GM

It's good, but honestly, I couldn't tell the big difference between their food and other cassoulets except they gave you more meat here. The asparagus and morel was great. The service was fantastic.

Amazing food - the menu traditional was such high quality especially the cassoulet! The portion size was really good. I’ve added some photos of the current menu also.

Phenomenal cassoulet, well worth the award it won before with a great wine pairing menu along with our foie gras ravioli appetisers. Incredibly friendly and attentive staff and a great owner/chef who chatted with us after the meal. Highly recommended!

Annoying rule of one main each at least If not for the cassoulet, it would be a 3 star. The pigeon and the duck were not technically well executed at all. Duck was tough and not crispy, Paris-brest was average too Cassoulet is delicious though. Duck leg was crispy, Toulouse sausage was chunky and the sauce was thick as well

Superb food in a relaxed and friendly restaurant. I had the set 3 course for €49 euros, fois gras ravioli with caramelised potatoes was a sublime starter, so much flavour! Then the star of the show, the award winning Cassoulet, rich and creamy without being too heavy. Then dessert, a wonderfully light waffle with chantilly cream, chocolate sauce and pistachio. The wonderfully helpful staff gave great advice on choosing the accompanying 2 glasses of wine and finally an espresso to finish. Cost was ~€65 pre tip.

This was one of the best French meals I have had in France. Everything I ate was excellent. I highly recommend making a reservation and coming to this restaurant. The food was delicious. The staff was very friendly and helpful. You cannot go wrong by booking a dinner here I 100% recommend that you come here for dinner.

Friendly atmosphere, good choice of local wines, their well-known cassoulet. Desserts could have been better, they were too sugary with little taste

One of the finer meals I've had in France and it was worth every cent. I am impressed with how efficient and the friendliness of this establishment with only three people. The chef, an assistant, and the waitress who also works as the greeter. Never a pause but never feeling rushed when asking for recommendations. It is an all hands on deck operation. Short menu and in this case excellent execution. My second time having a Rossini and this place made it better. I like how they modified it for the better. I appreciate how the principal taste wasn't salt and butter. I could have drank the jus, which was fortified with cured pork. They opted to serve it with crusty bread over a crouton and it ate better. Who wants a soggy greasy crouton? The dish was balanced with full on umomi without feeling heavy. Nice sear on the filet and the foie was exquisite. I would have opted for shallots over red onions but oh so minor a preference. I went with the Galliac wine recommendation and it did go well with the beef. A tannic young wine (which I usually don't like), but leave it to France to make anything taste good. The dessert wasn't the star but no complaints with the babba rum cake. I like the fresh fruit addition which seeped into the rum. This place seems to specialize in cassoulet (not my favorite). However, if I were to try it again it would be here with duck confit. Only ten tables so I strongly recommend making a reservation. On this evening no further availability. It is easily done with a link on their website with a credit card hold. Ladies, don't wear heels unless you are a ballerina with excellent insurance. The semi-spiral staircase to the bathroom is steep with small steps.