Ô Saveurs

In a picturesque hamlet a short drive from Toulouse, David Biasibetti elegantly exalts local produce, whilst boldly enriching his culinary palette with flavours from further afield: duck breast, beetroot and acidic cherries or pollock, coconut and vanilla stock and aubergine caviar with black curry… The know-how of this veteran craftsman can immediately be tasted, including in his decadent chocolate desserts – however, you should know that he did train as a pastry chef and makes no secret of his love of cocoa beans. One thing is certain – savour and flavour await you here.

Dining on the village square at lunchtime

• Ô Saveurs sits just outside Toulouse in a picturesque village, and lunch can be served on the stone square near the fountain, offering a fine-dining experience in a bucolic setting.

Pink-brick-inspired, modern interior

• The interior has been modernized with wooden tables and decor reminiscent of the region’s pink bricks, giving a contemporary vibe while nodding to local architecture.

Seasonal, technically refined chef’s repertoire

• Led by Chef David Biasibetti, the menu showcases seasonal, technically skilled dishes, including standouts such as millefeuille of scallops, Auntie Claire’s broth, pot-au-feu with truffle, and monkfish cooked at low temperature, with a range of menus from market to degustation.

Signature Ingredients

• Langoustines: Signature fricassée de langoustines listed among the restaurant's specialties, highlighting refined seafood as a cornerstone of the kitchen.
• Foie gras de canard: Paired with pleurottes and a coulis de corail in the house's noted dish, marking the foie gras as a central luxury protein in their repertoire.
• Pleurotes (pleurottes mushrooms): Featured alongside langoustines and foie gras, providing an earthy balance and showcasing seasonal produce.
• Coulis de corail: A vibrant coral-colored sauce accompanying the langoustines and foie gras, delivering a silky, flavorful accent to the signature dish.
• Scallops (Saint-Jacques): Critics describe a millefeuille of scallops as part of the menu, reflecting the restaurant's use of high-quality seafood and refined technique.
• Monkfish: Noted for low-temperature preparation, highlighting a distinctive technique in the seafood offerings.
• Truffle: Mentioned as part of the menu, underscoring the restaurant's use of luxury aromatics to elevate dishes.