Corinne's table d'hôtes
There is no good cuisine if, at first, it is not made out of friendship for the person for whom it is intended.
Breakfasts are served from 8am to 10am and dinners at 8pm.
The table d’hôtes is open every evening on reservation.
Please let us know at the time of booking if you are suffering from food intolerance.
How to start the day better than by having a good breakfast. The smell of fresh coffee and toast will help you leave the duvet.
A buffet with various hot drinks, several types of tea, croissant, fresh and toasted bread, homemade jams and honey from the valley, pie from the Pyrenees, yogurt and fresh fruit juice awaits you every morning to start off on a good foot.
New for winter 2018 The snacks
The outdoors is a great place to dig, what could be more pleasant than to finish a day of skiing or snowshoeing with a snack by the fire.
Pancakes or waffles generously covered with homemade jam, hot chocolate or tea.
A tasty snack to last until dinner.
Only on reservation from 4:30 pm to 6 pm.
The real cuisine will always be that of the terroirs. In France, butter, cream and wine will always be the basis for this.
Corinne, every evening, offers you a tasty and refined cuisine.
She is delighted to revisit the traditional recipes of Bigorre, but also the most diverse gastronomies, favouring local producers and using only fresh seasonal produce.
Dinner consists of a starter or soup, a main course, a local cheese platter, a dessert and a coffee or herbal tea.
Our excellent Madiran is included in the price of the meal.
Some of the dishes that our guests have been very fond of
Among the many dishes served at the Condorinette, it is difficult to select the best ones, many of them are unanimously accepted.
In the starters, smoked trout terrine from the Pyrenees with asparagus, Greek-style tomato verrine or mushroom soufflé are always very popular, and what about the velveties and soups that open the meal in winter.
Among the main dishes, the Parmentier de canard gras, the Tajines façon Corinne or the Fricandeau de veau are unanimously appreciated. And let’s not forget the pork roast of Bigorre in mustard crust with its small Espelette pepper potatoes.
For desserts, there are too many, the steamy raspberry mousses from the garden, lime crumbles, half-baked chocolate or fabulous pies, our guests always have a place for Corinne’s desserts.
How many friendships were born around the Condorinette table, sharing a bottle of Madiran and tasting one of Corinne’s little dishes. Of all nationalities, the guests of the Condorinette pass over the barrier of language to commune in that of taste.