How did you get into cooking ?
I basically started cooking because of my mother, an excellent cook, who was in charge of organizing all the receptions at home. It was as if things suddenly fell into place, particularly as I didn’t want to do traditional studies. My background is quite similar to that of my childhood friend, Eric Gateau, who runs the restaurant Les Provinces at Rungis.
What kind of cuisine do you propose ?
As we are opposite the Seafood Pavilion, we specialize in upmarket seafood. However, we also propose a top quality Italian menu made by our Italian chef, Gianni Epifani, ex-chef of the Monte-Cristo in Paris, including, in particular, a delicious risotto with sweetbreads, excellent fresh pasta with shellfish and a homemade tiramisu that is famous at Rungis. It is a traditional cuisine built around very fresh, top quality fish like turbot, sea bass, sole, monkfish, John Dory, Brittany lobster (royal), Gillardeau oysters, Saint-Jacques scallops and langoustines.
Every day, we propose eight or nine fish dishes and three or four meat dishes (steak, 600g entrecote, veal, lamb, etc.).
Since we are at Rungis, and as a measure of respect for our customers, we serve generous portions and we do not always pass on the price rises in products to our menu. The menu is composed of fish (70%) and meat (30%) dishes, plus a certain number of Italian dishes and other Italian cooked meats. We change it every day according to new arrivals and what is available on the market. Our flagship dishes are Brittany lobster, extra-large grilled langoustines, tuna steak with balsamic vinegar, Saint-Jacques scallops, risotto with sweetbreads, pasta with shellfish, tiramisu, exotic fruit and red berries. We seek the best quality for our restaurant’s image and that of Rungis Market.
In the brasserie, we propose four or five dishes and a set menu at €12.50. In the restaurant, the menu has thirteen to fourteen dishes, ranging from €16 to €28 per dish. As regards our Italian menu, the dishes range from €18 to €22. The average cover charge is €45 in the restaurant, and €12 in the brasserie. The wine cellar carries about a hundred listed wines split between Burgundies and clarets (with more white wines), champagnes, rosés and some good Italian wines.
How do you operate?
At 3 pm, after serving lunch, I do a review with the chef. The menu is tied to supplies and it is tomorrow’s surprise. When I buy products, I imagine them in the plate; then I discuss it with the chef. For instance, when there is no turbot, I buy John Dory.
I go to the Seafood Pavilion every day at around 3 am. I shop for fruit and vegetables, meat, poultry, dairy products, dry goods and herbs twice a week.
Who are your customers ?
Generally speaking, people come to us for seafood and pasta. Our clientele is mostly composed of professionals from Rungis Market, all sectors included, who care about the quality of the products. We also get company managers from the Silic zone and the Warehouse zone. Furthermore, we have opened the restaurant every Thursday and Friday night, at the request of our clientele, for the last year, and the terrace is used in the summer. We serve about 160 meals/day and we are open Monday through Friday, from 10 pm to 5 pm.
What do you think of today’s cuisine ?
We are moving towards a return to basics with the development of the organic trend, which is simply a return to the old traditions. Cooking has no need of clever tricks and when the product is good you should let the natural flavour come through. An authentic cuisine like ours concentrates on the product.
WhaWhat do you think of Rungis Market ?
Rungis Market has great diversity and great product quality, and you’ll find everything you’re looking for here. Furthermore, this market benefits from a wonderful image. The best products are at Rungis and it is an ocean of wealth and quality for any restaurant owner.
Background
A native of Cagnes-sur-Mer (06) and son of an industrial engineer, Michel Mitieus (age 38) is the eldest of three children. After getting a baccalaureat B and a 2-year vocational diploma in hotel management (BTS) (catering option) at ICOGES in Pantin (93), he did several work placements at SBM Monaco, Hôtel de Paris in Monaco, Igolosi restaurant in Paris, among others. He did his military service as the private chef of Admiral Lanxade, Army chief-of-staff, and he bought the brasserie called Les Moissons in Elancourt (78) with Eric Gateau in 1995. Then both of them set up at Rungis. Michel Mitieus took over Les Embruns and Eric Gateau, Les Provinces. A friendly and excellent professional, Michel Mitieus is a member of the Rungis restaurant owners’ association.
