The story
Simon Carlier, a former physics engineer turned globetrotting cook, opened Solides in Toulouse in 2014. His guiding principle is generosity, rooted in the “accord au pluriel” – the harmony with guests, the team, and the network of vignerons, fishermen, farmers, and foragers who supply the kitchen. Carlier’s travels across Argentina, Thailand, and Egypt, alongside his love for painting, music, and literature, constantly feed his creativity.
The restaurant’s interior blends wood, glass, and leather into a warm, simple space that feels like a home. An open kitchen adjoins a communal table, embodying Solides’ core belief: conviviality and solid bonds with producers and guests alike. Michelin recognized this approach with a Recommended distinction in 2026, praising the restaurant’s modern cuisine and sincere hospitality.
The menu changes with the seasons and the market. At lunch, the Menu Réconfort Quotidien (€28) offers a three-course pause served in under an hour. For those seeking discovery, the Menu Fabien Gélenne presents five courses inspired by the moment’s cravings and experiments (€55 lunch, €59 dinner, with optional wine pairings at €35). The eight-course Menu Nos Jours Heureux (€79) is a seasonal walk “between earth, sky, and sea,” where the product takes centre stage. A special menu, D’une Mer à l’Autre (€89), follows the Canal du Midi from the Mediterranean to the Atlantic, with stops for shellfish, lobster, Pyrenean trout, local corn, armagnac, and a signature pigeon dish.
Solides places equal importance on its drinks. Naturally, the restaurant proposes wine and non-alcoholic pairings to elevate the experience, sourced from a carefully curated map of producers. The team’s commitment to quality and traceability is visible in every ingredient, from the east to the west of the Canal du Midi.
Recognition
Ambience
Details
Location
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