The historic breweries of Toulouse: the oval table of the Brasserie du Stade
For almost 22 years, the Stade Toulousain has installed a friendly and generous table in the heart of the Walls stands, which is a delight for fans of red and black. But not only… Its cuisine, refined, dressed for businessmen and gourmets.
Spread the word ! The Brasserie du Stade
(Toulousain) is not reserved only for fans of the Ballon Ovale. And if everything here “smacks” of rugby, between historical trophies and souvenir photos, we also come to this cozy decor where purple and black obviously dominate to feast on the cuisine of chef Frédéric Garcia. A cook trained in the harsh demands of the essential Michel Sarran, who for several years was a luxury consultant for the establishment. “We offer gourmet cuisine that is not just regional”, explains Jean-Marc Ferrandi, the historic director of the brewery. Opened at the end of the last century, at the end of 1999, the address has become a must-see restaurant in the Ville Rose. “We cultivate authenticity and conviviality” underlines the boss. A blend of tradition and elegance, the menu offers typical bistro dishes delicately reworked by Stéphane Garcia. On the plate side, for example, for the “landowners”, this gives a fillet of Causses duck, black fruit juice, or a steak with wine merchant sauce, marrow bone, when the most sailors feast on a fillet of cod, butter white with ginger and yuzu or a stew of fish, saffron aioli… Something to thrill the taste buds. To spice things up, each month, the brasserie makes a “cross pass” by associating a Chef & Stadiste pair, a cook and a player who each offers a “Signature Dish”. In this holiday month, “this crossover” invited chef Yann Ghazal, who simmers his Mimosa eggs in the old-fashioned way, and Gaëlle Hermet, the third international wing of Stade Toulouse and the French team, which offers a teriyaki salmon with curry leek fondue. Having had very varied professional experiences with some big names in French gastronomy, the Ducasse, Troisgros and other Toulouzy, Jean-Marc Ferrandi has only one small regret.
Everyone is welcome !
“The people of Toulouse still know too little about the Brasserie du Stade,” he says. Some believe that the place is rather reserved for rugby players, others do not know that the Stade Wallon has its table where it is a little complicated to come to the district of Sept-Deniers, considered out of the way, in the evening ”… In fact this many business leaders and professionals meet over a business lunch. “But everyone is welcome,” insists Jean-Marc Ferrandi, who often has a full table at noon. “The brewery has always done well. It’s 320 covers on average each day and 34,000 over the year, ”he confirms. On match days, you even have to work together to taste oysters or feast on a “taula” of cold meats. “Be careful, to come and eat, you have to have your place for the meeting of the day,” warns the boss. Of course, it is not uncommon to come across current and former glory of the Stadium who take pleasure in rubbing shoulders with supporters at the place of their exploits. “All the major European or national titles are celebrated here, as a family, slips Jean-Marc Ferrandi, we can say that the walls have often vibrated and that we have experienced nights of anthology” … And if you want to pay yourself this frame inhabited by the red and black legend, it is possible. The brasserie, which also has two lounges, can be reserved for private evenings with catering service. From coffee breaks to cocktail dinners, the place can accommodate up to 400 people. And even live when rugby is on vacation. “In summer, we install a terrace in the stands with a view of the lawn, adds Jean-Marc Ferrandi, it’s original”. The guinguette spirit has struck again!
Some dates
1999: Just before the end of the last century, the first meals of the Brasserie du Stade were served in the heart of Walloon.
2000: It is the arrival of Jean-Marc Ferrandi, who became the director of the brewery with Toulouse chef Pierre Roudgé in the kitchen.
2002: Michelin-starred chef from Toulouse, Michel Sarran, becomes a consultant for the brewery.
2021: La Terrasse de la Brasserie opens in the summer in the Wallon stands with a view of the lawn.