Réservation Auberge Du Conte

helene vagenheim

4 months ago

5

In a party of 2, we went to the Auberge du Conte for the first day of the Palombe season which starts from mid-October to the end of November. This type of hunting takes place in France’s Landes department for six exciting weeks every year during which hunters stay in a cabin, hidden in the pine forest, from which a network of tunnel-like covered corridors extends, allowing the hunters to move in silence around the woods, undetected, as they try to shoot or catch the palombes (pigeons). At the auberge, they were very keen to emphasise the fact that the palombes served in their restaurant had been caught with a net rather than shot. The restaurant is well situated in the town of hagetmau with parking spaces all around. On entering the auberge,there is a very welcoming old fireplace which, on top of producing a certain traditional mood is also used to cook the palombes in front of the diners! The meal was outstanding; an experience worth living. It is so authentic, unique and served with pride of ancestral traditions. We started with the usual garbure (served in the whole department) which is a soup made of various locally grown vegetables with duck. We then had a starter of ham from black pig reared in the region. The taste was powerful and subtle with a supple and melting consistency. Then came the omelette with cèpes. It sounds trivial to say this but it's becoming rare to consume eggs which tastes flavoursome and fresh. Each mouthful of the omelette liberated an explosion of richness given by the cèpes, also grown nearly. Meanwhile, the palombes had been roasting in the fireplace. This, in itself, was a mesmerising show; nothing was done without meticulous attention. The most unusual touch in this grandiose ceremonial meal preparation was that the palombes kept being basted in black pigs fat to give the pigeons a taste like you will never find anyhere in any other gastronomy. When the palombes was served, it came with canapé type of toasts covered with palombes offels cooked with black pig fat. The whole meal was served with perfectly acceptable wine from the region. There was a pudding but by then, I was getting ready to leave the auberge rolling on the floor as I couldn't imagine being able to walk on my two feet after so much food! The quantity was extremely generous but the quality was simply impressive. This review is entirely based on the special palombes season rather than the restaurant during the rest of the year. Delicious, unusual, exceptional and more importantly, something you will NEVER find anywhere else! Voir plus

jake

3 months ago

5

But what a pleasure to have taken the time to eat in this restaurant! The welcome is warm! the daily menu is simple and so effective... Well-sized plan in the proposals and so comforting. Thank you to all the staff and mention “very good for the Chef and the kitchen” Notice to all passers-by, stop and take the time to sit down and eat! ❤️ Voir plus

Valentin Mttn

4 months ago

5

We came for lunch at the inn and we were not disappointed. Starter, main course and dessert at 15 euros, it was already very promising. As a starter, a country terrine, which was very good. As a main course, a perfectly cooked Milanese turkey fillet. For dessert, a chocolate fondant served with custard. The service was very pleasant, we were served quickly despite the number of customers. Thank you for this experience! Voir plus