Cécile — Restaurant in Toulouse

This is a glowing 5 star review. Very worthy of a Bib Gourmand. I would not question it if they were awarded a star. But thank goodness though, so I can keep coming back because of affordability. 45€ for a 5 course menu. Each dish was like a gift. Every first bite was like opening a present. The menu starts with an impact, taste is very in-your-face and wakes up the taste buds. We loved it. The 2nd dish was of mushroom and escargot..very comforting. Texture of both dish were impeccable. The balance of tastes were refined to the touch, very good! Then comes the plat of fish and then the beef. Both very enjoyable. This dinner was such a treat. Of course, the poisson was fresh and sauce was great with it. The roasted cheek chuck with bone marrow was like a nice loving hug served on a platter. On the side, 3 different ways to eat potatoes. Rich sauce. Truly elevated. I shake my head at Michelin. Why not a star? The desert…Again, I can’t say it enough, impeccable. Balance on the plate, we’ll thought of. Between the sour and sweetness. And the artistry on the plate. Every plate had very good execution. Such skilled talented chefs.

The service was on par with the food. The ratio of waiter to restaurant customers at full house is good. Although there were 5 empty tables last night..I’m sure the servers are well equipped. We didn’t have to ask for water and bread refill, they brought on their own. Little details like this I am very aware. When I asked for ice, I brought in a snap. Every dish was explained professionally. In some fine dining places I go, the waiters seemed hurried and even forgetting to give the explanation.

The decor is sophisticated boho chic. You can tell they made spots that are quite the Instagrammable. The restaurant’s vibe is really good. A truly lovely dining experience.

They’re not open on weekends. Fridays are usually fully booked weeks before so plan a...

We had the pleasure to dine at Cécile without a reservation, and sat at the counter facing the kitchen. In retrospect, it was a much better experience sitting on the high chairs as we got to witness the chefs in action!

I was impressed by how well-run the restaurant was - both the front-facing staff and chefs were extremely focused and efficient, with the staff being the mixture of welcoming/friendly and focused/specialised on their tasks without being overly intrusive.

The food was beautifully presented, and generally quite tasty. However, I found the taste of the main (fish of the day) to have been slightly overpowered by the flavours of the other ingredients. Otherwise, both the entree and dessert...

Dans le firmament des tables étoilées Michelin, on a appris par voie de presse que l'une d'elles, magnifique, fermait ses portes et rendait son sacre. Qui mieux que le restaurant Cécile aux Carmes pour coiffer l'étoile orpheline ? Peu d'établissements, mais indéniablement CÉCILE reste la valeur sûre et montante de la capitale Occitane. Mon dernier repas, pour la St Valentin, dans ce restaurant m'a rappelé mon premier repas au Py'r quand le génial Pierre Lambinon exerçait encore dans sa cave au 12 Rue des Paradoux. La même sensibilité entre ces deux chefs, la même passion, la même fulgurance et beaucoup de personnalité. Chez l'un, doublement étoilé, comme chez l'autre, la cuisine offre un vrai voyage au pays des merveilles, des goûts justes, osés, subtils, des mariages savoureux, une explosion de saveurs à chaque instant. Que du bonheur ... Il ne faut pas chercher le Chef de Cécile dans les magazines à la mode, il est dans sa cuisine, appliqué et humble. Toulouse, qui a peu de restaurants étoilés à son actif, mériterait bien que ces Messieurs du "Guide Rouge" posent la couronne, laissée libre sur la tête du Chef de Cécile dans son petit bistrot gourmand. Après tout, Michel Guérard opérait à ses débuts au Pot au feu d'Asnières, un tout petit bistrot, tout comme le talentueux Pierre Lambinon opérait dans une cave... Alors, tous les espoirs sont permis ! Ce serait quand même, pour les Toulousains, une bonne chose que de conserver l'étoile et une récompense doublement justifiée que de l'accorder au Chef de Cécile, d'une part, parce qu'il nous régale chaque jour d'une cuisine inventive de haute volée et d'autre part à des prix très raisonnables à l'heure où les restaurants gastronomiques, par des charges insupportables, sont devenus beaucoup trop chers. Encore une fois, le rapport qualité/prix était au RV. Un seul petit bémol = j'aurais aimé un peu de caramel au beurre salé sur mon petit pot de crème à la fleur d'oranger, type yoghourt glacé et une meilleure cuisson des pâtes dans le très beau gratin de macaronis... mais de tout petits détails sans importance au vu de la perfection de...