The story
Just outside Toulouse, in the quiet town of Auzeville-Tolosane, La Table d'Auzeville is the expression of a chef who learned his craft in some of France’s most demanding kitchens. Chef Fabrice Di Rienzo trained at Pierre Orsi in Lyon, then at Paul Bocuse in Collonges-au-Mont-d’Or, and later at L’Ambroisie in Paris. He spent five years alongside Dominique Loiseau in Burgundy, refining a sense of balance and emotion in every dish. In 2011, he opened his own restaurant, a place where he could serve the classic French cuisine he believes in—sincere, seasonal, and rooted in tradition.
The dining room is decorated in a “Bouchon Lyonnais” style, warm and convivial, with a sun-drenched terrace for fine weather. It’s a setting that invites sharing, and the kitchen delivers on that promise.
The à la carte changes with the seasons, but several signatures endure. The Volaille fermière de l’Ariège aux écrevisses is a grand classic of French cuisine. The Filet de canette is a longtime staple of the house. For indulgence, the Tournedos Rossini features foie gras from Maison Duperier, and the Ris de veau with macaronis au jus de viande is a refined choice. Desserts are equally classic: a Paris-Brest with praline made from 100% hazelnuts, or the Omelette Norvégienne flambéed at the table.
A lunch formule is available weekdays, while the Menu Brillat Savarin and the seasonal Menu Dégustation de l’été offer a more structured experience. The latter includes a gaspacho of melon with Serrano ham and Floc de Gascogne granité, followed by a choice of main courses like the Carré d’agneau or the Poisson du marché, and a dessert from the classic repertoire.
La Table d’Auzeville has been awarded the Michelin Recommended status for 2026, a testament to the consistency and quality of Fabrice Di Rienzo’s cooking. It’s a place where the rigour of the great French kitchens meets the warmth of a local table—a restaurant that feels both timeless and personal.
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