You don’t have to enjoy corrida, play rugby, know all the secrets of the distillation of Armagnac, be a hunter or a fisher, a connoisseur of our forests’ mushrooms, be a Pyrenean skier, pilot or passionate of aviation to be welcome in our restaurant. We have chosen to only work with fresh produce (96% of our menu), delivered to us daily, and transformed in our kitchen.
Days open: Monday Tuesday Wednesday Thursday Friday