Restaurants cuisine régionale Midi-Toulousain

El Carlit has been given a brand new look, combining blonde wood, rustic pieces and design details, as well as a large heated terrace overlooking the slopes. The extensive menu offers paella, hamburgers, wood-grilled meats, lamb chops, truffade, hearty salads and homemade desserts (the profiteroles are gargantuan). The atmosphere of the Carlit is very warm, the owner circulating from table to table joking with the guests. It feels like a holiday!

This is a good address ideally located in the centre of Foix, with a breathtaking view of the castle, perfect for a family lunch or a romantic dinner. The superb sunny terrace adjoins a secure children's garden, where you can enjoy yourself while the toddlers scream and play without disturbing the audience. The reception is at the level of the quality of the service, sober and elegant, and the value for money is excellent. Quail, trout, duck breast, foie gras... the originality of the dishes on the menu demonstrates a gastronomic desire for novelty.

An address you must discover! Bo & Gola is a real standout among the rustic mountain establishments of the Pas de la Case: the large colorful sofas and the vast bay window overlooking the ski slopes are matched only by the very design decor of the place. The owner is Xavier, an Andorran who will offer you a home-made cuisine worked with heart and taste. The menu is wide: from the beef filet to the foie gras de la casa and the grilled octopus with paprika, there is something for everyone. A trendy and festive address!

Welcome to the highest restaurant in Europe (2,400 m!) open all year round, since 1940! The Refugi Fra Miquel, a true Andorran institution, is located at the level of the equally famous Envalira pass. Catalan and French specialties, prepared by the chef Joel Martin, will be served in a warm blond wood setting, in the vast service room. On the menu: foie gras, mountain rice, grilled meats or flambéed gambas! On the first floor, a bar and a picturesque fireplace to welcome you in all Andorran friendship!

A big and beautiful room, very nicely decorated, a big bar with colored led for the atmosphere in this Italian restaurant which does not empty in winter. With a nice terrace and very attentive staff, you can taste pizzas (cooked in the flashy oven with golden mosaics) and pastas with all the sauces, traditional dishes and delicious house cocktails. Directly at the foot of the slopes with a breathtaking view, this address deserves a visit just next to the Olympics on the right of the resort. Congratulations to Miguel and his team for this lively place!

Marciac is a bastide known internationally for its Jazz in Marciac festival but also for its restaurants which live up to the gastronomic reputation of the Gers. One example is the Arrière-Cuisine, a cosy and jazzy restaurant, located in the old village delicatessen, with limed and earthenware walls on which the record sleeves of some of the great names in jazz are displayed. A shady courtyard and a terrace allow you to enjoy the beautiful days. L'Arrière-cuisine du J'Go is a Locavore restaurant that is supplied by quality producers within a radius of 100 km. A proponent of home-made dishes, the chef of Asian origin has a perfect mastery of the black pork of Bigorre and the fattened duck, modernising traditional cuisine with assertive references to world cuisine. Wines and Armagnacs naturally accompany the dishes because, at L'Arrière-Cuisine, the Gascon way of life is celebrated. The specialities on offer are for example Wok of black pork confit with fresh seasonal vegetables; Charolais beef skewers with Satay; oysters from the basin served hot with honey and soya; brandade of cod and cassoulet tarbais with confit; potted chicken and grilled black pork pudding with apples; duck breast lacquered with Armagnac; etc. It is also possible, by reservation, to enjoy the "Pic-Nic Plancha" in the vineyards of Saint-Mont. At the entrance, there is a shop offering home-made products, black pork and duck confit, smoked duck breast, foie gras, nems with foie gras, black pudding and sausage from Bigorre, plus a few ready-made dishes such as cassoulet or black pork nuggets, as well as Gascony wines sold by the box at estate prices.

At the gates of the capital of the Gers and Gascony, don't miss the table of Château Camille, from the 18th century, named after the former owner and benefactress of the village of Saint Jean Le Comtal in the 17th century. The owners (Antoine and Carole) welcome you in the old renovated wine storehouse as a convivial table. Its contemporary decoration plays with the old stones and exposed beams while preserving its former volumes. A room of 200 ^m2, airy and equipped with small tables provides the necessary privacy for romantic meals or long tables for family or friendly events. On sunny days, the shaded terrace lined with stone arcades offers a view of the wooded park. The restaurant offers a fine and traditional cuisine with carefully selected quality products. Among the specialities, you will taste the semi-cooked foie gras with black ham from Bigorre, balsamic cream, the farmhouse veal chop emulsion with parmesan reggioso or a crispy sweetbread, port juice. The specialities on offer are : Semi-cooked foie gras with black ham from Bigorre, balsamic cream; Farmhouse veal chop, Parmesan reggioso emulsion; Sweetbread crisp, port juice.

This large, condomois restaurant overlooks the central square at the mouth of Gambetta Street - the shopping artery par excellence - on the one hand, and on the intimate Bonnamy Street on the other side. The card does not have thirty-six thousand dishes: everything is well balanced, in order to serve the customers only with perfectly mastered recipes, with a strong gascon identity. The formulas of the day fill stomachs for the most valuable value for money. It gives the whole year a "working restaurant" in place, where holidaymakers come to the smallest ray of sunshine to offer the contest for their presence. A small window and a bar in a bar give you a good aperitif!

