the essential
This brand new spot on rue de la Colombette promises breakfast from 8 a.m. to 5 p.m. Nothing very new at first glance. But once you cross the door and grab your fork, a whole different story begins…
Why Camille’s? Quite simply because the duo of entrepreneurs is made up in life as in the turbine of Camille Le Barillec in the dining room and pastry and Camille Vivian in the kitchen. Both of them do not come from nowhere, Camille Le Barillec was a pastry chef at Yannick Alleno and he, a cook for the same 3 Michelin star multi chef, with the feat of having notably opened Courchevel as chef and Monaco as as deputy chef. During their numerous travels they developed a passion for breakfast, discovering fantastic concepts whether in Australia, Mexico or the United States, countries where this morning meal is of greater importance than here. And then in breakfast there is also greater parity between salty and sweet than in a classic French meal. While they could have tried both the bistro and the gastro, this concept of “brunching” at any time will be the one that they will retain and install in this favorite location on rue de la Colombette in Toulouse. In a large city at the crossroads of their origins without moving them too far away, he arriving from Montpellier and she from Biarritz.
A “simple” omelette and a few gougères that are worth the detour.
If the smile reaches your lips when the fork deposits something that fills your taste buds with happiness, it’s a win. It’s a solitary and intense happiness, these eggs topped with a Dantesque XO sauce that turns everything upside down in the mouth. The omelette was made in successive layers, bringing it cooked and runny, the extreme umami sauce adds to this play of texture and creates a real big bang. To this sensation of taste is added the touch of the 2 fingers which will grab a gougere and immediately understand that it will be crazy. The pleasure continues its rise, there is some response but you can feel the softness through it, your teeth crunch, it’s warm, soft, cheesy, delicious. We find ourselves in the character of Anton Ego who tastes the little chef’s ratatouille and draws a blank around him as he is overcome by memories and pleasure. We are almost there when we delicately grab the second gougere but this time we are more or less aware of what is going to happen…
The rest of the menu is a call to indulgence.
And it’s best not to look at the Toulouse muffin… Toulouse sausage, omelette, pickles and sauce, all in an ultra-soft English muffin. We won’t talk about pancakes with whiskey butter, fried eggs, grilled bacon and fried egg either, that would almost be a crime. It is also possible to make lamb shoulder confit in a court-bouillon of spices and Mexican pepper, a souvenir of the chef’s trip, or a mushroom casserole with cream and herbs. Then inevitably comes the turn of sweets and the divine Fontainebleau, signature of the pastry chef, or the plump pancake with hot and devilishly addictive frangipane. Camille’s is that and much more, like an ode to gluttony, they lure us into their nets to satisfy us.
Camille’s. 38 rue de la Colombette, Toulouse.
