Cuisine:

• French

Au Trou Gascon Description:
Time marches on, but here the mellow décor and familiar menu remain unchanged. Year in, year out, you can order duck foie gras, baby squid à la bohémienne, thick rounds of hake, or rich duck and pork cassoulet. To accompany this robust cooking, Nicole Dutournier recommends wonderful wines from Madiran and Jurançon, and you can cross the finish line in glory with one of her fantastic Armagnacs.


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