Between scrublands and vineyards, at the foot of Pic Saint-Loup, Aronde is a warm house, deeply rooted in its terroir.
Tell us your story: where do you come from, what is your background, and how has it led you here, at the foot of Pic Saint-Loup?
We are both originally from Lorraine, Julien was born in Metz and I was born in Nancy, we met at the Lycée Hôtelier Stanislas in Villers-les-Nancy in 2012 and spent 3 years in the same class and also in the same boarding school.
I then went to Montpellier in 2015 to do a BTS and I fell in love with this city which I found very warm and welcoming. Having grown up in the countryside, I really enjoyed walking in the Montpelliéraine hinterland.
Julien joined me in the South of France after the Covid crisis and he also greatly loved this city and its surroundings.
How did you meet and how did your duo come together?
We were very good friends since high school, we kept in touch despite the distance during our BTS and the Covid period brought us closer: we, who worked a lot, suddenly found ourselves unemployed and that is what brought us together.
Taking over a restaurant is a leap into the unknown. Do you remember the precise moment when you decided to take the plunge?
After numerous work experiences in different establishments (Julien: La Villa René Lalique ** (67), Duende** (30); Lucie: La Verte Vallée (68), Le Régina (64), Reflet d'Obione * (34)), we went to work together at Restaurant Mirazur *** (06) for Mauro Colagreco.
At that time, we already knew that this would be our last experience as employees and that we wanted to carry our own project afterwards.
This experience in such a large and high-quality restaurant was very formative: Julien was a sous-chef in the kitchen and I transitioned from the role of pastry sous-chef to head waiter in the dining room to perfect my training in service and be able to take on the responsibility in our own establishment afterwards.
What has changed since the takeover (menu, decor, organization)?
We undertook major renovation work in this iconic building in Matelles: the frame and ceiling, the flooring in the dining room, the equipment, the kitchen... Everything has been rethought to gain in practicality and authenticity.
On the terrace, we simply built a few walls, trimmed the vegetation, planted some flowers and aromatic plants in the garden, and we will invest in new outdoor furniture for the beginning of the summer season.
Does the name of your restaurant have a special meaning or story to tell?
Aronde is an old word in French that means swallow. At first glance, it was a word whose sound we liked. Moreover, Julien and I grew up in the countryside, in farmhouses where swallows came to nest in the barns. This building, an old wine chai, was also conducive to the reproduction of birds. Additionally, we moved to Matelles in August and in the staircase leading to our apartment, there was a swallow's nest. That was enough for us to make our decision!
In the kitchen and in the dining room, how does your duo operate on a daily basis: complementarity, sharing roles, creative debates?
Having received complete training in hotel and restaurant management, we understand the stakes of each part of a restaurant, both in the kitchen and dining room. We often worked together and have become very complementary: Julien manages the creative part of the menu, I have the technique and recipes for the pastry section. Julien manages the restaurant's playlist and has greatly contributed to the overall aesthetics of the building; I manage reservations, the welcome, and ensure the comfort of the guests.
If you had to present your type of cuisine, what would you say?
It is French cuisine, generous, gourmet, and sincere. Julien has learned a lot from the different chefs he has worked with: Jean-Georges Klein and his technical skills, Pierre Gagnaire and the work of taste, as well as the precision of Mauro Colagreco. However, he has not forgotten the authenticity and generosity of the family cuisine of his parents and grandparents. It is a blend of all these inspirations that you will find at restaurant Aronde.
Do you have one or more signature dishes?
Not really, the menu is inspired by the producers and the season, but since the opening, I would say that our customers particularly enjoyed the wild Mediterranean shrimp served raw, the homemade Taglioni with sea urchin, the guinea fowl with fragrant asparagus, the pre-dessert with goat cheese/coriander/smoked olive oil/lemon, and the chocolate mousse according to Laure's recipe (Julien's mother) for dessert.
If you had to summarize the spirit of your restaurant in one sentence, what would it be?
Coming to Aronde feels like going to a friend's house.
What significant memory (a service, a customer, a chef, a trip) has shaped your desire to pursue this profession?
We are epicureans who love the moment when family and friends gather around a table. These moments are full of emotions!!
What role does the terroir of Pic Saint-Loup play in your menu: the winemakers, the producers, the seasons?
Ecology and circular economy are major issues for us.
We work directly with local producers (Lutin Jardin and Les Jardins de Fontanès for the vegetables, La Ferme de Fontanille, La Ferme du Pic, la Table de Solange for meat, our best friend Matthis is a fishmonger directly from the Sète fish market and supplies us with magnificent Mediterranean products, La Ferme des Garrigues for goat's milk and cheese as well as the Atelier de Mag for cheese).
On the wine list, you will find wines from Pic Saint-Loup, Languedoc as well as the rest of France, always produced in an environmentally friendly manner.
