Toulouse. A true institution of Saint-Pierre Square, the Bar Basque opens its restaurant

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After its grand reopening this summer, the Basque Barfamous brand of St. Peter’s Square in Toulouse, realizes its development projects. On November 26, 2024, it opened its bistronomic restaurantbaptized The Parchment.

A new address that can be accessed on rue Pargaminières, but also from the patio of Bar Basque. Practical when you want to move from one atmosphere to another, from festive to cozy… or the opposite!

On The Parchment is revealed…

Like a parchment that is rolled out like a restaurant menu, the concept of this new address can be read in its name. A reference even to the history of rue Pargaminières.

In Occitan, “pargamins” means “parchment”. “This is where the leather tanners made them,” explains Grégory Roignan-Cristantedirector of the Basque Bar and restaurant.

…the great culinary classics

Fried soft-boiled egg, steak steak, Rossini beef fillet… The menus honor the great classics of French gastronomywith the touch of modernity of chef Yoann Soler.

26 years of professionthe chef has worked for well-known addresses in the Pink City: “ the Beaux-Arts brewery or even the broth of Les Halles with Yannick Delpech,” he says. Passionate about a profession “that I started at the age of 14 and a half”, Le Parchemin allows him to unfold the entire history of cooking.

Few know it, but “cassoulet originally comes from Algeria. Today, there are three different ones: that of Toulouse, Castelnaudary and Carcassonne. There is none on the menu, but instead, I wanted to offer a medallion of seven-hour lamb, accompanied by Tarbais beans. »

“Hearty and well presented dishes”

Revisited throughout the seasons, approximately every three months, the Parchemin menu gives pride of place to local products. Yoann Soler includes recipes learned from great chefs, such as the soft-boiled egg made “during my participation in the show Hell’s Kitchen [l’équivalent de Top Chef en France, NDLR] ».

To delight customers, but also whet their appetite, there are four professionals in the kitchen. “I control all the dishes that come out so that they are well presented as I want them,” emphasizes Yoann Soler.

Menus under 20 euros

And a bistronomic restaurant does not rhyme with small portions, underlines Grégory Roignan-Cristante. “The dishes are always plentiful. We leave without being hungry,” promises the director.

Price-wise, apart from the tasting menu, “we don’t pass the 20 euro mark”. Allow 14.90 euros for the dish of the day; €19.90 for starter/main course/dessert.

A terrace on the Basque Bar side

Near the tables, the bar area of ​​Le Parchemin lit with its purple neon lights recalls the atmosphere of the “Night” part of the Bar Basque. Customers will be able to find certain cocktails from the bar there, “but the offer is a little different, specifies Gaëtan Printhe manager. We also have a great wine list.”

In fine weather, customers can sit on the Parchemin terrace which communicates directly with the Basque Bar. “Depending on the occupancy, we will be able to adapt the space and, why not, double the restaurant’s capacity,” adds Grégory Roignan-Cristante.

A new concept for summer 2025?

With this new restaurant, the team is carrying out one of the projects announced during the reopening of Bar Basque. But his ambition does not stop there.

Because in the basement, Gaëtan Prin also wants to arrange a wine cellar… and cigars ! “The work has begun,” he whispers. The opening is announced in 2025, “perhaps for the summer”. To be continued!

Practical information
Le Parchemin, the restaurant at Bar Basque, 3 rue Pargaminières in Toulouse.
Open Tuesday to Saturday, service for lunch and dinner.
Reservation on 05 31 61 40 78.

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