burgers and mic pizzas!


A panel warns of the medieval origin of the homemade dough.

Frank Delage

First of all, don’t imagine a cantou at the back of the Cosmiq, this vast fireplace typical of the Dordogne, with a pot and a ball of dough quietly inflating in a small broth. It’s still more modern and suitable for fast food. Mathis makes the same device, using flour, lots of eggs and spring water, “it’s better, it’s less chalky than tap water”.

The MiqChèvre for vegetarians and amateurs, with cabécou and honey.


The MiqChèvre for vegetarians and amateurs, with cabécou and honey.

Frank Delage

Not sticky

As he is inspired by the recipe for leavened mic, he adds yeast. Its dough pieces swell for an hour at room temperature. Then head to the oven in a bain-marie. He then assembles his burger, then returns to the oven to heat the inside and crust the mic. Verdict? It’s very good, with a crunchy exterior, not sticky like a broth, a soft interior… And it’s nourishing!

The little balls of dough puff up before going into the oven.


The little balls of dough puff up before going into the oven.

Frank Delage

“My burgers are 500 grams. I like it satisfying. They are the cheapest and most nutritious in the city,” explains Mathis, listing all his recipes: MiqChicken, MiqChèvre (with runny cabécou and honey), MiqBacon, MiqSaumon, etc. All names and other variations are registered with the National Institute of Intellectual Property (Inpi). And there is “The special”: semi-cooked foie gras escalopes, peach, morello cherry sauce and salad.

“My burgers are 500 grams. I like it satisfying”

This fills a corner without losing weight because the prices range from 11 to 15 euros (for the special), with fries and a drink. For the pizzas, he uses the same base but he doesn’t bake it in a bain-marie, just in the oven for the softness under the ingredients and the grilling of the contour. It offers a dozen traditional recipes. Others will arrive this summer with local cheeses and duck breast, enough to delight Sarlad fans and bewildered tourists. A panel explains to them that it is a peasant bread poached in a broth whose origins date back to the Middle Ages, a typical dish from Périgord, Limousin and Quercy, with as many variations as families.

Putting them in the oven cooks them and grills the outside.


Putting them in the oven cooks them and grills the outside.

Frank Delage

Childhood memories

The most distant memory of Mathis goes back to his childhood. As a kid, he devoured the mic on weekends, prepared by his father for the members of the Héliclub du Périgord in Saint-Geniès. It was his father who developed his recipes to serve at his Aquazen restaurant in Saint-Geniès, which has since closed. After a foray into computer graphics in Belgium, Mathis returned to the country to work. ” I did not know what to do. My father offered it to me. I thought for five minutes and said ‘here we go’. He took up the mic torch and opened Cosmiq in two months three years ago now.

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