A large 19C villa set in verdant grounds is home to this restaurant with an intimate atmosphere. With just six tables, the dining room is done out in a minimalist design, in which the herringbone parquet flooring and mouldings have been retained. Under the aegis of Stéphane Carrade (of Le Skiff Club in Pyla-sur-Mer), young chef Florian Renaux devises a single set menu featuring ingredients from Bigorre and Béarn. His take on cuisine du terroir is as delicious as it is precise: courgette flower with Noir de Bigorre pork ventrèche; Méracq poularde, artichoke barigoule stuffed with liver and smoked chicken ham; Roussanne de Monein peach dessert with its cheesecake-style cream... What a feast!