We count 30,000 spectateurs yearly with a mixture of ardent racegoers and your average punter. The majority of the race meetings are televised on the horse channel which counts an average of 450 000 viewers.
LE BIDULE AIX PROFESSIONAL
Canter and trot races are held throughout the year with professional jockeys. The racetrack of Pornichet is an unusual and exceptional place with 27 race meetings for the 2015 season. The biggest European stables come to compete in our race meetings : from canter on one of the most modern race tracks in fibre sand to trot on a track of 1250 m completely covered with sand.
Completely rebuilt in 2011, the racetrack is a modern and dynamic place with the public's well-being in mind and that of the horses with a racetrack in sand fibre which enables race meetings to be held in Winter and in the Summer. Simple dishes, values, authenticity, a warm welcome, and you can even listen to Dizzee Rascal while eating.The racetrack of Pornichet is an important complex with an overall crowd capacity of 1,700 in the stadium, a panoramic restaurant which can seat 360 people, 6 privates lodges and a lounge for welcoming partners. What about the headgear ? It’s Polo’s thing too : he always has a « hat or a beret » on his head, but it « makes (him) crazy when someone tries to take it off (his) head during the parties ». « It’s all about the melting-pot…Gothics, rappeurs…We call it Le Bidule because there’s no judgment, we don’t categorize the place, we share, it’s like you’re at home ! It’s no brainer, just relaxed ». An eclectic and tolerant atmosphere reigns. Le Bidule’s spirit is « cool and trustworthy », with the idea to make the people enjoy. The HP sauce is displayed on the table (which is very rare in France) : no doubt, we are in a qualitative brasserie. As Polo explains, « the US is a very cosmopolite nation, there are christians but also muslims, so, as opposed to common beliefs, the hot-dog, there, is made of beef meat ». Le Bidule’s winning combination is « good, clean and well ».ĭuck magret burger with orange and cantal cheese, fish & ships, north-american 100% beef hot-dog. Here, everything is homemade, « except from the salad » : sauces, meat, etc. But someone who would come on monday and come back on wednesday wouldn’t eat the same dish. » Using fresh products is Polo’s motto. « We only work with fresh products, the menu evolves depending on the arrival. Accompanied by homemade mayonnaise sauce and french fries. We were very well welcomed, and we went for the burger of the moment : a splendid burger, tasty with its pure heart rumbstek meat, melted reblochon, a tomato slice and homemade samouraï sauce. A fridge, an oven and kitchenware are included in each unit at the hotel. The boss has proudly inherited those values from his own father, also a restaurant professional. All guest rooms feature pay television, a dining area and a sitting area. I want to take some pleasure and pleasure the people. « What I do, I do it with heart and love.
« It worked well very fast » told us the chief. On January 7th, Le Bibule will be 2 years old.
On sundays, there is the famous brunch, open from 10am.
Indeed, the place also features some crazy events (the last one was a sumo fight, which gathered around 400 people on a monday evening), concerts, dj sets. Slowly he has elaborated what became later the brand concept of the Bidule today : not only a restaurant. Native from the south of France, Polo went to Paris during 7 years to learn and improve its professional skills. Le Bidule, first of all, is a restaurant conceived by its boss, Polo. Relaxed ambiance, vintage decoration, great reception, simple, cheap and quality dishes. In Aix-en-Provence, it was 29☌ on 29th October, added to the warmth of Le Bidule (= the thingy) restaurant, located Place des Cardeurs.
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