Frédéric and Yannick were in the restaurant business for twenty years, then Frédéric moved away from the business for family reasons. But in the minds of the Gerber brothers, the desire to set the table had been simmering for months. “We visited two cases in Thionville. In February we stopped at Volstroff and felt the potential there. »
Auberge du bon accueil, an institution since 1959, has been run by Gérard Weber and his wife since 1979. “We had been looking to sell for three years, but with covid I had to play extra time. Nevertheless, we had set slow down.”
Suffice to say, the Gerber brothers didn’t arrive like a hair in the soup. “Thanks to their project and their dynamism, I will finally be able to enjoy my retirement”, announces Gérard Weber, who ensures the transition with complete peace of mind while I am still present.
A bistro menu
“We opened on Thursday 22 December and we had 43 covers,” rejoices Frédéric, supported in the adventure by his wife Shelly. We intend to propose a dance party for the new year, there is still room. From January, the establishment will be open every day for lunch and dinner.
“I take care of the marketing, my brother for the day-to-day management, as he will live above the restaurant, my wife for the decoration. There will be twelve employees. We are still hiring a waiter and a dishwasher. Hélène, the daughter of the previous owners, continues with us, loyal customers will appreciate that. »
On the plates, it becomes bistronomic. “We have entrusted the menu to a native chef from the Fensch valley, Davy Gillot. Everything is fresh and homemade. »Today’s three menus (starters, main courses, desserts) are offered from Monday to Friday at lunchtime. “We can also eat à la carte. » Foie gras and its onion compote, bouchée à la reine and chocolate cake are among the chef’s signature dishes. “But it will evolve according to the taste of my colleagues”, announces the chef.
Twelve employees and a new name
As for fans of coffee and bowling, they will be delighted. “We are open in the morning. We adapt to the customers. Then we plan to do some work, organize theme nights. Soon the name will change. “We decided to name the company L’Auberge de Michèle, it is a nod to our mother who left us.”
According to Weber, you must make room for the gerbers to please all the establishment’s regulars during communions, baptisms, weddings. “Our function room can accommodate up to 160 people”, invites Frédéric. Here we go again as in 59 to the Auberge du bon accueil!