Vision

Trouvailles à partager #3 @The travel buds
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VICTOR ET CHARLY,

FOR MORE THAN THREE YEARS

were working on re-inventing

typical Parisian brasserie.

Getting over with frozen meals,

dusty places or fed up waiters.

Helped by big names in the

industry, they fully rethought

THE BASICS OF A WELL-MADE RESTAURANT

A STORY OF FOOD LOVERS

 

Charly grew up in the restaurant industry

Son of a cook, he worked at Cambedorbe restaurant and discovered the beginnings of the bistro.

After studying at the university of La Sorbone and directing a photo printing start-up for 3 years,

he decided to launch the project of the Brasserie Bellanger

 

After 5 years of engineering school and 3 years of consulting at La Defense,

Victor realized that his motivationwere to be in the kitchen

He quit everything to take one Youth Training in cooking and one in pastry at

Ferrandi Paris then worked 2 years in big Parisian restaurants

like Jean-Louis Nomicos and Eric Frechon

 

They met around caipirinhas at a mutual friend’s and realized pretty soon

that they share a common passion:

THE ART OF WELCOMING!

 

This was the beginning of the adventure…

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GRANDMA BELLANGER

THE START OF THE MENU,

IT’S THE RECIPE BOOK

OF THE GREAT GREAT AUNT OF CHARLY,

MARIE-LOUISE BELLANGER.

 

This book, found by chance at his grand-mother’s house,

is a small part of the French culinary heritage.

 

There was a mystical side to this notebook that had been passed down

from generation to generation. This history of this woman that nobody

knew but who managed to pass her talents

of cook, 100 years later.

 

Secret of the real “bœuf Bourguignon”,

the beautiful story of “sole meunière”,

the timeless Parisian croque-monsieur…

all of the most traditional recipes of the french cuisine.

 

It’s precisely these greats classicals that will be in the center of the Brasserie

Bellanger. It’s a tribute to this great time of the brasserie from the beginning of the

century, where everyone could meet

AROUND A TYPICAL FRENCH CUISINE

WITHOUT SPENDING MORE THAN 15 EUROS

A VERY DIFFERENT

APPROACH FROM WHAT WE

FIND TODAY IN A

BRASSERIE

 

The base of the project is to offer well-made and gourmet meals

without having to take on your savings

 

No long menu, no high prices, but a well-made base of

products directly order from our preferred producers which they

use on a voluntary restricted menu.

 

Make some quality at a fair price

and promoting

sustainable agriculture

and durable fisheries.

 

 

 

OUR PRODUCERS