Michel SARRAN
Chef : 1 restaurant
"Top Chef" has put Michel Sarran, as discreet and modest a chef as ever, at the top of the bill. As a good entrepreneur, he knows how to use this reputation to good effect. At once respectful of tradition and enthusiastic about modernity, he invents new concepts while remaining faithful to his Toulouse restaurant on Boulevard Armand-Duportal.
There, the bon vivant virtuoso, the devoted Gersois, born in the land of Armagnac, expresses himself: a background of regionalism, and lots of ideas, to serve cassoulet beans as dessert, magnify an anchovy, dress seasonal produce in festive finery.
In the early 1980s, as a medical student, Michel Sarran made a 180° turn after two failed competitive exams, and launched himself into cooking. Three years later, after a stint at the Maison de Bacon in Antibes, he joined Alain Ducasse at Juana in Juan-les-Pins, before moving on to the Landes (Michel Guérard), then Burgundy (La Côte Saint-Jacques).
In 1995, before the age of 35, he took the plunge and opened his own restaurant in Toulouse. More than twenty-five years later, he's still at the helm, with the same credo: that of good taste, which this free-spirited creator continues to follow to delight, year-round, his fans and regulars alike, who admittedly find it more difficult than before to find a seat (the restaurant is located in the heart of Toulouse). (the restaurant is fully booked all year round), but who know in advance that an evening spent near the banks of the Garonne will remain an exceptional memory.
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