A new chef has joined the team at the restaurant "Les Délices De Lavoûte" in Lavoûte-sur-Loire. Her name is Audrey Roux, and she is already familiar with this establishment, managed by Florence Bonthoux, in its enchanting setting on the banks of the Loire. Originally from the south of France, she fell in love with the Velay region. At the helm in the kitchen since the end of May, she is creating gourmet cuisine using local produce to support short supply chains.
What was your background before settling here?
Audrey Roux: I'm originally from Fayence, in the Var region, a small village between Fréjus and Saint-Raphaël, where I worked as a kitchen assistant before becoming a sous-chef. I learned on the job. And then I obtained my HACCP food hygiene certification.
Did you fall in love with the area?
Audrey Roux: I fell in love with the region. It's vibrant, it's wild, and it offers diverse landscapes. The forests here are magnificent. And the people are so down-to-earth, friendly, and kind! After 34 years in the Var, nothing was keeping me there, so I packed my bags and moved here.
What made you want to take on the role of chef at this restaurant?
Audrey Roux: I've been the head chef of this restaurant since the end of May. I know the place well because I started out cleaning the guesthouse located here. I met Florence and Frédérique, two incredibly kind people, and they offered me the position of head chef, who left a few months ago. I gladly accepted. It's been a wonderful challenge!
What type of cuisine do you offer?
Audrey Roux: I offer a more local, simpler cuisine, but with a lot of flavor. I work with local products to support short supply chains. My mother, who is of Malagasy origin, and my father, who is from Provence, cooked a lot, which helped me immensely. You can still see that in my cooking today. I offer a weekday menu featuring local products. The weekend menu is a bit more elaborate. For example, we offer duck breast from Vey. For me, it's important to present dishes beautifully because food is an art that is first enjoyed with the eyes.
What types of dishes can we taste?
Audrey Roux: For example, there's the caillette, which I'd like to offer year-round. It's served with fries and salad during the week because we have a lot of workers who want a simple, good meal. Otherwise, I serve it with a sarassou sauce or a sauce with Bleu d'Yssingeaux cheese. In the summer, it's served with grated new carrots, a little onion confit, green salad, and small roasted cherry tomatoes, served fresh.
Which producers do you work with today?
Audrey Roux: I made it a point of honor to source our products from Chalendar, the butcher and delicatessen in Beaulieu. I had heard good things about his work, and that made me want to work with him. I also like the dairy products from Gérentes and the fruits and vegetables from Jardin de Johana in Saint-Vincent. The goal is to work with seasonal products and showcase their best qualities.
The Vellave Minute…
Which Velay products do you enjoy working with the most?
Audrey Roux: Green lentils from Le Puy-en-Velay, of course! There are so many ways to enjoy them! We always think of lentils with bacon or sausages, but you can also cook them in a salad, with salmon or feta cheese. This product is simply extraordinary, and it looks beautiful on a plate too!
What is your favorite place to recharge in the Velay region?
Audrey Roux: I enjoy hiking in the Meygal. I also love going up to Raffy, above Queyrières. For me, it's the most beautiful viewpoint in the Haute-Loire. You can see exceptional sunsets. There's a small shelter there that's been renovated and is magnificent. You can relax there with some sausage and a beer!
And a historical site that leaves you anything but indifferent?
Audrey Roux: The Polignac fortress, because there's a whole history surrounding it. And then, the small hamlet of Saint-Quentin in Chaspinhac, which has been renovated by the residents. It offers a magnificent view of the Polignac fortress and the city of Le Puy-en-Velay. I really like this region because we've managed to preserve the history of the area. That's what connects people to the values of heritage.
What are the strengths of Velay today?
Audrey Roux: The peace and quiet, and the coolness when it's hot. You can practically leave your house without a care in the world, which is definitely not the case in the Var region. Here, people are calmer, and they're much more stressed in the south. Here, you can truly relax! And besides, there's a real buzz here. There are tons of festivals. I'm thinking, for example, of the King of the Birds festival.
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