The story
Aude by birth and Toulouse by heart, chef Nicolas Brousse has been passionate about cooking since childhood. Growing up in the village of Roubia, in the Minervois, he was shaped by the landscape of land, sea and mountain – an ideal triptych for a gourmet. After hotel school in Carcassonne, he trained with Franck Putelat at the Hôtel de la Cité, then worked at Michel Sarran’s two-star restaurant in Toulouse, and later as chef at La Bastide de Cabriès, where he earned the restaurant a Michelin star. In 2013, he opened his own establishment in Toulouse, Monsieur Marius, quickly joined by a wine bar, and earned a Bib Gourmand from the Michelin guide.
At Cartouches, Nicolas Brousse and Caroline Salamone continue that quest for natural pleasure. The open kitchen is not for show – it is designed to bring guests closer to the action. As soon as you walk in, you can lean on the counter, ask about the day’s offerings, and see what is already singing on the stoves. The cooking is spontaneous, mixing bistro touches with market returns, classic French heritage with modern forays, and seasonal game – a compass that guides the menu.
The Michelin guide has awarded Cartouches a Bib Gourmand, recognising good quality, good value cooking. The menu changes with the seasons, and the restaurant is not adapted for children under 12 or special dietary regimes. Lunch offers a choice of starter and main, or a three-course formula at 28 euros; dinner is a three-course set at 39 euros, with a five-course surprise menu at 59 euros. Reservations are made via the online form.
Recognition
Ambience
Details
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