In an old Gascon stable where charm and character combine, you will find elegant cuisine with local accents. Here, neither “fashion” nor “trend”, but products from the producer, wines from owners, curiosity and pleasure.
The La Baquère inn provides you with cuisine made from local produce as well as a wine list 95% from the South-West and offering, among other things, around ten quality Armagnacs.
On the plate side, the chef will invite you to discover his specialties inspired by the Gers region: duck tartare with foie gras and Espelette pepper, goose tournedos, porcini mushroom sauce and St Mont wine, black pudding salad and rabbit confit with rosemary, Baba gourmand with Armagnac and prune ice cream.
Special oenophile evenings are organized throughout the year with a program rich in meetings and activities. In particular, you will be able to share a moment of gastronomy and discussions around wine and food pairings (menu at 35 euros including drinks) in the presence of producers who will have made the trip for the evening.
Specialties:
– Duck tartare with foie gras and Espelette pepper
– Goose tournedos, porcini mushroom sauce and St Mont wine
– Black pudding and rabbit confit with rosemary salad
– Gourmet Baba with Armagnac and prune ice cream
Information on local products and producers:
– Palacin Butchery in Vic-Fezensac
– Woloszyn Bakery in Vic-Fezensac
– Black Pork from Matayron in Lasserade
– Fat duck: Ramajo in Dému, Tomazella in Aignan
– Lectoure saffron
– Wines: 90% local owners
On the plate side, the chef will invite you to discover his specialties inspired by the Gers region: duck tartare with foie gras and Espelette pepper, goose tournedos, porcini mushroom sauce and St Mont wine, black pudding salad and rabbit confit with rosemary, Baba gourmand with Armagnac and prune ice cream.
Special oenophile evenings are organized throughout the year with a program rich in meetings and activities. In particular, you will be able to share a moment of gastronomy and discussions around wine and food pairings (menu at 35 euros including drinks) in the presence of producers who will have made the trip for the evening.
Specialties:
– Duck tartare with foie gras and Espelette pepper
– Goose tournedos, porcini mushroom sauce and St Mont wine
– Black pudding and rabbit confit with rosemary salad
– Gourmet Baba with Armagnac and prune ice cream
Information on local products and producers:
– Palacin Butchery in Vic-Fezensac
– Woloszyn Bakery in Vic-Fezensac
– Black Pork from Matayron in Lasserade
– Fat duck: Ramajo in Dému, Tomazella in Aignan
– Lectoure saffron
– Wines: 90% local owners
Restaurant
Culinary specialties
- Traditional french cuisine
- Offers "homemade" dishes
- Gastronomic cooking
Capacity
Customers
- Groups welcome
Opening
| Opening hours from January 01 to December 31, 2024 | |
|---|---|
| Monday | Open from 19 p.m. to 20:45 p.m. |
| Friday | Open from 19 p.m. to 20:45 p.m. |
| Saturday | Open from 12 p.m. to 13:45 p.m. and from 19 p.m. to 20:45 p.m. |
| Sunday | Open from 12 p.m. to 13:45 p.m. and from 19 p.m. to 20:45 p.m. |
Prices
| Prices | Min. | Max. |
|---|---|---|
| A la carte | 40 € | 65 € |
| Menu of the day | 33 € | 42 € |
Payment methods
Services
Equipments
Services
Home animals
Accessibility
- Accessible for self-propelled wheelchairs