Toulouse. Like a “Toulouse Bouchon”, this restaurant offers rich and gourmet cuisine in the city center

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At the crossroads between gastronomy and simplicity, the Bistrot August is defined as a kind of “ Bouchon toulousain“. Open since October 15, 2024 in rue Pierre-Paul Riquet, in the heart of the Saint-Aubin district, the restaurant welcomes its customers in a friendly atmosphere to serve them varied and gourmet cuisine.

Two chefs in the kitchen

The shop is run by two chefs, Maxime and Leopold. The two friends met at the Saint-Gaudens hotel school 15 years ago, before continuing the adventure together at Ducassewhere they cut their teeth. They then continued their way each on their own, to the ends of the world. They are returning to their land today with Bistrot August, in reference to the famous chef Auguste Escoffier.

“Léopold worked in several Michelin-starred establishments, in Monaco then as a chef in Qatar and Saint-Barthélemy before returning to France. For my part, after Ducasse, I also visited a few starred restaurants before leaving for two years in England,” says Maxime Renvazé.

A cuisine that brings people together

In a slightly vintage decoration, the two acolytes offer a style of cooking rich and simple. From the little sauce to the crust of the eponymous pâté, everything is homemade. All in an atmosphere reminiscent of family Sundays. “We wanted to offer cuisine that brings people together. A nice place where we create moments while feeling at home,” continues Maxime. At lunchtime, the restaurant offers a starter-main course-dessert menu 25 € with a choice of two main courses and two desserts.

Every week the menu evolves according to seasonal products. On Sundays, the concept is even different. A unique menu 35 €according to the desires of the cooks. “In the morning we go to the market and see what we have. The goal is to recall the good old Sundays at grandma’s where we ate well. The service is different. Last week, for example, we put large dishes of lamb chops on the table and everyone helped themselves. »

Once a month, the Bistrot offers “ Fighting Sundays » . The concept is original, no tables, everyone standing, street food and a little music. “It’s quite fun and always in this uninhibited spirit. For the first edition we made calf’s head sticks for example. »

Bistro and cellar

When two chefs open a restaurant, you have to make a choice. Who will be behind the stove? At August, it will be Leopold. Maxime will be in the dining room and will take care of the cellar. “The choice was quick. Léopold has more advanced cooking, and I love human contact so we decided. In the morning I help him in the kitchen and at lunchtime I take care of the room and the wine,” laughs the restaurateur.

A presence in the dining room which allows Maxime to manage the restaurant’s cellar. In fact, the two men made atour of Francewinegrowers to develop a very precise wine list. “For 15 years I was very interested in wine. It was an opportunity to put my know-how to use. »

Bistrot August
62 rue Pierre-Paul Riquet
From Wednesday to Saturday for lunch and dinner; Sunday lunchtime

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