From Millau to Toulouse, Ronan Balard will serve Aveyron on the plates of Ligot, the Aveyron bistro

Ronan Balard donne un coup de lifting à la Boca Reva et ouvre un restaurant à Toulouse. Midi libre – Maxime Cohen

La Boca Reva changes its name and becomes Ligot, the Aveyron bistro. At its head, Ronan Balard, third generation of the name to run the address, he also opened a business on Place Saint-Georges, in Toulouse.

It sands, it paints, it polishes. Large construction tarpaulins have replaced the windows of Boca Reva, this historic Mandarous brand, run by the Balard family for three generations. The noise of the coffee machine has given way to that of the sanders working on the sidewalk. Ronan therefore comes after grandparents and parents and adds a personal touch to this family affair. The "Boca" will become Ligot, the Aveyron bistro.

"It will be more focused on cooking than before, presents the young chef of& #39;business (28 years old). We will not go for dishes like tripous or flaune either but traditional dishes, with Aveyron products, the charcuterie will come from Jasse Larzou, the meat from Bousquet and the cheeses from Les Bergers of Larzac. The idea will be that our customers choose the aligot as an accompaniment and it will be served at the table." With this Aveyron institution – n&# Much to the displeasure of the Lozériens and Cantalous neighbors – customers will find baked encalat, roast beef, lost brioche, with local flavors on their plate.

"I wanted to open up to the big city"

Aveyron conviviality will not be limited to the borders of the Mandarous roundabout. In addition to this refresh of the Millavine address, Ronan Balard is also launching a business in Toulouse, of the same name. Place Saint-Georges, it's just as buzzing for customers to taste Aveyron products soon. "I wanted the&#39 ;Aveyron is the center of the concept, he admits. He has been working on the project for a year and a half. "I wanted to open up to the big city and make the connection with our little city." And in Toulouse, Aveyron has good press."I looked for a place for a year and it wasn't been easy, explains the Millavois. The doors open to us more easily when we are from Aveyron. We have an image of upright and reliable people.& quot;

10 years of experience alongside his father

Taking over a family business is not always easy. Even more so when it has anchored itself in the life of the Millavois and occupies a central place in the city center. Before throwing himself into the deep end, Ronan Balard had time to gain his stripes and experience alongside his father, Fr& ;eacute;déric. "I workedé 10 years with him,  explains the current 28-year-old business manager. ;rance." If the brand changes, the team will be the same ; Millau. Between the two addresses, 20 people will take care of serving Aveyron on customers' plates. 

With more colors

Communication around this project was launched at the end of January and the new visual identity was gradually revealed. "J' I have a community manager, otherwise I did everything alone, he reveals. I wanted a strong identity ." The first colors were revealed to customers, cradled between curiosity and impatience to get back to their habits, at the installation of the new brand. And Ronan hopes to find the regulars there as soon as possible.

For the moment no specific date for the reopening of the doors. With this touch of modernity, the business manager promises regulars that they will not be lost in the place they have always known. "It will be a little brighter and there will be color, he promises. We will now have to be a little patient to discover this institution in its new guise.