The construction site is coming to an end in Saint-Etienne. But you won’t recognize the Zoobar. The former tapas bar on Avenue de la Liberation has been completely transformed. It is a brewery that opens its doors this Tuesday morning. The new decor is reminiscent of the bistros of yesteryear.
It was a former student of Joël Robuchon who bought the place. His name is Michel Thévenin. He managed three restaurants in Le Puy-en-Velay. In 2019, he sold everything. It was his participation in the Marathon des Sables, one of the biggest races in the world, that led him to turn the page. He couldn’t stand the frantic pace any longer and needed to find himself.
Michel Thévenin moved to Saint-Etienne. At 52, he chose to invest 500,000 euros to open the Bistrot du Grand Hotel, on the ground floor of this historic building in Saint-Etienne.
The owner of the place has chosen a somewhat vintage atmosphere. “I am a lover of bistro cuisine, brasseries of the 50s and 60s”, confides the restaurateur. “I wanted to restore this spirit, hence the imposing bar counter. The customer will have the feeling of being at the counter of a large square bar”, he says.
Mosaic tiling and velvet benches
Michel Thévenin opted for a bar with green mosaic tiles and velvet benches. There will be about fifty seats. It’s half as much as the old Zoobar.
– Eric Turpin
The restaurateur opens the Bistrot du Grand Hôtel in the midst of a health crisis. But that doesn’t scare him. “I have an optimistic temperament. My parents instilled in me values such as respect and courage”, he says.
Quality traditional cuisine
Michel Thévenin hired five employees, plus two extras at the end of the week. The restaurant will be open from Tuesday to Saturday. The staff will be on weekends on Sundays and Mondays. The restaurant will be closed ten days for the end of year celebrations and the whole month of August.
A young 23-year-old chef from Saint-Etienne, Romaric Mauin, will be in the kitchen to concoct around fifteen traditional dishes, from 14 euros. “On the menu there will be confit pork cheek, marrow bone, quenelle, but also oysters from Cancale and beautiful Iberian charcuterie. We want to offer quality and fresh products”, explains the owner of the premises.
– Eric Turpin
Michel Thévenin insists on the festive character he wants to give to his restaurant. “I want people to feel at home here”, says the restorer who has in mind the images of the film “Boy” by Claude Sautet with Jacques Villeret and Yves Montant.
The Bistrot du Grand Hôtel will be open from Tuesday to Saturday from 9 a.m. to 3 p.m. then from 6 p.m. in the evening.