Piaggio Restaurant LA BOCAL TOQUE’

About This Project

Bruno Deligne, chef and member of the French Culinary Academy, brings his cuisine out of the traditional restaurant setting with a concept that is both refined and approachable. With “La Bocal Toqué”, he has chosen a Piaggio restaurant based on the Ape V-Curve to serve his creations across Nouvelle-Aquitaine.

The idea is not to simplify fine dining, but to translate it into a lighter, more direct format. Carefully prepared dishes, attention to detail and a strong culinary identity meet the informal, engaging nature of a small mobile setup. The result is a unique balance between gastronomic quality and proximity to the customer.

Thanks to its unmistakable vintage design, this Piaggio restaurant becomes part of the experience. It creates curiosity and frames the chef’s work in a enjoyable way. It is a compact space, but one that allows full control over preparation and service.

Characteristics of the La Bocal Toqué Piaggio restaurant:

Piaggio Ape V-Curve
One-door storage space
Refrigerated display
1 one-door refrigerator (120 lt)
Customer counter
2 lamps on the side door
1 whiteboard
Roof-mounted cabinets along the perimeter
Independent water system with hot water
3000°K LED interior lighting system
220V 16A electrical system with thermomagnetic circuit breaker on each user

A Piaggio restaurant like this opens new possibilities for chefs who want to extend their presence beyond a single location. It allows participation in selected events, private catering and curated outdoor settings, while maintaining a strong connection with the product and its presentation.

It is a format where cuisine remains central, but gains mobility, and where the personality of the chef becomes visible and accessible.

Let’s design your mobile restaurant together.