In a picturesque hamlet a short drive from Toulouse, David Biasibetti elegantly exalts local produce, whilst boldly enriching his culinary palette with flavours from further afield: duck breast, beetroot and acidic cherries or pollock, coconut and vanilla stock and aubergine caviar with black curry… The know-how of this veteran craftsman can immediately be tasted, including in his decadent chocolate desserts – however, you should know that he did train as a pastry chef and makes no secret of his love of cocoa beans. One thing is certain – savour and flavour await you here.