Le Colombier
Walls of alternating red brick and stone and a wood-beamed ceiling take you back to the origins of this popular restaurant. You’re in the former stables of the Capitole where Alain Lacoste has been delighting locals and visitors since 2007 with his robust southwest France-inspired dishes. But the greatest of these, as every Toulousian will tell you, is his cassoulet, slow cooked for 8 hours. This is a dish for the hearty: it’s made of white beans, pork, Toulouse sausage, and confit goose leg. Yum! Other winners: the crayfish and asparagus ravioli, and the lamb shank confit with garlic cream. Take tradition to the nth degree with crêpes flamed in Grand Marnier.
Walls of alternating red brick and stone and a wood-beamed ceiling take you back to the origins of this popular restaurant. You’re in the former stables of the Capitole where Alain Lacoste has been delighting locals and visitors since 2007 with his robust southwest France-inspired dishes. But the greatest of these, as every Toulousian will tell you, is his cassoulet, slow cooked for 8 hours. This is a dish for the hearty: it’s made of white beans, pork, Toulouse sausage, and confit goose leg. Yum! Other winners: the crayfish and asparagus ravioli, and the lamb shank confit with garlic cream. Take tradition to the nth degree with crêpes flamed in Grand Marnier.
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