Yannick Delpech is expanding his Toulouse empire! After a prominent restaurant in Colomiers (the former L’Amphytrion, which became Des roses et des orties) and a classy pastry shop right near Le Capitole (Sandyan), the chef is putting a little more of his heart and soul into the Pink City with a delicatessen named Melsat. Béarnaise andouille, pastrami, terrines, simple pâtés or pâté en croûte, eggs in aspic, pies, cheese rolls and other vintage treats… Here, everything is homemade with care by the artisan butcher Frédéric Perez, including the always-delicious take-away dishes. // Auguste Marie
The hidden gem: The eponymous melsat, an Occitan sausage.
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