In a pedestrian street in the centre of Pau, this inviting and indulgent place is one to keep under your hat, as both the dining area and terrace are invariably packed to the rafters! In his semi-open kitchen, chef Alexis Bourdrel gives pride of place to local ingredients that he knows inside out and sources from farmers with whom he has built up a rapport: the vegetables come from the market-gardener parents of his wife, who works in the dining room; the ale is from Béarn, and the bottles on the menu are for sale at wine merchant prices, to enjoy at home. The short menu changes regularly (seared scallops and Jerusalem artichoke glazed in a meat jus, Pyrenean trout gravlax and, for dessert, Pyrenean flax and pear poached in Jurançon).