About us
The Heart of Limoges, The Taste of Tradition
the history of the le versailles brasserie restaurant in haute-vienne (87) 1 versailles it's an establishment beyond fashion, beyond trends, a high-end brasserie-restaurant in the style of a "beautiful parisian brasserie." with the courthouse as a backdrop, many lives have been shaped around this table. the walls carry within them a beautiful scent of nostalgia. this is how mr. cyril boissier describes the institution he has managed since 2002. the history of the versailles, as traditionally presented, needs to be amended in a few places. it is nevertheless well established that it began quite modestly in 1928. that year, louis chapus obtained a liquor license for his café located at 27 rue du pont-saint-martial. at number 20 place d'aine, the future address of the versailles, there was also a novelty shop, run by jean aymard. it was on july 8, 1932, that the versailles truly came into being. its founder was albert guinant. he was born in paris on august 15, 1898, to albertine guinant and an unknown father. in 1932, he acquired the liquor license for the establishment on rue du pont saint-martial from the widow chapus and obtained its transfer to number 20 place d'aine. he was the one who named this establishment after a prestigious town in the region from which he came. 2 it was also under his direction that the brasserie business began in 1932. the first limousin ribeye steak served at the table marked the beginning of its success, the launch of an institution. this ribeye—a sign of destiny?—still appears on the menu today. albert guinant's tenure was very short. on march 28, 1934, gilbert lejay took over the management of the versailles. he was born on november 29, 1881, in gerzat in the puy-de-dôme department. his tenure was even shorter than his predecessor: he stayed for only nine months; on january 4, 1935, he sold the business to manage the cyrano on the place de la république. his successor was eugène dupouy. he was born on march 11, 1903, in artix in the basses-pyrénées, now the pyrénées-atlantiques department. it seems that he was the one who installed the telephone at number 2941. on july 1 , 1938, a new owner took over the versailles, the transfer of the license taking place on the 20th of the same month. the new owner was of english descent, although a french national: he was georges albert skilton, son of william skilton and catherine décap. he was born on february 9, 1901, in caudéran, gironde. but at that time, 1938, eugène dupouy himself was living... in caudéran. and in the 1936 census, two years earlier, at 20 place d'aine, there is already a record not of dupouy, but of georges skilton, "occupation: café ," and his wife henriette. it must therefore be assumed that the buyer was managing the versailles in the name and on behalf of eugène dupouy before becoming its owner. but since when? since the beginning? that would explain the traditionally accepted story that credits georges skilton as the creator of versailles. but that's just a hypothesis. 3 the skilton couple ran the versailles until 1962. it was on november 20th of that year that they handed the reins to a restaurateur, andré quériaud, born in 1922 in mortemart. here again, the traditional history of the versailles gives 1961 as the date of quériaud's arrival. was there a transition period from 1961 to 1962? it's possible. in any case, the new owner remained at the helm of the establishment for fifteen years. in 1976, he was succeeded by two partners, couderc and gambier. the declaration of transfer of the license was submitted on august 2, 1976, with operations commencing the following day. the declarant was jacques auguste désiré gambier, born in 1946 in saint-lô and residing in draveil, essonne. in 1992, couderc and his wife continued the business without gambier. in 2002, mr. cyril boissier, the current owner, arrived. born in cambrai, he came from the corrèze region where he managed the prestigious auberge des bruyères in chaumeil: the birthplace of jean ségurel. while passing through limoges, he met the owner, who was then considering a well-deserved retirement. "the 77 association was keen to find someone dedicated to preserving the establishment's reputation and protecting a fantastic team of employees," explains mr. boissier. "it was an unexpected encounter, as i had long been looking for an establishment that would allow me to practice my profession while cultivating a living heritage. six months after our first meeting, the handover was complete, and mr. couderc retired earlier than planned, to our mutual satisfaction." the versailles is therefore a true institution in our city. the establishment owes its appeal to the fact that it is open year-round, exactly 364 days a year. may 1st is, in fact, the only day it is closed. on that day, the entire versailles brigade (20 people) met, for the only time that year. this requirement of a rotation, this annual opening, made the versailles an easy meeting place, and, because of the location itself, the court's canteen. call us to make a reservation, or to successfully organize a family, business or friends' meal. reservations can only be made by phone by calling 05 55 34 13 39 . contact us 4 the clientele is both varied and distinctive. one category consists of lawyers. the versailles serves as a pleasant extension for them, before, during, and after