It’s the story of a couple, of a pair, like many others in the restaurant business. This time, it’s her in the kitchen and him in the dining room. Agathe Baulu, the native chef from Tarn-et-Garonne, and Quentin Pierre-Antoine, originally from Toulouse, met in the Pink City and opened this business together in the Cité des corsaires, last August. Café Belardi was born, on the ashes of the Taverne de Nesle, and well born since as soon as it was launched, immediately distinguished by the “Fooding” which honored it with the title of “Best team spirit 2025”.
The couple received their reward from “Fooding” at the end of November.
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“We didn’t expect it at all,” notes Agathe Baulu, “we had barely opened, there are still traces of the old night bar, with this billiard table in the room or all the period decorations in 70’s fashion, the kitchen is very small, a bit like a pop-up, but this distinction is nice! Above all, the locals came straight away and word of mouth spread very quickly. We are delighted. »
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The entrance to Café Balerdi.
Here, at Café Belardi, prairie in Basque, “also because there are two words that we like, bel and bold”, the formula is simple and attractive. A market formula for 20 euros – starter, main course and dessert – which changes every day, from Wednesday to Saturday. In the evening, it’s a la carte and a little more expensive, 32 euros for a shared menu, but the room fills up quickly every time.
No meat
“It’s Agathe’s touch, she’s a great and true chef,” says Quentin with the eyes of love, creator of the Poison cellar in Toulouse when he was 20 years old. She has no equal when it comes to making dishes in her image, sparkling and natural. We do our shopping at the market and at our fishmonger Fagoaga, from whom we get the most beautiful fish of the day, line-caught and as fresh as possible! »
Because yes, Agathe, trained at the Avignon hotel school, worked in multi-star restaurants (the late Michel Guérard in Eugénie and Bras in Laguiole) only cooks fish, not meat. And vegetables of course, “with lots of spices, she uses all her influences, and has generous dressing,” says Quentin. “It flatters me,” she smiles, “but it’s true that I like to present beautiful dishes, I cook whatever products are most beautiful in my eyes. »
And here, on the Basque Coast, the chef is served. “My sister lives in Ciboure and I joined her many years ago, I know the region, the products and the producers well. I worked as a freelance chef in Providence in Guéthary or at Chéri Bibi in Biarritz, here, I have carte blanche and with Quentin, we like to please the people who come to see us above all. »
The lunch menus are displayed on the front of the restaurant. This Wednesday, December 4, written on an eye-catching green background, we have an autumn salad, pollack with curry, madras rice and sweet peppers with millassine or cow’s cheese to finish. “There is only one dish offered at lunchtime, but I can adapt by offering an omelette, for example, if the person doesn’t like a certain fish. Otherwise, people come back the next day, it happens to us too and it’s rather reassuring…”
Café Belardi, 5 avenue Joachim-Labrouche, open Wednesday to Saturday for lunch and dinner
