Acte 2 Yannick Delpech
Toulouse, France
⭐1 Star
The Experience
From Michelin Guide
Yannick Delpech, previously chef of L'Amphitryon, returns to the stage for a second act with this atypical and charming restaurant. In a former sawmill, he combines fine dining with the bohemian spirit of a table d'hôtes. Soaking up an atmosphere created by music and a video projection, some 15 diners per seating are served a surprise set menu. Readable and indulgent, this authentic cuisine enhanced with robust-flavoured sauces and jus (the chef's trademark) never fails to make an impression: octopus cooked in red wine daube-style and married with lamb shoulder confit; red mullet with bottarga butter; offal toast; beef cheek slowly simmered with braised leeks and slices of grilled rib steak… the names speak volumes! All the wines on the menu are organic and natural.
Unique Things
From Visitor Experiences
Intimate and Flexible Dining Format: Acte 2 welcomes only 15 guests per dinner, creating a deliberately no-fuss yet soulful atmosphere. The chef sometimes orchestrates a communal table d’hôtes experience for sharing dishes, blending intimacy with conviviality.
Integration of Artistic Performances: Beyond gastronomy, Acte 2 offers a complete sensory experience by incorporating artistic performances such as readings, dances, and music throughout the service. Each month features a new artistic theme, making dining an emotional and memorable event that excites all the senses.
Location and Ambiance in a Former Sawmill with Multimedia Elements: Situated in a former sawmill, the restaurant combines fine dining with a bohemian spirit, enhanced by music and video projections that create an immersive and authentic atmosphere for about 15 diners per seating.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Acte 2 Yannick Delpech in Toulouse include:
Spider crab: Featured in the signature dish "Chemin des douaniers," combined with egg yolk cooked in cider vinegar, coral sauce, and seasonal herbs. This ingredient highlights the local seafood bounty and the chef's inventive, precise style.
Egg yolk cooked in cider vinegar: Used in the same signature dish with spider crab, adding a unique texture and acidity that complements the seafood.
Coral sauce: Part of the "Chemin des douaniers" composition, enhancing the dish with rich, marine flavors.
Seasonal herbs: Incorporated to bring freshness and a connection to the local terroir in the signature dishes.
Breton blue lobster: Served in two courses, reflecting the chef’s homage to the Roellinger family’s iconic recipes and their passion for spices, showcasing refined seafood preparation.
These ingredients are significant as they showcase the chef’s commitment to local seafood, precise technique, and creative, soulful gastronomy that blends influences and honors regional flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu: €48
- Dinner Menu (7 courses): €115
- Wine Pairing: €43