En Marge

The story

En Marge, Toulouse – Michelin-Starred Modern French Cuisine in a Restored Farmhouse

A Restored Farmhouse on the Coteaux d’Aureville

Fifteen minutes south of Toulouse, En Marge occupies a lovingly restored 19th-century farmhouse on the hills of Aureville. Original brick and pebble walls sit alongside clean geometric extensions, creating a space that feels both rustic and contemporary. The dining room opens onto a terrace, and the four-star hotel offers five rooms and a suite for those who wish to linger. The atmosphere is calm and welcoming—a deliberate escape from the city.

Chef Frank Renimel

Isabelle and Frank Renimel run the house. Frank trained alongside some of the great names of French gastronomy before earning his first Michelin star in 2003—a distinction he has held ever since. His cooking is built on constant creativity and exacting standards: his most inventive dishes have been described as those of a “wizard of taste.” He sources from short supply chains and tends a kitchen garden whose flowers (carnations, borage, nasturtiums, geraniums) appear with finesse on the plate.

Inventive, Locally Rooted Modern Cuisine

The menu is a celebration of the Midi-Pyrénées region, reimagined through a lens of modern French cuisine. Plates are composed like paintings, often finished with a flower from the garden. The seasonal menus change regularly according to the market. The “Bouche à Oreille” lunch menu (served Tuesday through Friday) offers a three-course insight into the chef’s weekly inspirations. Evening guests can choose the “Bijoux” menu, which includes a signature Cappuccino of Mushrooms and Foie Gras (a creation from 2003) and the “Cassoulet En Marge,” or the more extensive “Menu du Chef” with dishes such as blue crab with asparagus and elderflower, langoustine “Suzette,” and guinea fowl with peas and morels. A separate à la carte is also available.

An Experience Beyond the Table

En Marge is as much about the setting as the food. The dining room is simple and warm, with bright accents, and in warmer months the terrace becomes a coveted spot. The wine list is thoughtfully curated, and the team’s hospitality is attentive without being intrusive. Whether you come for lunch or dinner, the meal unfolds at a gentle pace—exactly as it should in a Michelin-starred restaurant that values authenticity over show.