L'Auberge - Vignec

We found this restaurant a little random and we were not disappointed. From the reception, an aperitif offered to us is offered as well as a small pot of homemade rillettes. We then chained on a handmade black pork stock at a more than reasonable price, with homemade and delicious accompaniment, all sprinkled with an excellent wine recommended by the boss. We then took excellent traditional desserts from the region and a digestive was offered to us with a homemade verbena liqueur. All products based on black bigorre pig are from the own farm of these conservators. Value price very good we will certainly return there. Many products are also available at the adjacent restaurant shop!

In my opinion it is the Resto of the region not to be missed!!!! In a bucolic setting, without chichi, we are welcomed by all,family. The father-in-law passionately tells his profession, the mother behind the kitchen furnaces with love of the good little dishes from their livestock, and the children at the service. It's all good from between to dessert... and very, very, hearty... For pig fans a must-have address. Little note to the bosses REST YOU WOULD BE !!!

Very pretty frame, style deco chalet, Resa mandatory because 40 covers only. Slow service as fresh products cooked at the moment. Tip coming around 7:30 to be in the first. Traditional kitchen, hot tub in the fireplace, sausage, pork rib, cassoulet...a real treat! A little more expensive than others Resto but apero and digo offered so one in the other....menu child to 10 euros excellent. I strongly advise!

A beautiful discovery of our holiday in the Pyrenees. We have enjoyed very good products in a family setting. The great plus: to take part in the morning hike by accompanying the boss to see his cows in the estives, a very user-friendly moment suitable for all the very instructive ages on the life of the mountain. We recommend it!

This restaurant has some amateur sides. Originally, it is a breeding of black pigs from Bigorre, which sells directly charcuterie as well as duck products. When we arrived, it was necessary to wait fifteen minutes for a card to be released (when the restaurant was only filled in in the sixth... then only the boss can take the order (when the tables are numerous). It can get angry... especially when we are inhabited by a gargantue hunger. But once these strange preliminarys have passed, it is frankly worth it. Divins from pigs to 12 euros. Excellent pork coast to a few more euros. The meat is accompanied by dauphinois and ratatouille gratin or fries cooked with duck or salad fat. Simple but very good and hearty. For dessert, the blueberry pie made in a nearby pastry shop is very pleasant.