Emile

Frommer's Review

In an old-fashioned house on one of Toulouse's most beautiful squares, this restaurant offers the specialties of chef Christophe Fasan. In winter, meals are served upstairs overlooking the square; in summer, seating moves to the street-level dining room and flower-filled terrace. Menu choices include cassoulet Toulousian (cooked in goose fat), magret of duckling in traditional style, a medley of Catalonian fish, and a very fresh parillade (mixed grill) of fish with a pungently aromatic cold sauce of sweet peppers and olive oil. The wine list is filled with intriguing surprises.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.