We’ve found the all-around Champions in the Toulousian épicerie game! The three friends behind the restaurant Solides: Simon Carlier the chef, David Goetz the sous-chef and Florent Chatillon the sommelier. The latter took the reins of this all-brick fine foods shop with rough stone walls and rustic wood details, where small producer gems pile up (which also find their way onto the plates of the neighboring restaurant): coppa ham from the Pyrenees (€30/kg), tender wild garlic tomme cheese (€23/kg), 84% dark chocolate bars by Plaq, coffee from l’Arbre à Café, Matshi and Swet sauces to bring a little spice into your life… And to help everything slide down easy, there’s a naturalist wine cellar at the back of the shop. // Auguste Marie
Hidden gem: The Matshi chili-infused gin (€39 for a bottle).
