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Home-made cuisine with local products at an excellent value for money in a restaurant with a contemporary decoration.
More than cooking is the exchange and sharing which is discussed in this original gasconne expression. At Anne and Olivier, it is exactly the cuisine that is being talked and more specifically the south-west cuisine. Monkfish stew with saffron broth, brown rice, morel cream, crust with tarbes bean cassoulet and 4 meats as in Toulouse: They enjoy homemade cuisine, with a particular attention to local products used. The lunch formula presented in a bento box, so a "plato" is an excellent value for money. A nice contemporary , simple and sober setting. Tested and qualified by the team of Petit Futé!
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Members' reviews on LOU TIAP
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Je félicite Olivier qui doit être en cuisine et Anne qui assure un service sur mesure. Comptez sur Anne pour prendre le temps de vous introduire dans un accord mets&vins ambiance sud ouest.
(J'ai eu l'impression de manger dans ma belle famille.Si vous avez des filles à marier je suis preneur ????????????.)
Plus sérieusement je recommande:
"Caçolet" comme à Toulouse aux haricots Tarbais (IGP, C&L Ponsan-32), ses quatre viandes.
Il est disponible dans le menu.
Mais je reviendrai essayer Lou hitge gras (le foie gras, Maison Paris-40) mi-cuit par nos soins, chutney, toasts
&
Lou guit gras,
Poitrail de canard gras (magret, N. Joyeux- 46) gastrique au gingembre et miel, pommes de terre, compotée de mandarine.
Je recommande 9.5/10
Bon appétit ????????????