Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building
Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.
In the verdant surroundings of Colomiers, near Toulouse, a legendary gastronomic landmark is about to be reborn. Quentin Pellestor-Veyrier, 31-year-old chef and Grand of Demain Occitanie 2022, is inaugurating his first restaurant, Maison Pellestor Veyrier, at the address where Yannick Delpech's L'Amphitryon once shone. After many transformations, this establishment, which closed last September, has been revived with renewed ambition and a bold culinary vision.
A personal and professional adventure
For Quentin Pellestor-Veyrier, a native of Narbonne, this opening marks a major step forward. An alumnus of such prestigious establishments as Franck Putelat, Gilles Goujon and Bernard Pacaud, the chef draws on a wealth of experience to offer a cuisine rooted in the Occitan terroir. With his partner Camille Hubert, he has rethought every detail of the restaurant, from décor to menus, to reflect a philosophy of simplicity and authenticity.
The culinary concept of Maison Pellestor Veyrier revolves around the riches of Occitanie, a region the chef describes as an " infinite palette of flavors ". Local market gardeners, fishermen, livestock breeders and winegrowers will feed a deliberately uncluttered menu. The menus, grouped under evocative titles such as "La halte déjeuner" (€55), "Le champêtre" (€95), or "La transhumance" (€125), promise a veritable gastronomic voyage.
A revisited setting
The former Amphytrion has been transformed to accommodate this new adventure. Behind its red bricks, typical of Toulouse, the establishment reveals a luminous room under a glass roof and a more intimate room dedicated to special events. Wine lovers will also appreciate the proximity of the vineyards, which add a touch of serenity to the setting.
In the kitchen, Quentin Pellestor-Veyrier surrounds himself with great names, such as Teddy Nalais (formerly with Lionel Giraud) and Jean-Marc Joffraud (having worked with Cédric Grolet). These seasoned talents rub shoulders with a new generation of young apprentices, whom the chef makes a point of training with exacting standards and kindness.
▶ Where? Maison Pellestor Veyrier, 28 chemin de Gramont, 31770 Colomiers
