A soft savarin, a chiboust cream and a whipped cream made to perfection and this Gascon Rapière Pousse which soaks the savarin which gently caresses your puck unlike the more aggressive rum in the mouth. The top of the top of the top of the revisits from the point of view of taste and aesthetics with a biscuit split in two. Very strong Dominique Bargibaux, chef of the restaurant La Grange de Bélis in Haute-Landes.
– CWM
– CWM
By re-listening to the program of the day, the chef shares with you some of the secrets of his recipe. He also takes the opportunity to present his salmon gravlax, which is very easy to make at home in no time. A chef who invites you on Sunday afternoon to taste the suckling pig straight from the must-have Roquefort butcher Mathieu Baqué. Menu at 25 euros. Booking is recommended.