LE COLOMBIER

* The Menu
* The Cassoulet
* The Cellar

Stables of the Capitouls in the XVIIIth century, then a post house during the revolution, it is in 1873 that the place becomes a Restaurant.

Taken over in the middle of the last century by Mr. Colombier under the sign "Pension bourgeoise : Au Véritable Cassoulet de Castelnaudary" the house asserts itself as the reference of the pink city in the field of the Cassoulet.

In 1975 Gérard Zasso bought the already famous restaurant, renamed it "Le Colombier" in homage to his predecessor and made it an address not to be missed.

In 2007, Françoise and Alain Lacoste took over this beautiful restaurant. Since then, they have developed a personal vision of traditional catering.

* The Cassoulet
* The Cellar

Stables of the Capitouls in the XVIIIth century, then a post house during the revolution, it is in 1873 that the place becomes a Restaurant.

Taken over in the middle of the last century by Mr. Colombier under the sign "Pension bourgeoise : Au Véritable Cassoulet de Castelnaudary" the house asserts itself as the reference of the pink city in the field of the Cassoulet.

In 1975 Gérard Zasso bought the already famous restaurant, renamed it "Le Colombier" in homage to his predecessor and made it an address not to be missed.

In 2007, Françoise and Alain Lacoste took over this beautiful restaurant. Since then, they have developed a personal vision of traditional catering.

The restaurant room

Beside the unavoidable "Cassoulet de Castelnaudary au confit d'oie" you will find "Gastronomic" cuisine, traditional or regional dishes, but also Bistro cuisine, even household.

Le Colombier is the antithesis of the "trendy", away from the ephemeral fashions: here you don't eat "small arms", you come to enjoy yourself.

Based on a solid training, a long professional experience, irreproachable products, Alain Lacoste will also propose a more personal and daring cuisine and will make you discover other gastronomic horizons.

Today, Le Colombier welcomes both lovers of traditional cuisine and guests curious about discoveries and sensations. Groups are also welcome for all types of events.