trials. beforehand, lawyers and their clients come to finalize the details of their arguments. thus, one often sees a discussion unfolding in the room next to a lawyer's robe draped across a banquette. but this sometimes leads to comical scenes. for instance, the waiters are no longer surprised when, wanting to seat a lawyer and their client at a table, they see them head to the other end of the room: the opposing party is already seated at the table next to the one they offered! during trials, between sessions, lawyers and clients come here to relax a little. on occasion, deliberations have even moved from the somber atmosphere of the courtroom to the versailles. judges have been seen, over a cup or a glass of wine, beginning to deliberate on a case. needless to say, in these circumstances, the waiters must become discreet, almost invisible. but after the verdict, it's at the versailles that people naturally come to celebrate and discuss the decision: for some, a judgment is also a victory that deserves to be celebrated. another clientele, especially at lunchtime, is made up of business executives who know they can "treat" a good client there, around a quality table. finally, in the evening, there are the night owls who come, after the cinema or the match, to extend their night out. 5 sunday is different again; mr. boissier recounts, amused: "we all squabble over who gets to reserve the first tables. they'll even postpone their visit for a week or two to get 'their table.' the waitstaff knows all the little quirks of each of our sunday regulars." among the parade of eccentric customers, there are the inevitable anecdotes that make you wonder if there's a touch of legend in them, but it's so tempting to believe them. like the customer who, no doubt a bit superstitious, never hesitated to go right into the kitchen to look for coarse salt. as soon as he found it, he'd throw a pinch over his shoulder... because this loyal clientele, which carries considerable weight in the life of the establishment, can get away with almost anything. for example: in the kitchen and in the laundry, the staff includes both men and women. however, in the dining room, only men. misogyny? no. the tradition of the parisian brasserie waiter? perhaps, but one reinforced by strong customer demand. mr. boissier recounts how he once hired a waitress of exceptional professional skill. the experience was so disastrous that he had to let her go. the versailles has its regulars. those who have "their" table, "their" menu, "their" dishes. for them, the menu is useless... and some dishes will never leave it. such is the case with the "little sausages with muscadet wine." a dish concocted in haste, almost by accident—as is often the case. in 1978, a group getting off a bus rushed into the dining room late; in the kitchen, there was little left. with what he could find, the cook improvised a starter. it was an immediate success, and the "little sausages" became one of the brasserie's signature dishes. 6 the restaurant menu includes, in addition to these specialties, the inevitable classics: beef bourguignon, skate with capers, and so on. but there are also seasonal dishes: asparagus, porcini mushrooms, pot-au-feu, and strawberries. mr. boissier explains, "we can offer both quick, inexpensive meals and more elaborate dishes." the versailles' success is also reflected in its guestbook, which contains some big names: in 2007, charles aznavour held his final stage briefing here before his performance at the zénith. gene vincent came on september 30, 1967, after a concert at "la locomotive" on avenue baudin. the names of actors like fanny cottençon, comedians like franck dubosc and jean-yves lafesse, singers like francis cabrel and gilbert bécaud, and others are also listed—in short, a diverse array of celebrities. the service is, in fact, the hallmark of the versailles, and what makes it so charming. this is the characteristic service of a traditional brasserie. known as "english style," it involves using copper utensils, with meat carving, filleting of sole, and flambéing of desserts all performed right before the customer's eyes. mr. boissier explains this very particular type of service: "it's about preserving a living, yet often overlooked, heritage. indeed, the versailles' dining room staff jealously guards its english-style service method, using a set of copper utensils. this service is polished every morning to gleam brilliantly under the dining room's sconces. the waiters also enjoy honing their various methods of carving rib-eye steaks and racks of lamb, as well as their techniques for flambéing desserts in front of you. this typical, professional, almost theatrical gesture undoubtedly evokes the authentic, elegant parisian brasseries. and no! this isn't a remake of claude sautet's film, "garçon!", starring the late yves montand." the versailles has become "a true institution in the city of limoges." regulars often note "at louis xiv's" in their diaries. and the establishment has entered the realm of literature. pascal sevran mentions it in his memoirs, as does pierre lagié in his detective novel "the dismissed colonel." 