the essentials The Château de Lasbordes golf course, in Albi, will welcome a new restaurant from April 7. These different catering services will be intended for golfers but also for all residents of the region who will be able to find “very good cuisine” and a more affordable brasserie.
“L’assiette à par” opens its doors on Sunday April 7 at the Albi golf course. An event awaited since July 2023 with the change of manager and the arrival of UGolf. The company manages 55 golf courses in France, including Fiac. Building on its success, they wanted to apply the same formula to that of Albi. The owners of the Fiac restaurant are also those of the Château de Lasbordes golf course. Francisco Rivas and Sébastien Salles want to make it “a warm place” while “promoting local products”.
From left to right: Sébastien Salles (co-owner), Paquita Martin (restaurant manager) and Francisco Rivas (co-owner) DDM – FX. A.
Offer “very good cuisine”
The owners want this restaurant to “meet the needs of the Albigensians”. You don’t have to be a golfer to enjoy Chef Akram’s cuisine. Three options will be offered at “L’assiette à par”. Two rooms, with around forty seats, will be dedicated to the service. The first is intended to be friendly and will offer a brasserie atmosphere. The second will be a little more upscale with “very good cuisine”. These rooms are extended by a terrace that can accommodate 120 people with a view of the golf course and nature.
It is also this setting that attracted Sébastien Salles to embark on the adventure. “We have the impression of being in the middle of nature with this environment”; he confides. Lasbordes Castle is also classified as a historic monument. The restaurant is however located less than ten minutes by car from the city center of Albi. A distance that Francisco Rivas relies on to encourage people to come and enjoy a “good meal during a working day”.
The restaurant is bordered by the Albi golf course – Château de Lasbordes DDM – FX. A.
“We want to be part of a Tarn approach”
But why “l’assiette à part” as a name, also chosen for Fiac’s restaurant? Beyond the nod to the golf course bordering the restaurant – par being the ideal number of shots to get the ball into the hole – “the dish is special because it is very good,” explains Francisco Rivas. To do this, the owners insist on the quality of the ingredients that will be cooked. “We want to be part of a Tarn approach, local and sustainable,” they specify. Chef Akram will source his products from local producers as soon as possible.
Francisco Rivas and Sébastien Salles also choose to focus on slightly more original services to attract customers. They have set up a room upstairs – with a capacity of 50 people – to host seminars. But the highlight of the show is planned on the ground floor. A robot will serve customers! The two dining rooms are separated by a 17 meter long corridor. Instead of the waiters going back and forth between the bar and the room, the robot will be responsible for bringing the drinks from one end to the other.