Bistrot August

Bistrot August is an intimate neighbourhood bistrot created by two young cooks who transformed an old wine cellar into a cosy dining room just off rue Gabriel Péri in Toulouse. The establishment has been selected for inclusion in the Michelin guide. Housed in its cellar shell, the dining room retains a bistrot feel that privileges warmth, close tables and attentive service. The kitchen delivers seasonal, technically precise French bistro cooking that emphasises meticulous seasoning and carefully finished details; the evening carte is short while a value midday set menu presents notable economy. Léopold Gillen (Chef) trained within the Ducasse group and leads the kitchen with that technical formation. Maxime Renvaze oversees a warm, attentive front of house and a curated wine cellar of roughly one hundred carefully chosen references; signature dishes include a pâté en croûte with foie gras, pork, duck and venison, and a hay‑smoked duck with squash and a juniper jus, served with unpretentious but precise service.