The story
In the Carmes district of Toulouse, SEPT brings a fresh take on fine dining. Chef Guillaume Momboisse, an artisan-cook at heart, has reopened this address on rue Ozenne with a clear vision: to translate the codes of Michelin-starred cuisine into something urban and unpretentious. The restaurant serves lunch on Fridays and Saturdays, and dinner from Tuesday to Saturday, welcoming guests into an intimate, warm space designed for an immersive experience.
SEPT’s Modern Cuisine is built on three principles: responsibility, audacity, and sincerity. The kitchen works with short supply chains, sourcing products with care in an eco-responsible approach. Anti-waste practices, compost, and recyclable or plant-based materials are part of daily life here. The result is a unique menu – a single tasting journey that changes with the seasons. At lunch, the Découverte menu is priced at 98 €; in the evening, the Dégustation menu is 158 €. Both showcase honest, straightforward pairings that let the provenance of each ingredient and the skill of the producer shine.
Guillaume Momboisse’s cooking is audacious yet sincere. He rethinks the formality of starred gastronomy, offering plates that are elegant but uncluttered. The associations are raw, light, noble – always highlighting the product. A carefully selected wine and spirits list completes the experience, adding depth to every course.
In 2026, SEPT received a Michelin star, a testament to the high quality of its cooking. The award fits naturally into the restaurant’s identity: a place where excellence is expressed through simplicity, where the chef’s personality and sensitivity are the true stars.
The dining room is intimate – designed not for spectacle but for genuine connection between guest, food, and chef. Every detail, from the materials to the service, reinforces the sense of a responsible, thoughtful kitchen. SEPT is not about showing off; it’s about tasting what is real, local, and beautifully made.
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