Saffron jelly, crayfish-infused oils… When local cuisine is suitable in jars

A new concept boutique in the heart of Saint-Céré, “Un bocal, des bocaux”… serves bocal cuisine.

A charming little duo of a lovely, legendary shop in Saint-Céré, a former temple to tinned foie gras, with a new specialty: jars. “Jar, Jar” takes the old adage to school, to serve you, because “I like the references to the recent past, especially the 1950s, the positive reconstruction, where it was good to live, where we spent time.” To discuss…”, slips Patrick Albrecht. In this state of mind and with the intention of working away from fast food and in the heart of the good life, a man of many trades, originally from Lille, “gave up everything” to establish himself in the region. By taking advantage of a balcony Morey at the Place de la République in Saint-Céré, he and his partner Coralie simply set their sights on the store across the street that had been closed for a year, “with the spirit of recycling driving us,” and the store was reaching out to them.

Saffron jelly, ox stew…

“Look at this yellow semicircular display, it’s beautiful, it should be labeled!” And this cross tiling! “Here we are in an atmosphere preserved from that period,” declares the happy new occupant of the building who has thus found the ideal place to promote the food products on offer with the same amount of care with which they have been selected. “The first thing is not to sell what our neighbors already have. The second, to be able to discover, find, choose and offer the opportunity to taste the finest authentic dishes, discovered by a duo full of resources from the four corners of France. And in two months!” We have compiled our selection very quickly “By debriefing the Internet, tasting, negotiating and meeting,” Patrick continues. Some distant producers even came to visit the store before agreeing to distribute. “It was not a foregone conclusion.”

Saffron jelly, cantaloupe honey vinegar, lobster oils, ox stew, there’s just products carefully preserved and packaged for flights of taste with every bite. Combining his love for tableware and food, Patrick eventually offers to create unique baskets with which customers leave, amazed by the concept. “We have been open for two weeks, and customers have already returned to enjoy some 215 diverse and unexpected references,” concludes the owner.