Le Bastard Inventive cuisine using mainly local produce

The Restaurant at the Hôtel de Bastard benefits from one of the most beautiful settings in the region , in the heart of the town of Lectoure, a stone's throw from the imposing Cathedral. Before sitting down in the cozy lounges with parquet floors and period stucco, guests will be amazed by the imposing stone building overlooking the garden and offering a magnificent view of the roofs of the city and the valley. In the summer, meals are taken on the charming terrace set up in the interior courtyard, away from all car traffic.

As for the cuisine, it is a native of the country, Philippe Birckel, who with his team produces inventive and careful culinary production using essentially local products mixed with accents from elsewhere. The menu is renewed 4 to 5 times a year to be in line with the products offered each season. Among the "signature" dishes are the compression of semi-cooked foie gras, the duck confit cannelloni, the all- duck Gersois cassoulet with beans and cumin, the pan-fried foie gras with its port and cocoa sauce or even the soufflé with prunes and armagnac.

On the cellar side, wines from the southwest are widely represented on a menu built around references from all French wine regions carefully selected to guarantee beautiful food and wine pairings. Magnificent collection of Armagnacs.

Finally, a beautiful collection of vintage Armagnacs allows you to end the evening.