7 customer reviews consistently echo this sentiment: "respect for french culinary tradition... le versailles is one of those brasseries that remains etched in limoges memories..." we could cite many more examples. and yet, some customers express disappointment. do they have valid reasons, or did they see the establishment more as a restaurant than a brasserie, expecting more than it could deliver? on this point, we leave it to each individual to decide: rvl doesn't present itself as a gastronomic guide! but beyond this emotional connection with its clientele, there is an undeniable commitment to maintaining a tradition, that of a certain level of service. the success of le versailles has been recognized by official awards: "qualité tourisme" and "restaurateur de france," in particular. but what mr. boissier is most proud of is the "maître restaurateur" label, received in june 2009. this title is, in fact, the only official, government-awarded recognition in the restaurant industry. let's leave the final word to mr. boissier: "the traditional brasserie was thought to be outdated, stuck in a rut, doomed to disappear. the 1980s were marked by themed restaurants and a proliferation of chains that now seem almost old-fashioned. the longevity of the versailles and the pleasure we derive from practicing our craft here prove its detractors wrong. for nearly 80 years, the versailles has maintained a consistent level of service and a diverse menu. without any pretentious gastronomic flourishes, but with genuine values of quality and authenticity, it offers a way of working that is becoming increasingly rare in french restaurants." thanks to mr. cyril boissier and the limoges municipal archives. michel toulet 8 the law of july 1 , 1992 (intellectual property code, part one) only authorizes, under paragraphs 2 and 3 of article l 122-5, on the one hand, "copies or reproductions strictly reserved for the use of the copier and not intended for collective use", and, on the other hand, analyses and short quotations for the purpose of example or illustration, "any full or partial representation or reproduction, made without the consent of the author or his successors in title or assigns, is unlawful" (paragraph 1 of article l 122-4): this representation or reproduction, by any means whatsoever, would therefore constitute an infringement punishable by the penalties provided for in title iii of the aforementioned law. © renaissance du vieux limoges, 2010 renaissance du vieux limoges 37 rue adrien tixier 87100 limoges email: website: www.rvl87.com cover photo: versailles at the foot of the courthouse stairs
Restaurant, French Style, Reservations required, Casual Dining
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
The Heart of Limoges, The Taste of Tradition
the history of the le versailles brasserie restaurant in haute-vienne (87) 1 versailles it's an establishment beyond fashion, beyond trends, a high-end brasserie-restaurant in the style of a "beautiful parisian brasserie." with the courthouse as a backdrop, many lives have been shaped around this table. the walls carry within them a beautiful scent of nostalgia. this is how mr. cyril boissier describes the institution he has managed since 2002. the history of the versailles, as traditionally presented, needs to be amended in a few places. it is nevertheless well established that it began quite modestly in 1928. that year, louis chapus obtained a liquor license for his café located at 27 rue du pont-saint-martial. at number 20 place d'aine, the future address of the versailles, there was also a novelty shop, run by jean aymard. it was on july 8, 1932, that the versailles truly came into being. its founder was albert guinant. he was born in paris on august 15, 1898, to albertine guinant and an unknown father. in 1932, he acquired the liquor license for the establishment on rue du pont saint-martial from the widow chapus and obtained its transfer to number 20 place d'aine. he was the one who named this establishment after a prestigious town in the region from which he came. 2 it was also under his direction that the brasserie business began in 1932. the first limousin ribeye steak served at the table marked the beginning of its success, the launch of an institution. this ribeye—a sign of destiny?—still appears on the menu today. albert guinant's tenure was very short. on march 28, 1934, gilbert lejay took over the management of the versailles. he was born on november 29, 1881, in gerzat in the puy-de-dôme department. his tenure was even shorter than his predecessor: he stayed for only nine months; on january 4, 1935, he sold the business to manage the cyrano on the place de la république. his successor was eugène dupouy. he was born on march 11, 1903, in artix in the basses-pyrénées, now the pyrénées-atlantiques department. it seems that he was the one who installed the telephone at number 2941. on july 1 , 1938, a new owner took over the versailles, the transfer of the license taking place on the 20th of the same month. the new owner was of english descent, although a french national: he was georges albert skilton, son of william skilton and catherine décap. he was born on february 9, 1901, in caudéran, gironde. but at that time, 1938, eugène dupouy himself was living... in caudéran. and in the 1936 census, two years earlier, at 20 place d'aine, there is already a record not of dupouy, but of georges skilton, "occupation: café ," and his wife henriette. it must therefore be assumed that the buyer was managing the versailles in the name and on behalf of eugène dupouy before becoming its owner. but since when? since the beginning? that would explain the traditionally accepted story that credits georges skilton as the creator of versailles. but that's just a hypothesis. 