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Chef Nicolas Aubiban's cuisine in an elegant restaurant in Saint-Lary-Soulan.
In an old barn magnificently restored, welcomes you this elegant and refined table. Take a seat at the foot of the large fireplace, under the exposed beams. The menus and the menu sublimate the products of the country, like the Tarbais beans, the trout of Oô, the goat of Gouaux, the lamb of the valley or the black pig of Bigorre. The very elaborate recipes create subtle dishes such as this nem with duck confit and gambas, pan-fried foie gras. Let yourself be surprised by the surprising combinations proposed by the chef Nicolas Aubiban.
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Laisser vous tenter par le tartare de truite et le far aux pruneaux.