RESTAURANT L'AUBERGE DU CONTE

In a party of 2, we went to the Auberge du Conte for the first day of the Palombe season which starts from mid-October to the end of November. This type of hunting takes place in France’s Landes department for six exciting weeks every year during which hunters stay in a cabin, hidden in the pine forest, from which a network of tunnel-like covered corridors extends, allowing the hunters to move in silence around the woods, undetected, as they try to shoot or catch the palombes (pigeons). At the auberge, they were very keen to emphasise the fact that the palombes served in their restaurant had been caught with a net rather than shot.

The restaurant is well situated in the town of hagetmau with parking spaces all around. On entering the auberge,there is a very welcoming old fireplace which, on top of producing a certain traditional mood is also used to cook the palombes in front of the diners!

The meal was outstanding; an experience worth living. It is so authentic, unique and served with pride of ancestral traditions. We started with the usual garbure (served in the whole department) which is a soup made of various locally grown vegetables with duck. We then had a starter of ham from black pig reared in the region. The taste was powerful and subtle with a supple and melting consistency. Then came the omelette with cèpes. It sounds trivial to say this but it's becoming rare to consume eggs which tastes flavoursome and fresh. Each mouthful of the omelette liberated an explosion of richness given by the cèpes, also grown nearly.
Meanwhile, the palombes had been roasting in the fireplace. This, in itself, was a mesmerising show; nothing was done without meticulous attention. The most unusual touch in this grandiose ceremonial meal preparation was that the palombes kept being basted in black pigs fat to give the pigeons a taste like you will never find anyhere in any other gastronomy. When the palombes was served, it came with canapé type of toasts covered with palombes offels cooked with black pig fat. The whole meal was served with perfectly acceptable wine from the region.

There was a pudding but by then, I was getting ready to leave the auberge rolling on the floor as I couldn't imagine being able to walk on my two feet after so much food! The quantity was extremely generous but the quality was simply impressive.

This review is entirely based on the special palombes season rather than the restaurant during the rest of the year.

Delicious, unusual, exceptional and more importantly, something you will NEVER find anywhere else!

Menu du jour savoureux et copieux. Personnel très sympathique et compétent
Service rapide malgré les tables pleines, c'est ultra bien rodé
Je me suis régalé !

Nous sommes venus déjeuner à l'auberge et nous n'avons pas été déçus.
Entrée plat dessert à 15 euros, c'était déjà très prometteur.
En entrée, une terrine de campagne, qui était très bonne. En plat, un filet de dinde à la milanaise parfaitement cuisinée. En dessert, un fondant au chocolat servi avec sa crème anglaise.
Le service était très agréable, nous avons été servis rapidement malgré le nombre de clients.
Merci pour cette expérience !

Prochain restaurant à faire dommage qu'il soit fermé le soir

Un régal,
De bons produits, une bonne cuisine généreuse, un bon accueil.
Je recommande.
Toujours un bon moment.