Located on Rue des Puits Clos, in a cellar of pink bricks, the restaurant Fogo offers its specialties cooked on the Big Green Egg barbecue, under the guidance of Brazilian chef Bruno Marques.
Nestled on Rue des Puits Clos, facing Okla, the iconic Esquirol neighborhood skate shop, Fogo is a discreet address that must be discovered behind its doors. Upon entering, one can catch a glimpse of the open kitchen, the smoking barbecue, and the precise movements of the men in aprons. For dining, the experience takes place in the intimate and charming cellar, setting the stage for a moment of gastronomic contemplation that seems timeless.
Everything at Fogo revolves around fire, even in its name, “Fogo,” which literally means “fire” in Portuguese. A declaration of intent by the two creators of the establishment, Frédéric Medvès, a former professional rugby player turned winemaker, and Bruno Marques, a Brazilian chef who has worked in numerous establishments since arriving in Toulouse in 2013.
Over time, Fred moved to Gers and Solomiac, where he took over the Café des Arcades. Bruno is now solely in charge, but as the chef, the identity of the restaurant remains intact, and the Big Green Egg cooking equipment continues to delight guests. Despite the change in the master of wine, the focus remains the same, and the selection of natural wines is still impressive, intelligently curated by the sommelier-server.
In the kitchen, what does it all look like? In a few years, Fogo has built a solid reputation in the Toulouse culinary scene. A table where the technique of fire meets bistro-nomic precision, where ultra-local terroir converses with travel, and where each service claims its share of surprises and unexpected twists.
The blind menu changes weekly for lunch and is constantly evolving for dinner. Signature dishes like the pork carpaccio with mayo wasabi soy or cassava flour and cheese fritters with goiabada sauce (a typical Brazilian guava paste) are almost always present. The chef’s signature identity shines through his dishes, setting Fogo apart and taking guests on a culinary journey, whether through his Brazilian cassoulet, feijoada, or condiments like tucupi, a fermented cassava juice. The lunch menu also lives up to the evening experience.
In an intimate and cozy setting, guests are welcomed with a plate of mozzarella beignets. The hot, crispy bites offer a hidden sweetness that delights the palate. A steaming and seasonal garbure (traditional soup from Béarn) is served as an appetizer. The peasant bacon and fresh vegetables in the delicious broth are topped with slices of Italian white truffles, bringing depth to the dish. A highlight is the pork tenderloin with Green Egg aromas, accompanied by a cauliflower medley. Finishing with a rustic apple cake reminiscent of clafoutis, the experience lingers pleasantly, with the hint of wild raspberry liqueur on the lips and the aroma of happiness in the air.
To experience this culinary journey, visit Fogo at 6 Rue des Puits Clos in Toulouse. Contact them at 06 21 29 23 81.
