Les meilleurs restaurantsde cuisine française

22/09/2024: Uitstekend restaurant met redelijke prijzen om te lunchen. Het lunchmenu van de dag was prima van samenstelling en sloot af met tarte tatin. Er zijn diverse ruimtes: de serre aan de voorkant, een aparte ruimte voor gezelschappen en een wat ruimer, luxer aanvoelend deel waar wij zaten. Bediening was uiterst vriendelijk, ondanks de drukte door de vele gasten. Bijzonder zijn hun collecties van Armagnac over de jaren 1959 tot heden en de vele soorten maltwiskey's om uit te kiezen (meer voor na een diner)

22/08/2024: It’s really excellent, the manager is very welcoming, very pleasant top service. I highly recommend it

25/09/2024: Tout a commencé par l'accueil. La gérante nous a accueilli avec un grand sourire et beaucoup de sympathie. La suite s'est passée dans l'assiette. Tout simplement extra, les produits sont frais, très bons, et très bien cuisinés. Les assiettes sont très bien dressées et donnent envie de manger. Les quantités sont parfaites. Nous pouvons dire que le talent du chef est grand. Un mot aussi sur la propreté des lieux. Tout est impeccable et très bien entretenu. La fin du repas se termine par un petit moment d'échanges avec la gérante du lieu et un très beau sourire à notre départ. Le restaurant est facile d'accès, de nombreux stationnements juste à côté. L'été, la terrasse est ombragée, cependant il vaut peut être mieux réserver pour être sûr d'avoir une table en terrasse. Un moment vraiment parfait passé dans ce restaurant. Merci merci et merci. On reviendra sans hésiter. Laurent

20/09/2024: Habitué depuis plusieurs années repas entre amis, nous avons été déçus, les portions moins copieuses et dans le menu le fromage est supprimé. Nous sommes sortis avec la faim. Dommage.

02/12/2024: Excellent capuchin pigeon Hearty and delicious menu Perfect service 😁👍

10/11/2024: Very good but too long Advised by a discerning acquaintance, we set off to discover this institution. First of all, the weather was very good and we discovered a magnificent village against the backdrop of the majestic Pyrenees. Let's get down to the basics. Returning at 12:30 as kindly indicated by the owner, the hungry Landais was there at 12:00 and was not alone, we sat at the reserved table with a beautiful view of the fireplace where the embers were starting to be made. Surprise because we attended at length the very ceremonial ballet of probably Mr. Lafitte who came to bring us the menu card at 1:15 p.m., mischievously telling us that this was the custom... At 1:30 p.m. we were treated to Basque garbure, a very good Elzekaria soup. A probable Mr. Lafitte brother then began to prepare the battlefield to honor the woodpigeons of his flambadou or capuchin. At 2:00 p.m. we were served the rest, lamb sweetbreads with very good piquillos and plates of cold meats and good mixed salad. The service ballet had come to life since the bar with the arrival of a very lively and efficient waitress. At 2:30 p.m. arrival of perfectly cooked entrecôte and duck breast accompanied by excellent fries. Arrival of fries then the first 1/2 wood pigeon with perfect cooking according to the guests' wishes. 3:00 p.m. arrival of the second half still just as well cooked. The room begins to clear of its sated customers. 3:30 p.m. arrival of excellent sheep's milk cheese. Mr. Lafitte, master of fires, was contentiously cleaning the theater of operations for probably the evening attack. Quite quickly followed by quite good gourmet coffees. We took a bottle of Irouleguy Gorri which did its job. It must have been 4:00 p.m. when I went to settle the bill with the very smiling owner and the fire master who was still working behind the bar. I assured them that the meal was excellent but the service was a little long... In the end we had a very good meal with a palombe flambée with capuchin which was remarkable because the cooking was perfectly mastered which is not always the case in other establishments. Too bad we weren't able to taste the woodpigeon salmis which was absent as well as the candied woodpigeon. Points that could be improved would be better timing management and better quality bread that these succulent dishes largely deserve, We left for our Landes plains, full of beautiful images of the beautiful village of Saint Palais, full and happy despite this long wait that happy new customers must experience. PS: in the evening we did not eat and the digestion was perfect proof of the quality of the food. I hope that Mr. Lafitte, master of the room, will not hold it against me if by any possible chance I come back to taste the blue bird. Sincerely