{"id":10466,"date":"2022-07-11T10:00:05","date_gmt":"2022-07-11T08:00:05","guid":{"rendered":"http:\/\/contactfm72.fr\/?p=10466"},"modified":"2022-07-07T17:04:02","modified_gmt":"2022-07-07T15:04:02","slug":"a-marcon-le-restaurant-la-bonne-pioche-ouvre-ses-portes","status":"publish","type":"post","link":"https:\/\/contactfm72.fr\/?p=10466","title":{"rendered":"A Mar\u00e7on, le restaurant \u00ab La Bonne Pioche \u00bb ouvre ses portes"},"content":{"rendered":"

\u00ab\u00a0La Bonne Pioche\u00a0\u00bb, connue anciennement sous le nom \u00ab\u00a0Le B\u0153uf\u00a0\u00bb, le restaurant de Mar\u00e7on (Sarthe), ouvrira ses portes le 12 juillet 2022. La nouvelle formule bar \u2013 restaurant \u2013 micro brasserie et \u00e9picerie est g\u00e9r\u00e9e par Maxime et Charlotte Renay.<\/h2>\n

 <\/p>\n

C\u2019est un projet qu\u2019ils concoctent depuis octobre 2021<\/strong>. Celui de cr\u00e9er un \u00e9tablissement aux multiples facettes\u00a0: un bar \u2013 restaurant \u2013 micro brasserie et \u00e9picerie<\/strong>. Ils ont obtenu les cl\u00e9s en f\u00e9vrier 2022, et depuis, le couple a travaill\u00e9 d\u2019arrache-pied pour ouvrir \u00ab\u00a0La Bonne Pioche\u00a0\u00bb<\/strong> le 12 juillet prochain<\/strong>.<\/p>\n

 <\/p>\n

Reconversion professionnelle<\/strong><\/h3>\n

Elle vient de la Lorraine, et lui de la Bretagne. Ils se sont rencontr\u00e9s \u00e0 Paris et ont d\u00e9cid\u00e9 de s\u2019installer dans le sud Sarthe<\/strong>, \u00e0 Mar\u00e7on<\/strong>. \u00ab\u00a0C\u2019est finalement \u00e0 mi-chemin, on a re\u00e7u un bon accueil de la population\u00a0\u00bb, confie Charlotte.<\/p>\n

Il \u00e9tait ing\u00e9nieur<\/strong> et elle travaillait dans le droit environnemental<\/strong> en proposant des conseils aux entreprises. Il vient par ailleurs de terminer sa mission il y a seulement quelques jours.<\/p>\n

\u00ab On a eu une opportunit\u00e9 de travail \u00e0 Beaumont-sur-D\u00eame, un petit village juste \u00e0 c\u00f4t\u00e9 \u00bb, continue-t-elle. Riches de voyage d\u2019envie de cuisiner, l\u2019id\u00e9e de reprendre \u00ab Le B\u0153uf \u00bb pour le mijoter \u00e0 leur sauce a vite pris. \u00ab J\u2019ai voyag\u00e9 dans plusieurs pays anglo-saxons, et notamment la Nouvelle-Z\u00e9lande, et c\u2019est l\u00e0-bas o\u00f9 j\u2019ai eu envie de faire ma propre bi\u00e8re \u00bb, confie Maxime.<\/p><\/blockquote>\n

 <\/p>\n

Un concept 4 en 1<\/strong><\/h3>\n

Le concept de base de \u00ab\u00a0La Bonne Pioche\u00a0\u00bb \u00e9tait de fabriquer leur propre bi\u00e8re. Mais ce n\u2019\u00e9tait pas suffisant pour le couple.<\/p>\n

\u00ab\u00a0On a vite voulu alimenter d\u2019autres secteurs d\u2019activit\u00e9s autour de la bi\u00e8re, notamment parce que \u00e7a co\u00fbte assez cher. \u00c7a nous permettra de diversifier notre activit\u00e9, et c\u2019est ce qui nous plaisait\u00a0\u00bb, sourit Maxime.<\/p><\/blockquote>\n

L\u2019\u00e9picerie<\/strong> pr\u00e9sentera des produits de base, de dimension utile<\/strong> et locale<\/strong>, \u00e0 la port\u00e9e de tous.<\/p>\n

 <\/p>\n

D’une capacit\u00e9 de 30 couverts, leur restaurant tente \u00e0 \u00eatre leur image: chaleureux et convivial. C\u00f4t\u00e9 cuisine, Charlotte tient \u00e0 pr\u00e9senter une carte avec des produits locaux et authentiques. \u00ab La cuisine sera traditionnelle et familiale \u00bb, pr\u00e9sente la cheffe. Le couple souhaite renouveler leur carte tous les 15 jours, voire trois semaines, et sera tr\u00e8s attentif aux besoins de leurs clients<\/strong>.<\/p>\n

\u00ab\u00a0Il y a vraiment de quoi faire dans la r\u00e9gion, on est vraiment g\u00e2t\u00e9\u00a0!\u00a0\u00bb poursuit Charlotte.<\/p><\/blockquote>\n

