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Grand Hotel de l'Opera is undoubtedly a place to reckon with. Undoubtedly, the cafe has quite a magnetic appeal and happens to be one of Toulouse's hot-spots. The decor is bourgeoisie with a menu to match; braised snapper, duck stew, risotto and burgers are featured though it's the fresh oysters that garner attention. Premium wines are available by the glass.
Entering Le Bibent is like stepping into a resplendent Baroque palace with jaw-dropping splendor. This fine dining restaurant is situated inside a refurbished, listed monument that combines the palatial grandeur of two major architectural styles: Art Nouveau and Baroque. Chef Constant has three decades of experience working in luxury restaurants and brings the finest of French culinary arts to the table. Choose from prix fixe and à la carte options, both of which offer a fine gastronomic experience. To the sound of soothing jazz music, savor dishes such as Prawn Papillote, Foie Gras Confit, Caramelised Potatoes Stuffed Pig's Trotter and Salmon Tartare served with oysters. Do not forget to admire the fine brocades, columns, wall and ceiling paintings before leaving the restaurant.
A must for every tourist in Toulouse, the Saint-Sernin Basilica was consecrated by Pope Urbain II in 1096 and saved from destruction by the famous Urbain Vitry. It was restored under the aegis of the Ministry of Culture. As you pass the basilica you will see a door outlined by a creeper of young ivy. Behind this door lies a restaurant offering a sexton's menu (tomato tart, duck breast with anchovy sauce, various Catalan custards) and a vicar's menu (prawn salad with orange, red mullet with foie gras and asparagus, puff pastry tarts with oranges and grillotines).
Located close to the Novotel Center in the business district, Michel Sarran is the namesake of its Master Chef. The two floors it occupies, have differently done interiors but the menu comes with the endorsement of its list of celebrity clients. Start with the warm gras and oyster soup. Or gorge on the poached sea bass presented with polenta and lobster sauce. Then, warm up to the sunny Mediterranean accents of the tomato stuffed with zucchini, eggplant and anchovy. Creamed oranges wrapped in ravioli or chocolate and hazelnut treats with white wine are a great end to this perfect meal.