The restaurant Les Jardins de la Cépière unveils its summer menu

It is near the racecourse, in a 400 m2 green setting that the restaurant Les Jardins de la Cépière is located. The address is ideal for the summer period as much for its setting as for its menu. For summer 2024, starters, main courses and desserts made with local and seasonal products will delight good epicureans, all at affordable prices!

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An intimate setting in the heart of Toulouse

At the Jardins de la Cépière, all the ingredients are there to feast while enjoying a privileged setting: large terrace, patio, plants, open kitchen outdoors… Enough to enjoy a guinguette atmosphere, all in a friendly atmosphere. Nothing better than a wooded space to share a gourmet break when the good weather arrives! Once at the table, you can smell the meat cooked on the embers in the giant fireplace while enjoying a cocktail.
In addition to its exterior, the restaurant has a 100 m2 dining room spread over two floors.

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A new map for the period summer

“I thought about the menu with products that I like, summer cuisine, with seasonal products, friend cooking like I do at home” explains the chef of the institution Eric Terret. Indeed, several starters to share are offered such as a basket of raw vegetables and its anchoïade, croquetas with truffled ham accompanied by their pepper cream or even a board of Iberian charcuterie.

As for the main courses, we find a revisited bistro cuisine: homemade confit duck leg accompanied by its piperade, beef tartare and fries, burgers… But also refreshing options like poke bowls or even a seared sashimi tuna steak and its risotto.

"It's a very sun-focused cuisine, I'm from the south, I like working with fish" he continues.
To end on a sweet note, fresh desserts are on the menu, such as a strawberry salad with meringue and grilled pistachios, gourmet ice cream sundaes or even an frozen apricot parfait.

A lunch menu for €18

The Jardins de la Cépière team works exclusively with local and fresh products to offer homemade and seasonal cuisine. All while respecting the challenge of maintaining accessible prices.

“My goal is to find good products, to highlight them and to promote them at a consistent price for customers. When we have to increase prices, customers know why, it’s because the products come from small producers with a story behind them,” says the chef.

Affordable prices that in no way affect the quality of what you find on the plate: the presentation is refined, the dishes generous and delicious. So, you will find a starter/main course or main course/dessert formula for €16 or a complete lunch formula for €18 from Monday to Friday lunchtime.