The story
Bistrot August defines contemporary French bistro cooking in Toulouse, rooted in the partnership of Maxime Renvazé and Léopold Gillen. The two locals reunited after years of training under Alain Ducasse, splitting their time between L’Hostellerie de l’Abbaye de la Celle and Le Meurice. Their shared background shapes a kitchen that values technique without losing warmth. Lunch and dinner menus rotate around seasonal produce and straightforward preparations.
The menu highlights a shallot tarte Tatin finished with a balsamic glaze, apple reduction, and a light mint and chive whipped cream. Organic root vegetables like carrots, rutabaga, and salsify undergo a slow pot-au-feu style braise alongside sunchoke chips and roasted garlic. Evening service shifts to classic neighbourhood bistro staples, including homemade pork rillettes and a beef and carrot stew. Desserts lean into comfort, featuring a traditional crêpe Suzette flambéed with Grand Marnier.
Set within the Saint-Aubin neighborhood, the space balances casual energy with carefully chosen finishes. A Turquin blue bar anchors the room while grass-green paneling wraps the walls. Murals by local street artist Oblique add texture to the architecture. Le Fooding recognized this modest setup when placing Bistrot August on its 2026 list, noting how the interiors complement the unpretentious yet precise food.
Recognition
Location
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