Nicolas Galibert, chef and owner of the restaurant l'Échauguette, which has become an institution in the Tarn, welcomes us to his table to tell us his story and that of this authentic place that has been delighting taste buds for several generations. We salivate just hearing him talk about gastronomy!
Much more than a story of terroir
Restaurateur in charge of The Watchtower For almost ten years, Chef Nicolas knew the establishment even before his arrival, it has always been the HQ of the locals.
“L'Échauguette has existed since 1974, before that it was a hotel and an inn. The historical owners of the restaurant, Mr. and Mrs. Canonica, are extremely professional and generous people.”
I wanted to return to this traditional establishment that has made its regional reputation thanks to its classic and traditional cuisine. The one that makes me dream while being the basis of my learning.
“So I took up this concept and these values to which I am attached. Here, we cook sweetbreads, foie gras, duck breasts, porcini mushrooms.”
Nicolas Galibert, chef restaurateur
“I am a local, I have lived in Tarn for over twenty years and I have always heard a lot about this restaurant. The day the owners I knew offered to take it over, I couldn’t say no. I took it as a gift.”
A quid pro quo with Mother Nature
In his restaurant, a true taste creation workshop, Nicolas likes to welcome young cooks with whom he evolves towards a more contemporary cuisine.
“I like to offer vegan or vegetarian dishes on the menu. This corresponds to the customer's request, young people have good ideas and mediate on this by bringing their own vision.
I am a vegetable lover and yet I am part of a generation where meat was systematically present at every meal.
“I am very sensitive to the animal cause and to respect for living beings, so I listen to these vegetarian and vegan movements, it is an ecological and social necessity. However, I remain a gourmand, a lover of good products, I do not intend to deprive myself of Pyrenean lamb or Aubrac cow, these animals raised in good conditions. I am not a great chef, but a good cook who knows his basics and who cooks, in sharing and generosity.”
The Watchtower
Except for one vegetable…
By favoring short circuits and local producers, Nicolas has all the cards in hand to offer locavores a tasty cuisine that is 100% local. “I love going to the market, I try to have only local vegetables in my kitchen. At the same time, I work with a nursery and a market gardener from Tarn. What interests me in cooking is balance, finesse and elegance. My favorite dish, what makes me who I am, is stir-fried vegetables. Always made at the last minute, I peel the vegetables, fry them, assemble them and correct the seasonings for a crunchy, colorful, fresh and digestible result. This varies according to my moods and the seasons.”
Themes
