Wednesday - Sunday
5:00 PM - 9:30 PM
Serving Champagne Brunch
Saturday & Sunday
11:00 AM - 3:00 PM
11:30 AM - 2:30 PM
Closed Monday & Tuesday
Bistro Toulouse is created in the spirit of a classic Parisian bistro offering modern interpretations of regional French dishes, fine wines and cocktails. The atmosphere is comfortable and inviting featuring a large granite bar, natural wood décor, soft colors and lighting, eye catching art work and soothing music.
We start with the freshest, highest quality ingredients available in the local marketplace. Our talented and creative culinary team transforms them into classic French dishes with a modern spin. Our menu changes frequently to highlight specialties of the season, differences in the regional cuisines of France and our inspirations of the day.
What goes better with great food than great wine? Bistro Toulouse offers wines that complement and enhance our cuisine. We focus on French varietals and production styles in a selection that includes wines from all over the globe. Our rotating selection of 18-20 wines by the glass are offered in 3 oz tasting and 6oz pours so you always have the opportunity to try something new. Our seasonal house cocktails include classic and creative beverages made with our own infused liquors and syrups. Additionally we offer draft and bottled beer with a focus on regional craft brewers and traditional Belgian and French beer styles.
Bistro Toulouse is owned and managed by Candice Mahala and Matthew Schulz.
Candice and Matt met in 2001 while attending the Culinary Institute of America in Hyde Park, New York. Together, they embarked on a lifelong culinary adventure that has taken them to New Orleans, Lake Placid NY, Naples FL, Miami, Washington DC and now sunny South Carolina.
Executive Chef Matt has worked his way through fine dining restaurants and boutique hotel kitchens including the Lake Placid Lodge, Social at the Sagamore Hotel in Miami, Café du Parc at the Willard InterContinental and Brabo by Chef Robert Weidemaier. He has experience in all areas of the kitchen and has mastered French, Northern Italian and Belgian cuisines and led large teams in production for up to 500 guests. Matt loves perfecting each element of a dish with a focus on braised and grilled meats and making sausages in house for the Cassoulet.
Candice’s career started in the kitchen with a focus on presentation, creative flavor combinations and decadent desserts. After spending time as a Pastry Chef and Sous Chef, she was offered the opportunity to move to the front of the house in Banquet and Catering Management. Candice has experience in large luxury hotels with Hyatt, Omni and Marriott, selling and planning events with attendance in the thousands. While at the Washington Marriott Wardman Park Hotel, she hosted events in DC’s largest ballroom, often with VIP heads of state and celebrities. As General Manager, Candice oversees dining room service and the wine and beverage program and creates a few desserts in her spare time.