Le Saint Trop Montlucon 01Le Saint Trop Montlucon 01
©Le Saint Trop Montlucon 01
To the meeting of...
The Saint-Trop'

Fabrice Desforges

After graduating from the Montluçon Hotel School, he worked as a sous chef in several prestigious restaurants that led him to travel throughout France and particularly to the French Riviera (Paul Ricard Islands, Saint-Paul de Vence…) where he skillfully combined sea and land products.

Le Saint Trop Montlucon 03Le Saint Trop Montlucon 03
©Le Saint Trop Montlucon 03
Who is he?

His brilliant career in prestigious establishments has given him solid experience and versatility. He has chosen to take his own destiny in hand by taking the reins of the Saint-Trop' for the last ten years.

  • The kitchen
  • Its terroir
  • Know-how

Enriching experiences

As part of his professional career, Fabrice Desforges has worked for establishments such as the gourmet restaurant Domaine des Dryades near Châteauroux (4-star hotel) or the famous restaurant La Poularde, which shone for thirty-three years with two Michelin stars, in the Loire.

The Bourbonnais in the body

He finally returned to the city of his beginnings in Montluçon, where he was Jacky Morlon’s second in command at the restaurant Le Grenier à Sel, before opening his own gastronomic restaurant also located in the heart of the medieval city of Montluçonnaise.

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The interview

What dish gives you the most pleasure to cook?

With “Le Saint-Trop'” as the restaurant name, it was almost obvious! Fish in general is really what I prefer to cook and sublimate.

What dish would you absolutely not be able to eat?

Eh… Strangely enough, none!

Do you have a particular memory or anecdote in the kitchen to share with us?

My meeting with former German Chancellor Helmut Kohl during the stay in Saint-Paul de Vence of the German soccer team that was then competing in the 1998 World Cup.

If you were a sweet dish, you would be:

A good crispy Arlette (a finely crispy and caramelized tuile made with puff pastry and powdered sugar). It’s scrumptious and you can dress it up to make different desserts (as a mille feuilles with red fruits, for example).

If you were a savory dish, you’d be:

Once again, the simplest dishes are often the best! So I’d say a tasty prime rib.

If you were a hashtag, you’d be:

#chocolatecestlavie (but dark, beware!)

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3 good plans

According to Fabrice

1 (other) good restaurant where you enjoy eating or will enjoy eating in this territory:

My buddy Jean-Luc Sanguillon’s restaurant, La Table de Reugny.
But I do plan to try out the newly Michelin-starred La Chapelle du Château Saint-Jean restaurant…

1 natural site that you particularly like on this territory:

The Forest of Tronçais, to walk there, to pick mushrooms…

1 cultural site that you particularly like in this territory:

Unquestionably the magnificent MuPop!

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