Carryout
The name is self-explanatory and sets the tone for an epicurean feast. Fabrice Duval, who trained with Gérard Garrigues in the past, gives pride of place to charcuterie pâtisserie, and thus has a sense of good taste. Extended with delicatessen products (Sologne caviar, for example) and various preparations of the moment.
Map
6 Rue Pierre de Fermat, 31000 Toulouse, France
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