Presentation
Germaine was born in 1925, it was then a simple inn with rocking cattle and Quillet. Over the years the scale has given way to the terrace and Quillet a restaurant. As directed by the third generation, the establishment has a semi-gourmet cuisine based mainly on local produce. For those who prefer to enjoy nature, we shall indicate numerous hiking and horseback riding near the hotel or in the mountains. And, near the Gave Oloron, we can share our knowledge of the river to provide guidance to fishermen for trout or salmon. We want to work local produce by season: Foie Gras Jurançon sweet, tart Neck stuffed lamb sweetbreads with mushrooms, veal sweetbreads in Madeira sauce, breast of guinea fowl braised oxtail terrine in aspic, Cake and sorbet ... and many other specialties. Our gourmet kitchen is semi.