On the border between the Landes, Gers and Basque regions, this magnificent monastery overlooking the valley is a unique place, now home to a 4* hostellerie and Jean-Paul Tossens' restaurant. The medieval architecture blends harmoniously with contemporary, minimalist furnishings of great elegance, while the chef prepares a gastronomic plate of classical inspiration, with meticulous, contemporary dressings. The €80 menu features a fine combination of scallops, Madiran mushrooms, Piedmont hazelnuts and candied egg yolk, butternut gnocchi, sage and toasted buckwheat, cloud of 24-month Parmesan, smoked farmhouse pork chop with Perigueux sauce, braised chicon and mousseline purée. Beautiful desserts by Carolyn Tossens, also available at the counter. The hotel-spa also has its own bistro, les bérets noirs.
Jean-Paul Tossens Chef
