La table de la semaine: family kitchen at La Thieusine des drôles


White on the walls and a bar that finds a second youth.

Photo by Julie Desbois

A big shot of paint, a big shot of a broom and the restaurant regained a second youth. Exit the orange on the bar walls, Alexandre Paviot and Ketty Avril, the room manager, repainted everything in white to gain light. Behind the restaurant, there is a very pleasant shaded terrace, in a great warm house. On the plate are local produce “As far as possible”says the chef, but especially in season. “You’ll never see me served tomatoes in the winter.” »

La cuisine d'Alexandre Paviot is unpretentious.  But family and affordable.  With seasonal products.


La cuisine d’Alexandre Paviot is unpretentious. But family and affordable. With seasonal products.

Photo by Julie Desbois

Open every noon 7 days a week, the restaurant offers a full breakfast formula for € 14, Monday to Friday. Les clients have the choice between two entrées, two plates and two desserts. Children, on the other hand, can also opt for house-breaded chicken fillets. A delight. Beet carpaccio, revisited rice salad, stuffed beef or vegetable skewer, apricot crumble or lost brioche lex Alexandre Paviot’s menu is unpretentious, familiar and affordable. Good franking. “Because that’s what I like, justifies the leader. We need it for everyone. »

Choice in the lunch formula: two starters, two main courses and two desserts.  Complete formula at EUR 14.


Choice in the lunch formula: two starters, two main courses and two desserts. Complete formula at EUR 14.

Photo by Julie Desbois

On weekends, it remains open on Friday and Saturday nights. It offers a more elaborate menu for an average basket of € 25. With, to choose from, always two starters, two main courses and two desserts. Also on the program are themed parties and, one Sunday a month, it’s chicken roasted over a wood fire in the large fireplace on the terrace. A fireplace where the chef also grills meat. “In an attempt to organize different events to get out of the daily train-train”, emphasizes their mood. The same philosophy applies in the kitchen. “I’m testing.” I try to have fun to make it simple, good and beautiful on the plate. » So this winter, the mushroom will be back on the menu. This is the chef’s “signature” dessert. A gourmet mushroom made with chocolate crumble, vanilla ice cream, a sponge cake and meringue.

The warm apricot crumble is the perfect sour touch to close the meal.


The warm apricot crumble is the perfect sour touch to close the meal.

Julie Desbois

After barely a year of opening, Alexandre Paviot and Ketty Avril have found their cruising pace. They will add a rope to their bow by becoming a French retailer of games. And should be able to be granted, from September, a weekly day of rest. Story that the chef, a running fan, can put on his sneakers again.

La Thieusine des drôles, 22 bis route de Montmoreau (entrance to the restaurant on the parking side, on the church square), 16400 Vœuil-et-Giget. Open Monday to Sunday noon and Friday and Saturday evenings. Goal. 05 45 21 09 12. Lunch package (starter, main course and dessert) at € 14.

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