Les Pyrénées

Firmin Arrambide has become a classic of himself. All those dishes that have contributed to his deserved prestige are found here on the menu of this tightly-knit family restaurant where the only variants you’ll find are in recipes that call for seasonal ingredients. Today, people come to this charming little town, and moreover this legendary restaurant, to relive those unforgettable gastronomic adventures. To confirm a work and a style that is characterized by the most refined refinement. Time and time again they are satiated by the good taste of the chef and the region: French subtlety, soundly expressed, supported by extraordinary products and infallible techniques. When you try the fresh poached foie gras served at room temperature you find yourself confronted with three absolute values at hand: the delicacy of the so-called ‘supreme fruit of gastronomy’, which is provided to him by the finest artisan of the region – winner of all the competitions – hand-selected under scrutiny of the master; its preparation, which speaks volumes of the professional culture afforded to this culinary symbol and, as a conclusion, the immaculate flavor and creamy texture. Impeccable. Equally praiseworthy, the raw salmon marinated with herbs served with tomato sorbet and the carré of roast lamb accompanied by garlic confit, stuffed vegetables and white bean mousse. Here we are confronted with classic constructions realized with a massive scope, necessitating labor, intelligence and meticulousness, and in many cases boasting remarkable elements and complexity. This is the case with the squab, unforgettable in its size, sublimity, buttery nature and blood, complemented with both a crust and brochette made from the offal … nobility and accuracy. Not to be overlooked are the beautiful and incredibly tender lamb sweetbreads with peppers and porcini mushrooms.
The refined, translucent lasagne with foie gras and black truffles is worthy of aristocratic consideration: the finest ingredients, an irreproachable preparation and the most reliable, timeless capacity for flavor references. Another dish of similar esteem and inspiration is the Norway lobster ravioli with Aquitania caviar: superb. The hot oysters – raw, meaty, brimming with flavors of the sea – with expressive and explosive salmon roe saturate the palate with exquisiteness. The Norway lobster salad with tomato confit and red pepper gazpacho, the lobster fricassee with truffles and mushrooms, the red mullet with grilled baby squid over black sauce of squid ink, the hot passion fruit soufflé and many, many other proposals like these all representing an astonishing culinary depth.
Firmin is assisted by his son, Philippe Arrambide, who provides him with invaluable support at the rings, and helps him to create such attractive constructions as the grilled red mullet with sliced asparagus and pig feet carpaccio; roasted scallops with peanut foam, truffle sauce and garlic chips; egg yolk with herbs and bread crust with Norway lobster and nuts; foie gras confit in its fat with pistachio vinaigrette and potato puree intermingled with onion confit, or the sabayon of mascarpone cheese, coffee and chocolate… Proposals that hold dear all the values of the establishment yet manage to rejuvenate the spirit of the cuisine.