Aurélie Michot leaves La Table du Lieu-dit in Saint-Affrique and is looking for a buyer

Aurélie Michot tenait La Table du Lieu-dit depuis 2013. Midi libre – Marilyn Beaufour

Aurélie Michot, responsable du restaurant du Lieu-Dit, quitte ses fonctions fin août. L’association cherche un repreneur

Aurélie Michot officie aux fourneaux du restaurant du café associatif Le Lieu-dit depuis 2013. “I decided to open my own establishment in my village, Laroque de Fayet, more precisely on my land at the place called Le Planet and I am leaving Le Lieu-dit at the end of August”, she announced. This has nothing to do with an ordinary scenario… Because Le Lieu-dit houses a café, a restaurant and the offices of social associations upstairs. The association currently has more than 150 members, including twenty active members, seven of whom sit on the Board of Directors (CA) in collegiate form.

Independent legal status

Created in 2009 in Saint-Affrique, Lieu-dit is launching a call for applications for the resumption of restaurant activity with an independent legal status. The restoration is naturally part of the overall project of the establishment, that is to say a place of meeting, of mixing, focused on the solidarity economy and rural development. On the one hand, the project leader "benefits from moderate costs, a loyal clientele and support from members of the network and partner structures’ quot;. On the other hand, he commits to a minimum duration of one year with a projection over 3 years, to participate regularly in the meetings of the association and generally to be autonomous and responsible for everything concerning the service, management, supply arrangements, reception on site in connection with volunteers…

The financial aspect

The door pass, amounting to 2,500 € is to be purchased from the restaurateur with the possibility of spreading payments until December. The monthly accommodation is 300 € to the association plus 100 € at 150 € for current charges (electricity, gas, water, waste management). The premises are provided by the association. However, the wearer must take out insurance and must apply for a license "small catering". Finally, to practice, he must hold or pass the operating permit and hygiene certification.

Charter

The project leader must also sign a charter including these values: prioritize the short circuit as much as possible, use healthy and fresh seasonal products, balance as much as possible financial accessibility and fair remuneration for work ( for your information, the price of the menu to date is 18 &euro for starter-main course-dessert and coffee), open up to different food cultures, raise awareness and communicate around cooking and offer ideas simple and friendly compositions, like the association’s project. The restaurant opens three to five days a week, primarily at lunchtime. Certain evenings should be considered (in the event of a conference or debate for example) to be validated as a team.

Kitchen piano

The current 60 m2 premises accommodate the kitchen, the bar, adjoining storage and toilets. For ten tables (small and medium), twenty-five seats are possible plus around fifteen in good weather on the wooden terrace. In terms of equipment, the kitchen includes a kitchen range (oven, gas stove, hood), storage furniture, a professional dishwasher, a large refrigerator, a small freezer, a three-door cabinet (refrigerated work table), a stainless steel work surface, basic utensils (pots, pans) and mismatched crockery. Daily cleaning and tidying are the responsibility of the restaurant owner.

Applications (with cover letter and skills/experience) to be sent before July 14 to cafe@assolieudit.fr