Double change in autumn 2025 for this Carmes address, and what a metamorphosis! First, the premises, entirely redesigned by Toulouse architect (and jewelry designer) Marc Deloche. The result? A splendid, contemporary, intimate setting for twenty or so diners, featuring wood, brass, leather, dreamy wallpaper, comfortable banquettes and armchairs, subdued lighting and beautifully crafted crockery... absolute class! Then there are the stoves, with the arrival of thirty-something Japanese chef Yuki Fukada, who is passionate about French cuisine and delivers a high-flying score that amply justifies his two toques. His menu (yes, a real one!), renewed with the seasons, is as coherent as it is tempting, in an ambitious but completely accomplished register (remarkably precise execution, mastered juices, sought-after dressings). Here are just a few examples: "pressé de foie gras, condiment myrtille infused with balsamic vinegar", "bisque de langoustines, fine tartine de gambas au miso", "volaille fermière aux langoustines, sauce au vin de Xérès et crustacés, morilles, creamy polenta with parmesan and curry", "sea bass from a small boat, Japanese dashi with nori butter, melting leeks, candied carrots with thyme" and even the all-too-rare "Norwegian omelette flambéed with Grand Marnier"! Young, smiling, enthusiastic and efficient service also contributes to the excellent time spent here. Prices are solid (between €50 and €60 à la carte) but justified, with an additional €26 market menu at lunchtime. The wine list could be improved in terms of quantity and precision, but for the moment it doesn't match the setting and the dishes.
Yuki Fukada Chef