3 the skilton couple ran the versailles until 1962. it was on november 20th of that year that they handed the reins to a restaurateur, andré quériaud, born in 1922 in mortemart. here again, the traditional history of the versailles gives 1961 as the date of quériaud's arrival. was there a transition period from 1961 to 1962? it's possible. in any case, the new owner remained at the helm of the establishment for fifteen years. in 1976, he was succeeded by two partners, couderc and gambier. the declaration of transfer of the license was submitted on august 2, 1976, with operations commencing the following day. the declarant was jacques auguste désiré gambier, born in 1946 in saint-lô and residing in draveil, essonne. in 1992, couderc and his wife continued the business without gambier. in 2002, mr. cyril boissier, the current owner, arrived. born in cambrai, he came from the corrèze region where he managed the prestigious auberge des bruyères in chaumeil: the birthplace of jean ségurel. while passing through limoges, he met the owner, who was then considering a well-deserved retirement. "the 77 association was keen to find someone dedicated to preserving the establishment's reputation and protecting a fantastic team of employees," explains mr. boissier. "it was an unexpected encounter, as i had long been looking for an establishment that would allow me to practice my profession while cultivating a living heritage. six months after our first meeting, the handover was complete, and mr. couderc retired earlier than planned, to our mutual satisfaction." the versailles is therefore a true institution in our city. the establishment owes its appeal to the fact that it is open year-round, exactly 364 days a year. may 1st is, in fact, the only day it is closed. on that day, the entire versailles brigade (20 people) met, for the only time that year. this requirement of a rotation, this annual opening, made the versailles an easy meeting place, and, because of the location itself, the court's canteen. call us to make a reservation, or to successfully organize a family, business or friends' meal. reservations can only be made by phone by calling 05 55 34 13 39 . contact us 4 the clientele is both varied and distinctive. one category consists of lawyers. the versailles serves as a pleasant extension for them, before, during, and after trials. beforehand, lawyers and their clients come to finalize the details of their arguments. thus, one often sees a discussion unfolding in the room next to a lawyer's robe draped across a banquette. but this sometimes leads to comical scenes. for instance, the waiters are no longer surprised when, wanting to seat a lawyer and their client at a table, they see them head to the other end of the room: the opposing party is already seated at the table next to the one they offered! during trials, between sessions, lawyers and clients come here to relax a little. on occasion, deliberations have even moved from the somber atmosphere of the courtroom to the versailles. judges have been seen, over a cup or a glass of wine, beginning to deliberate on a case. needless to say, in these circumstances, the waiters must become discreet, almost invisible. but after the verdict, it's at the versailles that people naturally come to celebrate and discuss the decision: for some, a judgment is also a victory that deserves to be celebrated. another clientele, especially at lunchtime, is made up of business executives who know they can "treat" a good client there, around a quality table. finally, in the evening, there are the night owls who come, after the cinema or the match, to extend their night out. 5 sunday is different again; mr. boissier recounts, amused: "we all squabble over who gets to reserve the first tables. they'll even postpone their visit for a week or two to get 'their table.' the waitstaff knows all the little quirks of each of our sunday regulars." among the parade of eccentric customers, there are the inevitable anecdotes that make you wonder if there's a touch of legend in them, but it's so tempting to believe them. like the customer who, no doubt a bit superstitious, never hesitated to go right into the kitchen to look for coarse salt. as soon as he found it, he'd throw a pinch over his shoulder... because this loyal clientele, which carries considerable weight in the life of the establishment, can get away with almost anything. for example: in the kitchen and in the laundry, the staff includes both men and women. however, in the dining room, only men. misogyny? no. the tradition of the parisian brasserie waiter? perhaps, but one reinforced by strong customer demand. mr. boissier recounts how he once hired a waitress of exceptional professional skill. the experience was so disastrous that he had to let her go. the versailles has its regulars. those who have "their" table, "their" menu, "their" dishes. for them, the menu is useless... and some dishes will never leave it. such is the case with the "little sausages with muscadet wine." a dish concocted in haste, almost by accident—as is often the case. in 1978, a group getting off a bus rushed into the dining room late; in the kitchen, there was little left. with what he could find, the cook improvised a starter. it was an immediate success, and the "little sausages" became one of the brasserie's signature dishes. 