Valentin Huji has taken over the Auberge du Brabant in Roche-en-Régnier, a stone building with plenty of character both inside and out. Originally from Chartres, he fell in love with the Velay region and decided to strike out on his own after working in Lyon and alongside chef Thibaut Martin at the restaurant L'Ancelois in the town of Saint-Julien-d'Ance. Since January 3, 2026, he has been offering local cuisine, prepared primarily with local and seasonal products.
What was your career path before taking over this restaurant?
Valentin Huji: I initially trained by obtaining a vocational baccalaureate, specializing in pastry. Then, I worked at the restaurant L'Ancelois in Saint-Julien-d'Ance, alongside Thibaut Martin, after having worked for five years at a caterer in Lyon.
And why did you take it back?
Valentin Huji: Being able to work for myself was a dream come true. And then, I fell in love with the area in 2024. I also fell in love with the building, which is entirely made of stone and used to be a farmhouse. A friend sent me the advertisement for the restaurant. I visited it and realized it had great potential. I reopened the establishment last January, with my dad helping me a little with the administrative and organizational side of things.
What type of cuisine is served there?
Valentin Huji: A truly traditional and convivial cuisine. There is the daily menu with side dishes to share, and the one I serve on weekends, which is a little more elaborate, with slightly more refined dishes.
Some examples of dishes?
Valentin Huji: For example, there's the pâté en croûte that I offer as a starter, and then there are the slow-cooked dishes, like veal blanquette or pork cheek. I enjoy cooking fish Grenoble-style or in a pastry crust. On the daily menu, customers can choose between two starters, two main courses, and two desserts.
A quick look at the map?
Valentin Huji: Yes. For example, you'll find rabbit, poultry, and mustard pâté en croûte, served with crudités and mushrooms à la grecque; a crispy Fourme d'Yssingeaux cheese tart with pear and celery; sweetbreads meunière with a rich jus, topped with salsify and mountain tomme cheese; and cod in a spiced crust with a virgin sauce, Jerusalem artichoke cream, and baby vegetables. For dessert, there's a warm tart with caramelized apples, almonds, and walnuts, with caramel and a touch of sweetness. And a melt-in-your-mouth brownie with three fruits, pistachio cream, and whipped cream.
Dishes made with local produce?
Valentin Huji: Yes! My charcuterie comes from a curing facility located on the border of the Haute-Loire and Ardèche departments, and my vegetables are from Eric Chapuis in Saint-Pal-de-Chalencon. I source my cheeses locally. For example, there's Fourme d'Yssingeaux.
Who are you targeting?
Valentin Huji: There are the workers passing through who work in the quarry next door, the regulars, but also tourists and people who have a second home in the town, especially on weekends. My clientele is very broad!
Restaurant Hotel Le Brabant
Address: 550 Route de l'Église, 43810 Roche-en-Régnier
Phone: 04 71 01 15 00
More information : https://www.restaurant-auberge-lebrabant.fr/
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