* Click here for rating key
La Garbure Restaurant Review: Jean-François Chuine serves forth his dishes in this charming cellar restaurant, lit by chandeliers and the smiles of satisfied customers. For nearly thirty years, he has worked the Occitan soil carefully and with respect, making the regional food come alive. Try the best livers and steaklets, as well as Landes pigeon and Itxassou jam, the marriage of brebis cheese of ewe and cherry in the Basque style. Boletus mushroom and Bayonne ham stew, wood pigeon salmis with boletus mushrooms, Gascon, Dacquoise or pork potée with apples. Good wine Southwestern wine cellar with with Cahors of Cèdre, the madirans of Montus, the irouléguy of Mignaberry. Irreproachable welcome and service.