6 the restaurant menu includes, in addition to these specialties, the inevitable classics: beef bourguignon, skate with capers, and so on. but there are also seasonal dishes: asparagus, porcini mushrooms, pot-au-feu, and strawberries. mr. boissier explains, "we can offer both quick, inexpensive meals and more elaborate dishes." the versailles' success is also reflected in its guestbook, which contains some big names: in 2007, charles aznavour held his final stage briefing here before his performance at the zénith. gene vincent came on september 30, 1967, after a concert at "la locomotive" on avenue baudin. the names of actors like fanny cottençon, comedians like franck dubosc and jean-yves lafesse, singers like francis cabrel and gilbert bécaud, and others are also listed—in short, a diverse array of celebrities. the service is, in fact, the hallmark of the versailles, and what makes it so charming. this is the characteristic service of a traditional brasserie. known as "english style," it involves using copper utensils, with meat carving, filleting of sole, and flambéing of desserts all performed right before the customer's eyes. mr. boissier explains this very particular type of service: "it's about preserving a living, yet often overlooked, heritage. indeed, the versailles' dining room staff jealously guards its english-style service method, using a set of copper utensils. this service is polished every morning to gleam brilliantly under the dining room's sconces. the waiters also enjoy honing their various methods of carving rib-eye steaks and racks of lamb, as well as their techniques for flambéing desserts in front of you. this typical, professional, almost theatrical gesture undoubtedly evokes the authentic, elegant parisian brasseries. and no! this isn't a remake of claude sautet's film, "garçon!", starring the late yves montand." the versailles has become "a true institution in the city of limoges." regulars often note "at louis xiv's" in their diaries. and the establishment has entered the realm of literature. pascal sevran mentions it in his memoirs, as does pierre lagié in his detective novel "the dismissed colonel." 7 customer reviews consistently echo this sentiment: "respect for french culinary tradition... le versailles is one of those brasseries that remains etched in limoges memories..." we could cite many more examples. and yet, some customers express disappointment. do they have valid reasons, or did they see the establishment more as a restaurant than a brasserie, expecting more than it could deliver? on this point, we leave it to each individual to decide: rvl doesn't present itself as a gastronomic guide! but beyond this emotional connection with its clientele, there is an undeniable commitment to maintaining a tradition, that of a certain level of service. the success of le versailles has been recognized by official awards: "qualité tourisme" and "restaurateur de france," in particular. but what mr. boissier is most proud of is the "maître restaurateur" label, received in june 2009. this title is, in fact, the only official, government-awarded recognition in the restaurant industry. let's leave the final word to mr. boissier: "the traditional brasserie was thought to be outdated, stuck in a rut, doomed to disappear. the 1980s were marked by themed restaurants and a proliferation of chains that now seem almost old-fashioned. the longevity of the versailles and the pleasure we derive from practicing our craft here prove its detractors wrong. for nearly 80 years, the versailles has maintained a consistent level of service and a diverse menu. without any pretentious gastronomic flourishes, but with genuine values of quality and authenticity, it offers a way of working that is becoming increasingly rare in french restaurants." thanks to mr. cyril boissier and the limoges municipal archives. michel toulet 8 the law of july 1 , 1992 (intellectual property code, part one) only authorizes, under paragraphs 2 and 3 of article l 122-5, on the one hand, "copies or reproductions strictly reserved for the use of the copier and not intended for collective use", and, on the other hand, analyses and short quotations for the purpose of example or illustration, "any full or partial representation or reproduction, made without the consent of the author or his successors in title or assigns, is unlawful" (paragraph 1 of article l 122-4): this representation or reproduction, by any means whatsoever, would therefore constitute an infringement punishable by the penalties provided for in title iii of the aforementioned law. © renaissance du vieux limoges, 2010 renaissance du vieux limoges 37 rue adrien tixier 87100 limoges email: website: www.rvl87.com cover photo: versailles at the foot of the courthouse stairs
Restaurant, French Style, Reservations required, Casual Dining
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
Promotions
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Contact Info
Limoges, France
20 Pl. d'Aine, 87000 Limoges, France
https://www.brasserie-le-versailles-limoges.com/
003 355 534 1339,
Ask us
Working Hours
Limoges, France
20 Pl. d'Aine, 87000 Limoges, France
https://www.brasserie-le-versailles-limoges.com/
003 355 534 1339,
Ask us
Working Hours
Timings: SUN,MON,TUE,WED,THU,FRI,SAT: (12:00 PM – 10:00 PM)
Holidays: Closed