RESTAURANT LE RELAIS DE LA CHALOSSE

At the exit of the village, the establishment is not really noticeable as it has been part of the landscape for a long time. And then, intrigued by the often full parking lot, curiosity does the rest. The first room is reserved for the regulars, the second with its crackling fireplace, more cosy. Soup, which is mandatory, is not a punishment, as long as you enjoy it. We continue with a small goat's cheese salad and a tarte Tatin with endives and bacon. If you take your napkin ring, on Tuesday you'll eat pig's trotter in gribiche sauce, on Thursday fried chicken, but not just any chicken, the meaty and crispy farmer, on Friday, veal head! If these old-fashioned dishes don't suit you, there's always a piece of butcher's meat or Basque chicken served with a nice big potato baked in the oven with cream and shallot, it doesn't spoil anything. Chef Jean-Pierre also excels with his roasted camembert with duck aiguillettes and, to order, with his seafood zarzuela. Things get more complicated at dessert time, or rather at the buffet. A dozen cakes, desserts and tarts are available... as much as you like: apple pie, rice pudding, chocolate mousse, peach pie, eggs pudding, whipped cream cabbage. A good address to write in your "Landes campaign book".