For Gault & Millau, the best pastry chef in Occitanie is Amandine Sabot, in Sommières

Amandine Sabot, tenant fièrement le trophée Gault & Millau : “Ma préférence ? La tarte au citron !” PCa

À 33 ans, au côté du chef Guillaume Dercourt pour animer "Le Patio by Lou Caléou", la jeune femme décroche le trophée Pâtissier 2024 Occitanie.

The discreet inspectors of Gault & Millau stopped at Sommières. "We don't know when, and even less who!", confirms Amandine Sabot who has just received the " Pastry Trophy 2024 Occitanie" from the great French gastronomy critic. "But reading their comments, they must have passed several times", adds the young woman.

At 33 years old, the only one distinguished in this category in the region, she thus becomes the best pastry chef in Occitania of the year. With his partner, chef Guillaume Dercourt, they hold 'Le Patio by Lou Caléou' at arm's length, Place de la Libération, a stone's throw from Vidourle.

"It's not easy to find staff in the kitchen or in the dining room, sighs Guillaume. We both often have to be responsible."

"After the evening service, takes over responsibility for the sweet part, there is cleaning, setting up and it's not uncommon for me to attack my desserts for the next day in the middle of the night!"

Two "Toques" and a "Bib Gourmand"

The adventure for two began on the paradise island of Saint-Barthélemy. "After the Saint-Chamond hotel high school and a BEP in cooking, says Amandine Sabot,I worked for a few months at Guy Lassausaie, in Chasselay, in the Rhône. This is where my attraction to pastry was affirmed."

The young graduate sends CVs everywhere. She got an offer from Yann Couvreur, at Eden Roc, in Saint-Barthélemy. "And I met Guillaume  there!"

The two young cooks will have a series of experiences together, including several years at Les Cépages, in Thoiry, before joining the Dercourt parents in the Gard who created the Lou Caléou restaurant.

The couple takes over in July 2017. "We have completely redeveloped an adjoining premises which was a mini-market",explains Guillaume. The result reflects the image of the two enthusiasts: a beautiful, bright space, in exposed stone, with large bay windows, for 30 seats. And, indeed, an open-air patio.

From 2018, "Le Patio by Lou Caléou" won two "Toques" Gault & Millau and a "Bib Gourmand" from the Michelin Guide.

“Le Patio by Lou Caléou” by Guillaume Dercourt and Amandine Sabot had already received two Gault & Millau and a “Bib Gourmand” from the Michelin Guide. PCa

Black forest or lime

When it comes to raw materials to make her desserts, Amandine Sabot favors "short circuits. But there is not enough time to tour local producers. The short circuit is also the premiere in front of us!"

As for preferred techniques, "I don’not really have any. Our only watchword is “everything homemade”: pasta, sweet or savory, ice cream, sorbets, like everything else. ;

A signature pastry ? "The black forest, lightened and modernized, answers Amandine Sabot without hesitation. But rather served in winter and I think, going back the calendar, that it is on this dessert that Gault & Millau flashed. Afterwards, takes over the pastry chef, if you want to know my preference, it's lemon tart! Very lightly meringue, for a sweet touch, with a lime sorbet and basil shavings."

And on trends, "I follow several chefs on Instagram : filo pastry tartlets or molds with nice shapes give me ideas.& quot;

Guillaume, busy during the exchange tending to some aromatic plants in the micro-garden next to the patio, confirms: "We are passionate".

More on www.le-patio-by-lou-caleou.com Another Gardois is included in the Occitanie-Andorra regional ranking of Gault & Millau 2024, released on May 16 (13 editions): Vincent Croizard, from the eponymous restaurant in Nîmes, for the "Techniques d’Excellence" trophy. I subscribe to read more