It’s autumn and mushrooms are king in the kitchens of many restaurants. At L’Auberge du Laurier in Saint-Cricq-Chalosse, locavore chef Pascal Sauton gets his kicks with all the products of this season that he adores. So there you have it, for Coté Saveurs, the meeting place for gourmets, the chef’s mushroom velouté, soft-boiled egg and eremorange pickles. Bahus-Soubiran’s eremorange from the Sébi family. So what is this citrus fruit, resulting from a natural cross between the desert lemon (Citrus glauca, Australian) and a classic orange, doing? He comes to surprise you and even make you think, as Pascal Sauton would say, for whom cooking must certainly arouse emotion but also curiosity. By re-listening to the program of the day, the chef will explain his recipe to you step by step, giving you his techniques and tips for trying to make a dish like his at home because it is easily within your reach.
– CWM
The Auberge du Laurier, a very nice gourmet address
First of all the place is very pleasant and then the chef is adorable and the menus affordable in these times when life is increasing. We let you judge for yourself with the map below. On the menu or à la carte, the cuisine of Pascal Sauton, a true globetrotter, is a cuisine from here but also a little from elsewhere. There is even a table for two directly set up in the restaurant kitchens for an unusual meal. Experience to live, you will tell us about it.