It's a fine south-western institution, a renowned hotel and a traditional restaurant with a loyal following. Halfway between Pau and Dax, and soon to be the beaches of the Landes, the place is a natural stop-off point. The menu features comforting bourgeois cuisine: cep cassolette with parsley, Landaise salad with warm foie gras, calf's head with ravigote sauce, sole meunière and parsleyed eels, Chalosse beef fillet, sweetbreads with forest sauce, profiteroles and apple croustade.