Fine dining in the Pyrenees
In winter, even before you settle into one of the comfy armchairs at your table, you will feel the warmth of the wood stove. The restaurant staff enjoy looking after your well-being throughout your meal.
Enjoy the terrace and the magnificent panorama of both the Pla d’Adet, and the Pic d’Aret and the Pic de Tramezaigue, whose peaks reach 2,939 metres and 2,572 metres respectively, and which are the emblems of Erassens restaurant. The village of Sailhan enjoys sunshine all day long, which makes it an ideal place to stay.
A menu based on local produce from the land and the sea
Nasturtium, a slightly tangy, aromatic herb
Pyrenean trout, a variety of carrots and Thai stock
Foie gras from the Castaing farm, granny smith apples and hazelnuts
Souraïde pigeon, aubergines, abricots and spicy sauce
Bluefin tuna steak from Saint-Jean-de-Luz, fennel, rosemary panisse
Maison mythique for a fruity, vanilla-flavoured armagnac
Teas or infusions, plants to relax and unwind
White chocolate and passion fruit ganache, cashew and pecan nut praline
Peach, Réunion vanilla diplomat cream, hazelnut crumble
The fish is sourced from the fish market in Ciboure, a coastal village in the Basque country. When it’s in season you can enjoy firm, bluefin tuna steak. Discover the special flavour of the Pyrenean trout from the lac d’Oô not far from Bagnères-de-Luchon. The chef employs the talents of the “Meilleur Ouvrier de France” (The best French artisan of the year) Dominique Bouchait, who curates a delicious selection of mature cheeses.
The meat is produced locally at the farm called La Ferme du Hourquet located at Gazave, which only rears organic lamb, beef and veal. The vegetables come from the small local market gardens called Aux Jardins des Jours Heureux. The chef goes to the market weekly, either in Saint-Lary-Soulan or in Arreau.