Our concept

Since April 2018, Morgane and Nicolas have welcomed guests to their restaurant in Toulouse’s Carmes district, offering seasonal cuisine. Their dishes showcase fresh, local produce, enhanced by generous, creative, and delicate cooking.

Who are we?

Behind this restaurant, you’ll find Morgane and Nicolas, two passionate chefs trained at the hotel schools of Toulouse and Lourdes. After a year-long trip to Southeast Asia, and before opening Une Table à Deux, the duo honed their skills in several Michelin-starred restaurants in the Toulouse region.

Together, they offer entirely homemade cuisine, which changes with the seasons and harvests.

Benoit, in the dining room, completes the team and will assist you throughout your meal and advise you on wine selection.

A warm welcome awaits you.

The restaurant team welcomes you to a charming setting adorned with wooden furniture and exposed brick walls. Blending modernity and tradition, the establishment provides the perfect backdrop for equally surprising cuisine.

Line-caught hake, grilled octopus, shellfish bisque, cucumber gazpacho, marinated mullet with Creole sauce and broccoli guacamole, beef with cherries and Madagascar pepper, strawberry and fennel dessert… Take advantage of your visit to the Carmes district to sample our culinary creations.

Recipes Inspired by the Chefs’ Travels

The eclectic cuisine of the restaurant Une Table à Deux features homemade dishes.

With a focus on seasonal produce, it draws inspiration from French cuisine, but also from the travels Morgane and Nicolas undertook during their final year of studies.

For a year, the duo traveled through Malaysia, Indonesia, Thailand, Cambodia, and South Korea, indulging their curiosity and refining their globally minded approach to cooking. This extraordinary experience informs their vision of a cuisine that could be described as an invitation to travel: generous, creative, and rooted in fresh, local ingredients.

Everything is made on-site.

While the restaurant team prides itself on preparing all dishes in its own kitchen, it also partners with trusted, high-quality suppliers.

This is evidenced by the partnership, in place since the restaurant’s opening, with Produit sur son 31, an association of regional producers, which provides 90% of the restaurant’s fruits and vegetables using local and sustainable practices.

The menu is therefore updated every two weeks, depending on the harvests from the producers and Nicolas’s own vegetable garden.