Hello, friend! Have you eaten yet? Join me to a delightful culinary escapade located in the picturesque town of Lourdes, France. Today, I’m thrilled to regale you with my firsthand experience at Auberge Le Cabaliros, a charming restaurant tucked away in the idyllic village of Arcizans-Avant. Prepare to embark on a journey brimming with tantalizing flavors, warm hospitality, and rustic charm.

Ambiance at Auberge Le Cabaliros – Restaurant

As you step into Auberge Le Cabaliros, you’re immediately embraced by an inviting ambiance that seamlessly blends tradition with modernity. The restaurant exudes a cozy, rustic charm, with exposed wooden beams, stone walls adorned with quaint décor, and soft, ambient lighting casting a warm glow over the space. The atmosphere is intimate yet lively, perfect for both a romantic evening or a jovial gathering with friends and family.

The focal point of the restaurant is undoubtedly its breathtaking panoramic views of the surrounding Pyrenees mountains. Whether you’re dining indoors by the crackling fireplace or alfresco on the charming terrace, you’re treated to a mesmerizing backdrop that elevates the dining experience to new heights. It’s a feast for the senses in every sense of the word.

Food

Let’s talk about the pièce de résistance – the food. Auberge Le Cabaliros takes pride in showcasing the rich culinary heritage of the region, sourcing the freshest local ingredients to craft dishes that are both inventive and comforting. The menu is a symphony of flavors, offering a diverse selection that caters to every palate.

Pave de veau, sauce aux Morilles

Emincé de magret de canard, sauce girolles

• Pavé de veau, sauce aux Morilles:
  • A thick cut of veal, usually rectangular in shape (pavé), served with a sauce made from morel mushrooms (morilles). Veal is known for its tender texture and mild flavor, while the sauce adds richness and earthiness with the distinct taste of morel mushrooms.
• Emincé de magret de canard, sauce girolles:
  • Slices of duck breast (magret) that have been thinly sliced and cooked, typically served with a sauce made from girolle mushrooms. Duck breast is prized for its rich flavor and tender texture, while the girolle mushroom sauce adds depth and earthiness to the dish.

Pavé de truite des Pyrénées, sauce à l’ail des ours et risotto au chèvre

Boudin maison, pommes des terre et pommes en l’air

• Pavé de truite des Pyrénées, sauce à l’ail des ours et risotto au chèvre:
  • A portion of Pyrenean trout, often in the form of a thick fillet (pavé), served with a sauce flavored with wild garlic (ail des ours) and accompanied by a risotto made with goat cheese. The trout offers a delicate flavor and tender texture, while the sauce and risotto provide complementary savory and creamy elements to the dish.
• Boudin maison, pommes des terre et pommes en l’air:
  • Homemade blood sausage (boudin), served with potatoes prepared in a traditional manner and a side of sautéed apple slices. Blood sausage is typically rich and flavorful, while the potatoes and apples provide balance and contrast in texture and taste.

Profiteroles au chocolat, glace vanille

Tarte Fine aux pommes, glace vanille et armagnac

• Profiteroles au chocolat, glace vanille:
  • Small choux pastry balls filled with cream or ice cream, typically served with a chocolate sauce and a scoop of vanilla ice cream. Profiteroles offer a delightful combination of crisp pastry, creamy filling, and rich chocolate sauce, with the vanilla ice cream adding a cool and refreshing element.
• Tarte Fine aux pommes, glace vanille et armagnac:
  • A thin apple tart with a flaky pastry base, served with a scoop of vanilla ice cream and a drizzle of Armagnac, a type of French brandy. The tartness of the apples contrasts with the sweetness of the pastry and ice cream, while the Armagnac adds a subtle boozy note to the dessert.

Service

Auberge Le Cabaliros truly excels in providing exemplary service that is as warm and welcoming as the ambiance. From the moment you’re greeted at the door to the attentive care of the waitstaff throughout your meal, you’re made to feel like a cherished guest in someone’s home. The staff is knowledgeable, accommodating, and always eager to offer recommendations or accommodate any dietary restrictions.

There’s a genuine passion and pride that shines through in every interaction, elevating the dining experience from merely enjoyable to truly memorable. Whether you’re a seasoned epicurean or a first-time visitor, you’re sure to be impressed by the level of hospitality and attention to detail that permeates every aspect of your visit.

Verdict

In conclusion, Auberge Le Cabaliros is a culinary gem that captures the essence of French gastronomy with flair and finesse. From its charming ambiance and delectable cuisine to its impeccable service, every element comes together harmoniously to create an unforgettable dining experience. Whether you’re seeking a romantic dinner for two or a convivial gathering with loved ones, this quaint restaurant in the heart of Lourdes is sure to delight your senses and leave you craving for more. So, do yourself a favor and make a reservation at Auberge Le Cabaliros – your taste buds will thank you.

So there you have it – my heartfelt recommendation for a dining destination that’s sure to leave a lasting impression. Bon appétit!

Rating

AUBERGE LE CABALIROS – RESTAURANT
CUISINE: French, European
ADDRESS: 16 rue de l Eglise, 65400 Arcizans-Avant France
HOURS: 12:30 PM – 2:00 PM, 7:30 PM – 9:00 PM (Tuesday – Saturday)
CONTACT NO.: +33562970431
WEBSITE: Auberge Le Cabaliros – Restaurant
MODE OF PAYMENT: Cash, Credit Card (Visa, Mastercard)
LANGUAGE: French, English
SERVICE: Dine-in (Lunch, Dinner)
BUDGET: 20 USD to 50 USD (per person)
OTHERS: Parking Available, Reservations, Outdoor Seating, Validated Parking, Free off-street parking, Serves Alcohol, Highchairs Available, Full Bar

DISCLAIMER: Stop guessing and start tasting! We are dedicated to making sure our readers get all the information they need, as well as an honest perspective on their dining experiences. Our reviews are entirely based on experience and paid for with our own money – so you can trust that we’re providing an accurate and reliable review each time.