Félix Duthel and his team have dropped anchor on Avenue Foch in Le Puy-en-Velay, bringing the flavors of the sea to their restaurant, La Perle Bleue. Since June 12th, it has become a must-visit for lovers of fish, shellfish, and seafood. The chef, who honed his skills in Saint-Bonnet-le-Froid, England, Nantes, Lyon, Haute-Savoie, and Monaco, invites his guests to savor dishes served with freshness and generosity in an atmosphere reminiscent of seaside holidays.
What was your career path before opening this restaurant?
Félix Duthel: I began my career at 14 with an internship at the Marcon family's home in Saint-Bonnet-le-Froid, while continuing my studies at the Anne-Marie Martel high school in Le Puy-en-Velay. During the summers, I worked at Salaisons du Pertuis. After completing my BTS (Advanced Vocational Diploma), I went to England where I had the opportunity to work in a Thai restaurant. This experience inspired me to pursue a career in cooking. I completed a CAP (Vocational Proficiency Certificate) through an apprenticeship at a high-quality steakhouse in Nantes. Then I worked at Maison Villemanzy in Lyon alongside a former protégé of Guy Savoy, before moving to Haute-Savoie to work at the Armancette restaurant in Saint-Gervais-les-Bains. Following that, I continued my career in Monaco at a Michelin-starred sushi restaurant. I also spent a season with Chef Mélanie Serre at the Michelin-starred Elsa restaurant before opening my own sushi restaurant, also in Monaco.
What made you want to open it in Puy-en-Velay?
Félix Duthel: The reason was that there wasn't a fish restaurant. So I decided to seize the opportunity because I know fish dishes well. And then there's the fact that I'm from here and all my family is here. I really love the area where I live.
What types of dishes can we taste?
Félix Duthel: For example, we offer a seafood sauerkraut with a seafood cocktail inside, featuring cabbage marinated for 48 hours in smoke and white wine. It's garnished with three types of fish: smoked, white, and rockfish. We also offer risottos, and the fish of the day, which changes daily depending on the tides. And then there are surf and turf dishes like foie gras with... Saint-JacquesFor vegetarians, we cook light poké bowls and butternut and mushroom soups.
Is the kitchen open to customers?
Félix Duthel: The restaurant is divided into three sections. The kitchen is open to the dining room so customers can see what we're doing, and it's also open to the sushi bar. There's also a bar where we offer all kinds of drinks, including cocktails.
Who are your suppliers?
Félix Duthel: There are a lot of them. I work with the Fargeau fish shop in Le Puy-en-Velay for certain products. One day, they presented me with a tuna that weighed 12 kilos. The customers thoroughly enjoyed the fillets I cooked for them. All the fish I'm supplied with is fresh and prepared in-house.
Who are you targeting?
Félix Duthel: I don't target a specific clientele. Sushi, for example, appeals to both young and old. I try to attract a wide range of customers with my dishes. I believe that fish is something that can please everyone, even if you don't live by the sea. That doesn't mean you can't enjoy good quality seafood, especially beautiful seafood platters during the holidays.
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