This intimate restaurant has reopened its doors near Saint-Sernin: make way for the local and bistronomic cuisine of its new chef
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At the foot of the magnificent Saint-Sernin basilica awaits you a resolutely gourmet table... Whether for lunch or dinner, the Sixty-Two has managed to renew itself after a long closure, thanks to the arrival of an experienced chef and a refined, local and seasonal bistronomic proposal.
A confidential address in the heart of Toulouse
After a four-year hiatus, the Sixty-Two has reopened its doors with great fanfare in May 2024: new team, new chef, new menu... Everything has changed, or almost, except the promise of good food! The red brick building, in the purest Toulouse tradition with its vaulted cellar, is ideally located on rue du Taur. However, customers enjoy appreciable calm, in particular thanks to the charming terrace open in fine weather, intimate and shaded. The interior is not left out, with a decoration brought up to date in the street-art style.
ro of Sixty-Two? Named Stéphane Mazières, he has a wealth of experience that has taken him from restaurants in Saint-Tropez to Val Thorens, via the Caribbean. "I chose to move closer to my family in Toulouse" the chef explains, "first by working near the Pont du Gard and Gers, then by setting up my quarters at Sixty-Two". This eclectic journey now serves him to offer an original cuisine, combining local specialties and influences from more distant horizons.
Chef Stéphane Mazières@Bloom Velvet
The product is king on the plate
At Sixty-Two, the menu changes with the seasons and gives pride of place to local products. Meat from Gers and vegetables from Castelnaudary (Aude), mostly organic, combine on the plate to honor traceability and short supply chains. "We start with the products to develop the dishes, and not the other way around", explains Stéphane Mazières. "You have to constantly reinvent yourself to surprise the customer, that's also what I like about this job!"
The pleasure is as much gustatory as visual... @Bloom Velvet
For lunch or dinner
A good idea for a successful break: enjoy the varied culinary offering and attractive price of thediscovery lunch menu, from Tuesday to Saturday. Starter-main course, main course-dessert or the full trio, it's up to you to choose according to the time you have (and your appetite!). "I change the menu every week", explains the chef of Sixty-Two (editor's note: every 15 days in summer). Enough to attract an eclectic clientele, made up of locals as well as business workers and visitors to the Ville Rose.
"In the evening, customers take more time to savour", concedes Stéphane Mazières. Hence the restaurant's two offerings: a traditional three-course dinner menu and a gourmet four-course dinner menu. An example? Puntoun duck foie gras - Agen prunes - Raspberry as a starter, Langostines - Terre du Sud - Seafood cassoulet as a main course, or even Olive oil biscuit - Melon - "Basil - Cardamom Tea" sorbet to finish on a sweet note...
