Stéphane LAPEYRE

Chef Stéphane Lapeyre, a true lover of the mountains and local produce, is opening the Ors restaurant at the end of 2024 with the help of the Gault&Millau Jeunes Talents Endowment.

Presentation

For once, the CV of our winner of the Dotation Jeunes Talents is not overflowing with prestigious names and awards ofallkinds. Stéphane Lapeyre was born and raised in the magnificent Aure valley. With a passion for nature, good food, plants and the mountains, this father of two spent ten years as chef at the Hospice du Rioumajou, a mountain refuge renowned for the quality of its cuisine .

"In 2023, the commune of Tramezaïgues, near Saint-Lary-Soulan, asked me to get involved in the restaurant theywantedto create to revitalize the village. Together with my partner Chloé François, who is in charge of the dining room at the Hospice du Rioumajou, we didn't hesitate. "

Opening in late 2024

The space will be furnished like a cabin in the woods, both rustic and timeless, and will also include a bar which, with opening hours varying according to the season and activity, will be open to the village's inhabitants as wellas to hikers and tourists passing through. Goat, veal, beef, Bigorre black pork, cheeses from the Carlines farm, vegetables and aromatic plants from the Gardelouporchards or the Jours Heureux garden, saffron from Jézeau, ice cream from Madame Monsieur in Saint-Lary-Soulan... all will be sourced ultra-locally. The Ors restaurant is scheduled toopen in late 2024 .