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In Pujaudran, William Candelon has taken over the great historical table of the Gers without conceding anything to the spirit of excellence inspired by Bernard Bach.
This gastronomic institution is headed by William Candelon, nephew of historic chef Bernard Bach. The two-star restaurant welcomes you in elegant surroundings for an exceptional dining experience. Suggestions are as creative as ever, supported by the finest quality products, such as the terrine of venison and pistachio with bacon, the pig's trotter stuffed with octopus and braised or the Wagyu beef just seared on a cream of rice with galanga. For an additional charge, you can also request a wine and cheese pairing.
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Members' reviews on LE PUITS SAINT-JACQUES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
A refined setting, a smiling and attentive.
Each dish will be presented and commented on with passion, and you can enjoy these creations.
The chef and works fish and seafood meat (the saddle of lamb is a delight), of course exploits tastes and textures and colours, a real pleasure for all the senses.
Really happy this place full of refinement, recommended for dinners lovers!