Quentin Pellestor-Veyrier's good addresses

The chef at Maison Pellestor Veyrier in Colomiers, Grand de Demain 2022, tells us where to buy good vinegar, bread and hazelnuts, not far from his restaurant.

Mathilde Bourge Published on 8/10/25 at 11:00 AM

Grand de Demain Gault&Millau in 2022, Quentin Pellestor-Veyrier recently opened his first restaurant within the emblematic walls of the former Amphitryon. at the helm of a demanding and sincere cuisine, the chef relies on a network of local producers, all chosen for their ethics, their know-how and the exceptional quality of their products. He opens his address book to us.

Laurent Faure's vinegars, Coursan

halfway between Narbonne and Béziers, Laurent Faure embodies pure craftsmanship. Master vinegar-maker behind the Granhota house, he produces a range of vinegars of rare precision, from thyme to saffron, as well as more ephemeral creations like strawberry vinegar. "When he makes strawberry vinegar, he uses fresh, seasonal strawberries. It's the sincerity of the product that makes all the difference."QuentinPellestor-Veyrier has worked with him for many years: a working relationship that has become a loyal friendship. "He's a wonderful craftsman. He also makes pickles, capers... What he touches, he transforms with precision."

Where to buy? Vinaigrerie Granhota, 16 rue Béranger, 11110 Coursan, France
www.vinaigre-granhota.com

Jean-Luc Beauhaire's bread, in Toulouse and Léguevin

When a Meilleur Ouvrier de France invites you to work with his breads, it's more than an honor. That's what Quentin Pellestor-Veyrier experienced with Jean-Luc Beauhaire, a key figure in the Toulouse and Léguevin artisan bakery scene. "He was the one who came to us. It's a great source of pride, especially when you discover the quality of his products."The chef says he was overwhelmed by the baker's signature sourdough millstone ball. "You don't expect that from bread. I was blown away. And in addition to his talent, he shows great kindness."

Where to buy? Maison Beauhaire points of sale.
www.maison-beauhaire.fr

Poultry from Ferme de Vidalies, in L'Isle-de-Noé

In the Gers region, father Jean-Paul and daughter Laura cultivate a living tradition at Ferme de Vidalies. They raise black Astarac-Bigorre poultry, a Gascony breed with black feathers, which Quentin Pellestor-Veyrier describes as "fat to perfection, pampered like few others."But the real signature of the Beuste house is the chaponnées quail, raised and fattened like capons, a rare and meticulous savoir-faire. "It's to die for. I encourage everyone to visit them. They are passionate and exemplary people."

Where? La Ferme du Vidalies, 32300 L'Isle-de-Noé
www.fermeduvidalies.fr

Gilles Pellerin's citrus trees in Albi

In his Albi garden, Gilles Pellerin cultivates a small collection of citrus fruits that fuel chef Pellestor-Veyrier's creativity. His trees produce fruits as rare as they are precious: caviar lemons, Meyer lemons, Buddha's hands, citrons... "It develops little by little, but always with great care. There's a real poetry to his work."Each harvested citrus fruit becomes a subtle note on the plate, always at the right season.

Where to buy? Agrumes Pellerin, 73 rue Colonel Vasseur, 81000 Albi
www.facebook.com/agrumespelerinpage

Alain Dédiés hazelnuts, in Villesèquelande

Alain Dédiés grows an exceptional variety of hazelnuts in Villesèquelande, Aude. Fresh in season, dried out of season, they are generous, rustic and imbued with the terroir. But the artisan doesn't stop there: he's also developing hazelnut-based cosmetics, a sustainable and innovative approach that the chef applauds. "These are truly large hazelnuts, with a rare strength of flavor. Alain is a curious, demanding producer, just the way we like them."