John Carr (Corinne and J.
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Very good Toulouse restaurant. We had trout gravlax with trout roe and leek vinaigrette with egg and peanuts as starters and both were delicious. We then shared a perfectly cooked côte de porc (1kg!) accompanied by a local speciality aligot which comprises mashed potato whipped together with cheese. We each had a glass of a very pleasant Picpoul de Pinet.
Very friendly and helpful staff and pleasant surroundings made for an excellent evening.