we trust the Mons House. Thanks to more and more producers, we can make a whole menu based on Roanne products.
