Erassens

65170 SAILHAN
13/20
 Chef's Restaurant
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© David Duchon-Doris
© David Duchon-Doris
© David Duchon-Doris
15 PHOTOS
Chef
Julien Saltet
Budget (€)
Indicative price per person (excl. drinks)
56 to 79

Gault&Millau's review 2026

Although the chef grew up in Provence, it was in the Basque country that he trained in cuisine and taste, spending time with the Ibarboure family in Guéthary, Gaztelur and the Ostalapia farm. He comes back from his travels with a marked taste for fine preparation and products, which he stages in land-sea compositions of great finesse. His Pyrenean table has a raw soul, in a décor of natural materials where the plates are equally expressive: foie gras mi-cuit from the Castaing farm, mango and seaweed, a starter of cockles, leek, kohlrabi and ribot milk, roast pigeon from Souraïde, green asparagus and carrot, full-bodied jus, a dessert of kiwi, white chocolate and coconut. The cellar keeps up well, with good classics from all over France.

Map

10 Route De Saint Lary, 65170 Sailhan, France © OpenMapTiles © OpenStreetMap
10 Route De Saint Lary 65170 Sailhan
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People
  • Julien Saltet
    Julien Saltet Chef
    Julien Saltet Julien Saltet Chef