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A renovated stone house near Saint-Lary-Soulan, with big windows and a timber terrace aimed squarely at the mountains. This is a small tasting-menu restaurant where the chef, self-taught and local, turns out cooking of surprising precision: canapés land with the confidence of a place that knows exactly what it's doing, and the kitchen swings between Pyrenean foie gras and langoustines without breaking a sweat.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ewe's-milk yoghurt with sudachi
“The exquisitely crafted canapés set the tone right off the bat: ewe's-milk yoghurt with sudachi, beetroot with trout and kimchi, black garlic- blueberry-venison tartlet, and savory focaccia with chilli-infused ewe's-milk butter.”
Michelin Guide -
Pan-fried foie gras with langoustines
“pan-fried foie gras with langoustines, citrus fruits, and fillet of local beef cooked extra rare”
Michelin Guide -
Fillet of local beef
“fillet of local beef cooked extra rare and served with salsify, black trumpet mushrooms and a bone marrow jus”
Michelin Guide -
Savory focaccia
“savory focaccia with chilli-infused ewe's-milk butter”
Michelin Guide
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