The table of the week: family cooking at La Thieusine des rires


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

Photo Julie Desbois

A big lick of paint, a big sweep and the restaurant has found a second youth. Gone is the orange on the walls of the bar, Alexandre Paviot and Ketty Avril, room managers, have painted everything white to gain light. At the back of the restaurant, they have set up a very pleasant shaded terrace in case of hot weather. On the plate, there are local products “as far as possible”says the chef, but above all seasonal. “You will never see me serving tomatoes in the winter. »

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


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

Photo Julie Desbois

Open every lunchtime 7 days a week, the restaurant offers a full lunch menu at €14, from Monday to Friday. Customers have the choice between two starters, two main courses and two desserts. Children can even opt for homemade breaded chicken fillets. A delight. Beet carpaccio, revisited rice salad, beef skewer or stuffed vegetables, apricot crumble or brioche toast… Alexandre Paviot’s menu is unpretentious, family-friendly and affordable. Good Frankie. “Because that’s what I like, justifies the leader. It takes for everyone. »

Choose from the lunch menu: two starters, two main courses and two desserts.  Complete formula at 14€.


Choose from the lunch menu: two starters, two main courses and two desserts. Complete formula at 14€.

Photo Julie Desbois

On weekends, it remains open on Friday and Saturday evenings. And offers a more elaborate menu for an average basket of €25. With a choice of two starters, two main courses and two desserts. Also on the program are themed evenings and, one Sunday a month, chicken roasted over a wood fire in the large fireplace on the terrace. A fireplace where the chef also grills meat. “We try to organize different small events to get out of the daily grind”, emphasizes the chef. Who applies the same philosophy in his kitchen. “I do tests. I try to have fun so that it is simple, good and beautiful on the plate. » This winter, boletus will once again be on the menu. This is the chef’s “signature” dessert. A gourmet mushroom made of chocolate crumble, vanilla ice cream, sponge cake and meringue.

The warm apricot crumble is the perfect tangy touch to end the meal.


The warm apricot crumble is the perfect tangy touch to end the meal.

Julie Desbois

After barely a year of opening, Alexandre Paviot and Ketty Avril have found their stride. They will add a string to their bow by becoming detailed Française des jeux. And should be able to take a weekly rest day from September. So that the chef, a running fan, can put on the baskets again.

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

Leave a Comment