Saint-Geneys-près-Saint-Paulien continues to evolve. An old building in the town center has just been transformed into a restaurant inspired by the famous Lyonnais bouchons. It's called the Auberge des 3 petits Cochons (Inn of the Three Little Pigs). It opened its doors last October, the brainchild of Méline Curaut and Benoit Giraud. The cuisine and flavors evoke memories of our grandmothers' dishes. They are made with local products and served in generous portions on traditional tableware.
How did the idea to open this restaurant come about?
Benoit Giraud: It was a bit of a coincidence. At Ludovic and Romain Bertrand's tea room, they presented me with their project to create an inn, knowing that I was already working in the fast-food industry in Le Puy-en-Velay. My partner, Méline, and I discussed it, and we opened the establishment on October 1st after renovations. She handles all the administrative and communication aspects. She also sometimes helps me wait tables. She's very versatile!
And why here?
Benoit Giraud The village is very attractive and draws many people. We therefore decided to settle here because for us it was a golden opportunity. As soon as the project was presented to us, we decided to leave everything behind and come here.
Was particular attention paid to the decor?
Benoit Giraud: Yes. Romain Bertrand is the one who started it. It's both old and new. There's a warm and cozy atmosphere here. The idea is to make customers feel comfortable. There are exposed stone walls, floral decor, antique furniture, and modern wall lights. We have three dining rooms that can seat 65 people and two outdoor terraces with a capacity of 80. The restaurant is open year-round from Wednesday to Sunday evening.
Like in a Lyon traffic jam?
Benoit Giraud: Yes. That was the goal. I studied in Lyon and I know the Lyonnais bouchons. So I wanted to recreate that atmosphere here, while offering regional specialties.
What type of cuisine do you offer?
Benoit Giraud: Traditional, home-style cooking. Fabien, our chef, offers dishes like roasted Saint-Nectaire cheese or the "Big Bad Wolf Burger," with pulled pork and Fourme d'Ambert cheese. These are among our customers' favorites. We change the menu every month. We have a set lunch menu with a starter, main course, cheese, dessert, and coffee for under €20. We also offer a set menu for groups of 15 or more.
With local products?
Benoit Giraud: Yes. We get our eggs here, our vegetables from a greengrocer in Saint-Paulien. We source our meat and charcuterie from the Méjean cured meats factory in Costaros, which selects animals raised in Saint-Paulien for us. We really prioritize short supply chains.
What type of clientele are you targeting?
Benoit Giraud: In fact, we want to target a very broad customer base: young people, retirees, and tourists during the summer season.
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