Michel Sarran (3 Michelin starred chef)
Based in Toulouse, Michel Sarran is an exceptional, uncompromising and independent-minded chef who holds two Michelin stars. He champions a regional gastronomy that sits well at the dizzy heights of elegance and artistic creativity to which he brings it.
Michel completed his apprenticeship at a very young age learned by shadowing his mother Pierrette, the head chef at the Auberge du Bergerayre. This was in Nogaro in the Gers, the birthplace of armagnac, foie gras and savoir-vivre.
Chefs he has worked with
Alain Ducasse at Le Juana, Michel Guérard at Les Prés d'Eugénie, Jean-Michel Lorrain at La Côte Saint-Jacques, and more... It was by working with some of the greats of French gastronomy, and also during a period spent on the Côte d’Azur, that Michel Sarran won his spurs before choosing to settle in Toulouse near where he grew up.
His approach to cooking
For Michel, cooking is a means of expression through which the chef tells his story, imparts his passion and relates his life. An ode to the epicurean, his cooking reflects his personality, at once uncompromising, subtle, bold and free of the shackles of convention.
His restaurant has the warm, personal feel of a fine town house in the centre of Toulouse, with welcome splashes of contemporary décor added by his designer brother. His goal"I want my cooking to impart flavours that titillate and tickle the palate, and if it can also stir emotions then my work is done; I have passed on the pleasure I get from what I do."
The chefs suggestions
His Ferme de la Cave duck foie gras in a just-warm Belon oyster soup; and also his light mousse of Haricots Tarbais with aged rum, coconut milk and marrons glacés.
His favorite wine
Without doubt Mas Delpérié Cahors AOC 2009, cuvée 'Les Escures', by Fabien Jouves.
His great love
Rugby, the sport which best sums up the culture of Midi-Pyrénées, and also travelling to far-flung countries where Michel likes to come into contact with new flavours and aromas.
His take on Midi-Pyrénées
Michel believes that a region's gastronomy must reflect the region through its produce and producers, farmers, wine growers and other talented local artisans.
His Michelin Stars
His two Michelin stars have given Michel the status of standard bearer for Midi-Pyrénées, a region with a strong gastronomic identity. He was awarded his first star in 1996 and his second in 2003.
The price of lunch chez Michel Sarran
From €46 (the price of the 'Capitole' set menu served at lunchtimes except on weekends and public holidays).