Chef Eddy Lacourarie, from “Chez Eddy La Boufanelle in Boujan”, joined the Toques Blanches International Club

At Eddy La Boufanelle, the chef only offers a menu with a choice of three starters, four main courses and five desserts. Antonia Jimenez – Midi Libre

At Eddy La Boufanelle, the chef only offers a menu with a choice of three starters, four main courses and five desserts. Antonia Jimenez – Midi Libre

Master restaurateur Eddy Lacourarie is the first chef from Biterrois to be admitted to this prestigious Toques Blanches club. An association which today has more than 300 cooks in France and around the world.

It's 10 a.m. this Wednesday, April 17, chef Eddy Lacourarie, 32, from the restaurant Chez Eddy La Boufanelle, is deboning two chicken legs from Coste  d’Autignac, red label. He will then roll them and cook sous vide at low temperature. They will be portioned then snacked "simply in butter, to preserve the original taste of the chicken, served with mashed sweet potato and candied new potatoes. Simple, effective, tasty."

It’s surely this triptych – simplicity, efficiency, taste – which attracted the very select International club Les Toques Blanches. He has just joined, on April 1, this association of great chefs working to transmit the French gastronomic tradition. "A great pride to be part of this family of renowned chefs, an honor, a privilege!"

Her smile and her luminous eyes say a lot about her happiness at seeing her work and her desire to do well rewarded.

It must be said that in barely two years, two "titles" come to honor this great enthusiast who succeeded Christelle and Arnaud, the former owners, by taking over the La Boufanelle restaurant, in Boujan-sur-Libron, on April 14, 2022.

100% homemade cuisine

One year later, on February 22, 2023, the title of master restorer was granted to him by the prefect. The   the only distinction awarded by the State in the traditional catering sector to professionals who commit to and guarantee 100% homemade cuisine like Eddy Lacourarie.  "I’have taken over an institution, I have to be up to the task."

And, in terms of heights, he gained even more a year later by joining the Toques Blanches, "co-opted by my friend, colleague and godfather Renaldo Calavetta, of At Renaldo's, in Lattes". He continues: "I am therefore more than motivated to continue to learn, to train, to promote the profession, French cuisine by participating in shows and fairs, and to pass on. I also trained my wife, Élodie, second in the kitchen, and my brother Cédric, now an experienced waiter."

Work, rigor, respect for the product

However, it is not that far away from the CFA in Tours where young Eddy learned the basics of cooking, which he completed with training at the Michelin-starred restaurant Charles Barrier, in Tours (three Michelin stars, which closed last year), for three years, "under the leadership of the great Hervé Lussault, Mickaël Teluk and Hervé Guttin. There I learned the habits and customs of gastronomy, the basics, the events, the first steps in catering, the excellence of rigor, respect for the customer and the product…" Passion obliges, the words flow and struggle to stop.

His journey, focused on excellence, led him to Boujan in 2012. "I have held different positions in traditional restaurants and communities, as second and chef. There, I deepened my knowledge of hygiene standards and mass work, on large quantities." In 2020, he joined the ;Traiteur Grand team, which has its laboratory in Montblanc. Two years later, his professional steps led him to take over La Boufanelle. Which he renamed Chez Eddy La Boufanelle.

His next challenge ? He responds immediately: "Referencing in Gault et Millau  and the Michelin. And, why not, become Best Worker in France, my ultimate dream…" With such an ambition to always do better, Eddy Lacourarie should be talked about again.

Contact:  04 67 30 05 89. The restaurant will be open on May 1, 8 and 9.   I subscribe to read more