Red bench, tables, chairs, for the atmosphere. Here, Thomas Niquet completes a family itinerary: “My father is from Toulon, my grandfather had a grocery store here, not very far from Place de la Poissonnerie” where he opened “Les Bavards”, his third brothel a few months ago.
Thomas Niquet, originally from Aix-en-Provence, is a former educator who converted to cooking out of passion – and with no training other than on the job – ten years ago when he started making homemade burgers… As a child, he loved cooking, so “why not ?” he said to himself at the time. Different positions as an employee which allowed him to learn all the facets of the restaurateur profession, “and the desire and the need to undertake, to have a freedom… measured certainly”.
Bouillon cuisine, in other words French and traditional cuisine, Thomas was sensitive to it. A bistro cuisine where we appreciate eggs mayonnaise and leek vinaigrette as much as beef bourguignon, sausage puree or ham shells. “What I regretted not being able to eat outside of Paris…”, explains Thomas Niquet, to present the concept that he first developed in Marseille. Associated with Pierre-Louis Amate, “a childhood friend, we played handball together”he opens his first table in September 2021, in the opera district, near the Old Port.
The dish for less than 14 euros
Very quickly, the mayonnaise sets. And for good reason: the prices are unbeatable! “That’s the broth concept!”, explains Thomas. Between 2.50 and 3.90 euros starters and desserts; from 11.90 to 13.90 euros per dish. And this, without compromising on the quality of the products. This is evidenced by carefully chosen suppliers. A second address follows, and Toulon, last spring. The broth concept does not allow you to let your creativity speak. “That’s not what I’m looking for at the moment, maybe I’ll come to that, to be more creative… What interests me is to offer customers a restaurant experience with a good value quality-price and that a family with two children can come and eat with a 50 euro ticket.”
The menu adapts to the seasons. In winter, there will be soups: carrot cumin or pumpkin, butternut, cauliflower. The desserts are also homemade. “When I opened this restaurant, I absolutely wanted there to be whipped cream for dessert. I had never made cabbage before…”
> The Talkers. 6, place de la Poissonnerie in Toulon. Open Monday to Saturday lunchtime from 11:45 a.m. Rens. 04.94.20.18.27.
> Les Bavards – Bouillonnerie de L’Opéra in Marseille. 25, rue Glandeves. Open every lunchtime and from Tuesday to Saturday evening.
Info: les-bavards-bouillonnerie-5-avenues.fr
Zucchini soup
We take advantage of the last zucchini of the season to make this velouté to be enjoyed cold.
INGREDIENTS
For 1.5 liters of velouté:
– 500 grams of zucchini
– 400 g Bintje potatoes
– 1 onion
– 2 cloves garlic
– 100 ml of liquid cream
– 150 ml of milk
– 6 to 7 sprigs of mint of which we only take the leaves
– 8 g of salt
– 5 turns of the pepper mill
– 1 C. tablespoon of lemon juice.
THE PREPARATION
Cut the potatoes (into small cubes), the zucchini and the onion. Cook for 20 minutes in water. Once the vegetables are cooked, remove a little water to prevent the preparation from being too liquid. Mixer. Add cream, milk, mint leaves, salt, pepper and lemon juice. Mix again. Refrigerate, serve cold with small croutons.
I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products.
I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour.
I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences.
In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!
