Restaurant Card

Restaurant card

While respecting the traditional cuisine that made the reputation of Restaurant Emile , we also offer contemporary inspired dishes .  The cassoulet developed by Francis Ferrier 50 years ago is now alongside dishes inspired by carefully sourced products prepared with modern techniques.  The products from the Southwest region are prioritised and given full exposure such as the lamb from the Pyrenees, the duck from the Gers and the pork from Quercy.  Freshly caught soles, seabass and Saint-Jacques as well as other seafood arrive daily from the Atlantic and the Mediterranean sea

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