Toulouse’s historic breweries: at Le Chevillard, the flesh is not sad
Near the Brienne canal, Le Chevillard is the institution of the right bank. A bistro atmosphere founded in 1997 by Tony Carmen, son of the founders of the restaurant Les Abattoirs. A place that perpetuates the family saga.
Located a stone’s throw from the Brienne canal, Le Chevillard, in the Héraklès district, is first and foremost the den of gourmets who do not shy away from good food and wine worthy of the name. In this restaurant where the red and white checkered tablecloths quickly identify the bistro spirit, no fuss, only authenticity and the assurance of discovering the terroir over the menu.
Founded in 1997 by Tony Carmen, son of the founders of the restaurant Les Abattoirs in Saint-Cyprien, a Toulouse institution closed in 2015, Le Chevillard continues the tradition of family cooking from the past.
With this name that calls out, we discover a page in the history of gastronomy. “At the time of the restaurant created by my parents (Magdalena and Joachim) in 1956, the chevillards were the meat wholesalers authorized to slaughter animals, in slaughterhouses, explains Tony Carmen, delighted to go back in time. The meat was then suspended from fangs by ankles. A visually not very pleasing image especially now, but the time was like that. When I opened Le Chevillard, I decided to give it this name where the carnivorous tradition is respected. A name that intrigues, describes the spirit of the restaurant, speaks to connoisseurs and immediately sets the mood for a bon appétit version ”. Run by Laurent Perris, a kind of Tony Carmen, this establishment lives to the rhythm of the Carmen family saga.
All the riches of the region come to the table
A restaurant that perpetuates a unique heritage to the delight of its customers and those nostalgic for the Halles of yesteryear. Among the specialties of the menu not to be missed: veal chop on the bone, liver steak with sherry or marsala, or veal kidneys. And also Lot lamb, meats from Aveyron, ducks from Maison Samaran, cold meats, Toulouse sausages, hams, black puddings, Pata Negra de Bellota pura from artisan-butcher Garcia, selection from the cheese maker from Maison Betty at Toulouse. And also the “scoundrels” dishes of the Chevillard: pan-fried black pudding with onion accompanied by steamed potatoes, old-fashioned andouillette casserole, etc.
“It is all the riches of the region that are on the menu of this establishment”, enthuses Tony who several years ago, bought in Saint-Michel, La Bascule, which has since become Les Abattoirs chez Carmen. A business run by his son Olivier, who is getting a makeover at the moment for an opening very soon. “These places bring to life a tradition, a spirit, a know-how that the customer likes to find in a time when everything goes fast. Here, we take our time. On its landmarks ”.
The public likes to rediscover the atmosphere of the breweries of yesteryear
At the Chevillard, where 70 tables are concentrated in a large room, all audiences jostle and mingle in a joyful mix. As at the Abattoirs. “Businessmen of course, explains Tony, families, athletes and also some showbiz personalities such as comedian Anthony Kavanagh, Bernard Lavilliers or even Claude Nougaro who everyone knows, liked to bring his friends together around a good food and some great wines ”.
A public who likes to rediscover the image of the breweries of yesteryear drowned in a merry hubbub, where the waiters work in aprons, towel in hand, the tray balanced, seeming to glide nimbly on the floor. Everyone also likes to see the copper cauldron, hanging over a few tables in the great room. “My grandmother’s cauldron in which she prepared the jams”, remembers moved, Tony, patriarch and witness of this beautiful gastronomic epic.