How to revive a village with a bar-restaurant?
Alexandre Nicolas and Quentin Gouts have created a bar-restaurant with a local soul called Trait d’Union in the heart of Dordogne, France.
It is a vast space that allows to face a restoration “with the soul of an inn”, with dishes of the day at noon, and dishes to share at dinner. Alexandre Nicolas and Quentin Gouts are currently supporting a crowdfunding project to set up the bar-restaurant Trait d’Union.
The new site should take the place of a hangar and would have a surface area of 500 square meters, enough to accommodate quite a few convivial people around this convivial concept.
“We were looking to create an ecological and ethical activity. During the first confinement, we started to work on the project from a distance,” says Alexandre Nicolas in an interview with Business & Marchés.
Privileging local products in the bar-restaurant
For Nicolas and Gouts, it is important to respect the ecological spirit by using local products. Organic merchants, bakers or cheesemakers will be highlighted in the Trait d’Union. For tasting, there will be a local menu. In addition, the inhabitants will be able to benefit from advantages.
“We need 15,000 euros to complete the work and facilitate the hiring of a full-time cook. He will work on a continuous service during the day, and will be interested in the results,” Goûts added in the interview.
They plan to complete the work on the bar-restaurant by the end of May. They hope, health conditions permitting, to open during the month of June. As of May 19 in France, restaurants and bars will be able to operate using a terrace and respecting a limited capacity.
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