Chez Fred

What to eat

Bistro cooking with seasonal, short-supply-chain produce, devised by chef Pierre Dimon: asparagus and strawberries from the Aude in spring, melon in summer, porcini from the Montagne Noire in autumn and black truffle from the Minervois in winter. Dishes on the menu include the foie gras marble with apple and chorizo, the crispy Aubrac sirloin with mushroom caviar and truffle sauce, or the monkfish medallions. Desserts are made in-house. And the cassoulet, bearing the seal of the Académie Universelle du Cassoulet.

The house

It is run by Pierre and Siham, 20 metres from the Canal du Midi and a short walk from the station. It has an air-conditioned dining room and a large, shaded terrace with flowers and no neighbours opposite. They take groups, have wifi and access for people with reduced mobility. They also prepare picnic baskets to take away.

Getting there

It is on Boulevard Omer Sarraut, in the Bastide, between the station and the centre. If you arrive by train or come off the canal boat, it is two minutes' walk. To the Cité it is about twenty minutes on foot.