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Since 1963, the Abadie family having been treating your taste buds and your health with menus tailored to athletes. Father and son man the ovens, taking pleasure in pleasing you, each one contributing his own dash of creativity and dynamism. Both bring you fare that is refashioned, varied and digestible thanks to authentic fresh local ingredients that play star roles: puff pastry with foie gras and apples, garbure soup, mutton chops (certified Barèges-Gavarnie mutton), duck fillet with honey, poached Jurançon trout, scallops with leek fondue... All to enjoy in the bright extensive dining room with wining and dining tips from Marie-Paule Abadie and her staff.
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