The story
Agapes is a bistro at 7 rue de l'Industrie in Toulouse's Saint-Aubin neighborhood, and it received a Michelin Recommended distinction in 2026. The menu follows modern French cooking built on seasonal produce, with local growers supplying the kitchen wherever possible.
Arnaud Darbas and Virginie Béziaud run the restaurant together. Both trained in established fine-dining houses, including La Chèvre d'Or in Eze and La Vague d'Or in Saint-Tropez. The kitchen aims for simplicity, finesse and generous flavor, and the à la carte menu changes with the seasons.
Le Fooding listed Agapes in 2026 after a meal that opened with meagre crudo marinated in citrus and ginger, served over spelt wheat salad with ponzu, satsuma segments and pomegranate. The veal rump, sourced from La Table de Solange in the Aveyron, was seared to medium-rare and finished with its own juices, alongside pan-fried wild mushrooms. The dessert was a Guyot pear prepared like a tarte Bourdaloue, with cream, poached pear and pear sorbet.
The dining room is small and calm, with a clean, convivial design that suits intimate meals and private groups. Air conditioning, outdoor seating and solo dining are available, and the restaurant also hosts private parties and events. The restaurant states that its kitchen cannot meet strict vegan requests, so guests with food allergies should mention them at the time of booking.
Recognition
Ambience
Details
History
There’s a new addition to the Saint-Aubin neighborhood! Bistrot des Sales Gosses has given way to Agapes, run by Toulouse native Arnaud Darbas and Virigine Béziaud from the Vendée department, both of whom have impressive credentials to their names (La Chèvre d’Or in Eze, La Vague d’Or in Saint-Tropez). Served à la carte the day we went, there was an exhilarating meagre crudo marinated with citrus fruits and ginger, cozied up against a spelt wheat salad dressed in ponzu sauce and dotted with satsuma mandarin quarters, pomegranate seeds, diced daikon radish and fried freekeh; excellent veal rump from La Table de Solange in the Aveyron, seared until medium-rare and then drizzled in the meat’s juices, and paired with pan-fried wild mushrooms (porcini, sweet tooth mushrooms, cauliflower fungus) and a baked ziti casserole made with more of the same mushrooms; before a mouthwatering Guyot pear dessert prepared like a tarte Bourdaloue, with cream, poached pear and pear sorbet, all sprinkled with dried pear skin powder. // Gérard Roubeix
Location
Facebook
Instagram