Chez Emile
You’ll see far more locals than tourists at Chez Emile, a place as homey as its name. Set in a traditional red-brick house on a busy square, it has a pleasant small town feel, in both the unadorned décor, and the friendliness of the waitstaff. Chef Christophe Fasan’s dishes are all Southwestern French—lamb from the Pyrénées, Catalan seafood stew with mussels, freshwater calamari, and prawns—but if you’re hungry, order the cassoulet, made from the recipe of the original chef. Cooked in duck fat, with the traditional crackly crust, it’s what locals have been order here for 50 years, and for good reason. It’s heavy but mighty tasty. There’s a good wine list, too.
You’ll see far more locals than tourists at Chez Emile, a place as homey as its name. Set in a traditional red-brick house on a busy square, it has a pleasant small town feel, in both the unadorned décor, and the friendliness of the waitstaff. Chef Christophe Fasan’s dishes are all Southwestern French—lamb from the Pyrénées, Catalan seafood stew with mussels, freshwater calamari, and prawns—but if you’re hungry, order the cassoulet, made from the recipe of the original chef. Cooked in duck fat, with the traditional crackly crust, it’s what locals have been order here for 50 years, and for good reason. It’s heavy but mighty tasty. There’s a good wine list, too.
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