Logo for Auberge de Laas page

Auberge de Laas

Darroze logo
*** NEW! Forums and picture gallery at VISITORS CENTRE. And don't forget our online boutique ***

123VOYAGE:| Home | Areas | Towns | To do | To see | Transport | Magazine | HOTELS &c | SHOPPING | Other Countries | Visitors Center

L'AUBERGE DE LA FONTAINE - opposite campsite
"The real cuisine of the Béarn"

M et Mme Darroze
In this small, crazy, crazy village Alain Darroze is bringing his touch of humour and good living.
With 20 years of experience in some of the finest kitchens in France, including François Mitterrand's at the Elysée Palace, he created the Garburade, fête of the "Garbure" in Oloron-Saint-Marie every first weekend of September; the association of producers of Haricots Maïs, a bean which is grown up the corn stalk; and the association of Toqués de Terroirs, 20 chefs who specialise in the quality products of the Béarn and the Pays Basque.
According to the seasons and the caprices of nature he proposes for your delectation:
LA GARBURADE The garbure, a typically Béarnais soup made with haricots maïs, is served in an earthenware pot in the middle of the table. First you have the soup, perhaps mixing it in your calotte, a kind of bowl, with wine of the Béarn to make chabrot, and then you eat the meats and vegetables which remain - a complete meal to set you up in a good frame of mind in summer or winter.
LE MILHASSOU Alain Darroze has relaunched this forgotten recipe with great success: a pastry, to eat there or take away, made from corn flour and delicately flavoured with orange flower water and served warm.
LA MAïZZA More corn - well, it is the country... On a base of pastry made with corn flour and piperade is placed local Béarnais charcuteries and then the local brebis cheese is grated on top. It is remarkable!!!
Forget about pizzas...
AND ALSO Thick rich chestnut soup, the abignades, duck or goose tripe cooked with madiran, wood-pigeon roasted in the fireplace, milk lamb, confit of duck and many other dishes at very reasonable
prices, accompanied by local wines, MADIRAN, JURANCON, BEARN, IROULEGUY, on which Véronique, his wife, will give you all the advice you need.
Quick meal 55F - Menus from 65F to 145F - La Maïzza with salad 40F - Snack bar - Restaurant gastronomique 60 seats - Weddings, banquets (upto 200 pers)
Alain Darroze's recipe for Salade de haricots-maïs l'andouille Béarnais

Alain Darroze
Auberge de Laas
Tel: 05 59 38 59 33


123VOYAGE:| Home | Areas | Towns | To do | To see | Transport | Magazine | HOTELS &c | SHOPPING | Other Countries | Visitors Center

© 123Voyage, 1997 - 2006

Our speedy server provided by Brainlink in New York,
Site v 2.0