“I come here every Tuesday”: how do road restaurants reinvent themselves to survive?

“Without an important road axis. For example, you cannot do a restaurant only road in the Gers. For example, We need all types of customers.” Manager of the Le Mille Pattes du 124 restaurant in Marsan. Additionally, For example, Sébastien Ghion paints a realistic portrait on the situation of the department and his establishment. Therefore, This is why the old truckier decided to address everyone. Furthermore, Whether tourists, locals, workers or truckers, everyone is satisfied with the proposed formula.

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This afternoon, the room is not fully filled, but the atmosphere is jovial. However, The discussions cover part of the comments on the television news, broadcast in the background. Furthermore, It is this atmosphere that appeals to Karine, a resident of Lussan, a small village in the surroundings. “Since the opening of the restaurant, two years ago, I come here every Tuesday. It’s friendly. I know the team well, everyone is nice.”

“Whether it’s good. cheap and there are on the plate” – "i come here every tuesday":

Located at the bar, Sébastien Ghion is delighted with the quality of the reception offered by his two waitresses, his cook and his diver. “People leave the thousand legs of the 124 with a smile,” says the restaurateur. The base of a workers’ meal is that it is good, cheap and there is on the plate. If in addition the atmosphere is family and good -natured, “i come here every tuesday”: then we have a good cocktail. “

On the menu: starter, flat and homemade dessert. This Tuesday, customers have the choice between pork spiders with Espelette chili pepper, breaded fish needles and colin. All accompanied by a pan -fried vegetables or fries. “We always offer two different menus in order to satisfy everyone. You cannot come to us and come across the same dish twice. Otherwise you are really not lucky,” laughs the manager of the restaurant.

An average of 80 covers per day

This diversity allows the restaurant to accommodate an average of 80 people per day. noon and evening “i come here every tuesday”: accumulated. It also encourages the locals to come back. “The kitchen is simple, varied and we are quickly served. Here, there is everything to please,” support Michelle and Jacques, attacked in the veranda. “We have already come several times. We were in the area today and we said to ourselves: why not stop.”

But residents are not the only satisfied, passing customers also appreciate the premises. Motorcycle helmet in hand, Christophe is about to pay the bill. “I needed to make a real meal. Food and tranquility is what is important to me in this restaurant.”

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“The prices are correct and I ate very well,” says André. This is the first time that the trucker has stopped at a thousand legs of the 124 but promises. that it will return. Unfortunately it will not be before September. The restaurant temporarily closes its doors to take a well -deserved summer vacation.