From the Palmes to La Belle Epoque, catering is a profession for us, but above all a passion.
From Pierre Poggioli in 1956 to Jean-Pierre, since 1980, the know-how, like our cassoulet, the king of our dishes, has been passed down from father to son.
The Belle Epoque is traditional cuisine with a touch of fantasy and the good taste of local products.
Specialties Cassoulet, semi-cooked foie gras, beef fillet with morels. Cassoulet to take away to order. Restaurant closed during the February school holidays.
From Pierre Poggioli in 1956 to Jean-Pierre, since 1980, the know-how, like our cassoulet, the king of our dishes, has been passed down from father to son.
The Belle Epoque is traditional cuisine with a touch of fantasy and the good taste of local products.
Specialties Cassoulet, semi-cooked foie gras, beef fillet with morels. Cassoulet to take away to order. Restaurant closed during the February school holidays.
Rankings and labels
- Pays Cathare
- Qualité Tourisme
- Qualité Tourisme Occitanie Sud de France
Restaurant
Culinary specialties
- cassoulet
- Fish cuisine
- Traditional cuisine
- French regional
- Local specialties
Prices
Payment methods
Services
Equipments
Services
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