Restaurant - Au Comptoir de Cécile - Châlus

AWAKENING THE TASTE BUDSIN CHÂLUS

Meet Cyrille, at Comptoir de Cécile

Originally from La Coquille in Périgord, Cyrille has been passionate about the restaurant business for 23 years now. He has followed a varied career path, and today holds a Certificat d’Aptitude Professionnelle, a Brevet d’Études Professionnelles and a Baccalauréat Professionnel cuisine.

Cyrille Larenaudie

Manager of Restaurant Au Comptoir de Cécile

A rewarding career

It was after these numerous internships that he worked for 6 years alongside renowned chef Gregory Coutanceau at Les Flots restaurant in La Rochelle. He then returned to Haute-Vienne, where he worked at Le Lauryvan and Le Glanon in Saint-Junien, at L’Arlequin in Oradour-sur-Glane and finally at Les 2 Ponts in Aixe-sur-Vienne. A rich and formative career path that gave her the desire for professional emancipation. After a decade of reflection, he now lives with his family in Saint-Laurent-sur-Gorre and opened his restaurant Au Comptoir de Cécile on June 10, 2024, in the heart of the old town of Châlus.

The adventure of a lifetime

After a number of changes in his personal life, and with the encouragement of those around him, it was in 2023 that Cyrille set out to find premises for his future establishment. He contacted the commune of Châlus, and in particular Mr. Brezaudy (the town’s mayor), who welcomed him with open arms and was quick to advise him on his project. After studying several proposals, Cyrille decided on the premises at 4 rue Salardine. A choice that required some work, but enabled a rapid opening. All this, with financial support from the town and the Communauté de Communes Pays de Nexon – Monts de Châlus.

Today, Cyrille offers takeaway and on-site catering, and in the future hopes to offer a catering service for a variety of occasions (association events, weddings, etc.). If conditions allow, he plans to expand his team next year. Not forgetting his flagship idea, to be launched in September, of after-work moments in the form of boards to share, accompanied by wines and cocktails, before the evening service.

Gastronomie Et Bien Etre A Noel En Limousin Restaurant Au Comptoir De Cecile A Chalus

A taste for sharing

With his open kitchen, Cyrille’s main aim is to offer his customers real transparency in the preparation of his products and the presentation of his dishes. His cuisine is traditional, colorful and meticulous. The menu changes regularly, and additional suggestions are made from time to time. This allows our taste buds to discover a wide range of flavors. Fish remains the chef’s specialty, and he does this by promoting short supply chains. In particular, he works in partnership with local market gardeners and fruit growers, but also with butchers and wholesalers in contact with fishermen. His priority is to transform the product with his own hands.

Cyrille's favorite

A newcomer to our region, Cyrille invites us to take a stroll through the streets of Châlus and soak up its old-world charm. It’s with great pleasure that he welcomes his French and foreign customers to his establishment, and shares his heartfelt cuisine with you.