By Thibaud Delafosse
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Justine and Thibault are still taking their first steps at Cherbourg-en-Cotentin (Sleeve). A city that the young couple, aged 33 and 31 respectively, did not know a few months ago. They don’t even have no family ties. “We came here looking for adventure! », they smile, those who wanted to leave New Zealand two years ago, before the Covid-19 pandemic don’t stop them in full swing.
A choice they do not regret. Originating from Calvadosthey landed in the Cotentin to open a restaurant, baptized “The musette”. “We were looking for a name that corresponded to the place: friendly, warm, where we eat well and where we have fun,” smiles Justine, who has worked in catering since she was 18 years old. “It’s a festive and happy place, where you come to eat simple things”, adds Thibault, a cook since the age of 15.
Completely redesigned premises
The two thirty-somethings, who met in the restaurant where they worked, had been maturing this project for more than two years. “We looked for a long time near Benerville, where we come from, but it was not very accessible. Chance and word of mouth did the rest, to lead them to the premises previously occupied by the restaurant “La cocotte du Cotentin”, Notre Dame Streetin Cherbourg.
After a first visit to January 2022, the neo-Cherbourgeois finally signed at the beginning of June. are followed by long weeks of work, and the hazards that go with it. “We redid everything from floor to ceiling, including the walls and the bar, in the dining room and in the kitchen! We did everything ourselves, helped by friends and relatives”, confide the young restaurateurs, supported in their installation by the neighbors.
An often renewed menu
The setting, which customers can discover from the Wednesday, August 24, 2022 and the official opening, is sumptuous. In the plates, the couple serves only es fresh and seasonal products. With a “maximum of local products”. Especially vegetables bought at the market, and fish. “The menu is renewed regularly. »
Appetizers, main courses, desserts: there is something for everyone. A reading of the menu is enough to get a tantalizing idea: grilled leeks, hanger steak, loin of saithe, pork belly, speculoos cheesecake or salted butter caramel rice pudding. A lunch menu will also be offered in the coming days.
Ideas in mind
Without forgetting the beautiful wine cellar , which customers can visit. “These are organic, biodynamic or conversion wines. They only come from small producers. Next to this cellar, a dining room could be set up in the future. “We have other ideas to grow,” breathes Justine.
But before that, the couple who manage their very first restaurant want to “take the temperature”. “So far, everything is going well! We had a lot of people, with full services. “Not necessarily easy for Calvados residents, who are only both working for the moment, Justine in the dining room and Thibault in the kitchen. The adventure has only just begun!
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