Auberge du Poids Public

The story

Auberge du Poids Public: Michelin-Recommended Restaurant in Saint-Félix-Lauragais

A Family Legacy in the Lauragais Countryside

In the quiet village of Saint-Félix-Lauragais, the Auberge du Poids Public has been a cornerstone of the community for over thirty years. Now run by Céline Taffarello, who returned to the village of her childhood in 2017, the auberge is a deeply personal project. Her parents ran the establishment for decades before passing her the keys, and she continues their work with energy and a clear vision. The restaurant has earned a Michelin Recommended distinction for 2026, a recognition that speaks to the consistency and quality of the experience.

The kitchen is led by Chef Philippe Jeansing, who has been at the helm since 2015. He describes his role as being "in the continuity of the inspiration of Chef Claude Taffarello" while working alongside Céline. Jeansing is a passionate gardener who champions beautiful seasonal vegetables, and he finds inspiration in old cookbooks discovered at flea markets, adapting historic recipes for contemporary menus. His cooking is grounded in the belief that every plate represents a network of artisans, farmers, and producers.

A Cuisine of Place and Season

The restaurant describes its food as "gastronomique traditionnelle," a refined take on the cooking of the South-West of France built on fresh, local ingredients. The most celebrated dish is the cassoulet, which won the "Prix du Meilleur Cassoulet du Monde" in 2022 and the Lucien Vanel prize for "Best Cassoulet" in 2025. This signature dish is a point of pride and is also available for takeaway. The dining room, with its honey-toned stone walls and a fireplace, offers a warm setting, while the shaded terrace provides a panoramic view over the Lauragais countryside—equipped with misters for summer heat.

The team extends beyond the kitchen. Sommelier Jean-Pierre Pialoux, who has been with the house for 30 years, leads wine-tasting courses that explore the wines of the South-West. Pastry chef and baker Mikaël Altmann makes all the bread and desserts on-site, sourcing exceptional local flours for his crusty, elegant loaves and seasonal pastries.

More Than a Meal

The Auberge du Poids Public is also a three-star Logis hotel with ten individually styled rooms and a private apartment, making it a natural destination for those looking to explore the region. The team offers cooking classes for both adults and children, as well as oenology courses. For corporate groups, the property provides a calm, fully-equipped space for seminars and team-building events, with the option to include a hands-on cassoulet-making class or a wine tasting led by the chef and sommelier. Whether for a long lunch on the terrace or a multi-day stay, this is a restaurant that feels rooted in its place, run by people who clearly care about every detail.