\u00a0<\/strong><\/p>\n

Micro-brasserie<\/strong><\/h3>\n

Totalement autodidacte<\/strong> dans la mati\u00e8re, Maxime s\u2019est nourri d\u2019ouvrages et de ses voyages pour apprendre \u00e0 brasser sa propre bi\u00e8re. Mais ce nouveau d\u00e9fi ne lui fait pas peur.<\/p>\n

\u00ab\u00a0On a un petit f\u00fbt, de 150×150 litres par semaine. J\u2019ai pr\u00e9f\u00e9r\u00e9 le f\u00fbt aux bouteilles pour des raisons commerciales et techniques. C\u2019est beaucoup plus simple, \u00e7a va plus vite, notamment pour le nettoyage\u00a0\u00bb, informe le passionn\u00e9.<\/p><\/blockquote>\n

Il n\u2019y a que tr\u00e8s peu de micro-brasserie sur le secteur\u00a0; une raison suppl\u00e9mentaire qui a pouss\u00e9 le jeune homme \u00e0 se lancer\u00a0:<\/p>\n

\u00ab\u00a0Je brasserais le samedi apr\u00e8s-midi. On va organiser des stages, les personnes pourront y assister et m\u00eame y participer. Ils pourront repartir avec leur propre brassin\u00a0\u00bb.<\/p><\/blockquote>\n

 <\/p>\n

Un financement participatif<\/strong><\/h3>\n

En ce qui concerne le financement de ce projet, Maxime et Charlotte ont \u00e9t\u00e9 tr\u00e8s clairs :<\/p>\n

\u00ab\u00a0On ne voulait pas d\u00e9penser toutes nos \u00e9conomies. On a eu l\u2019aval de la banque, on a obtenu des subventions, mais on ne voulait pas tout risquer\u00a0\u00bb, informe l\u2019ancien ing\u00e9nieur.<\/p><\/blockquote>\n

L\u2019id\u00e9e d\u2019une cagnotte Ulule<\/strong> avec financement participatif est vite arriv\u00e9e sur le tapis. \u00ab\u00a0C\u2019\u00e9tait \u00e9galement un bon moyen pour communiquer sur notre arriv\u00e9e<\/strong>\u00a0\u00bb, explique Charlotte. Chaque contributeur a pu mettre la main au portemonnaie, et donner ce qu\u2019ils souhaitaient. En contrepartie, le contributeur verra son nom sur le tableau d\u2019honneur, avoir d\u00e9j\u00e0 une table de r\u00e9server d\u00e8s l\u2019ouverture, recevoir quelques bi\u00e8res, et m\u00eame un sweatshirt<\/strong> aux couleurs de l\u2019enseigne. Leur cagnotte affichait un objectif de 6000\u20ac<\/a>. Ils ont obtenu plus de 9000\u20ac de participation<\/strong>. Preuve de la confiance<\/strong> accord\u00e9e envers leur projet.<\/p>\n

\u00ab On est attendu, on le sait. On a forc\u00e9ment un peu de pression \u00bb, avoue la jeune femme.<\/p><\/blockquote>\n

Charlotte et Maxime Renay accueilleront donc leurs premiers clients le mardi 12 juillet. Leur bi\u00e8re<\/strong> sera tr\u00e8s prochainement commercialis\u00e9e<\/strong>.<\/p>\n

 <\/p>\n

Infos pratiques\u00a0: La Bonne Pioche, 21 place de l\u2019\u00c9glise, \u00e0 Mar\u00e7on. Ouverture du mardi au samedi, uniquement le midi. L\u2019\u00e9t\u00e9\u00a0: ouverture le vendredi et samedi soir.<\/h5>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u00a0La Bonne Pioche\u00a0\u00bb, connue anciennement sous le nom \u00ab\u00a0Le B\u0153uf\u00a0\u00bb, le restaurant de Mar\u00e7on (Sarthe), ouvrira ses portes le 12 juillet 2022. La nouvelle formule bar \u2013 restaurant \u2013 micro brasserie et \u00e9picerie est g\u00e9r\u00e9e par Maxime et Charlotte Renay.   C\u2019est un projet qu\u2019ils concoctent depuis octobre 2021. Celui de cr\u00e9er un \u00e9tablissement aux…<\/p>\n","protected":false},"author":4,"featured_media":10453,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-contact-fm-72","category-1","description-off"],"yoast_head":"\nA Mar\u00e7on, le restaurant \u00ab La Bonne Pioche \u00bb ouvre ses portes - Contact FM 99.3<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/contactfm72.fr\/?p=10466\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Mar\u00e7on, le restaurant \u00ab La Bonne Pioche \u00bb ouvre ses portes - Contact FM 99.3\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u00a0La Bonne Pioche\u00a0\u00bb, connue anciennement sous le nom \u00ab\u00a0Le B\u0153uf\u00a0\u00bb, le restaurant de Mar\u00e7on (Sarthe), ouvrira ses portes le 12 juillet 2022. 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