at Le Cerey restaurant, we work as a family

“Arthur H wanted to take me on tour because he liked my dishes”

Until 2019, Christophe was still the head of the Krakatoa performance hall in Mérignac. The kitchen ? It is a passion for him. “I was hired by Didier Estèbe, through my mother, of whom he was a client. Director of the theater, he took me into the kitchen to do catering,” he explains. The 40-year-old stayed there for nineteen years and today retains fond memories. “I have often been thanked on stage. Arthur H even wanted to take me on tour because he really liked my dishes,” he recalls amused.


A flowery tuna tataki.

THE CEREY

For two years, he juggled between his restaurant in Caudéran and the kitchens of Krakatoa before devoting himself solely to his Le Cérey brand with his sister. “We complement each other and we get along very well. He does the shopping, the cooking. I take care of the desserts and the reception. And also to peel the onions because he doesn’t like that! she jokes. Initially, Delphine Andrau was a trained hairdresser. “But I also ran bookstores in Soulac and New Caledonia, set up Dest-In, an online boat booking platform with my partner in Barcelona, ​​which we still have by the way. I also worked in my parents’ business where I learned a lot,” she says.

Asparagus from Hourtin and Ewe.


Asparagus from Hourtin and Ewe.

Le Cerey

Skate wing in court-bouillon and roasted vegetables.


Skate wing in court-bouillon and roasted vegetables.

Le Cerey

In the kitchen, Christophe Andrau is inspired and concocts delicious gastronomic seasonal dishes with beautiful, well-crafted products. Count between 4 and 6 euros for starters, served on pretty vintage plates (mackerel whipped cream, mint feta cucumber on the menu for Friday, June 3). Gourmet desserts (strawberry soup, red berries blackcurrant whipped cream, apricot almond tart) are elegantly presented. The daily specials (lentil dahl or redfish sea bream fillets) delight both the taste buds and the eyes.

Menu of the day

The menu changes daily according to the chef’s inspiration. “At the weekend, on Friday evenings, in the summer, we offer tapas, sometimes small pintxos at the counter, sometimes snails or crispy chicken…”. The chef explains that he tries to work in a short circuit. “It’s not always easy, but we cook at least regional products”. Christophe and Delphine Andrau also offer a catering service for individuals, street food at musical events (again at Krakatoa!) and organize exhibitions and two concerts a month for the public in their Caudéran business. By the start of the next school year, after some work, the brother and sister, who have hired an old school friend on a permanent contract, also plan to open a wine bar to attract customers in the evening.

Burritanas, fresh herbs, tomato tartare and strawberries.


Burritanas, fresh herbs, tomato tartare and strawberries.

Le Cerey

In the afternoon, young and old come here for a drink.


In the afternoon, young and old come here for a drink.

CC

The room is tastefully decorated, vintage trend.


The room is tastefully decorated, vintage trend.

CC

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