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.

Restaurant Saint-Lary - ERASSENS - Pyrénées - Site officiel
Restaurant Saint-Lary - ERASSENS - Pyrénées - Site officiel
Restaurant Saint-Lary - ERASSENS - Pyrénées - Site officiel

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.

The fish and shellfish come mainly from the fish market in Ciboure, a charming coastal village in the Basque Country, as well as from markets in La Rochelle and Brittany. Depending on the season, you can savour the firm flesh of bluefin tuna or magnificent scallops. You can also discover the Pyrenean trout from Lau-Balagnas, with its delicate and distinctive flavour. The meat comes from the Bouala farm in Ancizan and the fresh foie gras is delivered weekly from Saint-Sever in the Landes, by Maison Castaing. For fruit and vegetables, Océane and Rudi Bastelica, from the Vallée des 2 Sources, supply the restaurant throughout the year.

The chef makes it a point of honour to work with local producers, right down to the selection of cheeses: Le Petit d’Ens, a neighbour and trusted partner, or Dominique Bouchait, Meilleur Ouvrier de France. Finally, the house speciality: the roast pigeon from Souraïde, reared on maize by the Garat family in the Basque Country, which has become, over time, a staple of the menu. Every week, Julia, the chef’s partner, visits the markets in Saint-Lary-Soulan and Arreau to top up supplies and select the freshest produce.