Maison Pellestor Veyrier

Rating: 16
Author: Gault&Millau

28 Chemin de Gramont, 31770 Colomiers, France

16/20
Remarkable Restaurant

BOOK

3 PHOTOS

Location: Colomiers
Chef: Quentin Pellestor-Veyrier
Cooking: French | Gastronomic
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

55 to 125

Gault&Millau's review 2026

16/20

Remarkable Restaurant

The silhouette of the building, designed by Michel Estève, immediately catches the eye: a glass cube projecting toward the landscape and the cypress trees that accentuate its momentum. Inside, the experience varies significantly depending on where you sit: the first dining room—spacious, topped by a spectacular glass roof, open to the kitchens, and dominated by a monumental olive tree—possesses an undeniable theatrical quality, while the second, with its lower ceiling, seems almost subdued by comparison; throughout, round and square tables make up a diverse array of furnishings. The menu reads like a journey through Occitanie and the Southwest, complete with a fold-out map: regions, memories, and seasons lend this cuisine a rare intellectual coherence, right down to the poetic dish names that evoke a mountain stream or rows of olive trees. Even before the appetizers, the rich Gers foie gras—served in place of butter or olive oil—surprises with its light, airy texture and sets the tone beautifully. The “Gers salad”—a combination of lettuce, vinaigrette, plump oysters, dried duck breast, and foie gras—wittily transforms a regional staple into a gourmet bite that is vibrant and remarkably balanced. The seared tomato, resting on a block of very firm tomato sorbet whose chill numbs the fruit, is less convincing despite excellent croutons flavored with tomato water. The trout, of incomparable freshness, confit at a very low temperature with chanterelles, nettles, and fir buds, offers admirably melt-in-the-mouth flesh, unfortunately overshadowed by a lingering bitterness. The Bize-Minervois rabbit is a different story: fillet, sausage on a skewer, a variety of carrots, homemade ketchup, a full-bodied sauce, and carrot juice with olive oil come together to create an original, cohesive dish—undoubtedly the most refined of the meal. Served by the pastry chef himself, the strawberries, almond mousse, strawberry-verbena sorbet, robust juice, and generous slice of bread with verbena butter confidently evoke a return to childhood in a hearty yet harmonious composition. The grand finale of six Occitan cookies, arranged in metal tins, brings this regional culinary journey to a fresh and playful close. Mathilde Ganne runs the dining room with rare elegance, confidence, and precision, surrounded by a highly dedicated team whose beige uniforms add a contemporary touch. The wine cellar is remarkable, particularly inspired by Languedoc: well-known labels and lesser-known estates reflect personal and knowledgeable choices. It is complemented by a short but thoughtful selection of wines by the glass, offered at very reasonable prices.