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Restaurant offering a seasonal cuisine, elaborated by the chef André Sanchez, in Tarbes.
André Sanchez is an inspired chef who composes his menu according to the market and the seasons, with fresh products. In an intimate setting, both neat and warm, beautiful proposals await you, including the house specialty, the boneless quail, confit at low temperature. The fish comes from the Basque Country, like the hake roasted with garlic ventrèche of the Country. The meats are raised in Bigorre by a Meilleur Ouvrier de France. The desserts are of the same level, with a special mention for the chocolate mi-cuit.
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Members' reviews on LE FIL À LA PATTE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Service attentionné, déco simple mais sympa (et des petits plus comme les serviettes individuelles dans les toilettes), un menu excellent de l'entrée (et même des amuse bouche) au dessert, l'apéritif ("comme un kir")à la violette, vin au verre pour 4,50€. Et le prix du menu, tellement correct qu'on se demande s'il n'y a pas une erreur.
Bravo !