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The Table
  • Chef : Simon CARLIER
  • Number of places : 50
  • Menus from 42,5 € to 59 €
  • Lunch menu entrée + plat + dessert 25 €
  • Menu végétarien
  • Mention Fait maison
Book a table

Simon CARLIER, now installed at the rue des Polinaires, prepares dishes with delicate and creative flavours, particularly through his surprise menu. An excellent restaurant in Toulouse. Booking is advised.

General information about this establishment Simon CARLIER
fermé le week-end.
  • en
  • es

  • amex
  • cb
  • Climatisation
  • Wifi

Un Chef - Un Vigneron - Recette de chef
Ingredients :250 g de filet de veau 4 grosses huîtres 1 pomme 1 échalote 1 carotte 1/2 citron Persil Herbes de la cueillette 5 cl de sauce d’huître 5 cl de soja Huile d’olive 5 feuilles de gélatine

Un Chef - Un Vigneron - Recette de chef
Ingredients :12 champignons de Paris à farcir 100 g de champignons de Paris 12 escargots 4 tranches de pain de mie 4 tranches de lard Épinards 4 jaunes d’œuf Beurre salé Herbes fraîches

Un Chef - Un Vigneron - Recette de chef
Ingredients :4 tentacules de poulpes propres 100 g de farine de fleur de son de blé 20 cl de lait 200 g de fèves 200 g de petits champignons 1 oignon 1 carotte 1 poireau 1 bouquet garni 3 gousses d’ail 20 g de pâte de cynorhodon Petites herbes

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