"Opposite Saint Martin’s Church. In the Béarnese dialect, Lou Esberit means ""awake"" and ""joyful"", terms that could be applied to the enthusiastic chef, whose cooking is pared down: oxtail bouillon in citronelle, pan - fried foie gras and chestnut fritters, or line - caught lean fish, white asparagus and white wine, coconut and wild garlic emulsion… Guaranteed to set your taste buds tingling. "
- MICHELIN guide inspectors
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