Ciel à Table

Rating: 13.5
Author: Gault&Millau

24 Place de l'Église, 31270 Cugnaux, France

13.5/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Adrien Cresci
Cooking: French | Local
Services: Garden | Terrace
Style: Casual | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

32 to 89

Gault&Millau's review 2026

The red-brick facade of this old village house exudes a delightful air of mystery. From the square, nothing hints at the spaciousness suddenly revealed by the contemporary addition: a large, light-filled room, soaring beneath its glass roof, round tables spaced comfortably apart, and, beyond the floor-to-ceiling windows, a landscaped garden that naturally extends the terrace. “Ciel à Table” is therefore no mere coincidence: here, light pours in by the armful, lending the restaurant an almost ethereal freshness. Sylvie Sclabas, the restaurant’s owner, infuses the service with her energy and enthusiasm; around her, a young, smiling, and dynamic team effortlessly supports this establishment, which seems to be moving forward at a brisk pace. Adrien Cresci also belongs to this generation eager to express everything they’ve learned: he possesses a deep culinary culture, an appreciation for ingredients, and, above all, a constantly active imagination. His monkfish confit in olive oil, executed to perfection, is accompanied by a bed of leeks with bay leaves, cockles, radishes, and fava beans, topped with a cream streaked with nasturtium oil—a precise composition where the fish regally takes center stage. Rudy Bastelica’s tomato dish, full of flavor beneath a cloud of burrata and a checkerboard pattern of gazpacho, confirms his talent as a sauce chef who knows how to add depth without overpowering the ingredients. As for the Pyrenean lamb saddle stuffed with spinach and almonds, it is served with couscous, a playful merguez sausage, a charred bell pepper ketchup, and a perfectly reduced sauce. The desserts stay on course: the strawberry tart from Mathéo, with vanilla ganache and lemon-basil sorbet, possesses that unadulterated indulgence that immediately makes you want to come back, before a tribute to Michel Bras—a superb moelleux paired with magnificent buckwheat ice cream—brings the meal to a close with panache. Full of energy and spirit, this cuisine lacks neither ideas nor ambition; it will undoubtedly gain even greater clarity as it learns, at times, to say just a little less. And then there’s Johanna Benitah! Her wine selection is a delightful treat for the curious: Raffiat de Moncade from Béarn, the 2023 “Cool Caaaaaaat” Chardonnay, or dry Muscat from Magalas—she describes each bottle with infectious passion. With about 70 wines on the list, around twenty still wines available by the glass, seven sweet wines, and particularly reasonable prices, this is a wine cellar that prioritizes discovery over flashy prestige.