Auberge de l'Abbaye
Cuisine made with regional produce – Serrano ham, Chalosse foie gras, tagine with scallops cooked in Jurançon wine, grilled prime rib, Madiran sauce... (regional wines).
July and August: open every day.
The rest of the year: closed Saturday.
- Chef : Cazaux Jean-Christophe
- Specialty: Diet cooking, Gourmet cuisine, French regional cooking, French nouvelle cuisine, Fish / seafood, Tapas, Tarts, Meat
- Type: Hotel-restaurant
- Groups accepted ( minimum : 10 - maximum : 50 )
About
Categories
- Bistro / wine bar
- Themed restaurant
- Traditional cuisine
- Tea-room
Capacity
- Seats: 60
- Number of seats outside: 40
- Number of rooms: 2
Spoken languages
- English
Prices
| Prices | Min. | Max. |
|---|---|---|
| Children's menu | 13 € | |
| Adult menu | 14 € | 35 € |
Means of payment
- Payment cards
- Cheques and postal orders
- Chèques Vacances
- Ticket restaurant
Facilities
- Accepted animals
- Bar
- Air conditioned
- Terrace
- Banquets
- Seminars
- Catering
- Wifi
Situation
Access
In the center of the village, place of the church.
Location:in the village