Behind the stove, it's Joséphine Poupard, 24 years old, who takes the lead. Having worked at Racines and Les Illustres, she was trained in meat cooking by Arthur Prévot. In the dining area, Rachid manages the team, supported by Jade and Morgan. To complement the dishes, an apprentice sommelier offers clever pairings from a selection of around fifty references, ranging from grand crus to local bottles.
A young and passionate team
Lamb, pork, beef, farm-raised poultry, or duck breasts: everything is cooked over the coals in this meat lover's paradise. The barbecue was specially designed by a blacksmith and operates exclusively.
nt au charbon local. The star of the house? The meat, of course, but also the flavorful sides: truffled macaroni gratin, gratin dauphinois, or seasonal sautéed mushrooms. To finish, we share a chocolate mousse served by the ladle or a flambéed Norwegian omelette at the table.A decor that smells of rugby
The owner, a former rugby player, wanted to infuse the spirit of the oval ball into the decor: cow hides on the seats, portraits of farmers displayed on the walls, a cigar cellar, and even a sculpture in the shape of a rugby ball. With XXL portions (carpaccio, flank steak, or andouillette) and the broadcasting of matches, this makes <Rare an already must-visit spot for meat lovers in Toulouse.
Rare
25 Bd Pierre-Paul Riquet - Toulouse
Opening : Thursday, September 11, 2025
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