Le Cénacle

The plush atmosphere, depicted by a superb fireplace and a Caravaggio print, invites you to take a seat at this cenacle. Your intuition is confirmed as you sample the chef’s undeniable know-how, finely balanced between regional produce and contemporary notes, all of which founded on flawlessly fresh ingredients. Indeed, the chef takes pride in forging long-lasting partnerships with local producers (organic vegetables from Gers and breeders). He has a particular knack for enhancing simple ingredients, such as a roast rack of Monts Lagast pork, paccheri stuffed with brown and black chanterelle mushrooms. The lunchtime menu is a steal.