The Restaurant
It is no coincidence that The Arthémy restaurant opened its doors in 2019
on the church square of Blanzac Porcheresse. Its chef, Victor Vallantin-Dulac, is a native of the country, proud to return to the city of his childhood and to participate in the renewal of the local economy.
W ant to learn more about The Arthémy and its history? On this page get to know its Chef, Victor Vallantin-Dulac, and find a history of Blanzac and the place itself which has long been the beating heart of the historic city center.
A little
of local history
Blanzac
THE OLDEST MENTIONS OF BLANZAC DATE FROM THE 11TH CENTURY
The village is an important crossroads in the region. It was formed, as often at the time, around an abbey of Benedictine monks. Route of the pilgrimage to Saint-Jacques-de-Compostelle, barony of the counts of La Rochefoucauld, Blanzac developed throughout the second millennium. The city is then protected by important fortifications of which there remains today an imposing tower which dominates the surroundings.
Saint Arthémy square
IN THE HEART OF THE VILLAGE WITH ITS 12TH CENTURY CHURCH
Vital and historical center of the city, it is the place Saint Arthémy which gives all its charming character to Blanzac. In addition to the restaurant to which it lent its name, there are artisan shops, a local and organic market every Friday and, of course, the Saint Barthélémy church. Proud representative of Romanesque architecture, it has been open to the public and classified as a historic monument since 1890.
The restaurant
OPENED IN 2019 AND HERITOR OF A LONG TRADITION OF HOSPITALITY
If the Arthémy is a new institution in Blanzac, the building that houses it has long been an important landmark for the Blanzacais. It was named the Hôtel de la Poste for many years and has long been run, under the name of "Diapason", by an English owner, which made it a well-known meeting point for the English-speaking community of Charente. Closed for several years, it was bought by Victor Vallantin-Dulac in 2018. After extensive renovation work, the restaurant we know today finally opens its doors in February 2019.
Your Chef
"I like working with simple, local and seasonal products, sublimate them in all simplicity but with a touch of originality probably due to my taste for travel. "
"I grew up in Pérignac, a village close to Blanzac-Porcheresse. I trained as a cook with a BEP cooking in the Almond tree in Angoulême and a Bac Pro alternately at the Terres Rouges in Civray. I was an apprentice Chez Paul in Angoulême before doing a season at the Relais de la Poste in Magescq in the Landes with Chef Jean Cousseau, 2 Michelin stars.
I then flew to Quebec, Montreal, where I first worked in a restaurant serving traditional and modern Canadian cuisine "Le Barbar". Then, I worked in one of the most beautiful delicatessens in Montreal “La Maison Du Rôti” as a cook and butcher.
After 4 years, I returned home and rediscovered the world of traditional French cuisine. I spent 4 years at Graines et Garenne before discovering an old restaurant opposite the church, closed for a few years in Blanzac-Porcheresse. An opportunity that immediately seemed obvious to me. The location had undeniable advantages, and as a native of the country, the town hall followed me from the start in this somewhat crazy gamble that all restaurateurs make.
We opened after months of work in February 2019 and since then, despite the confinement, it's only been happiness.
I cook for the love of the product and for the pleasure of the taste buds. I like working with simple, local and seasonal products. Sublimate them in all simplicity but with a touch of originality probably due to my taste for travel. Once you understand cooking it becomes a game, the possibilities of combining flavors are endless. With an exceptional terroir offered by our beautiful Charente, I want to pass on my passion for a cuisine that is, I hope, authentic and tasty.
Thank you in advance,
Victor Vallantin-Dulac
Gallery
Some selected images of the restaurant and its team. A 360 ° tour of the restaurant is also available to you a little further down this page.
