The "Transhumance & cie" restaurant: Local produce showcased by the fireside

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Our restaurant, Transhumance & cie, offers sensational cuisine inspired primarily by local produce and the culinary heritage of Béarn. We favor wood-fired cooking so that your meal at "Transhumance & cie" will be a true return to your roots in the charming and unique setting of a century-old train station!

We welcome groups and can accommodate you outside our opening days for groups of 30 or more.

Some specialties:

Garbure (a hearty vegetable and meat stew), Raclette de Tomme Aspoise (a cheese and cheese dish) cooked over embers, Pyrenean fondue, roasted Asp trout with goat's cheese sauce and polenta, grilled meats and Camembert cheese roasted in a wood-fired oven, farm-made foie gras and homemade gingerbread, Milhassou (a type of sweet bread), Gâteau d'Aspe (another type of cake)...

We can send you our menu or our proposals for groups upon request by email.

We welcome you from:

- Tuesday to Saturday evening + Saturday lunchtime

- Easter Thursday at noon, from Easter to All Saints' Day

The restaurant is always closed on Sundays and Mondays (except Easter Sunday, Whit Sunday, and Mother's Day).

To reserve a table for dinner by choosing your time slot:

https://bookings.zenchef.com/resultsrid=364736&pid=1001 af5ac&t=136s

Find our suppliers' products in our shop or through direct sales:

Cheeses & Co.:
- Moutengou Farm, Osse: mixed, cow, sheep, lactic: 05 59 34 78 03
- Lecun: Soubirou Farm, cows, mixed livestock, sheep, deer

- Bedous: Puyaubreau Farm, mixed breed cow and sheep

- Lees: Bouchoo farm, cow's cheese
- Aydius: goat Ferme Lanset , Ferme Bourguinat

Ice cream:

- Casteide-Candau:Frozen Meadows

- Lees: Bouchoo Farm, sheep's milk ice cream

Meat, trout, deli meats:
- Asasp: Lespoune Butcher Shop and Delicatessen
- Trout: Lees Athas fish farm
- Suckling lambs, mutton: Bedous Ferme de Soubille
- Snails: Routis Cabe Farm

Honey, jams, chocolate:
- Accous: Helen's Beehives
- Bedous: Soubille Farm