Gueuleton, when conviviality comes to the table
As soon as you step through the door, you’re caught up in the atmosphere: bursts of laughter, clinking glasses and lively discussions. The bistro spirit of the concept created in 2013 in Agen by Arthur Edange and Vincent Bernard-Comparat is well and truly present. The atmosphere is raw, cheerful and unpretentious, just like the food. Wearing berets, the staff, with their lilting accents of the South of France, advise us on the best dishes of the moment, so that we can experience Gueuleton experience to the full.
Appetizers to share
To open the ball, a trio of starters to share. Let’s start with golden malakoffs, topped with Etivaz and served with onion and mustard cream. A must for canaille cuisine! This is followed by a velouté of porcini mushrooms with foie gras and toasted gingerbread, a sweet and comforting appetizer that’s full of flavor. Finally, an autumnal tartine with figs and mushrooms, topped with a generous piece of pan-fried foie gras. And if the bread lacks a little crunch, the flavors are just right.
Gueuleton is first and foremost a meat restaurant, so it’s not recommended for vegetarians! When it comes to the heart of the meal – hunting, depending on the season – game lovers will be delighted with a choice of dishes: marcassin civet, venison entrecôte or saddle of venison…! But don’t miss out on the other dishes on offer, such as refined rib-eye steak, corn-fed chicken supreme or the chef’s piece. At our table, the marbled rib-eye steak seduces with its melt-in-the-mouth texture, even if a little more cooking would have revealed all its power. Served with crispy rösti and a salad for a touch of lightness, this simple dish is a real winner.
Splendid hunting
On the other hand, saddle of venison, tender and fragrant, is accompanied by cabbage stuffed with bacon, roasted apples and melting spätzlis. With carefully selected meats, it’s easy to see why Gueuleton has established itself as a benchmark for carnivores. It’s hard to conclude this feast without indulging in the chef’s Snickers: a chocolate shell topped with caramel and white chocolate cream. A comforting dessert, both melt-in-your-mouth and crunchy, to end this generous meal on a sweet, gourmet note.
At Gueuleton, we celebrate celebration and sharing. An address that proves, once again, that simplicity and sincerity rhyme with good taste. On the menu, authentic ambience, straight talk and good humor, all assets that will seduce more than one!
