Chez Michel Sarran
Regarded as the top restaurant in Toulouse, it’s worth the slight journey west to the University district. Master chef Michel Sarran produces dishes that challenge the norm of modern French cooking using imaginative Asian and Middle Eastern spicing: a starter of foie gras, for example, is marinated in seaweed and saké, followed by Aveyron lamb cooked in a couscous bouillon and dates served with a chickpea and almond puree. This is complex cooking done with great skill. Sarran’s wife, Françoise, oversees the main dining room which is decorated with a touch of whimsy (purple and green chairs, lamps hanging of branches, sculptural flower arrangements). Expect sophisticated dining in a sophisticated setting; reservations are essential.
Regarded as the top restaurant in Toulouse, it’s worth the slight journey west to the University district. Master chef Michel Sarran produces dishes that challenge the norm of modern French cooking using imaginative Asian and Middle Eastern spicing: a starter of foie gras, for example, is marinated in seaweed and saké, followed by Aveyron lamb cooked in a couscous bouillon and dates served with a chickpea and almond puree. This is complex cooking done with great skill. Sarran’s wife, Françoise, oversees the main dining room which is decorated with a touch of whimsy (purple and green chairs, lamps hanging of branches, sculptural flower arrangements). Expect sophisticated dining in a sophisticated setting; reservations are essential.
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