It is not necessary to be a golfer to discover the Restaurant des Douze Étangs, although it is located in the heart of the Fiac golf course. The setting is green and relaxing, and in summer, the terrace invites you to take your time and discover the suggestion of the day. The chef of the establishment juggles traditional cuisine and more exotic flavours, not to mention local products. To salivate, here are some examples that have been included on the menu to date: prawns flambéed with Whisky cream, veal steak with morel sauce, whole duck breast... As for desserts, they are chosen with slate.

Since September 2013, Catherine and Denis Eat have managed this family restaurant after long holding an institution in Ariège. From this neighbouring department, they reduced their experience and a beautiful cheese card. They highlight their taste for nature and tradition. The large, bright and welcoming room is a former tobacco kiln. The terrace, which overlooks the park, invites to discover a local gastronomy entirely based on locally purchased products. A gascon gascon based on duck and honored. The hotel is located 3 km from L'Isle-Jordan, 20 minutes from Toulouse by the Forêt forest.

Its almost stealthy entrance via a building lobby makes it an address for connoisseurs. You first have to look up, spot the name of the restaurant on the first floor, then ring the intercom to get the door opened. Once installed in the pleasant room with its rustic decor, you will have to choose: cold cuts, cod in garlic mousseline, old-fashioned cabri, lamb chops or grilled rabbit? The paella and fideuà are excellent, as is the escargot a la brasa, a house specialty. One of the most authentic addresses in Pas de la Casa!

Different? Pearl and Patrick, a Belgian couple installed along this beautiful Sidobre road, will make you understand why their establishment bears this name. From the outside, one might almost wonder whether the «Road Restaurant» sign is missing! But don't rely on appearances… once in Pearl and Patrick's universe, rustic restaurant, very well kept, warm thanks to its staff and to the atmosphere given by wooden beams and the apparent stones, you will be conquered. Inside, two rooms (one on the floor with rustic decor), or on their terrace with beautiful teak tables. The map changes every quarter: foam of aerial poultry livers coated with pralin, duck with roasted hazelnuts, veal accompanied by oyster mushrooms and creamy vegetables and duck magret… So many taste discoveries that will delight the finest palates, especially accompanied with a good tariquet!

At the entrance to Madiran, coming from Tarbes, in a warm and family setting where the colours are in celebration with flowers, plants, fabrics and a collection of ancient dolls made by clients… You can enjoy simple but efficient local cuisine and country specialities, including the game in season. The wines of Madiran are of course part, but not that… For a good time and not as elsewhere, it is here.

The Table of Musketeers is an address that has a great reputation for Condom and its surroundings. Here the luminaires are in the form of rapière and the musketeers cross is displayed on the wall. The map proposed by Chef Olivier Estrabaud is varied with local products, fresh, according to the chef's mood and suggestions of old recipes revisited in a bistro way. Among the stars of the Table of Musketeers, the épices pork, the blanquette of the sea, the rabbit fricassee or the tatin pie. Small particularity compared with other facilities: you can bring your favourite wine to taste it during your meal (charge charges: 6 €). So it would be really foolish to deprive ourselves!

The Escorial is a palace of kings, it is well known, but is it also for the more democratic palaces? . Baby has just taken over this table from the center of Castres. In a former convent, brick walls, high ceilings, a decoration made of iron and wood, combining ancient charm with modernity. In one of the five rooms, the layout is meticulous. We appreciate, a map of cocktails with fresh Vegetables (Vigin Bloody Mary) carrots, tomatoes, lemon among others, then tuna half-baked to its virgin sauce, ris of veal to morels or st-Jacques in citronella. A wine list with a few wines from all vineyards.

Imagine a commune in the heart of the country of Cocagne, close to the Black mountain, in the beautiful Occitan region… A land rich in culture and farming. It smells good the south and the kitchen of Pitcholina. A restaurant with warm accents between Spain and Catalonia, dating back to the Basque country. A regional trip on the plate, in the form of appetizers or dishes for lunch or dinner. The small pan of cod doughnuts to the aioli, the Italian burger, the perfectly cooked magret and serving the chocolate-filled churros… A treat! The service is sparkling and as warm as the dishes. And that it is nice this Pitcholina in summer, with its terrace! A place of character to discover as soon as possible.

The Basque coast on your plate on Albi? And why not! At Chistera, it blows like an Atlantic air on Albigensian soil! A traditional Bayonese decoration, some hints of red and spices and especially the Basque songs that resonate at the top of your head, and here you are immersed in the land of Espelette chilli pepper and pintxos. Basque cuisine required, please! Lomo, chorizo, sheep: the atmosphere is pleasant, the plate is colourful and although simple, rather appetizing. And there's something for everyone. For the most hungry: a few prawns, chipiron or duck breast and for dessert, a piece of Basque cake, of course.

The Grill Saloon is not an American restaurant, let's say it! Even if you could believe it by entering it, starting with the maze doors, American flags and other frescoes depicting western death and deserts. Pascal has been there for 20 years, and this is a serious guarantee for this institution. Moreover, the two rooms are not empty! To start with, choose, cool salad or snails by the dozen, but it is of course the grills that everyone then waits! A fireplace is arranged in the centre of the room and you will see T-bones, steak and breasts gently under your eyes, in the right smell of the wood fire. What a pleasure!