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Fabrik

Fabrik

A new restaurant in the Petit Immo again!  Yes, but eating may be delightful! And we have found a gem in Beaulieu!  We have the story.
 
Once upon a time, there were three brilliant, motivated and hardworking young men.  One of them, Jeremy, was a native.  He adored Beaulieu and was passionate about catering.  He started working at the age of 15 in a restaurant on the port of Villefranche.  And one day, the call of the sea, of foreign countries took him around the world, nearly to all continents; he had the desire to immerse himself into what was going on elsewhere:  Ibiza, London, the States, the list is long.  He even went to Monaco!  He came back with his head full of ideas and a strong urge to put up his own restaurant.
 
Jeremy met Yohann Bouhier at Saint Barth.  They fell in love at first sight with each other’s profession!  Nothing would part them ever. Yohann was born in Montpellier.  Together, they worked in a hot spot for parties, at Bagatelles’.
 
Everything seemed perfect but the question was: who will do the cooking?  The crucial link was to be Hichem Afgha.  The Moroccan chef was born in Chefchaouen; a mountain village perched at the foot of the Rib.  He was a former fisherman in Corsica where he lived a long time.  His cuisine is precise and perfectly proportioned.  His special touch is spices!  His dishes smell of herbs directly arrived from his adopted Corsican maquis and of his native country spices.  His cuisine is healthy.  For instance, frying is done with panko flour (a rice flour that rejects fat and doesn’t absorb it).
 
Once the threesome was formed, they needed a place, an unusual one.  Jeremy found a former garage at Beaulieu-sur-mer, a 230 square meters space where their imagination was enabled to break the codes and to innovate.  The Fabrik Bistrot opened last August.  They serve 50 indoor and 18 outdoors and have become THE place to go in Beaulieu.
What is the added value of this restaurant?  The three of them have been round the world.  They have gained rich experiences and met different cultures.  And they have put this wealth at the service of their clients.  The bar is outstanding: 15 different gins, 15 rhums and 15 whiskies.  Jeremy is a barman and his cocktails are original and have the touch of the professional.  His syrups are homemade!!!
 
The menu is limited because, here, the basic is homemade: sauces, bouillons, meat stock, desserts… In their freezer, there are only sorbets and ice creams made by a local organic craftsman.  The « charcuterie corse » comes from a Corsican producer who breeds only 100 pigs a year, which means it is a micro farm.  I’d like to give an example of a dish to titillate your taste
buds but the menu changes every month and the suggestions vary according to availability and to seasons.  My favourite sweet is the chocolate soufflé stuffed with hazelnut fondant.  And, my personal request is: let it be on the menu again!
 
More than a restaurant, the Fabrik Bistrot is a state of mind, a philosophy.  The décor is impermanent.  Young and talented artists, who aren’t patronized by galleries, show their artwork there.  Yohann and Jeremy have a big heart and want to help others.
 
The Fabrik Bistrot is not just another restaurant.  It emanates from the quintessence of a youth with new codes that shakes cuisine and has respect for the produce, which they want to enhance.  It is open-mindedness enriched with their worldwide experiences.  They have a pioneer vision that doesn’t intend to revolutionize but leads them to treating their clients.  And their first treat is their smile and warm welcome… Sounds promising, doesn’t it?
 

24/04/2019


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