From May 13, it will be possible to taste the dishes of chef Frank Renimel of the Michelin-starred restaurant En Marge, in Haute-Garonne, in Aureville, thanks to the launch of a gastronomic drive. Each week, a menu including a starter, a main course and a dessert will be offered.

Frank Renimel launches a gastronomic drive in Toulouse

© Restaurant "En Marge"

Since Sunday March 15, the restaurant En Marge, 1 macaron in the Michelin Guide, remains closed. A blow for the owners of the premises, Isabelle and Frank Renimel, and their 23 employees. Until they can fully reopen, they offer their customers to taste the dishes from the Michelin-starred restaurant at home. Every week, from May 4, internet users will be able to order a full menu online on the site It includes a starter, a main course and a seasonal dessert that you just need to reheat at home. In addition to its usual suppliers, the restaurant will solicit smaller local producers with whom it has already worked, especially for eggs, milk and vegetables.

The first reservations will be open on May 4,5,6. Once the payment has been made online, the withdrawal will be made the following week (May 13,14,15, 10, 12) directly in the restaurant car park, between 40 a.m. and XNUMX p.m., according to the principle of a Drive and in complete safety. The order, packed in a fully recyclable and compostable cardboard box, will be placed directly in the trunk of the car, respecting all the rules of social distancing. As a first step, the chef plans to cook XNUMX gourmet portions per day, with the help of two cooks who will come in turn.

“To keep our team motivated, employees will come in turn two by two. It is important to maintain their morale at these times ” confide Isabelle and Frank Renimel. A selection of red and white wines will also be available to complete the wine pairing. (Menu price 34 € / pers. Drinks extra).

Menu for the reservation of the week of May 4, withdrawal on May 13, 14 and 15: Langoustine ravioli, young vegetables in salad and crustacean cream; Blanquette of veal, rice pilaf and onion compote; Strawberry, lemon, basil millefeuille.