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Open Monday through Friday
from 12 p.m. to 2 p.m.
7:30 p.m. to 10 p.m.
Afterworks from 6 p.m.

Panoramic dining room

A unique, enjoyable dining experience
Exclusively local products
“La Vue”, the Le Pier Toulouse Hotel restaurant
A rotunda dining room with floor-to-ceiling windows, a terrace equipped with bioclimatic pergola overlooking the Garonne river, a panoramic rooftop… Everything you desire can be found at the top of the remarkable Le Pier Toulouse Hotel, fully cloaked in black. A restaurant deserving of its name: “La Vue”.

100% local breakfast
“Organic apple juice from Tarn, organic eggs, charcuteries by Pierre Sajous expert in Porc noir de Bigorre, smoked trout from Pyrénées, and fresh fruit salad: the breakfast is 100% local”, explains Chef Olivier Godechoul.

Bistronomic lunch
For lunch, Chef Olivier Godechoul serves up his culinary expertise at an affordable price of €20 to €25: fresh local porcini mushrooms cooked in broth and his emulsion of white truffle and smoked duck breast, roasted pollack served with girolle mushrooms with parsley and Dubarry mousseline cream.

Nibble on hors d’oeuvres in the evening
For dinner, the dining room, terrace and rooftop offer a range of menu items for sharing, or not: cheese or charcuterie boards, hanger steak skewers with oyster sauce or the famous duck breast with spices, smoked mashed potatoes and caramelized onions, topped off with a sweet note that, of course, changes with the seasons. Dishes created by Chef Olivier Godechoul’s team.

Attentive room service
Hotel guests can request room service, which highlights the flavors carefully selected by Chef
Olivier in a variety of soups, dishes, including vegetarian, and desserts.

Finally, the Le Pier Toulouse Hotel restaurant, “La Vue” creates three complementary atmospheres that evolve between breakfast, lunch and dinner.

GODECHOUL Olivier

Head Chef

Chef Olivier Godechoul and his brigade, recruited to run the kitchens, serve up a bistronomic cuisine bordering on gourmet, for which his career in Michelin-star restaurants makes him more than qualified. Everything is designed to create an enjoyable moment: the table settings, dishes, wines, the table d’hôtes menu, dinners versus “hors d’oeuvres to nibble on”. Each element adds to the “be unique” mantra held by original, authentic service providers.

Olivier Godechoul continues his unwavering quest for ultra-local producers through which he creates every item served on his menu.

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