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Elegant restaurant with seasonal menus with tastefully prepared dishes, cheese platter, wines.
This elegant restaurant offers a menu that changes with the seasons. The contemporary-style dining room is bright and comfortable. Olivier and Karine Nicolau work on the dishes and their presentation with refinement. The shad is caught in the Adour, and the asparagus comes from the Landes. Let yourself be tempted by the magnificent Pyrenean cheese platter crafted by master cheesemaker Frédéric Minvielle. Savoury and sweet mignardises crown the tasting menu. With its hundred or so references and a place in the final of Terre de vins magazine's Trophée des meilleures cartes de vins, the cellar is sure to satisfy even the most demanding palates. A very good address in Béarn!
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Quel travail !
Les autres plats étaient excellents hélas nous n’avions pas eu le temps de prendre un dessert alors nous reviendrons très bientôt pour goûter les desserts !
Merci à toute l équipe
Et pour les conseils pour le choix des vins