Fan of Francis Cabrel, he gives him a nice nod with his new restaurant in Toulouse

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Like his map, “no need for sentences or long speeches” to discover the universe of Sarbacane, the new restaurant from rue Jean-Palaprat in Toulouse, a stone's throw from rue Gabriel-Péri.

A name far from having been chosen at random since Séverin Aymardits manager, is a big fan of Francis Cabrel. “We looked through his repertoire to find him. It's not my favorite song, but it's a name that sticks out well. With the S in the logo, it also reminds me of my first name,” explains the professional.

French cuisine with a touch of exoticism

Sarbacane came to replace the former Degus & Co restaurant which opened its doors in June 2022. “We took over the premises in September,” explains the manager.

The restaurant wants to be bistronomic with a very limited menu that changes regularly, depending on arrivals. At your choice, two starters, three main courses and two desserts for 23 euros (16 euros for the single dish), with vegetarian options on request.

Poultry liver mousse, almost veal, matured fish… French cuisine is in the spotlight, with a pinch of exoticism brought back by Séverin. “I traveled a lot, to New Zealand, Australia… From Canada, I wanted to bring back this smoky taste that you can find in certain dishes, and even for dessert. We added a little chili too. There are some influences from world cuisine, but it remains light,” he explains.

A tasting menu in the evening

The evening, a tasting menu at 42 euros allows you to open up the palette of flavors a little more with appetizers, starters, fresh pasta, fish, meat and dessert.

“We especially want to highlight support. Gone are the days when 200 gram pieces of meat were presented on the plate. Here, it's smaller, but it's still consistent. »

The leader is keen to apply the lessons learned during his previous missions. Because Séverin notably went through THE Dirty Kids during his learning, but also to The Cannery which was ranked this year among the 100 best addresses in France. “It was there that I was taught how to mature fish. We only work them whole. »

“I really wanted to open my restaurant”

For the chef, the sky has “opened in places” since December 10, the date of the official opening. With Sarbacane, Séverin comes to realize his dream of opening his own establishment.

The singer of The Bullfight could he, one day, walk through the door of the restaurant? There is no doubt that Séverin would be the first to be delighted. “When I saw that Francis Cabrel was at the Rose Festival this summer, I immediately took my seats. And yet, I had already seen him in concert three weeks before,” he smiles.

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