From the street, this restaurant doesn't look like much and might even give the impression of a roadside diner. Do not be fooled by appearances. With exposed beams and leather armchairs, it has a little something reminiscent of an Irish pub, but that's normal, as the owner is originally from Dublin. Like many Anglophones, he settled in the region and took over this restaurant, and adopted its regional cuisine.
The foie gras is homemade. The prime rib is generous, worthy of a rugby team. The menu varies each day depending on the market and the season. The menu has its bistro classics and plays a few gastronomic variations, for example, around the veal sweetbreads.
It also makes some inroads into the other side of the Pyrenees with Iberian charcuterie, which nevertheless does not overshadow the black pig of Bigorre. In the summer, in the flowered garden under the plane trees, enjoy a good glass of red from the region and in winter an old Irish whiskey is just the thing.
+ 33 (0)5 59 83 00 12
Menu: around 15 EUR