The story
Acte 2 Yannick Delpech, at 1 rue Paneboeuf in Toulouse, holds one Michelin star (2026) for its modern cuisine. The restaurant is built like a house, with a kitchen, a lounge and a dining room where cooks, sommelier and guests share the same space.
Yannick Delpech was born in 1976 in Lagrave and trained in Albi before becoming pastry chef at L'Amphitryon in Colomiers. He won his first star there at 24, then a second in 2008. Acte 2 follows a table d'hôte in Gaillac and a pastry salon in Toulouse. His own line on the site is that cooking with living ingredients every day is an act of love.
The evening centerpiece is the Balade gustative, a 135 € tasting menu, with wine pairings at 48 € for three glasses. Lunch menus (Friday and Saturday) cost 48 € or 72 €. Le Comptoir offers bistro-style plates to share, such as matured beef with cauliflower in brioche and confit nori at 18 €. There is no vegetarian option.
Le Fooding listed Acte 2 in 2026 after a lunch that included foie gras and apricot baked into smoked brioche. It also featured an aïgo boulido with raw calamari and squid ink, and a dessert of lemon verbena-roasted melon.
Recognition
Ambience
Details
History
High quality cooking
After a bucolic interlude at his table d’hôte communal dining restaurant in Gaillac, Yannick Delpech is back with the same ambitious vision we first caught sight of at L’Amphitryon, now raising the curtain on his restaurant Acte II in a new space, perfectly suited to an immersive culinary experience. The day we went for lunch, that included apricots and foie gras baked into a pillowy, freshly smoked brioche; a bold aïgo boulido, combining thin strips of raw calamari, guanciale, bacon cream, squid ink, a lemon-savory condiment and an egg yolk cooked in garlic broth; rustic lamb sausage and octopus stew; veal with its own drippings, paired with a crispy veal trotter and a sweetbread tartlet, plus saffron-infused potato espuma; before an audacious dessert combining lemon verbena-roasted melon with lemon syrup, melon juice, pickled and candied melon rind, and lemon verbena ice cream. A masterful performance! // Daisy Poppy
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