L'Aparté

This traditional Toulouse building surrounded by greenery is so pretty that you forget its location in a business park close to a busy road. Its terrace, covered by a bioclimatic pergola, is another asset that proves very popular in the summer months. Originally from Normandy, the chef has been based in France's so-called pink city for over 15 years. He is renowned for his various theme-based set menus, eg black truffles in winter – his vegetable casserole with truffles has reached iconic status. He skilfully juxtaposes contrasting flavours and textures to create generous dishes: turbot fillet stuffed with coral mousseline and coriander, medley of carrots, or roast pigeon supreme with confit leg, melting beetroot and chard gyoza.