From Australia to this little corner of the Pyrenees, Luke MacLeod has traveled a long way. His journey, via Asia, has of course left its mark, which can be seen in his cuisine, full of inspirations and references. His small country house near Tarbes offers a convincing overall experience, with fusion accents. His seasonal menu allows for real creativity: crispy tempeh, sambal goreng, sucrine leaf, squid fritters and wok-fermented lacto-choke, Maltese sauce, charcoal-grilled line hake, nam jim talay and buttered baby chard, Thai-style homemade sausage, yoghurt potatoes and shallot tempura, milk chocolate éclair crème, hazelnut slivers, mango-lime leather, five-spice banana ice cream. Menus from €49 to €89.
Chef
