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Pierre Pucheu and his trusty brigade create inventive dishes that fully respect the flavours of regional products while harmoniously revisiting classic recipes.

 

The menu is kept short and changes regularly, highlighting culinary specialties from the Bigorre region while adding, here and there, a dash of Basque Country.

Savour “Noir de Bigorre” pork and cold cuts (made from a locally-bred pig whose particularity is that it is black all over, from the tip of its snout to its hooves), lamb from the valley, poultry, local trout and cheese, fish and crustaceans from the fish market in Saint-Jean-de-Luz and much more.

 

Pierre Pucheu perpetuates family tradition in this restaurant founded over half a century ago. 

In and of its time, the cuisine at Des Petits Pois Sont Rouges is rich in healthy values and invaluable know-how, handed down from father to son.

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