Auvergnat Restaurant in the heart of Toulouse!
Since 2008, Au Buron restaurant has been treating guests to delicious Auvergne specialities: aligot, truffade, cold cuts, Auvergne cheeses, and more.
Enjoy an authentic, family atmosphere with seating for around 20 guests.
Reception hours:
Tuesday, Thursday and Friday: 12:00 p.m. to 1:00 p.m.
Tuesday to Saturday: 7:30 p.m. to 9:30 p.m.
Sunday by reservation (November to February): 7:00 p.m. to 8:45 p.m.
(Depending on attendance, these times may vary without notice)
Annual holiday from 14 July to 15 August and end-of-year celebrations.
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MEETING WITH YOUR BOSS
Ludovic CECCATO
Your chef is native to the beautiful region of Auvergne, more precisely from Puy en Velay (43). Passionate about cooking and good dishes since childhood, he completed his culinary training at the Lycée Polyvalent Hôtelier de Chamalières.
He had the opportunity to train with several chefs in various regions of France, which allowed him to introduce you to authentic cuisine from the Auvergne region.
Chef Ludo
The specialities of your Auvergne restaurant.
Cooked with all the passion of your chef Ludo, indulge in the regional cuisine of Auvergne.
Aligot, Truffade, Bourouille ...
The Bouriolle, originating from Cantal, is another discovery with glowing reviews that has become a specialty.
Bouriolle, a dish originating from Haute-Auvergne (Cantal) and Rouergue (Aveyron), is a raised pancake made from buckwheat, wheat flour, baker's yeast, salt, and buttermilk.
Since the end of 2024, the chef has replaced the buttermilk for our vegan friends. It remains very popular with everyone.
The Truffade that has been tantalising your taste buds since June 2008.
Made with sautéed potatoes, garlic, parsley, and fresh tome cheese. This specialty originates from Auvergne, more precisely from the Monts du Cantal. It is common in the Monts Dore to add lardons.
Your manager offers you 4 options:
- Nature
- pork bacon
- Chef (evening only)
- Vegan since the end of 2024 (chef's recipe)
The Aligot pulled with passion by the chef.
This delicious mashed potato, enriched with cream, butter, and fresh cheese, is a traditional specialty of Aubrac, a region located between Aveyron, Cantal, and Lozère. The inhabitants of Aveyron prefer it enhanced with a touch of garlic.
