Benoît Keller has set up 10 restaurants in 20 years in Nancy and its suburbs. It is teeming with ideas and desires. He still runs the Scoundrels in Ludres, The Wolf in the Sheepfold in Seichamps or The Terrible Children on the Brabois plateau. Right next to the latter establishment, it offers a different restaurant, an original and easy concept but which favors quality. He called on Cédric Laxenaire, whom he has known for many years.
Since they both participated in the cooking show Master Chef on M6. A great culinary traveler, connoisseur of flavors and tireless worker, Deodatien Cédric Laxenaire gladly accepted the challenge. He cooks tasty and readable food that he packages in jars. It is eaten at the table at P’tit Terrible or everywhere else since she is nomadic.
–
Authentic tastes
At 45, Cédric Laxenaire however had a fairly short career in the kitchen. But dazzling! The experience of M6’s show, reserved for amateurs, definitely made him turn the page on industrial stationery, his initial profession. In 11 years, he has multiplied his experiences in France and abroad. He worked in Switzerland, Italy, Belgium, Morocco and especially in Quebec where he would have stayed well if an error of the immigration services had not prevented him. He also went through Baccarat, by Riquewihr …
“I have always been hungry to learn, to discover flavors,” says the one who finished eleventh in the first edition of Master Chef. “By going to these different countries, I was able to experience the best cuisine: that of the grandmothers, that of the inhabitants. The tastes are genuine in people. Then, you can adapt the dishes by putting creativity in them, but you must not betray the original recipe. “
–
Very creative
Benoît Keller had stopped the adventure of TV just before the final phase. But he always remained in contact with the Deodatian whom he had greatly appreciated during the selections. “I know Cédric well,” emphasizes the entrepreneur. “I had been telling him for a long time that I would like to work with him. He is someone very creative and very respectful of quality. He’s also quite a hard worker! We thought about this new project. The concept was put in place in February, before containment. We didn’t know that take-out or delivery was going to be so topical… ”
For Le P’tit Terrible, Cédric Laxenaire integrated street-food specialties from North and South America, and adapted dishes so that they could be packaged in jars. Every lunchtime from Monday to Friday, and Thursday and Friday evenings, they can also be enjoyed at the table in the restaurant adjoining Les Enfants Terribles. Pizzas are also available. Here again, Benoît Keller recruited an excellent professional: Julien Squillace, who had been voted “best pizza in Nancy” in his pizzeria in Ludres. “I know how to surround myself,” confirms the boss.
–
Jars, bagels and tacos
Each week, Cédric Laxenaire imagines new jars with different recipes. A veal confit fregola sarda osso bucco style, a salmon risotto with tarragon, can be eaten on the spot, bought cold or delivered hot. The chef also prepares a range of bagels and tacos. “There is in particular a pastrami bagel like you can find in New York,” says the cook. “The pastrami is homemade from a piece of beef that I rub with spices, it takes 17-18 days. The same goes for tacos: the pork is confit in a secret marinade. It’s my magic potion. ”
The desserts are obviously homemade too by the pastry chef Sonia Marfort.
Both individuals and corporate restaurants find the variety and quality they want. “The know-how acquired during these eleven years makes it possible to make something good, to surprise, to bring unusual flavors”, adds Cédric Laxenaire. The concept is really terrible!
–
Le P’tit Terrible, 4 rue du Morvan, 54500 Vandoeuvre-lès-Nancy. 03 83 40 30 13
–
