Gram's

The story

Gram's Toulouse – Modern Cuisine from Chef Laura Pelou, Michelin Recommended

A Grandmother's Legacy in Toulouse

In the Saint-Aubin district of Toulouse, Chef Laura Pelou runs Gram's, a restaurant that turns the recipes of her grandmothers into something fresh and contemporary. Pelou, who already owned a first restaurant in Aveyron, opened Gram's in October to share the products of that region through a style she describes as simple and gourmet.

The menu is concise—four choices each of starters, main courses, and desserts—and changes with the season. Dishes such as a small farçou with beetroot coulis, salt cod brandade, and a long-simmered coufidou of Aubrac beef reflect this philosophy: hearty, precise, and rooted in tradition but never stuck there.

Local, Seasonal, and Aveyronnais

Everything on the plate at Gram's comes from regional suppliers. Pelou works with a charcuterie in Luc-le-Primaube for meat, a poultry farmer in Saint-Antonin-Noble-Val, and fruit and vegetable producers around Toulouse. Even the drinks are local: juices from Maison Pouget, sodas from Brasserie d'Olt, and a wine list drawn entirely from the region.

"I work with what nature gives us," Pelou says. "Fruits and vegetables change with the seasons. The same goes for meat, since I only use fresh products." The menu is reinvented each season, keeping the kitchen tethered to the calendar.

A Michelin-Recognised Address

This commitment to quality and place has earned Gram's a Michelin Recommendation, a mark of the guide's confidence in a kitchen that balances tradition with modern cuisine. The restaurant itself is warm and welcoming, with outdoor seating for sunny Toulouse days and the capacity to host private events. It is a neighbourhood spot with a clear point of view—and the cooking to back it up.