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2025
Recommended
2025
Local cuisine in a restaurant with a bistro in Bagnères.
Émile Fourcade has succeeded Jacques Barrère as head chef. With all his heart, he prepares succulent dishes. Treat yourself, for example, to black pork belly chips, smoked Pyrenean trout or matured rib-eye steak with Himalayan salt, as well as Pyrenean lamb. True to tradition, the restaurant offers raclette and fondue in winter, while in summer, the brazier-cooked meat trilogy is a must. A feast of flavors and inventiveness.
Did you know? This review was written by our professional authors.
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Members' reviews on LA FABRIQUE DU TERROIR
4.3/5
23 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Merci pour cette belle soirée , simple, sans chichi mais le goût était la .
personnel au top
cuisine originale et du terroir je conseille sans soucis
Le repas commence avec une entrée de deux toast avec ognions confis et fromage de chèvre, a coté, deux quart de pomme et de la salade flambée. pas grand chose a manger et le gout n'était pas au rendez-vous.
Ensuite, pour le plat, je reçois mes trois côtelettes d'agneaux presque crue, juste grillé sur les bords. (demandé a point) A coté de ce plat, des pommes de terre qui ont tout, sauf le gout des pommes de terre, seulement celui du beurre.
avec le verre de vin en plus, cela reviens a la maudite somme de 40€ (qui est très cher pour la qualité obtenue)
La seul bonne chose est le vin.