So Michel Sarran is an institution in Toulouse; two michelin stars; a legend.
I never had an occasion to go until now (i lost a bet hehe!). The bet winner was gentle and let me invite him for lunch and not dinner, which would have been considerably more expensive!!
Now you can imagine it is quite a posh restaurant and so I had to be very stealth to take the pictures without getting thrown out; i did manage the main dish and the dessert.
Now for my own short little review. It was quite a delight! But to be very honest, not the best food I’ve ever had in my life. The cooking was precise, well executed and the plates were very pretty.
Service was excellent; i was warned it could be stuffy but i disagree; the hosts were charming and friendly, while maintaining a certain distance. Timing of service was impeccable.
As in all expensive restaurants we also had extra little ‘goodies’ to eat: the first one was a ‘paint’ tube of truffled rillettes (a sort of paté) to spread on a toasted and buttered ciabatta finger, and to follow with a wasabi crusted cashew nut.
Then to follow we had a sea urchin mousse with a fried oyster and squid ink mini churros.
For starter, I chose a vol au vent stuffed with mussels and oysters with a fresh and tangy watercress cream (there were also a few slices of fresh baby zuchini and black radish which brought balance).
By the way this was the first time ever I had oysters warm and i really loved it!
Then for main I chose a white fish: the ‘drum’ on a bed of saffron tapioca and a sea of algae bouillon.
It was extremely well cooked (not raw, not too coked!)
For dessert, I had what looked like a cheesecake but was much more aerial: it was a cream cheese mousse with pears and maple syrup with a caramel ice cream.
Quite delicious but by then i was stuffed and couldn’t finish!
Also with the coffee (indeed, bread, wine and coffee are included in the 51 euros menu), they gave us a mini chocolate covered ice cream and three bite sized pastries: a chocolate fondant (which despite its size was actually melting in yoru mouth…the smaller pastries re the hardest they are to bake well!). The second mini was a pistachio financier with a fresh raspberry and raspberry on top and the thrid one was a mini tarte tatin with caramelized apples (which for some reason were a bit reddish??).
At the end of the meal, Michel Sarran came out and said hello, which i thought was pretty cool too!!
Now for the pics and the menu description in french: