By Maxence Dourlen
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We meet once again. Classmates in Montpellier during their BTS restoration, Augustin Sibille30 years old, and Corentin Barbier25, joined forces a few months later and have just opened their first restaurant in downtown Toulouse, 28 rue Jean Palapratnot far from Place Wilson. Degus & Co is the perfect alliance between the origins of the two men, namely the Lyon region and the Provence.
A little experience before embarking on the big bath
Trained as a waiter, Augustin learned his skills for a few months, notably through breweries Paul Bocuse, in Lyon, or the Bistroquet à la Une in Toulouse. In the kitchen, Corentin got closer to Guillaume Pape, finalist of Top Chef and recently crowned with his first star, and followed him in his opening of establishment, L’Embrun, in Brest.
“The opening of the restaurant? It’s always been a goal even if we didn’t know in what form it was going to happen… The click came mainly at the end of the second confinement. We are very happy to be able to start our adventure in Toulouse. »
Back in the Pink City for several months, the two friends imagined this new concept together before finding this premises in Jean-Jaurès. “The neighborhood is quite lively, which is a good thing,” explains Augustin. We were looking for Les Carmes or Esquirol, but it didn’t fit into our budget…”
A continuous service
Open for a week, the restaurant offers continuous service, from 12:00 p.m. to 10:30 p.m., Tuesday to Saturday, over an area of 92m2. However, no terrace. “We did not have the agreement of the town hall, saddened Augustin. I am disappointed and find it difficult to understand…”
Despite this bad news, the duo wants to be optimistic and offers an atypical card that they imagined together. “We bring almost all the products from our regions! », Congratulate the two men. Many specialties to share are to be tasted: frog legs, citrus salmon risotto, carp goujonnettes, ballotine of poultry with yellow wine sauce… In short, there is something for everyone.
A burger to compose yourself
Burger lovers can compose it themselves (choice of three buns, three “meats”, three toppings and a sauce). “It’s a concept that works quite well,” according to the two young men.
For dessert, you will find in particular a galapian from Apt, the city of origin of Corentin. On the wine side, there are obviously many references from Provence and the Rhône. “There are also local wines”, smile the two men proud to recall that their coffee also comes from Lyon.
A lighter menu is also available for the little ones. In a few weeks, Corentin and Augustin do not rule out adding a string to their bow with a brunch offer every other Sunday.
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