Carole Lesquer, Gault & Millau Pastry Chef of the Year 2021, is embarking on a new solo adventure: opening her own establishment in the heart of the city centre. ‘Alegria’ will be a patisserie counter, and much more. Sneak peek of the site before its opening.
“I’ve always wanted to open my own patisserie, but I never thought it would happen so soon,” says Carole. But there were signs that Carole couldn’t ignore. It all started with the premises: “I fell in love with the place as soon as I walked through the door, and I immediately saw my project coming to life within these walls”, she explains with a smile on her face. It’s a smile that hasn’t left her since she took possession of the keys. “The premises are in very good condition, and I can’t wait to get my equipment in! She hopes to open at the end of October, ‘for the downstairs pastry counter, with the upstairs to follow in November.”
Her ambition? To bring joy
Alégria means Joy in Spanish. “It was important for me to have a reference to my Spanish grandparents, who passed on to me a taste for good things,” says Carole. As with everything else, the name Alegria was an obvious choice. “I love what I do, and I want people to be happy when they come and spend a moment with me.”
A location in the heart of the city
The premises are located on rue des Capucins, next to one of the town’s oldest grocery shops and not far from other legendary addresses such as Vis-à-Vis and Bar à Vin. “I fell love with the localization, which gives the impression of being in a small village in the heart of the city. The children’s park opposite is also ideal, especially as I’ll have a lovely 16m2 terrace,” explains Carole. The two-stock premises allow her to open much more than just a pastry shop, “it was essential for me to be able to welcome people.”
The downstairs room overlooking the street will have a high counter so that customers can drink a coffee while eating a sweet treat. Alongside the window overlooking the street, Carole wants to install her work surface, visible from the outside, “so that people can see how the desserts are being prepared’, and then of course there will be the display of desserts, pastries and savory dishes.
The concrete staircase, which gives the place an industrial feel, will remain as it is. “I love this raw feel, which will be counterbalanced by warm terracotta-coloured paint, a reminder of my Mediterranean origins, and lots of greenery,” says Carole. On the staircase leading to the first floor, a backlit stretched canvas will proudly display the name of the place, and wall niches will be used to display certain products.
The upper level displays a huge room with a warm wooden floor to welcome customers. The great advantage of this room is the two huge bay windows and the beautiful unobstructed view of the street and the Capucins theatre. “We’re going to put in green sofas to relax on, as well as round tables.” At the far end of the L-shaped room, a long counter will allow customers to eat with a view of an open kitchen and admire the desserts being prepared à la minute.
From breakfast to afternoon tea
Be warned, Carole’s offer promises to be extremely tempting! Workers and early risers will be able to enjoy viennoiseries in the morning, all homemade by Carole of course. At lunchtime, sandwiches and dishes will be prepared in the kitchen, ‘all plant-based’, says Carole.
When it comes to pastries, Carole’s classics include, among others, lemon tart (find her recipe in KACHEN n°35), baba made with natural sourdough and pavlova. Carole also plans to have several tarts on the menu, which will change according to the fruit in season. “It’s a dessert I’m very fond of because it reminds me of my Breton grandmother, with whom I used to bake apple tarts.” At snack time, her cookies will also be the perfect accompaniment to a hot drink. The teas have been selected by Le Jardin du Thé in Grenoble, the town where Carole grew up. “And of course there will be a nice hot chocolate”, says Carole.
Table d’hôte for a private evening
This super active chef (read more about her in her Kachen portrait) intends to use the place as widely as possible. In the evenings, the place lends itself perfectly to intimate dinners. “I want to create a cosy atmosphere, just like at home, with a 100% plant-based menu.”
Carole worked with Rodolphe Chevalier, sommelier and owner of the Vinoteca wine bar, to draw up the list of natural wines to accompany her creations. “I have a small list of Spanish wines, of course, but also some from Luxembourg, as well as wines from my region, the Côte du Rhône and the Loire”. This chef, from Brittany on her father’s side, will of course have Brittany cider on her menu.
We can’t wait to discover this address, which, like its neighbours, may soon become a must in the rue des Capucins.
