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Emile
Emile
Emile
TG
Emile
Emile
Emile
The Table
  • Chef : Christophe FASAN
  • Menus from 23 € to 60 €
  • Card from 16 € to 35 €
  • Lunch menu entrée + poisson + dessert 23 €
  • Children menu 10 €

This Toulouse institution, founded in the 1940s, is located in the very centre of the city. The rose-coloured brick building, typical of Toulouse, opens on to the Place Saint George where you can sit on the terrace in summer. Chef Christophe Fasan invites you to enjoy his famous cassoulet, along with southwest cuisine in general and sophisticated dishes from other horizons.


Spécialités : cassoulet au confit de canard de Francis ; lingots ; échine de porc ; andouille de couennes ; saucisses de Toulouse ; confit de canard. Vente de cassoulet maison en conserve (23 euros).

General information about this establishment Christophe FASAN
dimanche et lundi midi ; 2 semaines durant les fêtes de fin d’année.
  • en

  • amex
  • cb
Maître Restaurateur
  • Chèques vacances
  • Climatisation
  • Terrasse
  • Animaux acceptés

Un Chef - Un Vigneron - Recette de chef
Ingredients :300 g fruits rouges Sorbet citronMeringue :80 g blancs d’œufs 100 g sucreCoulis mangue :1 mangue sucre glaceGelée de Sémillon :250 g Sémillon 75 g sucre 3 feuilles de gélatineChantilly :250 g crème 35% matière grasse 60 g sucre glace Vanille

Un Chef - Un Vigneron - Recette de chef
Ingredients :15 pêches plates 1 bouteille de vin blanc mœlleux (« Semillon – Perles de grive » du Domaine Baudare par exemple) 5 cs de miel 1 bouquet de basilic sorbet citronPour le sablé :225 g de beurre pommade 3 g de sel 200 g de sucre 90 g de jaunes d’œufs 15 g de levure 300 g de farine

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