Lucie FUAN
Chef de service : 1 restaurant In the Lot region of France, Lucie Fuan and her husband Charles have transformed an old sheepfold into a modern meat restaurant, combining local cuisine, patisserie and a passionate cellar.
Presentation
Lucie Fuan, daughter of butchers and pork butchers from Limogne-en-Quercy , remembers wanting to become a restaurant pastry chef from an early age. A good student, but sure of her vocation, she turned her back on general studies to go to the Lycée Hôtelier in Saint-Chély-d'Apcher, where she obtained a technological baccalaureate and then a BTS, before moving on to Beaune to obtain a degree in wine trade.
"It was in Beaune that I met Charles, my future husband, with whom we opened the Table de Charrou in 2023. He had left the Strasbourg training center, where he had hoped to become a professional footballer, to become a sommelier. His grandparents had run a restaurant in Paris. "
Covid interrupts New Zealand experience
It was love at first sight, and the pair decided to fly to the Antipodes: " We had chosen to work for six months in New Zealand, in a restaurant that also owned a cellar. We landed in January 2020. You can guess what happened next..."
Covid brings their project to an abrupt halt. Lucie and Charles took the last flight back to France and joined the family butchery in the Lot region. Charles learns on the job from his father-in-law, while the couple modernize and develop the store's cellar department.
La Table de Charrou, a joint project
" We wanted to settle down and open our own restaurant, just the two of us. "An old sheepfold, uninhabited for over forty years, was up for sale a few kilometers from Limogne-en-Quercy . The project took a long time to set up. We were young, with no serious references, Covid was just coming to an end, and the banks were extremely cautious, but we stuck with it. "
" Charles is in the savoury kitchen, I manage the patisserie and the dining room, and the two of us build the cellar, giving priority to small estates. We're a two-man operation, without even a dishwasher, which doesn't stop us from offering a real menu, with plenty of choice. "
Two very fine toques have been awarded to this lively restaurant where, every Sunday, diners gather around the lamb cooked in the huge bread oven that the two young men were determined to preserve.
Biography & Awards
Her restaurant
