In the village of Lézignan on the outskirts of Lourdes, this tastefully restored barn – with its wood-panelled decor, braids of garlic and bunches of chillis, hanging saucepans and wine racks – now serves as chef Christophe Dufau's open kitchen. He has decided to go his own way, embracing culinary freedom and cooking at his own pace at this unique table d'hôtes. Each week, local ingredients and produce from the generous kitchen garden surrounding the barn find their place in the single multi-course set menu. Pheasant pie with wood pigeon, pistachio, foie gras and fermented mirabelle plum, or local beef from Arcizac with dates: this rustic yet personal cuisine is characterised by flavour and generosity, not least thanks to its beautifully matured jus. A meteoric moment!