LA MAISON D'ANTAN
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Hotel establishment marked by the cuisine of the South-West made by the chef as the dishes with foie gras.
Jean-Pierre's table is deserved. If Méracq castle is a very beautiful hotel establishment in the heart of the Béarnais country, it is also a very nice table, but provided it is reserved to reserve. Jean-Pierre is not an impromptu one. We call, reserve, and we leave time for this chef to prepare for J Day, and few are Disappointments. As far as we are concerned, our last visits have enchanted us. In this beautiful building of character, we know to receive and delight with everything that makes the charm of South-west cuisine beginning with the foie gras. Here it is pan-fried and accompanied by a fig sauce or marble with white poultry and hazelnuts. The chicken in pot Henry IV, the duck magret to wild blackberries or duck conflict to Sarladaises apples are unavoidable plates even though it is true that Jean-Pierre is also able to cook noble fish or the Saint-Jacques. The Gascon talks takes the step on the Tatin Ladies and its perfect vanilla that one will try next time.
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