Carryout
In the beginning were Odette and Joseph Biraben, then followed Jean and Dany, and now Pierre and Cyrille... all Birabens who have taken up the Biraben method: seek out local producers and work with their products to delight our plates. Duck, of course, prepared as rillettes, foie or magret, confit in cassoulet, garbure, but also coq au vin, poulet basquaise or stuffed neck. It's traditional, pure and simple, but you can't get enough of it.
