EUROPHÔTEL MAUPAS
Henri Maupas transformed this beautiful master house into hotel-restaurant in 1949 and since then it is a real institution that four generations of exceptional cooks have applied to the top. Eric, who continues the art of gastronomy and "the Maupas", as affectionately called the Mirandais, is part of the Gers'system of tables… among others, because there are no more distinctions! It must be said that the envolée kitchen which revisits land and sea is made up of more than 80% of local products, here valued at maximum: a meticulous market that assures character flavors that the fourneaux plaît likes to glorify. The calf is chosen on legs, like the farmer pig and if the black pig is local, it is the duck tournedos to orange and its small vegetables that win all the votes. We also advise you on the fresh liver, to enjoy in a very elegant room or under the pergola of the terrace. The map is as beautiful as traditional dishes are good, a super address we recommend, to discover also at night thanks to the hotel.
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