Chefs he has worked with
Practised from a tender age in the many pleasures of big family meals, Franck developed his interest in cooking in the company of the great chefs who guided and nurtured his talent, such as the Pourcel brothers in Montpellier and Dominique Toulousy in Toulouse.
His approach to cooking
This is based on high-quality, seasonal produce and on the art of blending and matching up flavours.
"Above all to make my customers happy, add some excitement to their lives and surprise them without disconcerting them."
His restaurant En Marge blends in elegantly with the red-brick façades of Toulouse, in a pretty lane in the old centre near Place du Capitole.
Franck loves to spend time in the countryside, talking to the locals, meeting new people, pottering around markets and discovering new producers. This is how he finds happiness and inspiration.
The chef's suggestions
Diners really need to come every week, because that's how often his menu changes. A few examples chosen at random from a constantly updated menu: raw veal with potato, chocolate and grapefruit bleu, peaches with sweet peppers… creations that are beautiful and mysterious like something out of a dream.
His favourite Midi-Pyrénées wine
Without hesitation Mathieu Cosse's Cahors AOC with its powerful aroma and body.
His Michelin star
He was awarded this in 2008, just one year after opening his restaurant in Toulouse. Franck looks upon his Michelin star as recognition for the region of Midi-Pyrénées and its produce, which he thinks is fabulous. It also means that Franck, who is proud to be a Toulousain, has made a successful return to his homeland.
The price of dining at En Marge
From €30 (the price of 'Le bouche à oreille' set menu served at lunchtimes except on weekends and public holidays).