A good chef is nothing without good ingredients ...
La Table d´Olivier nestles in the heart of the splendid setting, the Place de la Fontaine in Samatan, sheltered by a large mulberry tree. Behind the appearance of an old Parisian brasserie, a delicate bistronomic cuisine awaits you, with fresh products mostly from the Gers region.
Since 2011, Olivier Andrieu, young talented chef has been at the head of this establishment and offers us his daring and delicious vision of cooking, 5 lunchtimes and two evenings a week.
A culinary touch!
Originally from the Lot, Olivier joined the Toulouse hotel school in 1997. After graduating, he wanted to discover all the worlds of catering, from the large starred restaurant to the small neighborhood brewery, via hotel-restaurant catering for groups and weddings.
I fell that this is how we learn. And I still learn everyday
From his time at the Amphitryon in Colomiers, he remembers "the art of precision"; at the Brasserie des Beaux-Arts in Toulouse where each service could reach 200 people, he learnt the art of organisation.
In 2005, wishing to get closer to Toulouse, he joined a former hotel school friend, Yoann Wojnarowicz who opened his restaurant "Côté Sud" in Samatan. He worked in the kitchen for six years before taking over the restaurant on his own.
Pleasure for the taste buds and the eyes!
From starters to desserts, Olivier sets up a colorful table with contrasting and unexpected flavors.
The composition of the plate is important, because the tasting is done above all by the eyes
He never tastes his dishes and prefers to listen to his customers. He composes the daily menu a few hours before, and if a dish really pleases his customers, he makes it in a more gastronomic version on his seasonal evening menu.
His secret: always cook quality ingredients, from small local producers like Les Fleurons de Samatan, Fermiers du Gers in Saramon, Maison Puntis and Ferme Lacassagne, the floc of the Entras estate in Ayguetinte ...
"La Table d´Olivier" is also labeled "Tables du Gers", a label that highlights creative and responsible restaurants, in a quality and local approach. Olivier sees himself as a relay of the products and culinary values of Gascony: he is present at national fairs such as the Salon de l'Agriculture to promote duck-based recipes, but is also a regular at Gasconh’a Table in Samatan, an unmissable event in Gers gastronomy each November.
